There’s something seductive about the small entrance and the dimly lit pop up restaurant on Kings Road. The place was very busy, packed, even. We ordered cocktails at the bar while our table was being set. I ordered a Kings Road Passion Teaser, one of the many intriguing options on the cocktails menu. A refreshing mixture of dark rum, lady grey tea, apple, passion fruit, amaretto and just a dash of Peychaud bitters. Delicious.  


The buzzing atmosphere and close together tables create a dynamic, fun environment. And the food doesn’t disappoint! The cooks’ experience and skills was undeniable. We started our feast with sweet potatoes and soba-ko fries, crispy and appetite-opening, quickly followed by Yellowtail Sashimi with Kizami Wasabi Salsa and Yuzu-Soy, topped with jalapeños. The fish was fresh and tender, with a seasoning wonderful balance of acidity and spiciness. Then came miso baby chicken deliciously seasoned with spicy lemon garlic sauce, closely followed by tea smoked lamb with aubergine caviar garnish and spicy Korean miso. They were aesthetically pleasing and elegantly presented dishes. What stood out the most for me, though, was the creative and clever combinations of ingredients in the menu.

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Kurobuta prides itself in its sake selection. Towards the end of our meal, a very friendly waitress gave us a selection, from silent forest to golden amber. The former was best enjoyed with spicy food, we were told, and the latter had a stronger, bourbon-like taste. 

And now, I can’t wait for Kurobuta’s restaurant opening in Marble Arch.

BOE Magazine