Galway’s food scene is about to welcome a new addition with the launch of Kombu, a ramen and bao bar by acclaimed chef, restaurateur and author JP McMahon.
Inspired by his long-standing passion for Japanese food, Kombu—named after the Japanese seaweed—will open next month with a bold, flavour-driven menu rooted in the traditions of Japanese street food.
Described by JP as “a love letter to Japan,” the menu will feature steaming bowls of ramen, teriyaki, tempura, rice dishes, and a creative selection of bao buns—including a playful dessert like a chocolate ganache bao bun topped with wasabi sea salt.
“Kombu is a realisation of my love of Japanese food, which I’ve long admired,” said JP. “I’ve taught Japanese cooking classes at Aniar for years, our Ramen and Bao Bar pop-ups have been a big hit at at Aniar as part of Blas na Gaillimhe Festivals of Food, and of course, I’m passionate about cooking with seaweed, utilising it broadly in Aniar—so this felt like a natural evolution.”
Kombu will open on Druid’s Lane in Galway, with an expected launch date in late June. It joins Jp’s acclaimed restaurant portfolio, which includes the Michelin-starred Aniar and the much-loved Cava Bodega.
About Jp McMahon
Jp McMahon is a chef, restaurateur, author, painter and playwright based in Galway, Ireland. He is the culinary director of the JPM Culinary Consultancy, which runs Michelin-starred Aniar Restaurant (@aniargalway) and the Aniar Boutique Cookery School. Aniar has been awarded a Michelin star every year since 2013.Jp works nationally and internationally on a range of projects developing food. He is also co-owner and chef patron of Cava Bodega (@cavaglaway) and founder of international symposium Food On The Edge (@foodontheedge).
