12/28/2023 0 Comments Curiota drinksInside, there is an air of things being unfinished here – a large tank seems to only have one tiny fish and, in the bathroom, the light doesn't work so peeing is by the flicker of candlelight. A budding art school carpenter, living somewhere nearby, might have a similar get up in their garden. ![]() ![]() The outdoor seating is perfect for the meal, this Thursday evening the interior of the restaurant is empty but a few tables are taken on the benches outside, covered over with wooden beams that fit with where we are. Whipped mascarpone covering the buttery ice cream, dotted around with tapioca balls – like you'd get in bubble tea – that are flavourless and chewy and serve just as an addition, somewhat needlessly. The Nikka From The Barrel is an amazing choice that you can find most good places these days – Japanese whiskey still on an upward trajectory in the UK – the dark, heavy flavour adding to the coffee ice cream that was sensibly ordered to share between two. They don't have a digestif or spirit menu quite yet but they do have cocktails – so if you ask nicely a server will show you their selection and let you go a bit off-carte. It's forgiven because it's fantastic, just delicious, and there's enough sauce that you can drizzle it over the rice and continue to lap it up, oily and garlicky, muddled together with little plate love.Īnd the famous rice – it's really good, as they told the feature writers: it's a "high quality blend of short grain rice from northern Japan", they rinse it ten times and it comes with a dash of house dressing, a lovely leek and soy concoction. Warm and ready is a salt cod covered in pil pil sauce – a Basque dish really, but they did say Chinese- inspired. The day boat raw fish selection is mackerel, surrounded by sweet daikon – not a great mix, the mackerel overpowered and the taste lost in the sweetness. It's cold, fresh and covered in tobiko (fish roe), a crunchy topping that tingles with the horseradish tinged dressing. Next to that, an amaebi tartare, or shrimp to the rest of us. Reservations - Rice - £2.50 Our Spring Roll - £2.50 Amebi Tartare - £8.50 Raw Fish of the Day - £8.50 Aubergine - £5 Salt Cod - £9 Coffee Ice Cream - £5 Riesling (glass) - £6.50 Nikka from the Barrel - £6. Times - Thursday: 6pm - 11pm Friday - Saturday: 6pm - 12pm Small plates bring little advantages.Īddress - 258 Kingsland Road, London, E8 4DG The vegetables are tender and the sauce, though a little too sweet, is assuaged by the fact that the bowl is small. ![]() The metal chopsticks are little help so grab and bite, with a careful napkin to stop the inevitable.Īubergine comes next, braised and smothered in a fermented bean sauce – it tastes like a black bean sauce you might get anywhere but that's not an awful thing. Two fat spring rolls, stuffed with shiitake mushrooms, alfalfa sprouts, vermicelli and a creamy, nutty sauce arrive – surrounded by an eggy wrap. ![]() If you've done a bit of research you should already know that the rice is the main event and everyone needs a bowl otherwise the plates are small and there to be picked at – they describe this as 'Chinese family style'.īut the perfect opening is a glass of Riesling that sits wonderfully with all the fish and has that Riesling sweetness that means you don't mind a sip before the food comes – though it doesn't take long. The Barbary: Flaming Middle Eastern and North African food to be mopped up with a Jerusalem bagelĬurio Tata starts off well in this fashion.
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