Updated Menu at Coba Restaurants.

On April 21, restaurants Coba present an updated main menu, developed under brand chef Eldar Muradov. In this menu, Eldar, who took charge of the venues at the start of the year, reflects his culinary experiments, combining Japanese culinary traditions with dishes and techniques from other countries.

Several crowd-pleasing dishes have joined the new menu, including bread with kaffir lime and seaweed caviar, shrimp on ice with orange bell pepper, and beef tataki with bonito sauce and potato croissants. Wagyu tataki has also made it onto the menu. Special attention goes to the "Peking-style" octopus, carved tableside and served with wheat pancakes, fresh vegetables, and three sauces — the dish's price depends on the number of guests.

Among the new items, tuna ceviche stands out, made with a fermented salted lime sauce, tomatoes, and cilantro. Also added: a crab, avocado, and ginger-corn sauce salad, and beef cheek katsu with bok choy, marinated radish, and a coconut-milk-and-spice sauce.

A significant portion of the updated menu is made up of dishes with Russian-produced wagyu beef. One of them is the wagyu burger, which includes not just the beef but also sweet tomatoes, Lao Gan Ma paste, pickles, and several sauces. The menu also has a wagyu ribeye, which can be cooked tableside on request, served with fried rice, daikon, and shiso-pickled vegetables as sides.

Hand rolls remain an important part of the menu. New in this section: a hand roll with caviar and a hand roll with cold-water shrimp. For ramen lovers, the chicken and beef ramens stay right where they were, now with a bolder, richer flavor.