restaurant KOBO

Along with Margherita and Bismarck, seasonal pizzas bring together smoked mozzarella and lemon, finished with honey. At restaurant KOBO, choosing between a familiar favourite and a seasonal pie is part of the appeal. One group who went for lunch ordered several pizzas with appetisers and shared them as they arrived. They were told that each pizza is baked individually, so it may suit a meal you’re happy to enjoy at a leisurely pace.

Among the pasta dishes, diners have praised a Bolognese for its generous presence of meat, as well as a plate combining cod and broccoli. One reviewer found it refreshing to eat the broccoli almost like Genovese sauce. The range of ingredient combinations makes it easy to choose according to your preference. Seasonal pasta has included a dish with Pacific saury; the menu has also featured peperoncino topped with karasumi and Roman-style carbonara, offering alternatives to pizza.

At lunch, you can pair appetisers with pasta or pizza, or choose a course featuring appetisers, a pasta of your choice and the day’s main dish. Whether you opt for a single dish or a meal from appetiser through to main, there’s room to shape lunch around the occasion.

For dessert, try the chocolate terrine. One diner said the fruit’s acidity lifted its rich flavour and smooth texture, and some guests return for seasonal dishes and desserts. The restaurant occupies a renovated traditional Japanese house and serves both lunch and dinner, with wine and coffee available. You might choose pizza or pasta with appetisers at lunchtime, or pair dishes with wine in the evening.