Happy Sunday everyone!
Hope you’re all having a lovely weekend relaxing 🙂
I had an absolutely amazing day yesterday. It’s my birthday whilst I’m in Australia so my parents treated me to an early birthday present – a trip to Kurobuta London in Chelsea for the Junk Food Japan cooking class ❤
Any of my friends & family will know that I LOVE Japanese food. I love the freshness of the food, the flavours that they cook with, everything about it. I’ve been lucky enough to work in a Japanese restaurant too, where I was taught how to make sushi 😛 I need to make some sushi soon, and when I do I will post a few pictures of me doing so!
Moving on… Kurobuta was co-founded by Scott Hallsworth, an Australian chef who has worked at Nobu London Park Lane as the head chef, Nobu Melbourne, and has opened Mirai Restaurant Dubai & Wabi London. He’s been on Saturday Kitchen, won two AA Rosette Award for Culinary Excellence & the restaurant has been given a 5 star review by the Telegraph.
What Scott’s restaurant offers is completely different to something from Yo Sushi or Itsu. I would call it, Japanese Tapas. Their menu offers a selection of well thought out dishes that are guaranteed to leave you wanting more. The class was held in the cutest little den, above the restaurant with a balcony overlooking King’s Road. It is an old converted apartment which is now one open space with old vintage sofas and armchairs, with a small platform where Scott was cooking.
The first dish he served to us was Nasu Dengaku – grilled aubergine topped with a miso sauce and candied walnuts.
This dish was sensational. The aubergine was soft but had a gorgeous crunchy texture on the outside, which was drizzled with the smooth, rich and creamy miso and topped with insanely moreish candied walnuts which were super crunchy and sweet. It was a great way to turn a pretty boring vegetable in my eyes to something packed full of incredible flavour that left you wanting more!
The second dish of the day was Salmon Gravadlax. Scott layered slices of fresh salmon with Kimchee on Kombu which he then compressed and chilled in the fridge for a good hour or two.
When Scott took the salmon out of the fridge he diced it whilst his sous chef Mark prepared a fresh salsa to go on top of the sashimi. The Kimchee cured the salmon slightly which added an incredible flavour to the fish. He diced the sashimi and served on top of homemade rice crackers with the fresh salsa.
I don’t normally do sashimi but this was mind blowing. Scott was talking about Umami, a sensation you feel when you try foods. The best way to describe Umami is a pleasant savoury taste that gets you salivating. And this is the sensation I felt when I ate the mouthwatering salmon. The freshness from the salmon, sour and salty taste from the Kimchee, heat from the green chilli and sweetness from the fresh salsa creates a small party in your mouth! If you go to Kurobuta you must have this dish.
Scott went on to make Tea Smoked Chicken Thighs then finished with Teriyaki cooking method and Takikomi Gohan which is a Japanese version of a risotto made with sushi rice, mushrooms and topped with wasabi seasoned fish roe.
The final dish which took my breath away was BBQ beef short rib in a steamed Japanese bun with spicy peanut soy ❤
The beef was sous-vide and then finished off on the BBQ outside on the balcony. It was served with fresh red onion, green chilli, and pickles we made in the class. The beef was cooked to perfection, it literally melted in your mouth. The peanut soy added a new dimension to the dish with a crunch. The bun was light and fluffy and the pickles were mouthwateringly sweet. This was my favourite dish of the day by far. This was real food that had been practised and perfected by Scott to create the most delicious dish ever!
This wasn’t enough. I wanted more so Mum and I went straight downstairs to the restaurant to grab a table for 2 and try more of what Kurobuta had to offer. We shared 4 dishes, Crunchy Rice Senbei Crisps with Avocado & Jalapeño Dip, BBQ Pork Belly in Steamed Buns with Spicy Peanut Soy (pork version of the beef we had in the class), Pumpkin Tempura with Pickled Pumpkin and Creamy Spicy Shiso Dressing and Soft Shell Crab Tempura Maki Roll.
Every dish was sublime. Cooked to perfection and paired with the most delicious pickles and dressings. It’s quite clear that Scott has thought long and hard about what he wanted to achieve with Kurobuta and I genuinely believe he has achieved it. You couldn’t fault the food or the service and I will definitely be returning.
Thank you to Scott & his team for an absolutely incredible day.
If you’re ever going down to London, you need to visit Kurobuta.
I promise you, it will not disappoint.