Kobo Nobu

At Kobo Nobu, we only use free-range poultry, Mennonite pork and grass fed beef.

We only cook with fresh ingredients and always try to source local produce wherever possible.

Previously, Chef Tamaru was the executive chef at Left Bank Bistro and JOV Bistro. He has worked with some of the most reputable restaurants including Jamie Kennedy Wine Bar, Crush Wine Bar, Rouge and The Fifth to name a few. He is considered one of the Toronto's best French chef. At Kobo Nobu, he's able to combine his traditional Japanese cooking with some of his French classics.

Chef Special

Chef Tamaru wants his customers to try new things, so every week, he puts together a different Omakase. It includes a daily starter and main dish. Chef's choice of Ginjo sake and Sho-chu from chefs' home town Kagoshima for pairing. Amuse and daily seafood from Japan and local farmer's market. Requires 24 hours advance reservation.