Soba Kuroha at Hartamas: Restaurant Review

Returning to Soba Kuroha. Earlier entry: July 25th.

Salad

A salad with a surprise: ‘sansai’ mountain veggies dressed in wasabi sauce that packs a (much) more-powerful-than-expected punch.

What to pair with salt-pickled bonito guts? Why, cream cheese, of course. Nope, not overkill.

‘Itawasa,’ the traditional recipe of ‘kamaboko’ cured fish loaves, sliced and served with a sticky dip.

Meat

Pork belly with cabbage. Satisfying simplicity.

Japanese or French? Whichever, it’s wonderful at Kuroha: Rustic pork liver paste with baguette.

Grilled ox tongue with miso sauce, juicy-springy enough to satisfy.

Fish

Ugly Fish alert! Seasoned loach cooked with egg in hot pot. Tastes like it looks.

Herring boiled in sweetened soy sauce. Also not the prettiest fish in the ocean. 

Sashimi

We’re shallow and superficial: We prefer this lovely-looking sashimi.

Alcohol

Mugi and Imo shochu, alongside Gin Tonic and Bombay Sapphire.

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