Doko takes its name from the Japanese word for "where," a nod to exploration that shows up in the food itself: a Japanese-centric approach that folds in flavors and ingredients from other cuisines through ingredient choices, preparation, and plating rather than sticking to a single tradition.
The restaurant was established in 2019 by chefs Daniel Lee and Patrick Pham, both Uchi alums, alongside business partner C.J. Short, as part of the Duckstache restaurant group. Doko shares its Montrose block with a sister concept, Bar Doko, just across the alley, built around Japanese cocktail culture and whisky.
Regulars point to chef Hugo's sushi program as a reason for repeat visits, alongside a level of hospitality and knowledgeable service that keeps the room feeling welcoming rather than stiff.
The restaurant was established in 2019 by chefs Daniel Lee and Patrick Pham, both Uchi alums, alongside business partner C.J. Short, as part of the Duckstache restaurant group. Doko shares its Montrose block with a sister concept, Bar Doko, just across the alley, built around Japanese cocktail culture and whisky.
Regulars point to chef Hugo's sushi program as a reason for repeat visits, alongside a level of hospitality and knowledgeable service that keeps the room feeling welcoming rather than stiff.