JP McMahon Ramen & Bao Bar: Irish Times Review
Kombu: JP McMahon’s New Ramen & Bao Bar Brings Japanese Flavours to Galway
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Galway’s vibrant food scene is set to welcome a new culinary hotspot this July with the opening of Kombu, a ramen and bao bar from renowned chef and restaurateur JP McMahon. Located on Quay Street, Kombu promises a casual dining experience focused on authentic Japanese flavours with a strong emphasis on Irish ingredients.
A New Concept from a Galway Food Pioneer
JP McMahon, already a celebrated figure in the Irish food landscape thanks to his Michelin-starred restaurant Aniar and the popular Tartare, is venturing into new territory with Kombu.The concept arose from a desire to create a more accessible and relaxed dining option, offering high-quality, flavourful food at reasonable prices. “We wanted to do something different, something fun,” McMahon explains. “A place where people can pop in for a quick, flavorful meal or settle in for a longer evening.”
Kombu isn’t a full-service restaurant in the traditional sense. It’s designed to be a dynamic space, blending walk-in availability with reservations, and embracing a lively atmosphere. the space itself will accommodate around 50 diners, with 35 seats reservable in the main dining room and 15 high-top tables for walk-ins. An additional 10 seats will be available outdoors, weather permitting. And, in a nod to Galway’s welcoming spirit, dogs are welcome both inside and outside.
The menu at Kombu is a carefully curated selection of Japanese-inspired dishes, showcasing McMahon’s commitment to seasonal ingredients and innovative flavor combinations. Expect a focus on ramen, bao buns, and small plates designed for sharing.
Signature dishes include pork belly marinated in sake, soy, and mirin for 14 hours, which then features in both pork belly bao and ramen. Other highlights include Sichuan-inspired Dan Dan noodles, smoked eel rice, and the ever-popular katsu sando - a crispy Japanese pork sandwich. Vegetarian options are also well represented, with a maitake mushroom bao available for €7.50.Desserts are equally enticing, offering a playful twist on Japanese flavours. Diners can choose between a chocolate cremeux-filled bao bun flavoured with a hint of wasabi salt, or soft-serve ice cream topped with crumbled meringue and delicate dried fruits.
Prices are designed to be accessible, ranging from €7.50 to €19.50 for the beef chef teriyaki, ensuring there are options available for a quick and affordable bite. McMahon specifically wanted to offer choices under €10 to cater to those seeking a casual meal.
Drinks to Complement the Flavours
Kombu’s drinks menu is as thoughtfully curated as the food. It features a short list of organic, biodynamic, and natural wines, sourced from McMahon’s existing suppliers, alongside a selection of sakes, beers, soft drinks, and non-alcoholic options. The aim is to provide perfect pairings for the bold and nuanced flavours of the food.
Opening Details and Future Plans
Kombu officially opens its doors on Friday, July 11th.Initially, it will operate five nights a week: Tuesday-Thursday from 5pm until close, Friday from 4pm until close, and Saturday from 3pm until close.
Looking ahead,McMahon plans to launch a Sunday brunch,complete with cocktails,after the summer months. The long-term vision is to operate seven days a week, establishing Kombu as a cornerstone of Galway’s dining scene.
with its unique concept, commitment to quality ingredients, and accessible pricing, Kombu is poised to become a must-visit destination for food lovers in Galway and beyond.