Kibo

Add to wishlist
Add to compare
20 votes
Open now 5PM - 11PM
Updated 3 months ago
Add a photo
52 photos
Food at Kibo
Meals at Kibo
Food at Kibo
Meals at Kibo
Order different sushi options
Pho at Kibo
Ramen at Kibo
Ramen at Kibo
Seaweed salad at Kibo
Soup at Kibo
Food at Kibo
Kibo is distinguished by food and interior
Try out a burger at Kibo
Chicken wings at Kibo

Korean dishes are to be tried here. Most guests point out that the staff is good. The enjoyable atmosphere will be exactly just what you need after a long working week. This restaurant scored 4.8 in the Google rating system.

Frequently mentioned in reviews

Ratings of Kibo

Foursquare

Not rated yet

Google

(4.8/5)
20

Visitors' reviews on Kibo

/ 16
Translate reviews
Service Temporarily Unavailable Please try again later.
Add your review
N Request content removal
全ての料理が満点 また行きます. Food: 5 Service: 5 Atmosphere: 5 Meal type: Dinner Price per person: ¥3,000–4,000
K
a year ago
ありがとうございます
Show replies (1)arrow
김태리민 Request content removal
リーズナブルでとても美味しかったです! ワンオペなのに笑顔で優しく接してくださって本当によかった! 是非また行きたいです! (1人でとても大変なので常連さんも「注文はゆっくり作ってくれていいから」という周りの雰囲気にも癒されました) Food: 5 Service: 5 Atmosphere: 5
K
4 months ago
ありがとうございます。
Show replies (1)arrow
ERI SAKUMA Request content removal
韓国人のおじさんが1人で切り盛りされていて、本場の韓国料理を食べられます。 小松菜キムチとスンドゥブを食べましたが、とっても美味しくて感動しました。 小さいお店で1人で切り盛りされているので、大変だと思いますが、地元民としては是非続いて欲しいお店です。 Price per person: ¥2,000–3,000 Food: 5 Service: 5 Atmosphere: 5
K
9 months ago
ありがとうございます。
Show replies (1)arrow
Korean
$$$$ Price range per person JPY 1,000 - JPY 2,000
Kawanakacho, 1−2 ホスティ川中
Nagoya, Aichi Prefecture, Japan
Address
Kawanakacho, 1−2 ホスティ川中, Nagoya, Aichi Prefecture, Japan
Features
Сredit cards accepted Delivery Takeaway Booking Not wheelchair accessible
Opening hours
SundaySun 12PM-2PM
5PM-11PM
MondayMon Closed
TuesdayTue 12PM-2PM
5PM-11PM
WednesdayWed 12PM-2PM
5PM-11PM
ThursdayThu 12PM-2PM
5PM-11PM
FridayFri 12PM-2PM
5PM-11PM
SaturdaySat 12PM-2PM
5PM-11PM
Report incorrect information

Tasty dishes in Nagoya

Restaurant features in Nagoya

Updated on: