Kobano — Restaurant in New York

Located at 299 Bowery, Kobano has quickly established itself as a standout in New York City's competitive dining scene. This Japanese-Brazilian restaurant delivers an izakaya-style dining experience where dishes arrive as they' are prepared, encouraging sharing and conversation in a space that balances sophisticated elegance with pulsing energy. The name "Kobano," meaning "leaf" in Japanese, perfectly captures the restaurant's lush, verdant aesthetic that pays homage to the Brazilian Amazon.

The Tuna Tartare arrived looking like an artistic composition, featuring perfectly diced fresh tuna alongside red onion and creamy avocado, all dressed in a light EVOO and balsamic vinegar that complemented rather than overwhelmed the fish. The accompanying rice crisps provided the ideal textural contrast—light, crunchy vessels that supported the luxurious tartare without breaking or becoming soggy. The balance of flavors was impeccable, with each element distinct yet harmonious.

A selection of Yakitori skewers showcased the kitchen's mastery of Japanese grilling techniques. The chicken maintained a juicy interior while developing a perfect exterior char. The pork offered rich, satisfying flavor. But it was the beef skewer that truly stood out—tender with precisely the right amount of fat to create a mouthwatering, umami-rich bite that lingered pleasantly on the palate.

The Salmon Tartare served atop crispy rice demonstrated beautiful technical execution. The fresh salmon was enhanced by bright lemon zest and the delightful pop of yuzu tobiko, creating a multidimensional flavor experience. The crispy rice base maintained its structural integrity and satisfying crunch despite the moisture from the tartare—a detail that speaks to the kitchen's technical precision.

What impressed me most was the Wagyu Gyoza—pan-fried dumplings with perfectly crisp bottoms giving way to tender tops. The wagyu filling was exceptionally rich and velvety, practically dissolving on the tongue, while the accompanying gyoza sauce provided the ideal savory counterpoint. These dumplings exemplified the restaurant's ability to elevate traditional dishes through exceptional ingredients and flawless technique.

The Branzino BAIANO emerged as the showstopping centerpiece of the meal. The whole fish was impeccably cooked—its skin crisp and caramelized while the flesh remained moist and flaky. The vibrant cilantro sauce delivered bright, herbaceous notes that perfectly complemented the subtle sweetness of the coconut rice. The accompanying pico de gallo added welcome acidity and freshness that balanced the richness of the dish. This entrée masterfully represented both culinary traditions—Japanese precision in fish preparation married with bold Brazilian flavors.

The ambiance at Kobano enhances the dining experience significantly. The entrance reveals a striking Evergreen Bar with towering pillars and lime-washed green tones that immediately establish the restaurant's vibrant energy. The main dining room features abundant greenery, eye-catching orange chairs, and captivating murals of a serene geisha and an electrifying samba dancer—visual representations of the cultural fusion happening on the plates. As the evening progresses, the DJ booth transforms the front dining area into something closer to an upscale supper club, creating a dynamic atmosphere that evolves throughout the night.

Kobano successfully bridges sophisticated dining and energetic social gathering, proving that culinary excellence can coexist with vibrant atmosphere. For those seeking a memorable dining experience that challenges conventional boundaries while delivering exceptional flavors, Kobano offers a compelling journey through Japanese-Brazilian cuisine that captures the distinctive energy of...

First of all — huge thanks to the whole team. Thank you for the amazing atmosphere, warm service, and incredible experience. You guys have created a really cool and unique place — stylish, thoughtful, and full of character.

Special thanks to Eugene — an awesome bartender, a great person, and a pleasure to talk to. The vibe of the place is on point, and the staff is truly top-level! 🔥🔥🔥

Big respect and gratitude to Chef Ricardo Cardona Chef Nobuhiro Hamazaki and the whole kitchen team — Your food and menu are fantastic. Every dish is full of flavor and beautifully executed.

I’ve worked in the restaurant industry for many years, and I can honestly say — you’re doing an amazing job.

One small note I’d like to share: Your bartenders are real pros. They handle a crazy number of guests and still deliver top service.

As someone who’s been on the other side — as a chef, a waiter, and a bartender — I was a bit surprised by the uniform. The chef jackets worn by bartenders don’t seem very comfortable, and they don’t quite match the cool style of the bar. At one point I even asked, “What’s the chef doing behind the bar?” — and then realized it was a bartender in uniform.

Maybe it would be cool to give them something more functional and stylish — something that fits your concept and makes their work easier.

Of course, that’s just a friendly suggestion from someone who really enjoyed the place and cares about the vibe. Thanks again — you’re doing...

Went for soft opening and there's potential but it's not quite there yet! Can't wait to see them get into the swing of things and start to serve more guests. Giving full points for now but will adjust after trying it after it's open for real.

The service was slower than you'd think considering we were the only table there and the kitchen was working off of a limited menu, we ordered a few items and basically got them delivered to us one by one over the course or about 1.5 hours.

The food itself was good but the menu felt a bit all over the place. For example the bean stew dish didn't feel like it complimented the sushi dishes we got. The portions for some items was incredibly small for some items and big for others.

I thought the crispy rice was nothing special but the miso sable fish was good.

They were kind enough to give us a free dessert for coming for soft opening but to be honest it was quite mediocre (Lindt chocolates on top of some dry fruit and dry ice, I didn't really understand the intent of the dish and it did not...