Kurobuta has popped up in Chelsea.
The Japanese-Asian Pop Up is the baby of ex-Nobu head chef Scott Hallsworth and is making some serious waves on King’s Road.
Currently nesting in a little, intimate space, Kurobuta’s big bright plans are soon coming to fruition with a permanent location near Marble Arch.
But for now, dinner.
We were seated in the lower level of the restaurant, tucked behind the bar, me with the perfect view of the kitchen buzzing behind my date. This obviously left me a little distracted, but was very kindly put up with as I rattled on about what was happening out of sight.
The first of our order arrived, a plate of sweet potato and Soba-Ko fries with kimchee mayo & jalapeño sauce. The fries were a little lacking in sweet potato flavour, but had a lovely crunch to them. Both sauces were phenomenal and we kept these on the table throughout the night to dip (drown) other things in.
Sushi purists look away now.
My sushi obsession was happily satisfied by the arrival of soft shell crab tempura maki with kimchee mayo. The crunchy, sweet bite of fried crab was full of flavour and paired well with my naughty addition of wasabi and jalapeño sauce.
All sushi is healthy, right? Good, just checking.
This was followed by one of the specials, foie gras & eel maki. Another sweet and successful, if not unexpected, flavour combination.
Having watched Chef Hallsworth blow torch countless buns, giving them a smoky, chargrilled flavour and texture, I couldn’t wait for our next dish.
BBQ pork belly in steamed buns arrived with with a spicy peanut soy sauce, which I generously slathered on each bite.
These were by far my favourite dish of evening and we even considered a second order. But, there was still another dish to come, so we held off. This proved to be a good decision as the special of Hamachi collar was great as well. Tender chunks of fresh fish with a nice citrus kick left us feeling full, satisfied…
and ready for dessert. You didn’t think I’d leave without dessert, did you?
There were a select few to choose from the handwritten board. I don’t remember the other options, but one of them had chocolate so, easy decision.
A beautiful creation of pistachio, dark chocolate mousse, pistachio cake, pecans, and blackcurrant jellies arrived spread out across the plate. Another well paired dish with deep, sweet bites of chocolate and pistachio accompanied by a burst of sour flavour from the fresh berries and black current jellies.
I could’ve used twice the amount on the plate, but that’s because I’m a glutton.
If you don’t make it to Kurobuta’s current location, be sure to visit them in their new, permanent home near Marble Arch soon for a feast of Japanese junk food.
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