TL; DR | Summary
Experience Sydney’s first Korean omakase to appreciate a culture on a whole new level. To dine at Kobo is to explore Korean heritage through food. Let the story unfold through Chef Jacob Lee's set menu, designed to take your taste buds on a journey through Korea.
Kobo Review
@bestspots.com.au Korean omakase has arrived in Sydney – and it's here to stay. Here's everything you need to know about this new culinary experience. #westermsydneyfoodie #sydneyfoodie #thefoodblog #sydneymustvisit #wheretogoinsydney ♬ Wildest Dreams - Duomo
Kobo is a Korean restaurant run by chef Jacob Lee, known for curating amazing dishes at Marble BBQ in Barangaroo.
The restaurant offers an omakase-style dining experience for an audience of eight. Each dish is designed to showcase the very best of Korean cuisine and its traditional flavours.
Be warned that if you do show up late, your dining experience does not start until everyone is present to preserve the integrity of the dishes and thus allow the story to unfold. Before any food is presented to you, the chef will explain the inspiration and ingredients used to create it.
Everything featured here is from Episode 002 (Winter). The dishes update seasonally to suit the produce of the season.
Impeccable service at Kobo
With a humble nature, chef Lee is friendly and approachable and is always keen to explain the story behind each dish. He is passionate about what he does and seeks to better himself with every dish he creates. He caters to the nuances of the diner's needs, and the service from the entire team is professional and efficient.
Kobo Omakase Experience
Kobo's menu changes seasonally and highlights some of the best produce available at that time of the year. It's the type of restaurant you can visit multiple times a year to experience something new and innovative.
Welcome Drink - Jobs Tears
The Jobs Tears welcome drink was a warm greeting to the cold winter night. It's a nutty and fragrant tea that does wonders to warm up the palette.
I would love to have this drink available to purchase as it's sure to be a crowd favourite. The only downside was that it was all gone in one big gulp.
Fish Cake Soup
Generally, I am not a fan of fish cake as I find it the cheap version of the actual meat, but the Kobo's version of a fish cake is mind-blowing.
It has the perfect prowess of flavour without being one-dimensional. It was fragrant with a hint of sweetness.
The soup was also impressive with umami flavours, making it a great all-rounder to start the course.
Potato Pancake
The one pancake to rule them all! With thin layers of potato topped with cream and generous layering of roe, it was crispy yet creamy with bursts of seafood flavour.
Red Snow Crab
A Korean take on the classic arancini ball! Filled with rice and snow crab and basking in its own savoury sauce, it is one satisfying bite, especially if you like rice-based dishes.
Semi-Dried Persimmon
I'm not much of a persimmon fan, so it's hard for me to appreciate this. Having said that, I do prefer this semi-dried version with a beautiful sauce to contrast.
Mugwort Rice Cake
Don't let the name fool you; it's similar to sticky rice but has a smoother texture, charcoal notes and a green sauce to add a textural element. This particular rice cake is guaranteed to leave an everlasting impression.
Never heard of mugword? Check out my blog post: Mugwort Rice Cake: Ingredients, Recipe, and Tips.
Bluefin Tuna
This would be the best gimbap (Korean sushi) variance you will see, guaranteed. With marinated tuna, sea urchin, and caviar on top of sesame oil, rice and seaweed, it's sushi at its finest. Each component's robust flavours do not overpower but play nicely together, making this one of the most delightful dishes of the night.
Mandoo
A Korean dumpling wrapped in cabbage instead of flour on top of a sauce consisting of peanut butter then topped with grated truffle. I don't do well with peanuts (a mild allergy I think I can overcome). Not for me for obvious reasons, nevertheless, I believe I've had better dumplings.
Tooth Fish
Definitely one of the stand-out dishes. Even if you're not much of a fish person, I'm sure you'll be converted.
Featuring a freshly torched toothfish with a beautifully balanced herb oil and gochugaru sauce. You'll want to eat this dish over and over again.
Palette Cleanser - Radish Kimchi
This is an excellent addition to any omakase/set menu course to build the pathway as you move on to mains and desserts. The radish has a cooling effect and icy texture that almost looks like shaved ice! Definitely not for everyone, but it's interesting, to say the very least.
Braised Wagyu Ribfinger Galbi
This definitely feels like a familiar home-like meal with tender beef, vegetables and braising sauce.
The seaweed, dried anchovies, and kimchi make it a well-rounded meal.
However, it reminds me of a humble Vietnamese dish called Bo Kho that I used to have at home, so enjoying it at a fine dining establishment feels a bit odd.
Yellow Pollak Soup
This soup definitely warms up the night, where the depth of broth and components bring it all together nicely. It's great to end the meal with something light but flavourful.
Rice Punch
A fantastic dessert and compliments to the chef. It's not often you find a sorbet with an unusual flavour that works so well. The tangy rice notes are distinct but not too overpowering, with a beautiful sweetness that lingers with the mouse and slices of grapes.
Roasted Sweet Potato
I'm not a sweet potato fan, but it bodes well in ice cream form! There's a right mix of chestnut cream and crumble, making it a satisfying way to end the meal on a sweeter note.
The dishes that stood out to me the most in terms of palette and concept were:
- Welcome Drink - Jobs Tears
- Fish Cake Soup
- Potato Pancake
- Mugwort Rice Cake
- Bluefin Tuna
- Tooth Fish
- Rice Punch
Price:
Priced at $185 per person, I think it's relatively reasonable with the quality of food and service on offer.
It's a great spot for an intimate dinner or a special occasion and I would definitely recommend it if you enjoy classic Korean cuisine. However, considering this hefty price tag, I think the dishes are a bit too much on the homey side and need elevation.
Recommendation:
Overall, it was an enjoyable meal with chef Jacob Lee cultivating his story by exploring the Korean way of fine dining. The food is also impressive and ticks all the boxes for a beautiful omakase meal. I will be back to see what else he comes up with next!
Where To Find Kobo Omakase?
Address
Hours
- Monday: Closed
- Tuesday: 6:00 – 11:00 PM
- Wednesday: 6:00 – 11:00 PM
- Thursday: 6:00 – 11:00 PM
- Friday: 6:00 – 11:00 PM
- Saturday: 6:00 – 11:00 PM
- Sunday: Closed
Website
Phone
+61 412 955 430
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