My spouse and I
dined at Kome most recently on a Friday evening in late November 2015 along
with several family members. We have dined at Kome many times over the years
since it opened in December of 2008. Kome is the sister restaurant to Ooka in
Doylestown. Kome is open for lunch and dinner daily. Reservations are available
by telephone or using the Open Table system (however, you cannot reserve on the
hibachi side of the restaurant on-line).
Kome contains
three areas: the modern-looking bar/lounge area, the hibachi room, and the
fine-dining room. We have eaten all of our meals in the dining room, except for
one single visit to the hibachi side with work colleagues. This review focuses
on our dining room experiences.
The dining room
features seating on two levels: the main level contains booths, tables, and a
sushi bar, while the second-story mezzanine offers table seating and is
generally reserved for private events or overflow when the restaurant is
exceptionally full. The décor features high ceilings and light-colored leather
booths with wooden tables. In warm weather, patio seating is available using
all-weather wicker furniture.
On our most
recent visit, we shared a few appetizers: edamame, pork gyoza (dumplings), and
calamari. Please note that the appetizers at Kome are served in smallish
portions; each dish is carefully crafted and presented, but it is not enormous.
Each dish feeds 2 people approximately. (For example, do not expect a pile of
calamari; instead, the rings are laid out one by one and next to each other,
topped with a few tiny octopi.) Some of our favorite appetizers are the cold
filet mignon (shabu shabu) and the cajun tuna bites, but we have enjoyed many
other dishes on their menu including the warm carpaccio, mushroom toban,
tempura, Asian pear/beet salad, popcorn chicken (with apricot sauce), fried
chicken bites (with three different types of matcha salt), seaweed salad, and
udon and soba noodle dishes, and nearly every one has been an overwhelming
success. The sushi (both “regular” and “soyless designer”), sashimi, and
specialty rolls are also highly recommended because they are of the freshest
quality. The menu usually features some specials (two or three appetizers, and
two or three entrees), and we often order from that because of its variety.
Desserts like the bento box (chef’s choice of four items that most recently
included crème brulee [with a fruit gelee topping that was surprisingly good],
pumpkin tiramisu, poached pears, and pistachio house-made ice cream), but the
deconstructed banana split is another favorite. We have also enjoyed Kome’s
omakase (tasting) menu on several occasions, but the restaurant does not offer
it nearly enough (and never during busy dinner hours on weekends)!
We truly love
Kome, and we think that it is one of the best restaurants in the Lehigh Valley
(also high on our list are Bolete in Bethlehem, Ocean in Easton, and the Savory
Grill in Seisholtsville).
From October 2016
March 2018:
November/December 2018
2019:
December 2019:
