A Contemporary Korean Barbecue Transformation
Linda Lee’s KOBA reopens with contemporary Korean barbecue cuisine, featuring creative sharing plates, refined interiors, and elevated flavors for a reimagined dining experience that celebrates Seoul’s modern gastronomic essence.
In a bold culinary rebirth, KOBA, Fitzrovia’s beloved Korean restaurant, has swung open its doors again. The venue, originally launched two decades ago by acclaimed restaurateur Linda Lee, now emerges as “KOBA 2.0″—a modern reimagining of Korean barbecue, inspired by the vibrant soul of Seoul’s contemporary food scene.
Known for its iconic table barbecue experience over the years, KOBA’s transformation embraces an entirely fresh approach to Korean cuisine. Linda Lee introduces a sharing-style concept that prioritizes abundance and the art of a communal feast, offering Londoners an elevated experience of Korea’s evolving food traditions.
A Feast Reimagined
The renewed KOBA moves away from traditional table-side grilling, instead presenting a feast of individual barbecue dishes prepared by skilled chefs and served ready-to-eat. Signature creations such as Bosot Bulgogi—grilled soy-marinated bulgogi beef and mixed mushrooms—and Saewoo Gui, king prawns in fermented shrimp sauce, come with mixed ssam (lettuce leaves), soybean sauces, and pickles that guests can combine to craft personalized wraps.
For seafood lovers, dishes like Go Galbi, mackerel with sweet soy and spring onion, promise vibrant flavors. KOBA’s barbecue offerings are complemented by starters like Mul Hwei, an icy gochujang vinaigrette-tossed mix of raw fish, shrimp, and trout roe, and Dakgangjeong, deep-fried chicken in honey-soy sauce presented alongside rice cakes and seeds. Traditional banchan—an assortment of small savory dishes like kimchi, omelette, and preserved vegetables—grace every table as customary accompaniments.
But KOBA’s innovations extend beyond barbecue. Diners can also delve into hearty Jorim braised dishes for sharing, like So Galbi Jjim—tender soy-braised beef short ribs with glass noodles—and soothing pot dishes like Yeoneo Sotbab, soy-glazed salmon and seaweed rice.
For lunch, KOBA serves affordable ‘super bowls’: generously topped dishes offering a fast yet indulgent taste of Korean barbecue.
Honoring Tradition
KOBA has not forgotten its roots. Fans of classic table-based grilling will be pleased to find it still available on request in KOBA’s intimate downstairs dining room, which accommodates 24 guests and doubles as a private dining space.
A New Look for a New Era
KOBA 2.0 features stunning interiors inspired by the minimalist Japanese philosophy of ‘wabi sabi,’ with an earthy palette of wood and stone textures. The bar counter, highlighted by a striking lightbox canopy, offers a cozy space for savoring the full menu or snacking alongside highball cocktails.
Linda Lee Reflects
For Linda Lee, KOBA’s transformative leap is personal. “KOBA was my first Korean restaurant in London, and the past twenty years have been magical,” she shares. “But I am an innovator at heart—I’ve always wanted to introduce diners to new ways of enjoying Korean food. KOBA’s 20th anniversary feels like the perfect moment to look ahead. KOBA 2.0 will give London a taste of Seoul as it is today, blending tradition with modernity.”
Linda Lee’s vision breathes fresh life into KOBA, ensuring it continues to evolve while staying true to its roots. With its contemporary menu and redesigned interiors, KOBA 2.0 promises to redefine Fitzrovia’s dining scene—transforming every visit into a celebration of Seoul’s culinary soul.
Whether you’re a longtime fan or a curious newcomer, KOBA 2.0 invites you to rediscover modern Korean barbecue in a whole new way.