KOMB

This restaurant is located in Kagurazaka, a stylish former geisha district near Shinjuku. While it’s no longer a geisha district, KOMB continues Japanese tradition by focusing on the culturally historic ingredient: kombu. The subtle, yet complex flavor profile of the ingredient has been used for centuries, forming the very foundation of Japanese cuisine as we know it today. Taking advantage of this, Chef Annabell Seiko Harada employs a traditional approach to Japanese cuisine with a modern twist, incorporating kombu stock into dishes to enhance the flavors of other ingredients. This process also involves sourcing and integrating high-quality seasonal ingredients, balancing their flavors with kombu stock to create a flavorful harmony that reflects Japan’s changing seasons. To add an even greater dimension to the menu, the restaurant also offers an extensive selection of Japanese alcohol, each entry carefully curated to match each of Chef Harada’s culinary creations. While unmistakably modern, KOMB’s atmosphere also encapsulates the traditional spirit of omotenashi, the offering of authentic hospitality. Seated at the spacious counter, face to face with Chef Harada, guests can savor carefully crafted dishes bursting with umami, all the while basking in the restaurant’s warm ambience.