In Junk Food Japan ex Nobu Head Chef Scott Hallsworth showcases the incredible food that is making his restaurant, Kurobuta, one of the most talked-about places to eat in London. First breaking onto the scene as a pop-up on the King’s Road, Kurobuta now has two humming and buzzing central city venues, with more planned.
Packing a heavy punch and offering a fresh new look at Japanese food, Kurobuta prides itself on reworking the ‘Iazakaya’, Japanese pub style of relaxed eating and drinking. Kurobuta serves ‘insanely delicious delicacies’ (Jay Rayner, The Observer). Food that is both Incredibly inventive yet comfortingly familiar — signature dishes include Barbequed Pork Belly in Steamed Buns, with a Spicy Peanut Soy Sauce, Tea Smoked Lamb, and Kombu, Roasted Chilean seabass — food full of flavour, achievable to create at home and guaranteed to wow friends, family and hungry gatecrashers.
Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott’s wild and inventive style, Junk Food Japan will present Japanese classics with twists and turns, even in the Sushi and Sashimi sections, alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu beef sliders.