Kom-Ba-Wa

The interiors of Kom-Ba-Wa, F&B entrepreneur Frederic Mayer’s first Japanese-themed restaurant, are a playful balance of romance and class. The menu follows the same path, dishing out traditional Edo-mae sushi and mouthwatering signatures such as black cod miso gyoza and 60-day-aged Tajima wagyu steak. Executive chef Goro Takatsu started off his career perfecting the subtle art of traditional kaiseki in Japan before taking his expertise to Spain and the Americas, where he expanded his culinary repertoire working in many high-end restaurants. If you seek a uniquely stimulating Japanese dining experience, Kom-Ba-Wa certainly hits the spot.