In a corner of Galway city, a new chapter in Ireland’s food story is quietly unfolding. Kombu, a ramen and bao bar from celebrated chef JP McMahon, is not simply another restaurant, it's a heartfelt homage to Japan’s rich food culture, filtered through the lens of Irish cooking and craftsmanship. Discover more here..
As Kombu prepares to open its doors on Druid Lane on July 11th, JP McMahon and the team are inviting diners to experience a vibrant and soulful fusion of Japanese and Irish flavours. Here, a “love letter to Japan” reveals itself, not through imitation, but through reimagined hospitality, culinary skill, and bold flavour.
When JP McMahon speaks of his new restaurant, Kombu, his joy is palpable. He recalls falling in love with Japanese cuisine long before Kombu was imagined, first drawn to it by seaweed, “We use so much seaweed here… and in Japan, the seaweed for them is gold.” It was a gateway to sashimi, cured fish, yakitori, and an appreciation for precision, communal spirit, and the elegant presentation of Japanese food culture.
With its name taken from the Japanese edible seaweed or kelp, at Kombu, seaweed is a symbol that pays homage to both Ireland’s and Japan’s coastal heritage. To him, Kombu isn’t a Japanese restaurant. It’s a love letter to Japan, born from an admiration, not mimicry, grounded in Irish values, yet reaching outward with the same thoughtful approach that defines every great plate from Tokyo to Kyoto.
The two stars of the new menu, pork belly ramen and pork belly bao previously stole hearts at earlier pop‑ups at Aniar during Blas na Bealtaine and are now fixed on the permanent menu. These hearty takes on traditional Japanese staples reveal Kombu’s philosophy: casual, familiar, soulful, and affordably priced. But there’s more. Think crisp tempura, smoky yakitori, and comforting rice dishes. Yet the playful side of Kombu steals the show, a soft‑serve with meringue, and a sweet bao filled with chocolate mousse and topped with wasabi sea salt. “It’s kind of like a little homage to the way the Japanese take savoury things and make them sweet,” JP says.
JP and Kombu’s head chef Gabriel have known each other for over six years, building a relationship rooted in mutual respect, shared creative vision, and a relaxed energy. They first met in 2019 during the production of JP’s Irish food-focused play, connecting over playful dishes like sugar sandwiches and apple tarts. That early spark led Gabriel to join the team at Aniar, and the connection only deepened. As we chat JP praises Gabriel’s ability to tune into the kitchen’s atmosphere, describing him as someone who not only understands the “vibe” but is steadily carving his own path in the Irish food scene.
Kombu isn’t just about what's on the plate, it’s about how it’s served. JP and his operations manager, Abigail, are keenly focused on hospitality and their guests’ experience of visiting Kombu. Complementing the space with thoughtful lighting, carefully curated music, and a touch of artistic edge. Inside, Galway artist Tracey O’Callaghan’s graffiti will illuminate the space with a contemporary edge. “At the end of the day, a restaurant is a community. It’s made up of the people who work there, who contribute to the creative atmosphere and it’s also made up of the people that visit,” JP explains.
The vision is simple. This is a space you can “pop in, pop out” for a memory filled evening. Initially Kombu will open Tuesday through Saturday nights, with a future plan to ease into Sunday brunch, complete with DJ sets and (eventually) Japanese-inspired cocktails. With roots in running renowned Irish restaurants, which includes 17 years of Cava and 14 years of Aniar, JP has learned the value of a measured rollout. No over-promising, no all-stop launch, just a well-paced approach that eases into new offerings.
Even with all the accolades and years of experience behind him, JP signs off with characteristic humility. “Every time I cook something, it’s like… I like to paint as well, and it’s the same feeling,” he says. “I still love cooking, I love the spontaneity of it. It’s like playing a piece of music. Once you put the pan on and get the ball rolling, you can’t stop.” That same energy and passion will shape everything at Kombu, from the ramen and chocolate ganache bao to the welcoming atmosphere of the space itself.
With its opening date fast approaching, Kombu stands as a crossroads of culture and creativity, where JP’s passion and respect for Japanese culinary artistry find a natural home in Galway. It’s a place to linger over steaming bowls of ramen, savour the rich bite of bao, and immerse yourself in an atmosphere that feels both intimate and electric.
For a taste of what’s to come, follow @komburamenbaogalway on Instagram for all the latest updates, and then be sure to visit Kombu for an unforgettable evening of Japanese-inspired cuisine, right here in the heart of Galway city.
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