KOBA marks 20 years with bold new look and “taste of Seoul” menu.
In 2005, restaurateur Linda Lee transformed London’s Korean dining scene with the launch of KOBA in Fitzrovia. It was the first restaurant in central London to offer traditional table barbecue in a refined, fine-dining setting, and over the past two decades, it has become one of the capital’s most respected Korean restaurants.
Now, as KOBA prepares to celebrate its 20th anniversary in September, Linda is introducing what she describes as “KOBA 2.0” – a completely reimagined experience that reflects the way food is enjoyed in Seoul today.
From table barbecue to abundant sharing feasts
The hallmark of KOBA has been the do-it-yourself table barbecue, where diners grill their own meats and seafood at the table. While that option will remain available on request in the 24-seat private dining room downstairs, the main restaurant will now pivot to a chef-prepared sharing style.
The new format emphasises abundance and conviviality, with barbecue dishes such as Bosot Bulgogi, a soy-marinated bulgogi beef with mixed mushrooms, Go Galbi, a mackerel dish cooked with sweet soy sauce and spring onion, and Saewoo Gui, king prawns paired with fermented shrimp sauce. Each dish will be served with mixed ssam – lettuce leaves, sauces and pickles – allowing diners to wrap and combine flavours at the table.
Introducing Jorim and special pot dishes
Alongside barbecue, the refreshed menu will also showcase Jorim, braised dishes traditionally shared between two people. One highlight is So Galbi Jjim, soy-marinated braised beef short ribs with glass noodles, rice cake, chestnut, jujube and radish, served with rice.
Special pot dishes will also feature prominently, including Hwei Dubbab, a mix
