Whilst work continues on the permanent Kurobuta restaurant in Kendal Street, Connaught Village, Scott Hallsworth has set up shop in the Kings Road. Friday night was soft launch night with a scaled down trial menu. Guests weren’t disappointed though with almost two dozen dishes and small plates on offer complemented by a range of wines, beers and cocktails. For a first night, service was exemplary; calm, slick and informed. If this meal is anything to go by, expect very good things when Scott and the team move into W2.
See below for what I ate.
BBQ Pork Belly in Steamed Buns
with Spicy Peanut Soy
Soft Shell Crab Tempura Sushi-Maki with Kimchee and Kimchee Mayo
Rockshrimp Tempura with Spicy Mayo and Warm Ponzu Dipping Sauces
Japanese Mushrooms Grilled on Hoba Leaf with Gorgonzola, Miso and Pinenut
Quinoa and Soba Risotto with Shiitake and Parmesan
Tea Smoked Lamb Chops with Smoky Nasu and Spicy Korean Miso
Less than a year after pushing the Ramen envelope as high as it could go, ex Zuma and Nobu Head Chef; Ross Shonhan has expanded his Bone Daddies Group with Flesh and Buns. Located off Seven Dials in Earlham Street in a beautifully lit basement that makes you instantly forget that you left the ground floor, Flesh and Buns is a cool and contemporary London-style Japanese Izakaya. The menu is more extensive than you’d imagine; a raw and snacks section is followed by hot and cold small plates, the eponymous Flesh and Bun page and dishes to share (for 6 people) for those willing to wait. Well worth the wait, even for the lone diner. See below for what I ate.
CHIPS AND DIPS – Rice crackers, avocado shiso and tomato jalapeno
FRIED SQUID with Japanese pepper and lime
FLAT IRON STEAK with BBQ sauce and pickled shimeji
The buns …