Kome Izakaya

08/10/2026

Edinburgh has entered soup season, and honestly, the timing could not be better.

These were a few of last winter's Dashi Monos, long gone, but the new menu brought them back in a new form.
Now? Unagi chawanmushi, Classic oden, Okinawan braised pork belly.

Same warm, savoury, deeply comforting idea, just a little more KOME this time around.

The new menu has been live since Tuesday, and Edinburgh has apparently decided that this was exactly the week we needed it.

So, leave the house, come sit at the bar.
Get something hot in front of you, something good in your glass, and see what we've been up to.

The weather can do whatever the hell it wants outside, we'll be here. 🍢🍶🍜🍚🍸🍻

03/10/2026

30/09/2026

We’ve got a new chef. Yuki’s got an octopus. Things are getting serious. 🐙

Since Allan joined the team, there’s been a bit of a new energy in the kitchen.

Yuki bringing her deep knowledge of classic Japanese cooking, Allan bringing a more technical, slightly more unhinged fusion approach, and the two of them have been cooking. Literally.

There’s been a lot of tasting, tweaking, arguing, tasting again and throwing ideas around.

And somewhere in the middle of all that, we’ve landed on a new menu that feels very KOME.

Japanese at its heart. A little unexpected around the edges. Properly delicious.

We’ve been keeping it under wraps for long enough.

New menu lands next week.

Consider this your first warning.

24/09/2026

🚨 Eight days left with the summer menu 🚨

A few of these dishes are heading off, and we reckon they deserve one more turn around the table before they do.

Bring someone you like, order a few things, stay for drinks.

You've got eight days 😉

18/09/2026

We saw something we liked, so naturally, we had to mess with it.

Lorenzo Antinori from Bar Leone posted his recipe for the Olive Oil Sour online, we watched it, gave it a go, and, unsurprisingly, it was bloody delicious.

Then we started thinking: what would this look like through a KOME lens?

We kept the idea of oil, the sour structure and that silky texture, but swapped olive oil for toasted sesame and started building from there.

Suntory Toki Wh**ky , Awamori, Oloroso, sesame oil, Lucky Liqueurs Dark cacao, lemon and egg white.

The result is our Sesame Oil Sour, a little bit Bar Leone, a lot KOME, and a pretty good example of how we like to work behind the bar: find something that excites us, take it apart, and see where we can take it next.

It’s quickly become a favourite amongst the brave.

Lorenzo Antinori , we hope we’ve done you proud 🙏

10/09/2026

An appreciation post for the dish that came with a slightly unreasonable ambition.

We wanted to make a karaage good enough to ruin every other fried chicken for you.

Juicy chicken thighs, salt brine, 12-hour marinade, cornstarch coating, high-temp fry, quick dunk in our soy tare, mayo, shichimi & spring onion, with fresh cabbage and lemon to finish.

And apparently, we created a problem.

Every person who orders it tells us how juicy and flavourful it is.
Then they order another, and sometimes, one more after that.

We've even had regulars tell us they now refuse to order karaage anywhere else because they've already had ours.

To every other piece of fried chicken out there, we are sorry.

We did warn you. 🍗

28/08/2026

Summer isn't over just yet. ☀️

Fringe is still going, the city's still buzzing, and we're still pouring this banger.

Turbo Palomas all day long 🍊🌶️🍺

25/08/2026

Starting the week with sake.

Last week we had the trade in for a deeper look at what goes on behind the bottle.

But if you're not in the trade and want to go properly down the sake rabbit hole, there's really only one place to do it.

The KOME Sake Society.

Our monthly guided tastings are where we get properly stuck in: brewing, rice, technique, history, producers and the stories behind the sake in your glass.

Not just tasting sake, understanding it.

And tonight, we kick off the week with
Sake Society Vol. 5 - Sake Through Time

From a modern recreation of a 12th-century brewing style through to the sake we drink today, we'll be tasting our way through the evolution of Japan's national drink and the moments that shaped it.

Five sake. Centuries of history. One bar.

Want to go deeper? Join the circle.

🔗 in bio

21/08/2026

An appreciation post for the dish that doesn't get nearly enough attention.

Our marinated tomato.

Deep, savoury shiitake & kombu dashi, sharp little hits of umeboshi, fragrant negi oil and purple shiso doing its thing.

It's fresh. It's ridiculously umami. It's probably not what you expect when you order a tomato.

And honestly?

We bloody love it.

If you've never ordered it, consider this your gentle nudge.
🍅

14/08/2026

The city's buzzing,

Fringe is in full swing,

We're pouring.

Friday, let's have you 🥂