Handmade soba noodles from scratch: Kamonegi.
This chef has gotten a lot of press, including being named a James Beard semifinalist for best chef in the Northwest 2018 to 2020 and in 2022…all for a good reason.
I’m no expert on Japanese cuisine much less soba noodles and the art of making them. But, if you watch this video I think you will have a newfound respect for what it takes to make them well. Once you taste her’s, you will be hooked. Unfortunately, if you don’t live in Seattle, you’ll have a difficult time since there are apparently few places outside of Japan that make soba noodles by hand from scratch.
What does making soba noodles from scratch mean? They are made of buckwheat ground onsite by hand. While gluten light…they are not gluten free due to added flour…20% of the mix. Presentation can be seiro (cold)…noodles on the side with a hot dipping sauce to be used as you would like or nanban (hot)…noodles in the sauce like noodle soup. A caution to those less expert with chopsticks and cold noodle. It can be a bit of a challenge to manage the short distance from noodle to bowl to your mouth!
We have eaten here several times and have tried much of the menu…noting that it rotates. With respect to soba: kamonegi seiro…duck breast, duck tsukune (meatball), leek and mitsuba (Japanese parsley) served seiro, kamo naban, duck breast served naban…ikura oroshi… salmon roe, sous vide egg served bukkake. What’s bukkake you ask? Cold soba and soup. Get the point? Lots of was to have soba! I like the nanban style a bit more. While the seiro soba had more buckwheat flavor, the nanban made the noodle warm and softer. I guess your choice also depends somewhat on the season…summer and seiro or bukkake or in winter, nanban. It also depends on how much you like the flavor of buckwheat.
Appetizers have included foie gras “tofu” which was served with sake poached shrimp and wasabi. You might be puzzled by the tofu monicker…it’s foie gras with a consistency similar to tofu…and not the other way round. Another choice: the tsukemono…pickled vegetables. This also varies and we’ve had it with cucumber, kale and purple daikon as well as other seasonal vegetables. It’s a must have. What about tempura? Again lots of choices: shrimp…to die for, eggplant, maitake mushroom, purple yams served with drizzled honey and blue cheese…just to name a few.
While the wine list is limited, sake choices are numerous. Give the cowboy a try…yamahai junmai ginjo…very smooth. Even better give the habanero plum wine a try…it will wake up your tastebuds for sure or the Sawanotsuru aged plum sake which is a great finish to the meal.
Do they have any desserts? You bet they do! I know you can’t believe I had a non chocolate dessert but I turned down the chocolate option for the red bean jelly which was served with green tea ice cream; the jelly provided made a perfect pairing. Can also give the duck fat fig mochi walnut cake with blue cheese ice cream a spin…what a paring!
Service is outstanding and knowledgeable in the ways of soba and Japanese cuisine. So, ask if you don’t know. The space is small…about 2 dozen seats including those at the open kitchen bar. They take reservations online and walk-ins are welcomed but I’d highly recommend a reservation.
This is absolutely a must visit!
No reservation and no bar seating…give Hannatyou…2 doors down and opened for that very reason a visit. Haven’t tried it yet but maple spam musubi and Osaka dog sound like must tries. 21+ only.
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