The décor of the space is exclusively designed by Frederic Meyer, the founder of Kom-Ba-Wa and Avril Production. The walls accumulate bright colours and Japanese patterns while the decoration combines Japanese and French antiques ranging from French Empire brass chandeliers to Japanese cabinets in Kiri Wood.
Downstairs, the space includes a dining area and an open sushi bar. Upstairs, a cosy private area with a big wooden table in the middle, big windows and funky decoration reminds more a home dining room than a restaurant space. This area is ideal for private parties.
The Food & Drinks
The meal started with the restaurant’s signature drink, Hokkaido Bellini (Nagono peach sake topped with Prosecco). The drink is refreshing without being heavy and was the perfect combination with every selected dish.
The starter was a Salmon Salad with Label Rouge Salmon, Avocado, Japanese Cucumber and Lemon Ginger Dressing. The Lemon Ginger dressing elevated this salad to top class by creating a freshness explosion in our palates.
Kom-Ba-Wa - Salmon Salad with Label Rouge Salmon, Avocado, Japanese Cucumber and Lemon Ginger Dressing
The next dish was the Iwate Beef Roll, an aged Japanese Iwate beef with Gobou, lotus root and balsamic vinegar. An artfully presented dish with a Western twist, the balsamic gave the necessary acidity to the aged meat.
Kom-Ba-Wa - Iwate Beef Roll, was an aged Japanese Iwate beef with Gobou, lotus root and balsamic vinegar
The third dish on the menu was the Tsukene Grilled Chicken, a skewer of organic chicken with summer black truffle. There is a specific ritual involved with this dish; firstly, the waitress brushes the skewer with black truffle; then the customer dips the chicken into an egg yolk; finally enjoyment. For those skeptical of raw egg yolk, the skewer is so juicy and tasty even without it.
The last main course was a delightful surprise of fresh, whole Maine lobster, homemade black squid ink ramen and Japanese Uni sauce. The Lobster Ramen dish is a quite filling one and ideal for sharing between two or three people. The Lobster was cooked to perfection and the service staff even helped cleaned it to offer any remaining meat inside. Both the lobster and the ramen are both sprinkled with garlic, perhaps a bit much for some, but enjoyable nonetheless.
Kom-Ba-Wa - Fresh whole Maine lobster, homemade black squid ink ramen and Japanese Uni sauce
The meal ended with Yuzu Cheese Cake and Green Tea. This visually perfect desert was light and refreshing, made only with Japanese Yuzu oranges. Chef Goro is the only one who can prepare the Japanese green tea by accumulating his knowledge and philosophy of the tea brewing process.
Kom-Ba-Wa - Yuzu Cheese Cake
The Bottom Line
From the artistic decoration to the retro music and the Chef Goro’s oustanding menu, Kom-Ba-Wa is a space worth visiting. The quality of the ingredients is as high as they come, with a majority imported from Japan. The creative mind of Chef Goro has established a menu of rare technique, artful presentation and true impressivness.
Kom-Ba-Wa serves lunch (11.30am – 2pm) and dinner (6pm – 1am) 7 days a week. Last order is at 10.30pm.
Telephone number: + 66 (0)2 679 3775-6