Restaurant&Bar KOBOZ
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◆A limited-time special full-course menu to celebrate our grand opening. Featuring ingredients primarily from Okinawa Prefecture, you can savor the charm of KOBOZ one dish at a time. We’ve gently roasted “Ishigaki Beef Fillet,” raised amidst the rich natural surroundings of Ishigaki Island. With a perfect balance of lean meat’s umami and high-quality fat, the meat’s natural flavor unfolds with every bite. It is paired with a rich “jus de viande” sauce made with a beef and pork broth base. The refreshing aroma of Ishigaki Island pipa-tsu (island pepper) adds a delightful accent to the finish. *Prices vary depending on the main dish you select.
◆A special limited-time full-course menu to celebrate our grand opening. Featuring ingredients primarily sourced from Okinawa Prefecture, this menu allows you to savor the charm of KOBOZ with every dish. Red wine braise made with Okinawan Wagyu thigh and shank cuts. Slow cooking brings out the meat’s umami while allowing you to savor the perfectly balanced lean flavor unique to the thigh cut. The rich depth of the red wine is layered with the subtle fruitiness of cassis, and finished with the refreshing aroma of sansho pepper. This is a light take on the traditional red wine stew—a dish we recommend enjoying with a glass of wine. *Prices vary depending on the main dish you select.
◆A limited-time special full-course menu to celebrate our grand opening. Featuring ingredients primarily from Okinawa, you can savor the charm of KOBOZ with every dish. Carefully selected Japanese beef tenderloin is seasoned with black pepper and roasted to a fragrant crisp. The fine texture and refined umami unique to filet mignon are accented by the robust aroma of black pepper. It is paired with the chef’s signature port wine sauce. The port wine’s rich sweetness and deep body enhance the meat’s umami, creating an even more complex flavor profile. Its simplicity allows the quality of the ingredients and the chef’s skill to truly shine—a dish highly recommended by KOBOZ. *Prices vary depending on the main dish you select.
The 'Ishigaki Beef Fillet' raised in the rich nature of Ishigaki Island is gently roasted. The balance of the umami of the lean meat and the quality fat is excellent, and the flavor of the meat expands with each bite. Accompanying it is a rich sauce made from a base of beef and pork bouillon, with the refreshing aroma of Ishigaki Island's pepper adding an accent to the aftertaste.
A red wine braise made with local beef thigh and shank. By cooking it slowly, we bring out the umami of the meat while allowing you to enjoy the moderate red meat flavor unique to the thigh. The rich depth of the red wine is layered with a hint of cassis fruitiness, finished with a refreshing aroma of Sichuan pepper. This dish is a light take on traditional red wine braise, perfect to enjoy with wine.
Selected domestic beef fillet is coated with black pepper and roasted to a fragrant finish. The fine texture and elegant flavor unique to fillet meat are accented by the strong aroma of black pepper. Accompanying this is a sauce made with the chef's special port wine. The rich sweetness and deep richness of the port wine enhance the meat's flavor, resulting in a more abundant taste. This dish, recommended by KOBOZ, highlights the quality of the ingredients and the skill of the technique, making it simple yet outstanding.
Seafood caught in the waters near Okinawa, prepared using the chef's recommended cooking method...
Available from 5,000 yen.
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