Some of Our Favorites
2018 Summer Drink Menu » - Yoseftuna, panko shrimp, crab, avocado, nitzume, spicy aioli
- White Dragonsalmon, fuji apple, fried shallot, yellowtail, avocado, jalapeño, fire ponzu
Starters
- White Miso Soupserved with nori, green onion and cubed tofu
- Edamamesteamed soybean with sea salt
- Fried Calamarilightly breaded fried squid, served with sweet thai chili sauce and lemon
- Tuna Pokesesame marinated tuna over wakame salad and wonton crisps
- Potstickerssteamed or fried pork gyoza served with sweet thai chili sauce and COBO sauce
- Prince Edward Island Musselsa pound of mussels, steamed in garlic butter white wine broth with tomato, onion and capers, served with buttered flatbread points
- COBO Style Musselsa pound of mussels steamed with onion, sriracha, sesame and soy sauce, finished with negs, wasabi tobiko, thai chili, and garlic basil naan bread. spicy!
- Crab Cakeblue claw crab cake, served with yuzu aioli
- Japan Poppersspicy tuna, crab mix, cream cheese, panko fried with nitzume and spicy aioli
- COBO Rangoonscrab, bacon and cream cheese folded into a crispy wonton with sweet thai aioli
- CO-Bang Shrimppanko fried shrimp, COBO sauce, green onion, sesame
- Thai Coconut Soupclassic thai tom aha coconut soup with shiitake mushroom, cilantro, basil and lime
- General Tso’s Duck Legssix fried duck drumsticks smothered in our house-made general two sauce
- Barbecue Hamachi Collartender roasted hamachi collar smothered in teriyaki bbq sauce, with a side of asian slaw
Salads
- Seaweed Saladwakame salad, served with tomato, enoki mushroom, and tofu
- Squid Saladponzu seasoned squid tossed with seaweed and sesame
- Cucumber Saladthinly sliced cucumbers marinated in sweet vinegar with apple
- House Saladmixed greens tossed in ginger served with tomato and sprouts
- Add to House Saladchicken, shrimp, seared tuna, crispy calamari
House Rolls
- Kaliforniablue claw crab mix, avocado, cucumber
- Phillysalmon, cream cheese, avocado
- Veggie Kalired pepper, avocado, cucumber
- Spicy Tunaspicy tuna, cucumber
- Alaskansalmon, avocado
- Tempehseasoned tempeh, asparagus, basil, avocado, nitzume
- Spicy Himachihamachi, cucumber, spicy aioli
- Shrimp Tempuratempura shrimp, avocado, cucumber, nitzume
- Unagi KyuEel, cucumber, nitzume
Specialty Rolls
- Yoseftuna, panko shrimp, crab, avocado, nitzume, spicy aioli
- Going Greentempura sweet potato, basil, asparagus, avocado, nitzume
- Burning Manseared tuna, spicy crab, cucumber, tempura crunchies, COBO sauce
- White Dragonsalmon, fuji apple, fried shallot, yellowtail, avocado, jalapeño, fire ponzu
- Rainbowkalifornia roll topped with an array of fish
- Salmon Skincrispy togorashi salmon skin, jalapeño, avocado, fire ponzu
- Red Dragonhamachi, fresh jalepeno, spicy tuna, avocado, seared tuna, nitzume, sriracha, negi
- Appalachiansalmon, cream cheese, avocado, tempura fried, nitzume, spicy aioli
- Dynamitespicy tuna salmon blend, wonton crisps, wasabi tobiko, habanero sauce
- Stormyeel, crab, cucumber, tempura fried, nitzume, spicy aioli, masago
- Black Dragonkalifornia roll topped with eel, black tobiko, nitzume
- Summitbox stack of crab mix, crispy shallots, avocado, tuna, negi, topped with ponzu
- Caterpillareel, cucumber, topped with avocado
- Mile Hightuna, fuji apple, avocado, red tobiko
- Sunshinekalifornia roll topped with salmon, lemon, ponzu
- 720tempura softshell crab, spicy tuna, crab, cucumber, avocado, red tobiko, nitzume
Nigiri & Sashimi
- Magurotuna
- Maguro Tatakiseared tuna
- Eelbarbecue eel
- Sakesalmon
- Ebishrimp
- Mosagocapelin roe
- Hamachiyellowtail
- Tobikoflying fish roe
Specialty Sashimi
- Hamachi Tatakiyellowtail sashimi torched with thinly sliced jalapeno, crispy shallots, diced apples, finished with a truffle ponzu sauce
- Bistro Sashimi2 maguro, 2 salmon, 2 hamachi, 2 tako each finished with sauces and garnishes
- Sashimi Combochef selection of 8 pieces of fresh fish
- Ginger Soy Salmonsalmon, avocado, black tobiko, cucumber, ginger soy dressing
- Beef Tatakiseared beef served rare torched with thinly sliced jalapeño, crispy shallots, finished with a truffle ponzu sauce
- Scallop Tatakiseared scallop, jalapeño, crispy shallot, truffle ponzu
Entrées
- Korean BBQ TacosTWO or FOUR tacos stuffed with fried pork belly smothered in Korean bbq sauce, with kim-chi and wake seaweed salad
- Teriyaki Plate
served with mixed vegetables and your choice of steamed rice OR stir-fry udon bowl
filet | shrimp | chicken | tofu | tempeh
- COBO Hibachi
your choice of protein sautéed with ponzu, onion, shiitake mushroom and rice with mixed vegetables
filet | shrimp | chicken | tofu | tempeh
- Miso Salmonseared and baked filet of salmon over steamed rice finished with miso sake glaze, nitzume, and marinated cucumber
- Crispy Honey Duckcrispy bone-in quarter duck over steamed rice and mixed vegetables, finished with a honey ginger soy glaze and bacon
- Peppered Filetpepper seared 6oz filet mignon, served over stone ground grits with shrimp and lobster claw, finished with a garlic buerre blanc
About
A few words about us
Let us introduce ourselves
Opened in May 2013, CoBo Sushi Bistro and Bar is a one-of-a-kind dining experience that not only includes the Japanese art of sushi, but also has plenty of non-traditional and contemporary menu items. We have a fun-loving, casual, yet elegant atmosphere that welcomes all.
Presented by Miller IV Holdings
with Joe Hempfling of Titan Construction
Interior design by Priscilla Hyatt, ASID of Dianne Davant & Associates
A place to wine, a place to dine
How it all came to be…
CoBo was born from head chef Joseph Miller’s passion for the Japanese art of sushi. Joseph lived in Steamboat Springs, CO for more than 5 years apprenticing under multiple accomplished sushi chefs. After returning to his home town, he brought his passion here to fill the void downtown Boone had for a long time.
With the help of some his closest friends and family, Joseph has put together a unique dining experience for all, and we hope you will come in and join us.