SOUP & SALAD

MISO SOUPorganic miso three years old 2.50
Traditional aged brown rice miso soup with seaweed and silky tofu.

USHIO SOUP 3.50
Shrimp, scallops and clams in a clear bonito soup stock.

KOBO GREEN SALAD 3.50
Seasonal greens salad with a carrot and ginger fruit citrus vinaigrette.

SUNOMONO SEAFOOD SALAD 6.50
Fresh seafood and seaweed on fine noodles in a rice wine vinaigrette.

KOBO KAISEN SALAD 8.00
Fresh Seafood on greens salad served with a carrot and ginger vinaigrette.

KOBO ORIGINAL HOT SMOKED SALMON SALAD 8.00
Warm house-smoked salmon on a bed of greens with sesame seed vinaigrette.

SPICY SNOW CRAB AND SMOKED SALMON SALAD 8.50
House smoked salmon and yuzu chilli citrus sauce. Seasonal greens salad

KOBO SPICY MAGURO AND SALMON SALAD 7.00
Japanese yuzu citrus chilli and house dressing served on green salad

SUSHI KOBO OMAKASE SUSHI 22.00
Chef’s choice of daily fish sushi

ASSORTED SUSHI 13 15.00
Tuna, salmon, shrimp, crab, snapper, daily fish and rolls

SUSHI A LA CARTE see SUSHI MENU

TERIYAKI ENTRÉE
Kobo’s original teriyaki is a reduction of sake,
sweet rice wine and light soy sauce.

CHICKEN TERIYAKI 9.00
Broiled chicken breast served glazed with teriyaki on rice with seasonal hot vegetables.

SALMON FILLET 11.00
Broiled Atlantic salmon glazed with teriyaki . Served on rice with seasonal hot oriental vegetables.

SUKIYAKI BEEF 10.00
Thinly sliced sirloin sautéed with fresh oriental vegetables served with rice and hot vegetables.

New TORI NAM-BAN with Salad 12.00
Marinated chicken Breast
Fried with Coated eggs, Sauce, House Dressing

UDON

Wheat noodles in clear bonito stock.

TEMPURA UDON 9.00
Shrimp and vegetables fried with light crispy tempura batter.
Served with udon noodle soup

SUKIYAKI BEEF UDON 9.50
Thinly sliced sirloin and vegetables sautéed in a sweet sake and light soy sauce

SEAFOOD UDON 10.50
Shrimp, scallops, squid and clams served on Kobo’s original udon.

TEMPURA SOBA 10.50
Buckwheat noodle served with Shrimp Tempura

New UDON NABE-YAKI Hot Pot12.00
Chicken shrimp, nappa vegetable cooked with noodles

New VEGETARIAN COURSE 15.00
Organic brown rice Miso Soup
shiitake Rolls
Assorted Vegetable and Tofu Hot Pot

 

A LA CARTE

New CHAWAN-MUSHI 8.00
We request as a second course
Egg custard with seafood and quail eggs, exotic mushroom

YOSENABE HOT POT 13.00
Assorted seafood, shrimp scallops and snapper in a vegetable broth with
king mushroom and noodles. Served with a yuzu citrus chilli sauce.

ASSORTED SEAFOOD TEMPURA 10.50
Shrimp, scallops, snapper and oriental vegetables fried in a light,
crispy tempura batter. Served with ten-dashi sauce.

ISOYAKI HOT PLATE 13.00
Assorted grilled shrimp, scallops and snapper. Served on a hot iron plate
with rice, oriental hot vegetables and a chilli and sesame sauce.

SEA BASS SAIKYO-YAKI 14.50
Sea bass fillet marinated in sake and saikyo miso then broiled.
Served with seasonal vegetables and rice.

PORK CUTLET WITH RICE 9.00
Pork tenderloin breaded with fresh panko and lightly fried. Served with
steamed rice and Kobo’s original sauce.

 

SIDE ORDER

KING MUSHROOM & ENOKI 6.50
Steamed king mushroom and enoki mushrooms.
Served with ponzu sauce.

FAMOUS HOUSE SPRING ROLL 3.50
Crispy pastry with your choice of
Tiger shrimp or vegetable.

New FRIED CALAMARI(cuttle fish)6.00
Marinated in original spices and breaded with fresh panko.

TATSUTA-AGE 7.00
Chicken breast marinated in sake and oba leaves
then lightly breaded and fried.

SHRIMP TEMPURA 7.00
Tiger shrimp and oriental vegetables fried in a light,
crispy tempura batter Served with ten-dashi sauce.

VEGETABLE TEMPURA 7.00
Assorted oriental vegetables fried in a light, crispy tempura batter.
Served with ten-dashi sauce.

YAKITORI 7.00
Broiled chicken breast on skewers
lightly coated with a ginger and rice wine reduction.

FRIED TOFU 6.00
Fresh, silky tofu lightly fried. Served with a ginger
and scallion dashi sauce.

New KoBo House GYOZA DUMPLING 3 7.00
Stuffed with beef and vegetables. Served with a sesame and chilli oil.

EDAMAME Steamed soy beans 5.00

BEEF ROLL WITH ENOKI AND KING MUSHROOM 8.00
Wrapped with charbroiled beef sirloin with
ponzu sauce and Japanese citrus chilli sauce

GRILLED EGGPLANTS 6.50
White miso and sweet rice wine sauce

DAILY SEAFOOD TEMPURA 8.50
Served with sea salt or tempura sauce

HOKKAI SCALLOPS WRAPPED WITH SHRIMP 9.00
Marinated scallops with yuzu chilli sauce grilled perfection

New YAKI-SAKANA 8.00
Broiled daily fish served with momiji radish sauce

New WA-GYU STYLE CARPACCIO 12.00
Rare beef sirloin served with light soy and virgin olive oil
Yuzu Japanese Citrus chilli