Visit Stellenbosch at TheLondonFoodie

VISIT STELLENBOSCH

Stellenbosch Wines and TheLondonFoodie hosted a special #VisitStellenbosch evening recently to celebrate the wines from Stellenbosch. The evening demonstrated the quality of the wines from this famous South African wine region, and its diversity in pairing with a range of flavours. TheLondonFoodie – chef, author and supperclub host – is also extremely well known on the London food scene, having graduated from Le Cordon Bleu to run his own highly successful supperclubs to publishing his acclaimed cookbook “Nikkei Cuisine: Japanese Food the South American Way”. TheLondonFoodie provided a specially selected Japanese and Nikkei menu to pair with the Stellenbosch wines that we had the opportunity to sample. The combination of amazing food and incredible wines made for an exceptional event.

Visit Stellenbosch & TheLondonFoodie - Selection of Stellenbosch wines

Visit Stellenbosch & TheLondonFoodie – Selection of Stellenbosch wines

The evening kicked off with a reception with canapés of pan-fried leek and tofu gyoza, and wasabi and butter flavoured popcorn. This was served with L’Avenir MCC Blanc de Blanc 2011, a blanc de blanc which was exceptionally creamy with rich flavours of nuts, biscuit and citrus. It had a superb crispness, and the delicate titillation of tiny bubbles left a lingering impression. This was an attractive bottle and incredibly easy to drink.

Starter 1 was a tasty salmon and Sicilian prawn with a fennel Nikkei ceviche in a passion fruit and aji amarillo tiger’s milk. This was served with a Kleine Zalze Chenin Blanc, a delicious and easy drinking wine with concentrated aromas of guava, lychee and sweet melon, and subtle oaky notes which gave the wine a full and elegant finish.

Visit Stellenbosch & TheLondonFoodie - London Food Blog - Prawn & salmon ceviche

Visit Stellenbosch & TheLondonFoodie – Prawn & salmon ceviche

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Tsukiji Sushi Bar

TSUKIJI SUSHI

Tsukiji Sushi Restaurant is a contemporary sushi restaurant housed at the Westbury Hotel, a luxurious 5-star hotel in the heart of Mayfair which is also home to the One-Michelin starred restaurant Alyn Williams at The Westbury. Tsukiji is a sleek intimate affair which seats only 20, and boasts of clean lines, red woodwork and an open sushi counter. The menu by Head Chef Show Choong is a delightful fusion between traditional and modern, blending classic Japanese flavours with innovative touches to create inventive dishes such as salmon tartar with parmesan cheese.

Chef Show Choong sources organic and seasonal ingredients in his ever-evolving menu. But the true highlight at Tsukiji is the seafood, particularly the sashimi and nigirii which showcases the freshest seafood available. But there is also a varied list of tempting appetisers and grilled dishes, not to mention a selection of set menus ranging in price from £22.50 for a set lunch, to the Kyodosakusei Tokubetsu champagne menu priced at £395 for two. The drinks menu concise lists a carefully selected range of wines, champagne and sake.

We began our meal with some rock oysters (3 for £10.50) which were wonderfully fresh and made all the more delicious with a yuzu ponzu, jalapeno and truffle citrus soy. The dressing gave the oysters sweetness and acidity with a hint of heat.

Tsukiji Sushi - London Food Blog - Rock oysters

Tsukiji Sushi – London Food Blog – Rock oysters

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‘Nikkei Cuisine: Japanese Food the South American Way’ by Luiz Hara

‘NIKKEI CUISINE: JAPANESE FOOD THE SOUTH AMERICAN WAY’ BY LUIZ HARA

One of my favourite food bloggers / supper club chefs / cookery writer is none other than Luiz Hara from TheLondonFoodie who cooks some of the most extraordinary Nikkei food imaginable. I have had the the opportunity to sample his cooking on numerous occasions at his supper club events in his East London home, and following on from the success of his supper clubs, Luiz has recently brought out his first cookbook. Called ‘Nikkei Cuisine: Japanese Food the South American Way’, the book is a celebration of the best that South American inspired Japanese cooking can offer.

I strongly urge you to try one of his supper clubs which you can book through his website. Failing that, you can try and replicate some of his recipes, one of which, I had the opportunity to help prepare at his cookery class. The dish was salmon and passion fruit tiradito which I love because it is so fresh, lively on the palate, tangy and visually appealing. I am featuring the recipe below and I hope you enjoy it as much as I do.

Nikkei Cuisine: Japanese Food the South American Way

Nikkei Cuisine: Japanese Food the South American Way

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Tonkotsu

TONKOTSU

Tonkotsu on Dean Street specialises in ramen noodles, the tonkotsu kind from which it derives its name. Tonkotsu ramen hails from Kyushu, the most south-western of all Japan’s main islands. Tonkotsu ramen is distinctive as it is made using a pork bone broth, typically cooked for about 16 hours which gives it a rich creamy flavour and is distinct to the miso and soy broth based varieties.

There are a plethora of ramen noodle restaurants in Central London. Tonkotsu was one of the very original ones to open, before it was joined by the likes of Bone Daddies, Shoryu Ramen, Kanada-Ya, and most recently Ippudo. Having tried Bone Daddies, Shoryu Ramen and Kanada-Ya, it is my opinion that Kanada-Ya serves the best tonkotsu ramen out of the three. But Tonkotsu on Dean was one of the first in London, and I have always wanted to see how it would fair against the rest.

We began our meal with starters of king prawn katsu (£6) with a tonkatsu sauce and salt and sansho pepper squid. The prawns were delicious, with a lovely firmness and a tasty, sweet flavour. The panko crumb coating was crispy and light, and with the sauce, the crispy prawns tasted wonderful.

Tonkotsu - London Food Blog - Prawn katsu

Tonkotsu – Prawn katsu

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Koji

KOJI

Koji Japanese Restaurant in Parsons Green is a joint collaboration between Nobuhisha Takahashi, the former sushi head chef at both Nobu London and Nobu Cape Town, and Mark Barnett, the former proprietor of the now closed Mao Tai Chinese restaurant. The Koji concept centres around contemporary Japanese dining, ranging from fresh sushi and sashimi being carved out at the beautiful sushi bar, to meats and seafood caramelising sweetly on the robata grill. On the a la carte menu is an array of modern Japanese dishes that draw influences from South America and Europe.

Koji offers a sophisticated yet relaxed atmosphere. Towards the front of the restaurant is a cocktail bar offering light snacks and the sushi bar where diners can choose to eat their meal whilst watching the sushi craftmen at work. In the restaurant proper is a buzzy restaurant where diners can relax in well-appointed surrounds.

We started with the summer roll with soft shell crab (£15) which was gloriously fresh and summery. The crab was sweet and meaty with a crunchy coating, and it had been paired with seasonal asparagus, tangy pickled ginger and some fragrant shiso leaf. To hold together all the deliciousness was an outer roll of beautifully made soft Vietnamese rice paper. A yuzu dressing added a citrusy and refreshing touch to the roll.

Koji - London Food Blog - Summer roll

Koji – Summer roll

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Kouzu

KOUZU

Photos and words by Food Porn Nation and I.

Kouzu, which means ‘composition’ in Japanese, sits in a beautiful historical 1850s Grade-II listed period building in Belgravia. Kouzu is a slick, modern affair spanning two levels, with a sushi bar on the first floor and the main dining room on the ground floor. The contemporary décor is further glamorised by a lavish set of chandeliers gracing the entrance area.

Kouzu’s head chef is Kyoichi Kai who hails from Kyushu in Japan where he worked as a chef before moving to London in 1988. Chef Kai has cooked at notable restaurants such as Zuma and most recently at The Arts Club in Dover Street. His menu includes traditional Japanese fare such as sashimi, nigiri and maki. These are moderated by modern twists such as the ‘new stream’ contemporarily styled sashimi, charcoal grills, a range of tempuras, and cooked dishes such as miso-marinated black cod. On the drinks list there are a range of Japanese whiskies, cocktails, Japanese beers by the bottle and a variety of sake.

From the ‘new stream’ sashimi, the salmon with yuzu soy dressing (£11.00) was flavoursome, but the dressing of yuzu soy, ginger, garlic, and sesame seed and hot sesame oil was a little too acidic and salty and therefore slightly overpowering against the salmon.

Kouzu - salmon with yuzu soy dressing

Kouzu – salmon with yuzu soy dressing

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Kanada-Ya

Where: Kanada-Ya

Photos and words by Food Porn Nation and I.

Kanada-Ya on St Giles High Street opened its doors in September 2014 and has since cultivated a large following with its special brand of ramen. Kanada-Ya is the brainchild of the award winning tonkostu broth master Mr Kanada who has been making ramen in Japan since 2009. It specialises only in tonkostu ramen and does not stray into shio, shoyu or miso based broths.

The secret to Kanada-Ya’s success is its specially cooked 18-hour pork bone tonkotsu broth which is tended to overnight. There are three different types of ramen bowls available – the original, the moyashi (a lighter broth) and chashu-men (ramen finished with a chashu collar). The word ramen is taken from the Chinese word ‘lamien’ which means ‘hand pulled noodles’ and the ramen at Kanada-Ya is literally that – hand pulled noodles prepared on site by their very own noodle whiz. Kanada-ya also serve onigiri (Japanese rice balls wrapped in nori) that can be washed down with a selection of Japanese beers, sake or soft drinks.

Kanadaya - Chashu men, 18-hour pork bone broth, secret sauce, hand pulled noodles, chashu, pork, wood ear fungus, nori and spring onion finished with pork collar

Kanadaya – Chashu men, 18-hour pork bone broth, secret sauce, hand pulled noodles, chashu, pork, wood ear fungus, nori and spring onion finished with pork collar

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Roka, Aldwych

The chain of Roka restaurants offer a unique style of contemporary Japanese robatayaki cuisine, a cooking method where items of food are slowly grilled over hot charcoal. The original branch of Roka opened on Charlotte Street to much success and subsequent branches followed in Canary Wharf, Mayfair and on Aldwych. But the menu extends beyond just robata dishes. There is also a delectable selection of sashimi and nigiri, fried options including tempura, snacks, soups and rice dishes such as hot pots with lobster and miso butter. Now how good does that sound?

We visited Roka Aldwych which opened last November. Designed by Claudio Silvestrin who was also responsible for L’anima and Alan Yau’s Princi on Wardour Street, the restaurant is spacious and grand with a sleek, contemporary minimalist look, a style for which Silvestrin is well known. Like all the other Rokas, the robata grill plays centre stage at Roka Aldwych, and in addition to the tables in the main dining room, guests can also eat in the lounge area and at the robata bar.

We started with the yellowtail sashimi with truffle yuzu dressing, mizuna and pickled vegetables (£14.60), and the spectacular scent of truffle immediately caught our attention when the dish arrived at our table. This dish was pure perfection. The quality of the fish and the balance of the truffle yuzu dressing was absolutely flawless. It was an exquisite dish and we enjoyed it immensely. If you only order one thing at Roka Aldwych, this has to be it.

Roka - yellowtail sashimi with truffle yuzu dressing, mizuna and pickled vegetables

Roka – yellowtail sashimi with truffle yuzu dressing, mizuna and pickled vegetables

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