Kurobuta Chelsea

It’s been such a long week. I can barely look back and recognize this seemingly-happy person who was about to have the best Japense junk food dinner ever!

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Kurobuta is located at two hundred & fifty-one Kings Road in Chelsea. The first time I came here a few months ago, it was a pop-up run by an ex-Nobu chef who went hipster and hired a bunch of dudes with beards to serve his Japanese pub grub. It was awesome – just what SW3 needed.

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The only thing different about this visit is now Kurobuta is now staying permanently!

Welcome (officially) to the neighborhood!

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Now I will always have a joint nearby that serves Kirin with a frozen beer “head” on top.

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And to enjoy the open kitchen where cookery becomes theatre. It’s fascinating watching the chefs cook and prep each dish as it comes out.

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The sake selection is limited but there is always a new and intriguing label on offer. Our bottle went down a treat with a few of these rice crisps to nibble on as we prioritized our menu options.

Crunchy Rice Senbei Crisps with avocado-jalepeno dip

Crunchy Rice Senbei Crisps with avocado-jalepeno dip

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We decided to start with more traditional Japanese choices – maki, seaweed salad, and sashimi.

Spicy Tuna Maki | rolled in tempura crunchies

Spicy Tuna Maki | rolled in tempura crunchies

Bowl of Hijiki (seaweed)

Bowl of Hijiki (seaweed)

Yellowtail Sashimi | Kizami wasabi salsa and yuzu soy

Yellowtail Sashimi | Kizami wasabi salsa and yuzu soy

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Before going glam with some Wagyu sliders…

Wagyu Beef Sliders | steamed bun, crunchy onions, pickled cucumberand Umami mayo

Wagyu Beef Sliders | steamed bun, crunchy onions, pickled cucumberand Umami mayo

Then getting our hands (or rather, chopsticks) dirty with some insanely succulent BBQ chicken.

Free Range Chicken Kushi-Yaki with Japanese BBQ sauce

Free Range Chicken Kushi-Yaki with Japanese BBQ sauce

For desert, we mellowed out with our favorite cushy little rice pastry treats – mochi!!

Selection of Mochi

Selection of Mochi

And it’s official. I love Kurobuta and I’m so glad they are here to stay!

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