Kome Izakaya

Kome Izakaya Sake. Cocktails. Japanese Scran.

An appreciation post for the dish that came with a slightly unreasonable ambition.We wanted to make a karaage good enoug...
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. 🍗

Summer isn't over just yet. ☀️Fringe is still going, the city's still buzzing, and we're still pouring this banger.Turbo...
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 🍊🌶️🍺

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...
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

An appreciation post for the dish that doesn't get nearly enough attention.Our marinated tomato.Deep, savoury shiitake &...
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.
🍅

The city's buzzing,Fringe is in full swing,We're pouring.Friday, let's have you 🥂
14/08/2026

The city's buzzing,

Fringe is in full swing,

We're pouring.

Friday, let's have you 🥂

📣 Fringe Update 📣Conor's ready, so we thought we'd better be too.For the next three weeks, we are opening from 3pm Tue t...
09/08/2026

📣 Fringe Update 📣

Conor's ready, so we thought we'd better be too.

For the next three weeks, we are opening from 3pm Tue to Sun.

Perfect for a drink before your show, a few plates afterwards, or a much-needed escape from wandering around town pretending you know where you're going.

Cocktails, sake, and food from 3pm till late. 🍶🍸🥢🍺

A couple of plates, a cocktail or a bottle of sake to share.Before the show, after the encore, or because you simply fan...
04/08/2026

A couple of plates, a cocktail or a bottle of sake to share.

Before the show, after the encore, or because you simply fancied it.

That's what we're here for.

A good drink is reason enoughOpen from 5 pm 🍸
29/07/2026

A good drink is reason enough

Open from 5 pm 🍸

Good food. Good drinks. Good people.The rest tends to take care of itself.Come and spend an evening with us. 🍶
24/07/2026

Good food. Good drinks. Good people.

The rest tends to take care of itself.

Come and spend an evening with us. 🍶

We obsess over every detail.The ice. The glass. The garnish. The balance. The ingredients.The things you'll probably nev...
22/07/2026

We obsess over every detail.

The ice. The glass. The garnish. The balance. The ingredients.

The things you'll probably never notice, and that's exactly the point.
We do all the obsessing so you don't have to.
Your only job is to sit back, have a laugh, and enjoy the drink.

We take cocktails very seriously. Ourselves? Not so much.

Address

Edinburgh

Opening Hours

Tuesday 4pm - 1am
Wednesday 4pm - 1am
Thursday 4pm - 1am
Friday 4pm - 1am
Saturday 4pm - 1am

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