• Cobo Sushi Bistro and Bar

    Monday-Thursday: 5-10pm
    Friday: 5-11pm
    Saturday: 5pm-1am
    Sunday: Closed

    828.386.1201

    ContactMenu
    cobo sushi bistro and bar interior

Cobo Sushi Bistro and Bar

Monday-Thursday: 5-10pm
Friday: 5-11pm
Saturday: 5pm-1am
Sunday: Closed

828.386.1201

ContactMenu

Some of Our Favorites

Starters

  • White Miso Soup
    served with nori, green onion and cubed tofu
  • Edamame
    steamed soybean with sea salt
  • Fried Calamari
    lightly breaded fried squid, served with sweet thai chili sauce and lemon
  • Tuna Poke
    sesame marinated tuna over wakame salad and wonton crisps
  • Potstickers
    steamed or fried pork gyoza served with sweet thai chili sauce and COBO sauce
  • Prince Edward Island Mussels
    a pound of mussels, steamed in garlic butter white wine broth with tomato, onion and capers, served with buttered flatbread points
  • COBO Style Mussels
    a 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 Cake
    blue claw crab cake, served with yuzu aioli
  • Japan Poppers
    spicy tuna, crab mix, cream cheese, panko fried with nitzume and spicy aioli
  • COBO Rangoons
    crab, bacon and cream cheese folded into a crispy wonton with sweet thai aioli
  • CO-Bang Shrimp
    panko fried shrimp, COBO sauce, green onion, sesame
  • Thai Coconut Soup
    classic thai tom aha coconut soup with shiitake mushroom, cilantro, basil and lime
  • General Tso’s Duck Legs
    six fried duck drumsticks smothered in our house-made general two sauce
  • Barbecue Hamachi Collar
    tender roasted hamachi collar smothered in teriyaki bbq sauce, with a side of asian slaw

Salads

  • Seaweed Salad
    wakame salad, served with tomato, enoki mushroom, and tofu
  • Squid Salad
    ponzu seasoned squid tossed with seaweed and sesame
  • Cucumber Salad
    thinly sliced cucumbers marinated in sweet vinegar with apple
  • House Salad
    mixed greens tossed in ginger served with tomato and sprouts
  • Add to House Salad
    chicken, shrimp, seared tuna, crispy calamari

House Rolls

  • Kalifornia
    blue claw crab mix, avocado, cucumber
  • Philly
    salmon, cream cheese, avocado
  • Veggie Kali
    red pepper, avocado, cucumber
  • Spicy Tuna
    spicy tuna, cucumber
  • Alaskan
    salmon, avocado
  • Tempeh
    seasoned tempeh, asparagus, basil, avocado, nitzume
  • Spicy Himachi
    hamachi, cucumber, spicy aioli
  • Shrimp Tempura
    tempura shrimp, avocado, cucumber, nitzume
  • Unagi Kyu
    Eel, cucumber, nitzume

Specialty Rolls

  • Yosef
    tuna, panko shrimp, crab, avocado, nitzume, spicy aioli
  • Going Green
    tempura sweet potato, basil, asparagus, avocado, nitzume
  • Burning Man
    seared tuna, spicy crab, cucumber, tempura crunchies, COBO sauce
  • White Dragon
    salmon, fuji apple, fried shallot, yellowtail, avocado, jalapeño, fire ponzu
  • Rainbow
    kalifornia roll topped with an array of fish
  • Salmon Skin
    crispy togorashi salmon skin, jalapeño, avocado, fire ponzu
  • Red Dragon
    hamachi, fresh jalepeno, spicy tuna, avocado, seared tuna, nitzume, sriracha, negi
  • Appalachian
    salmon, cream cheese, avocado, tempura fried, nitzume, spicy aioli
  • Dynamite
    spicy tuna salmon blend, wonton crisps, wasabi tobiko, habanero sauce
  • Stormy
    eel, crab, cucumber, tempura fried, nitzume, spicy aioli, masago
  • Black Dragon
    kalifornia roll topped with eel, black tobiko, nitzume
  • Summit
    box stack of crab mix, crispy shallots, avocado, tuna, negi, topped with ponzu
  • Caterpillar
    eel, cucumber, topped with avocado
  • Mile High
    tuna, fuji apple, avocado, red tobiko
  • Sunshine
    kalifornia roll topped with salmon, lemon, ponzu
  • 720
    tempura softshell crab, spicy tuna, crab, cucumber, avocado, red tobiko, nitzume

Nigiri & Sashimi

  • Maguro
    tuna
  • Maguro Tataki
    seared tuna
  • Eel
    barbecue eel
  • Sake
    salmon
  • Ebi
    shrimp
  • Mosago
    capelin roe
  • Hamachi
    yellowtail
  • Tobiko
    flying fish roe

Specialty Sashimi

  • Hamachi Tataki
    yellowtail sashimi torched with thinly sliced jalapeno, crispy shallots, diced apples, finished with a truffle ponzu sauce
  • Bistro Sashimi
    2 maguro, 2 salmon, 2 hamachi, 2 tako each finished with sauces and garnishes
  • Sashimi Combo
    chef selection of 8 pieces of fresh fish
  • Ginger Soy Salmon
    salmon, avocado, black tobiko, cucumber, ginger soy dressing
  • Beef Tataki
    seared beef served rare torched with thinly sliced jalapeño, crispy shallots, finished with a truffle ponzu sauce
  • Scallop Tataki
    seared scallop, jalapeño, crispy shallot, truffle ponzu

Entrées

  • Korean BBQ Tacos
    TWO 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 Salmon
    seared and baked filet of salmon over steamed rice finished with miso sake glaze, nitzume, and marinated cucumber
  • Crispy Honey Duck
    crispy bone-in quarter duck over steamed rice and mixed vegetables, finished with a honey ginger soy glaze and bacon
  • Peppered Filet
    pepper 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.

Contact us

Get in touch

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