Nigiri Omakase
$456 pieces
Nigiri Flights
Jacksonville, Florida
Where sushi is given time.
An omakase counter in Jacksonville built around aged fish. The chef decides the order, the season decides the fish, and you sit close enough to watch every cut.
The Mark of Time
Aged, not just fresh
Most sushi bars serve fish as fresh as they can get it. KoBu goes a step further and ages it, dry and wet, until the texture firms and the flavour deepens. It is a slower way to work and it is the whole point of the room.
You can taste it across the menu. The kanpachi crudo is aged before it is dressed. The bluefin tasting walks you up through akami, chu-toro and o-toro from the same fish. Even the miso soup starts from a broth built on aged fish bone rather than dashi powder.
Dry
Aged for texture
Wet
Aged for depth
古
The seal in our mark
The Omakase Room
Eight seats at the counter
An intimate 8-seat private dining experience. The chef sets a curated progression of dry-aged and wet-aged seasonal fish and serves it to you across the counter, one piece at a time.
There is no fixed script. What you eat depends on what came in and how it has aged, which is why the room only takes eight people a sitting.
8
Seats a sitting
1
Chef, across the counter
Reservations required. Please call (904) 232-8333.
What to order
Three things worth the trip
Photographs of the actual plates, taken at the counter. Prices come straight from the menu.
Bluefin Tuna Tasting
$50akami · chu-toro · o-toro
Nigiri Flights
KOBU
$32snow crab · avocado · Japanese A5 Wagyu · truffle mayo · caviar
Signature Rolls
Designed for dine-in
Crafted for the table
KoBu is not a quick stop for takeout. It is a place to sit down, slow down, and take a Japanese dinner at the pace it was meant to be eaten.
The dining room was built for intimate dinners, special occasions, group celebrations and banquet-style gatherings, the kind of evening where the food becomes the reason everyone stays at the table.
Whether you are seated for omakase, sharing premium plates with friends, or planning something closer to a private dinner, the setting is the same: sushi, sake and conversation, in a room that expects you to linger.
The culture of sake
More than a drink
In Japanese dining, sake brings the table into balance. It softens the rich courses, lifts the delicate seafood, and puts a small pause between one piece and the next.
The list here is chosen to sit alongside sushi, aged fish and the plates coming off the hot side. Some are clean and crisp, others fuller and more aromatic, and every one is on the list because of what it does next to the food.
Ask the team where to start. Temperature, texture and aroma all change what a bite tastes like, and half the pleasure is noticing it happen.
Find us
Our Japanese restaurant in Jacksonville
KoBu sits on Naldo Avenue in San Marco, a short turn off Hendricks. We open at five, Tuesday to Saturday, and stay open until 1 AM on Fridays and Saturdays.
Hours
Tuesday to Thursday
5 PM to 10 PM
Friday & Saturday
5 PM to 1 AM
Closed Sunday & Monday
Welcome. Come, taste, and enjoy.