Food A Behind-The-Scenes Look at Kōbō’s Elaborate Japanese Tasting Menu The modern kappo feast uses deep sea water and specialty seafood imported from Japan. Japanese Restaurants, SushiKo, KŌbŌ, Handry Tjan | Feb 6, 2018
Food Executive Chef Handry Tjan Is Leaving Sushiko and Kōbō SushiKo, KŌbŌ, Handry Tjan, Piter Tjan | Feb 1, 2018