What are the opening hours?

Tuesday 4pm - 8pm Wednesday 11:30am - 2:30pm 4pm - 8pm Thursday 11:30am - 2:30pm 4pm - 8pm Friday 11:30am - 2:30pm 4pm - 8:30pm Saturday 3pm - 8:30pm Sunday 4pm - 8pm

Kobachi

Name: Kobachi
Address: #125 200 Festival Lane, Sherwood Park, AB, CA
Telephone: +17805705858
Price range: $$

A mindful Japanese restaurant in the heart of Sherwood Park A tiny, but mindful and balanced, Japanese restaurant located in Sherwood Park.

We pride ourselves on serving locally sourced food and we encourage our customers to share these sensible, health-conscious dishes with one another. Simple food, done right.
ごはん、ちゃんと。

09/24/2026

Hello! Are you just as surprised how quickly the stores start selling Halloween 🎃 products? Me too! 🤣

Please note we are closed during renovation and will be away for a bit. Matane- ittekimaaaasu 👋

For this week we will have 👇

Hamachi/Yellowtail 🐟 🍣 served w house ra-yu and enhanced soy sauce

Botan Ebi 🦐 🍣 🥣 wild caught BC spot prawn served with miso soup

Chuutoro 🐟 🍣 medium fatty tuna

Katsuo Tataki 🐟 🍽️ seared skip Jack Tuna sashimi dressed (last ones

Shish*to 🫑 🥣 fried twisted peppers finished w soy sauce base dressing (last ones

Daikon Steak simmered and finished w butter ponzu anchovies

Miso K**a 🐟 🍽️ miso baked fish collar

Jasmine tea plum wine 🍷 our featureummer drink tasted like candy 😆 and a refreshing after taste

Yuzu "Iced" Cream 🍊 🍦 imported Japanese yuzu, clean citrus flavour

📸 Photo of some of our rolls

We offer booking out the whole restaurant on Sundays for private events/can do big take outs as well. Pls call or DM for details.

Features are subject to change and sell out. Thank you ❤️

We are a tiny restaurant with limited seats. Pls call for during open hours for reservations and DM on closed hours 🫶

09/18/2026

Our seasonal Kobachi: DAIKON STEAK.
Daikon medallions with butter and ponzu, anchovies and green onion. Just a few more left 😅 (sorry I'll make more soon

Also we will be closed for renovations (!) and well I guess we'll take a vacation during that time. Ugh! Why! If only we can open during the renovation! 😆

Closed: September 29 to October 15 dinner service
Thank you!

#しみるよねー
#大根すてーき

09/11/2026

鰹タタキ
Skip Jack Tuna Tataki style sashimi
Green onion sauce pickled shallots sweet onion and fried garlic.

Sustainable and seasonal.

09/10/2026

Hope you had a good summer! We are slowly adding Autumn 🍁 dishes to our menu including the sake list. Always exciting to try new ones 🍶 😁

This week's features 👇

EDIT ALL THURSDAY FEATURES ARE NOW DELAYED DUE TO FLIGHT DELAYS 🛫

King salmon 🐟 🍣 🌊 sustainable and organic. Rich flavour and omega goodness! (Thursday night +

Hamachi/Yellowtail 🐟 🍣 served w house ra-yu and enhanced soy sauce

Aji/Japanese Jack Mackerel 🐟 🍣 served w ponzu, grated ginger and green onion (Thursday night +

Katsuo Tataki 🐟🌊 seared skip jack tuna with green onion sauce,sliced sweet onion, pickled shallots, and garlic chips
(Thursday night +

Shish*to 🫑 🥣 fried twisted peppers finished w soy sauce base dressing (almost ending

Tsumire 🥣 salmon meatballs deep fried and served with a simple soy broth

Jasmine tea plum wine 🍷 our feature new summer drink tasted like candy 😆 and a refreshing after taste

Yuzu "Iced" Cream 🍊 🍦 imported Japanese yuzu, clean citrus flavour

📸 Photo of our new sake, Gakki Masamune Fukunoka. Features fresh, fruity aromas and notes including muscat grape, watermelon, and pear.

We can book out the whole restaurant on Sundays for private events/can do big take outs as well. Pls call or DM for details.

Features are subject to change and sell out. Thank you ❤️

We are a tiny restaurant with limited seats. Pls call for during open hours for reservations and DM on closed hours 🫶

09/03/2026

The Tomato magazine turned 30 years old and we are unbelievably included in their Game Changer issue!

The issue includes creators who "came up with a bright idea or a new way of doing things. They made us think differently about what we eat and where it comes from. These are the individuals who make a difference. These folks change the game."

There were difficult times but we are fortunate we were able to keep our concept and stay true to it. We felt it was pointless opening just another Japanese restaurant, it needed more soul, and a meaning to it. Without a soul in the restaurant it is not easy to show up to work and maintain everything in order including yourself.

Doing small plates and sushi with focus on seasons and emphasizing on sustainability was always our inspiration. It's such an indescribable feeling to be recognized for it! And look 👀 👀 👀 with these industrial giants and superstars ✨ too!

We are grateful to be a part of this it's an incredible honor. And the timing is perfect we just turned 7 years old too! 😆 Thank you The Tomato magazine ❤️ 🍅

So glad I decided to wear my cleaner work pants the stain on the knee would have definitely been on the photo 😆 Also please pick up and read.. There are extraordinary people doing amazing things around the city and the food industry is always evolving!

08/28/2026

How's everyone's summer so far? Did you go to the Fringe Festival?

This week's features 👇

Uni/Sea urchin 🍣 only the creamiest from Hokkaido Japan

King salmon 🐟 🍣 🌊 sustainable and organic. Rich flavour and omega goodness!

Madai/Sea Bream 🐟 🍣 seared skin and served w Ponzi and citrus pepper 🌶️ we will also serve the dashi

Hamachi/Yellowtail 🐟 🍣 served w house ra-yu and enhanced soy sauce

Wagyu 🐄 🍣 A5 Miyazaki prefecture seared w sweet soy sauce and topped w maguc

Shish*to 🫑 🥣 fried twisted peppers finished w soy sauce base dressing

Dango🐟 🥣 salmon meatballs deep fried and tossed in a tangy ketchup sauce (Friday+

Jasmine tea plum wine 🍷 our feature new summer drink tasted like candy 😆 and a refreshing after taste

Yuzu "Iced" Cream 🍊 🍦 imported Japanese yuzu, clean citrus flavour

📸 Photo of a small plate from last week😆

We can book out the whole restaurant on Sundays for private events/can do big take outs as well. Pls call or DM for details.

Features are subject to change and sell out. Thank you ❤️

We are a tiny restaurant with limited seats. Pls call for during open hours for reservations and DM on closed hours 🫶

08/21/2026

California Roll. Our version doesn't come with any sauces on it. Nothing fried on it as well. No AI used 😆 We do use sustainable blue crab instead. We have been selling a lot of these since we first opened up. Some things just never need to be updated.

08/13/2026

Striped Jack or Shima Aji 縞鯵 is in. A little on the smaller side but bold flavour and firm texture.

Friday and Saturday are almost filled up. Thank you for supporting our tiny restaurant 🙂

07/31/2026

Hello everyone 🤗
Thank you for your continued support. We are truly grateful for all the customers we have being serving all these years. Arigatou gozaimasu Thank you very much!

We can't help but notice that there is definitely a shift in the industry as we have witnessed multiple Edmonton businesses close within these couple months. As a small business ourselves, we know how difficult it is to open your very own store and keep it open during all these changes we had in the recent years. It is absolutely heartbreaking to see all these closures and we have thought what would be our response to this.

To better serve you and keep the doors open as long as possible, we decided to close every Sunday and Monday.

This decision did not come easily but to maintain the restaurant, staff (esp that moody chef 😆), and keeping the menu seasonal with weird dishes (?) we have come to this decision. We hope you would understand 🙏

We will keep the Sunday options available for those who would like to rent out the whole restaurant or would like a huge sushi take out. Please feel free to DM us regarding our Sunday rent out options.

This week's features 👇

Uni/Sea urchin only the creamiest from Hokkaido Japan

King salmon 🐟 🍣 🌊 sustainable and organic. Rich flavour and omega goodness!

Aji/Japanese Jack Mackerel 🐟 🍣 served w ponzu, grated ginger and green onion

Hamachi/Yellowtail 🐟 🍣 served w house ra-yu and enhanced soy sauce

Chuutoro/Medium 🐟 🍣 fatty blue fin.

Shish*to 🫑 🥣 fried twisted peppers finished w soy sauce base dressing

Dango 🐟 🥣 salmon meatballs deep fried and tossed in a tangy ketchup sauce (Friday+

Jasmine tea plum wine 🍷 our feature new summer drink tasted like candy 😆 and a refreshing after taste

Yuzu "Iced" Cream 🍊 🍦 imported Japanese yuzu, clean citrus flavour

📸 Photo of a Hashimoto sans order 😆

Features are subject to change and sell out. Thank you ❤️

We are a tiny restaurant with limited seats. Pls call for during open hours for reservations and DM on closed hours 🫶

07/30/2026

ししとう辛子🫑🌶️ SHI SHI TO
This summer feature is a fried Korean twisted pepper finished with a soy sauce based dressing and some bonito flakes.

They are simple but are so addictive that before you know it it'll be all gone. Once in a while there would be a spicy one hiding in there but that's the fun 😊 Goes well with our house lager!

See you soon!

Address

#125 200 Festival Lane
Sherwood Park, AB

Opening Hours

Tuesday	4pm - 8pm
Wednesday	11:30am - 2:30pm
	4pm - 8pm
Thursday	11:30am - 2:30pm
	4pm - 8pm
Friday	11:30am - 2:30pm
	4pm - 8:30pm
Saturday	3pm - 8:30pm
Sunday	4pm - 8pm

Telephone

+17805705858

Website

http://kobachi.ca/

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