Le comptoir, le feu, le vin.
Six counter seats, two tables. A small bistro where seasonal ingredients are finished one plate at a time.
Technique shaped in Paris, the sommelier's eye for wine. Tilt a glass, take an unhurried hour.
Technique sharpened in a two-star kitchen in Paris, paired with the eye of a sommelier. I wanted to bring it to a place where you could enjoy it without ceremony.
So, the counter. Food and wine, right in front of you. The day's fish, the season's vegetables, a wine just arrived. Let's decide the pairing together, here and now.
— Shinji Koba
The menu changes daily with what's been sourced. Stop by the counter and ask the board, or the chef, for today's pick.
See it on Instagram
Refined over the years, still served today.
Three signature dishes of Kitchen KOBA.
A simple yet deeply layered dish, built on the technique Chef Koba refined during his hotel years.
A dish we have kept on the menu for years, finished in the technique Chef Koba learned in Paris.
A favourite since the day we opened — quietly loved by many of our guests.
Not what's trendy — what is loved for years.
For your first visit, and for every return: these are the dishes we always come back to.
Centred on France, with bottles from Japan, Italy, New Zealand and Spain. A wine that stays close to the plate—by the glass, or by the bottle.
※ For reservations, please call 03-6421-3258
* Menu may change based on daily sourcing
* All prices include tax