Koba Restaurant Celebrates 20 Years with a Modern Revamp

Koba, a Korean restaurant located in Fitzrovia, London, has recently undergone a significant transformation to celebrate its 20th anniversary. Originally known for its traditional tabletop barbecue hot plates, the restaurant has revamped its interior and menu, moving away from the grill-your-own dining experience. The new design features a lighter, wabi-sabi color palette, replacing the dark wood and extraction vents that characterized its previous aesthetic. This change aims to create a more contemporary dining atmosphere while retaining the essence of Korean cuisine.

The Guardian

The updated menu at Koba introduces a variety of modern dishes alongside traditional favorites. Starters include mul hwei, a visually appealing dish of mixed raw fish, prawn, and trout roe, served with an icy gochujang vinaigrette. Other notable appetizers feature deep-fried cuttlefish, vegetable pancakes, and yook hwei, a raw beef dish with pear and egg yolk. While the option to grill beef bulgogi remains available in a private dining room, the new approach emphasizes expertly prepared dishes, such as dak galbi barbecue chicken, which is marinated in gochujang paste, chili, and garlic.

The Guardian

Desserts at Koba have also received attention, with the Korean sweet bean paste doughnut emerging as a standout item. Accompanied by fresh vanilla ice cream and slices of sweet persimmon, this dessert exemplifies the restaurant's commitment to providing a delightful end to the meal. The overall dining experience at Koba is designed to encourage guests to linger and enjoy their meals, a departure from the fast-paced nature often associated with dining in the area.

The Guardian

Despite the positive reception of the new menu and ambiance, some long-time patrons may miss the interactive element of grilling their own food. Critics argue that the removal of the hot plates could alter the unique dining experience that Koba has offered for two decades. However, the restaurant's management appears confident that the revamped offerings will appeal to both new and returning customers.

The Guardian

Linda Lee, the owner of Koba, expressed her excitement about the changes, stating that the restaurant aims to adapt to the evolving dining landscape while honoring its roots. The decision to revamp the menu and dining style reflects a broader trend in the culinary world, where restaurants are increasingly focusing on refined dining experiences.

The Guardian

• “Ripping up your own rulebook after 20-odd years is something only the bravest souls would ever dare to do, but I admire Koba’s chutzpah.” — Grace Dent, Food Critic

The Guardian

Koba's transformation marks a significant moment in its history, blending tradition with modernity as it continues to serve the London dining community.

The Guardian