Inspired by his long-standing passion for Japanese food, Kombu, named after the Japanese seaweed-is characterised by a bold, flavour-driven menu rooted in the traditions of Japanese street food.

Described by JP as “a love letter to Japan,” the menu features 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.”