Kamonegi
It’s been a sunny afternoon here in Seattle and perfect day to be out exploring the city. After an amazing lunch at local tide in the Fremont area it was nice to spend the afternoon at the Museum of Pop Culture.
Growing up to Grunge music I was so curious to see the exhibit for both Nirvana and Pearl Jam. Seeing the Space Needle and International Fountain was a welcome sight as well. After the sights of the city center it was now time to go back to work and head to our next destination, Kamonegi.
Located at 1054 N 39TH Street Kamonegi is Chef Mutsuko Soma’s brainchild and homage to her heritage. She dreamed of introducing fresh Soba to the Seattle area, the same kind that her grandmother used to make for her as a kid. For those that are unaware Soba is a thin buckwheat noodle popular in Japan and is served with a broth either hot or chilled. Spending some time in Japan in the past, I have some fond memories of Soba dishes that made me even hungrier than I already was when I arrived at Kamonegi.
They were kind enough to take me earlier from my reservation and was kind enough to give me a seat in front of the kitchen. I started my meal with a Fukucho “Seaside” Junmai Sparkling Sake and the amuse was pickled cucumber with Rhubarb paste and Shiso. I knew after the amuse bouche that I would be in for an amazing meal.
The Foie Gras Tofu with sake poached shrimp and wasabi was my first course and this was the best dish I’ve had all year long. I could probably eat this dish 20 times and never get tired, that’s how brilliant it was.
The Anago Eel Tempura was my next course and the eel and batter were nicely seasoned, and the spices were sharp.
The Korinki Squash was something new and very interesting, looking forward to seeing how this squash will be introduced more here in the US.
I opted for the Matsutake Sukiyaki Soba dish with sweet soy sauce braised thinly sliced beef and sous vide egg. The Soba noodles were spot on and reminded me of this place in Tsuruoka where we used that specialized in buckwheat noodles.
The Ozaka Cheesecake was to die for as well topped with the candied rhubarb and strawberries.
Thank you Chef Mutsuko for being a culinary genius…
#KULINARYATRAVELS is off to Oriental Mart next…