A beautiful restaurant, KoBu has a lot of promise.
The host was professional and amiable. I think our waitress was in training. Though a sweet girl, she forgot to ask if I wanted cold or hot tea, and assumed I wanted cold canned tea. I wanted hot tea, which ended up not really mattering because they RAN OUT OF GREEN TEA, which would've not been hair-raising if I had gone at the end of the night, but we were some of the first customers of the evening. Oof. PSA to those who save to enjoy a proper meal: be prepared to pay $6 for your still water, because filtered tap was not offered.
The mark of a chef's creativity is in the chirashi. Most of the fish was quite good, melting on the tongue. Their fish is house-aged. Unfortunately, the experience was tempered by a few chewy pieces. I really liked the creativity of placing a thin slice of tomato on top; however, using caviar as a topping was a bit pedestrian. Caviar is always the go-to when a chef wants to elevate a dish. Perhaps the chef might continue exploring the line of creativity used to delicately place a thin slice of tomato...
They just opened this summer. So, I'm hoping that, as time progresses, they will work out the kinks. read more