Restaurant&Bar KOBOZ

If you come to KOBOZ, this is a must! A recommended selection of items that pair well with drinks, including prosciutto and pâté de campagne, served on one plate in small portions. *Additional person +900 yen

We offer a soup recommended by the chef, changing daily. *The price may vary depending on the content.

Bite-sized choux pastry mixed with Gruyère cheese. Enjoy while warm!

Please enjoy by breaking the bacon and croutons to your liking.

A traditional French charcuterie made primarily with coarsely ground pork and liver, mixed with onions, herbs, and spices.

Rich and flavorful foie gras seared to perfection. A dish that pairs well with red wine, accented by the flavor of mustard.

Pursuing the chef's favorite dish to the fullest. A carefully crafted lasagna that has been refined and improved upon.

The sweetness of the tomatoes and the moderate acidity, combined with the aroma of fresh basil from Okinawa Prefecture. A simple dish enhanced by the richness of the finishing cheese.

We offer a pasta recommended by the chef, changing daily. *The price may vary depending on the content.

We offer a chef's recommended pasta that changes daily. *The price may vary depending on the content.

Half size 5,700 yen. 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 this is a rich sauce made from a base of beef and pork bouillon, with the refreshing aroma of Ishigaki Island's piparts (island pepper) adding an accent to the aftertaste.

Half size 3,400 yen. This dish features braised Wagyu beef from the prefecture, using both thigh and shank cuts. By cooking it slowly, we bring out the rich flavors of the meat while allowing you to enjoy the moderate red meat taste unique to the thigh cut. The rich depth of the red wine is complemented by a hint of cassis fruitiness, finished with a refreshing aroma of Sichuan pepper. This is a light take on traditional red wine braise, a dish to be enjoyed with wine.

Half size 2,600 yen. 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. Paired with a sauce made from the chef's special port wine, the rich sweetness and deep richness of the port 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.

Half size 1,800 yen

Half size 2,100 yen. A dish made with fish selected from that day's catch, finished with a sauce that complements the fish.

Half size 2,100 yen and up. Prepared using recommended cooking methods that enhance the fish's unique qualities. The price may vary depending on the content.

A dish featuring shrimp and shellfish steamed and finished with red wine vinegar and almonds in the Catalan style. The sauce, with the umami of seafood and a pleasant acidity, is perfect for dipping with baguette.

A hidden popular menu item. Available for takeout.

We offer 2 to 3 varieties that change daily. Please ask the staff for the flavors.

We offer a chef's recommended dessert that changes daily. *The price may vary depending on the content.