February’s favourites: 5 Ramen bars in London I love

It’s been a while since I thought about writing a post about the best ramen bars in London and whoever read my post in the previous months, knows how I was dedicated at finding the best place in town that could satisfy my ramen craving here in this cold part of Europe.

Aware of the fact that London is full Japanese restaurants and the ramen fashion is rapidly picking up, I decided to visit the most popular ramen bars in town. After careful consideration (as those many rejection email I’m receiving start) I decided to briefly describe my personal favourite places, ranking them for a precise feature that makes their product stand out.

For first starters: Shoryu Ramen. This is the first place where I had the chance to eat ramen in London after my sublime foodie experience in Japan. The Origin Tonkotsu has a pretty well balanced harmony of flavour between the the broth and the toppings. A nice place to start your ramen appreciation. Unfortunately I don’t have a review for Shoryu, because I went there before I started this blog. However I still remember a pleasant experience.

For broth: Ippudo. A bowl of ramen without the perfect broth would just be pointless (see instant ramen cups) Here the broth is creamy and milky as it’s supposed to be after pork bones are violently boiled for 20 hours and release their collagen. Taste is meaty, satisfying, but at the same time it’s almost sweet,  “clean” I would define it, meaning it does not leave a strong greasy aftertaste in your mouth. Read my complete review here.

Ippudo

Shiromaru Hakata Classic @Ippudo

For noodles: Tonkotsu. These guys make their noodles on the premises thanks to their Japanese noodle machine and the use of local ingredients (let’s not forget the research for the perfect alkaline salted water) that perfectly abide by the original recipe. I love their tsukemen noodle so much for their “bite”. Unfortunately they are available only at their Tonkotsu East location. Read my complete review here.

Detail of the noodles.

Noodles for Tsukemen @ Tonkotsu East

For the marinated soft boiled egg: Kanada-ya. Ok, I know, you think I am kidding right? Simply, I’m not. Everybody who had the chance to try a real bowl of ramen (no, the instant one you had in college don’t count) know how extremely important the egg is to the whole flavour of the recipe. It has to be still runny, so the yolk mixes a bit with the soup, and white should have nicely absorbed the soy sauce overnight or more. In other words it should be a concentrate of Umami. Kanada-ya’s egg was absolute perfection, but unfortunately it comes with an additional price of £2. This is not a deterrent to hungry customers, because it seems to sell out very quickly. Read my complete review here.

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Kanada ya. That egg over there is to die for.

For strong flavours: Bone Daddies. Considering that when on a diet, ramen in general might not be the best choice for your calorie count, Bone Daddies’ speciality requires customers who want enjoy the full flavour experience and preferably without any sense of guilt after eating. Rich (or fatty maybe?) and intense broth, contrasting aromas and different textures in just one dish. Read my complete review here.

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@Bone Daddies

The winner or should I say winners

I think it depends on the occasion and the the atmosphere I’d like to give to my meal. In fact I would definitely choose Ippudo for a girls’ night out both because the place looks a bit fancier than the other ramen bars and because the broth base has an authentic flavour, but at the same time it tastes clean, not greasy at all.

However if I wanted a foodie date without frills or a highly satisfying solo lunch experience I would definitely choose Bone Daddies’ insanely rich Tonkotsu ramen.
What about you guys, have you visited any of these five places?

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Bone Daddies ramen bar, London: my review

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This place was on my list of ramen to try (see my idea here) since I read a while ago that Jonathan Ross crowned it as the best ramen bar in town. Well, considering that Bone Daddies’ director, Ross Shonan, is the former executive chef from Nobu and Zuma the success is assured.

I know, I’m always late and I should have visited Bone Daddies at that time, but I somehow trusted Jonathan Ross’ opinion as a connoisseur of Japan and its culture, so I left it on my list as the last one to try. Needless to mention how high my expectations had grown in the meantime. Finally, one freezing Friday of January I had the chance to verify if Bone Daddies’ ramen actually were the best noodle in town.

The downside of popular places is they are always packed with people, especially on Friday nights, so it can’t be helped but joining the long queue outside. Waiting is never pleasant, but in this case it was also painful considering the sub-zero temperature of the night. Anyway the staff managed brilliantly by offering us hot sake shots. Nice move, Bone Daddies, nice move.

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Can you spot me?

Finally our turn to get in. The interior is characterised by bold red and white walls decorated by Japanese rockabilly subculture related prints, the main theme of this ramen bar.

Unfortunately the dim lights affected the quality of the pictures I took, therefore thanks to this photo belonging to The Guardian, you can see what the place looks like in a natural light and without people.

 

Credits: The Guardian

Materials used are wood and steel, in line with the latest tendencies for places that target young professionals and creatives as their bracket of customers.

Packed.

Packed.

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We were seated next to a group of Korean girls that I shamelessly spied, to grasp the secret of holding the chopsticks correctly. Yes after studying Japan, its culture, after being to Japan twice, after having Japanese friend I talk to all the time, after cooking Japanese food at home, when it comes to ramen I still have problems managing my noodles not to slip off my chopsticks. Unfortunately the secret is not really a secret, it’s just practice.

We chose to order a classic ramen and a popular one, in order to see how the place interprets a standard and well known (among the Japanese food aficionados) recipe and how the same staff uses their creativity to innovate their noodle dish, to make it trendy, to make it viral as they say. According to this personal point of view we chose a Tonkotsu ramen, the classic one with its 20 hour pork bone broth, chashu pork and marinated soft boiled egg. As for popular dish we got a T22 with chicken bone broth, soy ramen, chicken and cock scratchings which seem to be pretty popular on reviews around the internet.

While waiting for the order to be ready, I looked around and I noticed behind me some shelves with sake on the top one and homemade shochu on the bottom one. Surely cherry and lemongrass and lime shochu are not really traditional flavour choices, so I think Bone Daddies’ staff should be acknowledged for their creativity and their will to experiment.

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Cherry Shochu

Cherry Shochu and lemongrass and lime at the left.

A shiny plastic thing folded in a decorated steel glass immediately caught my eye. I was a giant plastic bib with Bone Daddies logo on it. Usually ramen bars in Japan provide their customers with these bib to protect their clothes from splashes of broth, so everyone can enjoy their noodles without bending their back weirdly and awkwardly. Yes that’s what I normally do here in London when I go out for ramen.

Da bib!

Da bib!

So the bib thing brought me immediately back to Japan,  because it means authenticity, and I give you kudos for this, Bone Daddies!

Enough is enough, let’s go straight with the main dish, shall we?

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My Tonkotsu Ramen

Tonkotsu ramen – I admit the first taste of the broth left me a bit puzzled because it wasn’t piping hot to the point of burning the tip of the tongue, leaving it numb. Don’t get me wrong, I appreciate it, but this means the soup would turn cold in no time. Aside from the temperature, the flavour was rich, full with almost creamy texture given by the collagen of the pork bones. I usually am a bit fussy with this kind of broth because as soon as my tastebuds touch it I know if I’m really going to digest it. It’s just a sensation, in fact if it leaves a greasy feeling in my mouth it’s a no-no. This time the broth passed the exam and exactly as I predicted I had no problem digesting it. The noodles were thin but with a nice bite and both the pork and eggs were perfect and full of flavour.

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T22

 

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T22

T22 – This dish was different, that’s why G and I chose it. The broth was lighter, more transparent than pork one, but in order to contrast the delicate flavour I could taste a strong sesame oil, soy sauce and some chili pepper in the back ground. As for the toppings, the famous cock scratchings (every time I say it I chuckle a bit), they added crunch and texture to the dish.

My vote: 8.5.A satisfying interpretation of a classic recipe and a nice attempt to convey creativity into something new, younger and fresher. I don’t feel like giving a higher vote because I would have preferred the broth a little bit hotter, but this is really a minor flaw. What really matters is flavour and I can assure you won’t be disappointed with that. Is Bone Daddies really the best ramen bar in town? Maybe, but I believe it’s still a draw with Ippudo in my opinion, in my opinion even though the two differ in various aspects of the preparation.

I will tell you more in my next post about the 5 places to eat ramen in London.

Stay tuned!

Bone Daddies Ramen Bar 31 Peter St, London W1F 0AR 

A day in Naples and the best pizza in the world. Gino Sorbillo’s review.

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Vesuvius volcano.

Naples is like a lioness, beautiful, haughty and arduous to tame. The collective consciousness about the third city of Italy is made up of diehard preconceptions: a poor, anarchic and at times dirty urban centre on the slopes of a volcano. I’m not here to say this is just not true, because each and every stereotype always has a pinch of accuracy. Also, if the essence of a community remains strong throughout centuries, not necessarily the said people won’t open to change for the needs that modern times demand. What I would like to point out here is that although I come from a region that borders with Campania (the region where Naples is the main centre) and my dialect is strictly similar to the Neapolitan one, due to centuries of Neapolitan domination in the fragmented South, I also had preconceptions. I had them because the last time I visited the city I was about ten, and well, almost 20 years ago the situation was a bit different than it is now. The neglected architecture of the buildings always stays the same, just as some grotesque “personalities” you can find in the narrow alleys that form the map of the city centre. However, this time Naples felt cleaner and safer. It’s true that Christmas is a busy period for the city, because tourists from every part of Italy and the world hit the San Gregorio Armeno alley, to visit the artisan workshops specialised in the creations of nativity scenes. For this reason it would be only logical to consider the hard work of the municipality as something special for the holiday season, but apparently the city is dealing with an actual desire to change, in order to make the ancient capital of southern Italy a modern European city. Some results are already showing, just like the project Stations of Art which is aimed at changing the perspective of the city’s perception by allowing contemporary artist to take over the design and architecture of some underground stations. In fact in 2012 Toledo station was chosen as the most beautiful underground station in Europe

The wonderful mosaic of Toledo underground station in Naples. Project by the Catalan architect Oscar Tusquets Blanca. Credits: The New York Times

Where does food place itself in this context of traditions looking at the future? Exactly in harmony with everything else. Street food is a market that lures young entrepreneurs, because they have the chance to offer the classics of Neapolitan gastronomy in a new light by enhancing the traditional preparation methods, using quality Italian products and social networks to promote their business in the quickest way to the public. This is just what happened with the famous Gino Sorbillo’s pizza that I finally had the chance to try. Gino Sorbillo for whom pizza making runs in the family, is a young talented chef. His passion for the traditional Neapolitan pizza motivated him to improve it by researching and experimenting with mother dough, different organic flour blends and ingredients in order to find an excellent and easy to digest recipe. Gino Sorbillo’s research never stops, in fact it seems that he is trying to create a dough specifically for coeliac disease affected people with the same texture, taste and digestibility of the regular one used in his 3 pizzerias. The ingredients used as toppings are all the best Italian products the country can offer, with their origin and traceability stated on the menu. In other words, Quality. Yes, with capital Q.

Now let’s talk about the experience: image10 The location. You’ll recognise it from afar even though you’ve never been there before, because there’s always a queue that looks endless. You have to be patient, because sometimes it’s necessary to wait hours to get a taste of the best pizza in Italy (and the world in my opinion). My advice is to go either at the opening around 12 or after lunch time at 3. This doesn’t mean you will not queue at all, because as I said the place is always packed with people, but the wait is more “human”. image3 The pizzeria is an ancient two storey house, property of Esterina, Gino’s beloved aunt who passed the passion for pizza on to him. The decor is minimal because all the attention is concentrated on the product. Anyway, in my opinion it wouldn’t harm to modernise the retro style of the place, but retro is not to be intended as the vintage design that is so trendy right now. I am talking about 90’s Italian, so last century!

The service is very fast even though the waitresses aren’t smiley or chatty. I would have certainly appreciated some more courtesy, but I understand that heavy shifts and dealing with every kind of people at a fast pace can get easily on everyone’s nerves. For this reason, there’s no tablecloth on the table and glasses are disposable, just like their napkins. When customers are ready to leave, a waitress comes and cleans the table in a few seconds, so it’s ready for the next group of people.

The pizza. The base is light and soft but doesn’t tear up. This is the result of working the dough and stretching it by hand only, because Sorbillo refuses to use industrial machineries. To those who are not familiar with Neapolitan pizza the dough will taste as still raw, but believe me, it’s not. You will realise it immediately, because after eating you pizza you will not feel full and bloated. As I mentioned before, high-digestibility.

My Osvaldo pizza.

My Osvaldo pizza.

I got an Osvaldo pizza which is made with cherry tomatoes, smoked mixed buffalo&cow’s milk provola cheese, mixed buffalo&cow’s milk mozzarella, extravirgin olive oil and fresh basil. Only 5€.

Vittorio pizza.

Vittorio pizza.

G got Vittorio, an amazing mix of Apulian tuna, Taggiasca olives, Mount Saro’s wild oregano, Italian organic passata and mixed buffalo&cow’s milk mozzarella. Price was 7.50€.

My vote is 9. Sorbillo’s pizza is extraordinary, the best I’ve ever had, because it is a combination of harmonic quality ingredients with a digestible dough, basically the dream. I can’t give more than 9, because some aspects of the overall experience can definitely be improved, but of course I recommend you to try Sorbillo’s amazing pizza because, I can assure you, nothing will ever be the same after that.

Gino Sorbillo, Via dei Tribunali, 32, 80138 Naples.

Super quick review for a super quick brunch: Andina Shoreditch

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I had this place on my list of bars/restaurants to try for quite a bit and I don’t know why I didn’t stop there before, since I pass by it almost every day.

So, last Sunday I decided on a whim to grab a bite before deliberately losing myself in the craziness of the Christmas Shopping District: Oxford Street. After all, I have gifts to buy like everyone else.

Little sister of the famous Ceviche in Soho, Andina is a Peruvian Bar which concentrates its focus on Andean soul food with a modern touch, a necessity if you want to make it among the uncountable hip restaurants in Shoreditch and London in general.

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The first thing you notice as soon as you get in is the brightness of the place, thanks to the natural light coming from the big windows that surrounds the room. Then the quirky decor of the yellow tiles, the wicker basket chandeliers and the colored yarn hung on the walls add authenticity and modernity without weighing the interior down.

Unfortunately for us, G and I were seated downstairs in a very much different room with an aseptic bar, dim lights, furniture almost totally made of aged wood and a large mirror that covers completely a wall.

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I ordered simple poached eggs and avocado sourdough toast, just to play it safe after the flu I got during the week, while G got the Chicharron sandwich, which according to Andina’s menu should be the best bacon sandwich: chunks of confit pork belly with camote (sweet potato) ketchup, with red onions and tomato. Challenge accepted.

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The service was fairly quick, and in no time we had our plates. While mine was a bit bland in flavour and unfortunately cold, G’s sandwich was too much for me to handle, not really the best bacon sandwich as the menu claims. Excessively greasy with a strong pork flavour, that remained in my mouth for quite a bit that afternoon, even until dinner time.

My vote: I expected more from this place, to be honest. I cannot talk about their other specialities or their famous ceviche which I would like to try one day, but as a place for brunch I give Andina a 6. In my opinion there are far better places in Shoreditch and in London in general, to have a bite.

Andina,1 Redchurch St, London E2.

November’s favourites: 5 sweet treats to enjoy in London

Here we go again, Monday. A gloomy cold Monday here in London, like Monday itself wasn’t enough to get bogged down as soon as I open my eyes. So what’s the best medicine to increase our serotonin levels, therefore have a moment of happiness? Chocolate. Or cake. Or just whatever you fancy as guilty pleasure.

Here 5 guilty pleasures I indulged in this November:

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Couldn’t resist…

Hot Chocolate and Curly Whirly Brownie from Konditor and Cook. First things first, I confess to be a bit fussy for hot chocolate, because too many times I have been given some cheap and bitter stuff that always made wonder about how managers care about the quality of a product and the satisfaction of customers. This little introduction just state how much I actually appreciated Konditor and Cook’s product: one sip of this luscious hot chocolate and you can taste the top quality of a rich bittersweet cocoa at the right temperature, thanks to the amazing barista staff. Then the Curly Whirly brownie, the most popular treat at Konditor and Cook: a dense chocolate chip goodness swirled with vanilla cheesecake, because we don’t want to choose, we want it all! After the first bite I understand why it’s the most famous choice: so fudgy and moist that it melts in my mouth. A silky texture balanced by crunchy chocolate chips and creamy cheesecake. These three types of texture also reflect a harmony of flavours: sweet and bitter married together by the delicate vanilla aroma of cheesecake.

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Couldn’t resist, again.

Baked Zebra Crodoughnuts from Dum Dum Donutterie. The founder and doughnut chef Paul Hurley opened Dum Dum with the mission of bringing on the market a baked doughnut which should have been as good as the fried one, or even better. Well, he’s having quite a success and I am one of Dum Dum’s loyal customers, especially after trying the Zebra crodoughnut. Layers of ring-shaped croissant dough filled with chocolate butter crème form another one of my favourite guilty pleasures of the month. This is the one I end up buying often, because chocolate, that’s why! Anyway, I also recommend the Strawberries & Cream and the Peter Andre Yum Yum Dum Dum, which despite the funny name is filled with dulce de leche crème. Or if you are a Nutella fan get the Chocolate and Hazelnut one (in the picture below).

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Black Bottom Cupcake from Hummingbird bakery. A classic one for me, because it’s been 4 years after my first and I always go back and have one. Moist and dense chocolate sponge with cheesecake and chocolate chips filling and cream cheese frosting (see a recurring pattern here?). A bomb, of calories and happiness.

Chocolate and banana streusel cake from Timber Yard café. I first tried this cake only a couple of days ago, but it is so good that I feel I need to share it with you guys – unfortunately only  by describing it. The perfect combination of spongy and crunchy textures with different levels of sweetness, from the streusel topping to the banana’s natural sugar and the bitterness of chocolate.

Matcha green tea dorayaki from Japan Centre. if you feel the options above are too much to handle and prefer a guilty pleasure that doesn’t include chocolate, why not getting a matcha green tea custard dorayaki from Japan Centre. Two featherlight soft pancakes that sandwich a delicate matcha custard filling. The overall taste is sweet but with a bitter note given by green tea. A satisfying treat for sure.

What about you guys, what are your guilty pleasures of the moment?

Have a good week!

P.S.: regarding my suspects of gluten intolerance I addressed in this post, I am still waiting to run the test, and in order not have a false positive result, I’m still eating foods that contain gluten (as for example the cakes listed in this article ). Will see how it goes.

Kanada-ya ramen bar, London review: not bad.

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There’s always a tremendous queue outside Kanada-ya ramen bar. The place is undoubtedly small, but the fact that customers are willing to wait for their turn to eat, should often be taken as a good sign of superb food.

Kanada-ya was founded by Kanada Kazuhiro in Yukuhashi, Japan, back in 2009 but only recently their management has considered expanding abroad, with the opening of two new restaurants in Hong Kong and London. This one is located just opposite to the major competitor in town: Ippudo. Let the ramen war begin!

As much as the cold weather and the light rain put me off, the die-hard foodie inside me never surrenders, so there I was, waiting for my piping hot bowl of ramen.

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The queue was even longer.

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While waiting…

After 45 minutes outside in the freezing cold, I was actually questioning my intellect. “This is crazy, this ramen had better be the most amazing I ever had.” Which, of course I doubted, having tried the real thing back in Japan. Anyway, Finally G and I were seated at the main shared table, together with other 6 people.

The decor is minimal, with a dominant theme of aged wood tables and brick walls painted in white, that reflects the light from the two big windows and creates the illusion of a wider space.

At the table I immediately noticed a tall glass filled with reusable chopsticks and I could not hide a bit of disappointment. Just to be clear, I’m not some hygiene freak, and I don’t doubt the health and safety standards of the place. Plus I’m always in for green choices and reusable materials. The unbearable truth is: I can’t eat by using reusable chopsticks without looking stupid, because their lacquered surface lets slip the noodles and I end up splashing soup all over the place.

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Original Ramen

While I was wondering how to limit the damages, our order arrived quicker than the time spent queuing. Both G and I got Kanada-ya’s Original Ramen, which consisted in a bowl of noodles underneath a thick white and foamy 18 hour pork bone broth and topped with chashu pork belly, nori seaweed, wood ear fungus and spring onions. We both added the seasoned soft boiled egg, because without it, ramen would have been just profane, right?

I first tasted the soup, which was intensely rich, meaty, just as I imagined it would be after boiling for 18 hours, but unfortunately it left an unpleasant greasy residual in my mouth. Stop! I know what you’re thinking: pork broth is fat, no wonder that ramen is so high in calories. Yes, true, but I tried a lot of ramen places where broth tasted “cleaner”, without leaving any oily feeling on my tongue.

Noodles were thin, but with firm texture. As for the toppings, the seasoned soft boiled egg was cooked to perfection, with some of the yolk melting heavenly into the soup. However, I wasn’t really convinced by the pork belly, because it was sliced so thinly to the point of looking like prosciutto. It should be thicker, as everybody who tried ramen in Japan knows, otherwise the texture and meat juices are noticeably reduced to the detriment of the overall flavour.

I have to say that I was not super impressed with Kanada-ya’s ramen. I think that after 45 minutes queuing outside, I was expecting an almost perfect bowl of noodles. Unfortunately, some characteristics of this dish did not meet my expectations.

For this reason, my vote for Kanada-ya is 7, because although I find the product not bad, I think that some aspects of both the management of the place and the ramen itself should be improved.


Kanada-ya, 64 St Giles High Street, WC2H 8LE London.

Kirazu London review: a Japanese “tapas” restaurant in Soho

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I found Kirazu during a hot August afternoon while, in the middle of disastrous property viewings, I was comforting myself with the latest hipster trend, a bubble tea, in the shop right next to it. I suddenly stopped gulping my fresh white peach and tapioca pearls drink and intensely stared at the inside of the empty room from the window. I am sure the waitress, who was cleaning and tidying up for the evening shift, thought I looked a bit creepy, but she smiled politely back at me like only the Japanese can do.

To tell the truth, I was totally enchanted by Kirazu’s interior design whose aged wood, wrought iron elements and beautiful Japanese pottery create a modern but also homely style. An elegant and, at the same time, cozy balance between the Japanese modern design and the vintage approach that is taking over London trendy bars.

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I unquestionably missed Japanese food, I craved it so much during the previous 9 months I stayed in Italy (no, I wasn’t pregnant!) that I felt the urgency to go back there and give this place a chance. Usually I consult the web before trying a new place, like everybody in 2014, but this time my instinct was stronger than my usual reasoning. Or, simply, I was just in love with the interior and I expected the food to be as delightful as the location. Typical me!

The following day I went back there for lunch to give a first try, since the lunch box menu was only just £5. “I’ll play it safe this time and if they surprise me I will definitely go back.” I told myself while I was staring at the big black board listing all the tapas they prepare for the evening shift. Yes, tapas, although I don’t like this word when used outside its Spanish context, but I assume the chef Yuya Kikuchi borrowed the term to immediately convey the precise concept of tiny plates to share to its international customers.

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My partner, G., and I chose our lunch box from a list of 4 available on that day. He ordered chicken karaage with curry and I got the same chicken but with sesame dressing and mayo  and a pickle salad. Both lunch boxes included a hot miso soup and a portion of steamed rice.

While waiting, G.’s face lit up as his eyes caught the word Matcha on the menu. Now, Matcha green tea is not something supposed to be drunk at the beginning of lunch, but I don’t always follow rules because life would be boring, wouldn’t it? Plus, G. wanted to try the “real thing” for so long, so I challenged him to prepare it. Luckily for him, every passage was carefully explained by our kind waitress, so no mess or green splashes all over the place.

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“Your face shows everything you’re thinking, please do something about it.” I remember my mother and friends repeating these words to me since childhood. This time it happened again, I could not hide a bit of disappointment in looking at how small portions were, especially the main dish of the bento box: 2 tiny bite-sized pieces of chicken. At the same time, I was torn because I felt almost guilty being dissatisfied with my lunch as I was paying £5, seated and served.

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I have nothing to complain about the food, as it was delicious and full of flavour. It was just what I wanted, what I had been craving for months: pure Japanese home style flavours. I just wanted more of it. I solemnly promised myself to go back for “tapas” and that’s what we did a week later.

Surprisingly, the evening atmosphere had completely different vibes: dim lights, people cheerfully toasting, waitresses who relentlessly juggled around the tables and tiny spaces with their trays full of beers and sake. In other words, the place was rapidly transformed into the modern adaptation of the traditional Japanese izakaya, a bar where customers can enjoy food to accompany their drinks. However, I noticed that the options for the evening are far more refined than the ones offered for lunch, so it has to be said that the food served here has not the mere role of a side dish to accompany a glass of beer, but more of an elegant protagonist.

This time we ordered from the “tapas” board a portion of takoyaki, octopus carpaccio with fresh wasabi, mentaiko (a type of marinated roe) and salmon sashimi to accompany the roasted aroma of our Asahi Kuronama black beer.

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Octopus carpaccio

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Mentaiko

Food portions were again tiny and maybe a bit expensive for that size, but I give up to the fact that fish is pricey anyway, so I don’t feel I should blame the owner/chef for overcharging us.

Again the flavour was just perfect for each plate in a different way, but my favourite were, the octopus carpaccio and mentaiko. The first had a delicate soft texture which is not easy to master. Then the intense flavour of fresh wasabi gave the dish a nice zingy kick. Mentaiko had a strong spicy and smoked flavour that I cannot associate with anything else I have ever tried, but it was undeniably pleasant to the palate.

I can’t say I was full after eating there, so I would probably not call that meal, a proper dinner, more like a fancy aperitivo.

I give this restaurant 7.5 in total, as the food truly reflects the authentic flavours of Japan. In addition, the place has a simple but modern atmosphere that makes the whole dining experience charming.

I’m still not convinced by their £5 lunch deal, so for your lunch break I would recommend more a place like Soya, whose larger portions are worth spending some more pennies.

However, Kirazu can be a lovely place for an elegant pre-dinner sake or to indulge in a Japanese dinner where traditional flavours are modernised with a hint of sophistication.

Kirazu, 47 Rupert Street, London, United Kingdom W1D 7PD.