FINE JAPANESE CUISINE AT KOBE
For Nicole Ruibal, being the owner of Kobe Modern Japanese restaurant at 96 N. Main, downstairs and overlooking Ashland Creek, has been a dream come true.
“I bought the restaurant from the original owner, Billy Harto, in 2017 after working as Billy’s manager for years,” Nicole said. “Billy opened Kobe in 2007. I love food and have been in the hospitality business most of my life. There is something about caring for people and being cared for when you are dining out that really resonates with me. It’s the thoughtful little details that make an experience truly special.”
Nicole compares it to the experience in Japan.
“In Japan, people love to escape from a hectic world to restaurants where you can eat and converse with friends in a relaxed setting,” she said. “That’s why people come to Kobe—to slow down, take time to breathe, and relax.”
They’re also there for the food. Featuring one of Asia’s most exciting cuisines, Kobe delivers contemporary Japanese-style preparation through a mastery of cooking and an artful proficiency in its presentation of sushi and sake. The restaurant features the finest ingredients, including locally grown and organic selections whenever possible. Set alongside the swift-flowing Ashland Creek, the restaurant gives off a world-of-its-own vibe that perfectly complements the food.
“We believe in preparing our food with the best available ingredients,” Nicole said. “We use no MSG, no GMO, and our food is as fresh as we can get it. If you have any special dietary needs or preparation preferences, please let your server know, and our chefs will be happy to oblige. We also have the area’s best selection of sake at the bar, and we’re known for our original recipe for sake-tini’s, plus an extensive list of fine wines and spirits.”
Nicole’s love of food was inspired early on. “My family in Japan regularly sent boxes of food that was unavailable in most areas of the U.S.,” she said. “My American diet was enhanced by interesting Japanese food throughout my life.”
On frequent visits to Japan, Nicole and her family visited restaurants in Osaka, Kobe, Tokyo and Kyoto. And her grandmother and aunt were great cooks, she says. Those connections “imparted some wonderful Japanese sensibilities, such as hospitality and a dedication to excellence which I am so grateful for,” Nicole said. “I try to bring those qualities to Kobe.”
In addition to the extensive sushi bar, the menu at Kobe features sliders, beef short ribs, Japanese little neck clams, sesame tuna, Japanese friend chicken, lobster tempura, vegetable and tofu tempura, and salmon entrees. The sushi menu features nigiri sets, sashimi sets, combos, platters, and lots of nigiri and maki mono selections.
For more information and/or reservations, call 541-488-8058. You can also see them at kobeashland.com and on Facebook and Instagram.
