Kokoreççi Asim Usta: Right Address For Kokoreç In Izmir

Offal dishes are just one of the trump cards of Turkish cuisine. They can be interpreted in a modern fashion to take the cuisine a step further.

Although they have been one of the staple foods of Turkish cuisine, a group of certain people does not seem to accept it as so. The reason behind this prejudice is of course the questions about their hygiene. When the kokoreç is in question, discussions about hygiene get worse.

If we pay no attention to the worrisome palates, “Kokoreççi Asım Usta” is one of the trending restaurants in Izmir where people can enjoy their kokoreç without worrying about it.

While people who take a bite out of Asım Usta’s kokoreç will not like it anywhere else, Asım Usta actually has two restaurants in Çamdibi (Bornova) which are just a couple of hundred meters far from one another. Usta took his first step towards his kokoreç restaurants with a 5-years of experience at a slaughter house. It was 1960s when he decided that he learned the job enough and took off to the streets with his vending cart.

After his 55 years of experience in kokoreç business, Asım Usta still continues to grow his chain with his son Cihan. Kokoreççi Asım Usta has a marvelous website where you can even take a 3D tour in the restaurant; something you wouldn’t expect from a small eatery! (www.kokorecciasimusta.com)

Thanks to all those years in the slaughterhouse, Usta has the right to be the first one to choose which slaughtered animals to buy. He usually prefers lambs from Balıkesir and Edirne/Keşan region over the others. Although the slaughtered lambs are cleansed in the slaughterhouse, the father-son duo takes an outmost care about the hygiene. That’s why they clean the slaughtered lambs for a second time on the upper floor of the restaurant and then wrap them around the metal rotisserie. As another principle, Asım Usta abstains from using frozen material.

While the kokoreç is served in plates, their taste can be put to perfection with the indispensable set of spices on the table such as red pepper flakes, cumin and thyme in addition to jalapeno. Of course, the picture could be complemented by a glass of şalgam, a famous Turkish juice made from a mixture including red carrots.

An exclusive dish on the menu, atom is prepared with almonds and lamb neck. It has the kind of taste that can make a man travel to the restaurant from another city.

Attracting flocks of kokoreç lovers from all over Izmir, the restaurant finishes almost 20 rotisseries of kokoreç per day. In addition to the Izmirians who have the potential to change their ways while on street to follow the smell of kokoreç, I also recommend Kokoreççi Asım Usta to those who have doubts on whether to try the dish.

Bon appétit and enjoy the taste of life…

Kokoreççi Asım Usta

www.kokorecciasimusta.com

Burak  Reis  Strt.  No: 194

Çamdibi – İZMİR

0232 462 02 14