Monday 17 February 2014

Kurobuta's Sake & Canapés Night on The King's Road

The Kurbuta pop-up on the King's Road is normally only open from Wednesday - Sunday, but on Monday 24th February it will open specially for a Sake & canapés night with special guest Hayashi-san, the head of Hayashi Honten brewery in Gifu, Japan, and food by Kurobuta's own Scott Hallsworth, ex-Head Chef of Nobu and Wabi.  Tickets cost £55, and are sure to go very fast!

"Hayashi-san, head of Hayashi Honten brewery, is visiting the UK at the end of this month. They have teamed up with the ever-amazing Kurobuta restaurant on the King’s Road to run an exclusive, rock-and-roll, Kurobuta style sake event.
The Sake
Hayashi-san is the head of Hayashi Honten brewery in Gifu, Japan.  Hayashi Honten are a young brewery (since 1920 anyway!) and produce a range of sake that is dynamic, superbly balanced, original, exciting and absolutely delicious.
The Food
The Head Chef of Kurobuta is Scott Hallsworth, ex-Head Chef of Nobu and Wabi (amongst others).
Kurobuta on King’s Road was just meant to be a three-month pop-up but such was the success of the joint, it’s still going strong.
What’s going happen on the night?
Five distinct sake from Hayashi Honten will be served and Scott will be preparing a whole raft of delicious canapés to go with each one.  Kurobuta favourites such as:
- Squid Kara-Age with Jalapeno Dipping Sauce
- BBQ Pork Belly in Steamed Buns with Spicy Peanut Soy
- Tea Smoked Lamb with Smokey Nasu and Spicy Korean Miso
This is going to be a night of fantastic food and superb sake in an awesome venue with a rock & roll vibe…"

When - Monday 24th February, 7pm - 9pm

Where - 251 King's Road, London, SW3 5EL

Tickets - £55.  Booking is easy, email Alice at Kurobuta on:


Link 1 - Kurobuta London including a flavour of the menu
Link 2 - Facebook
Link 3 - Article

Get more events like this

I have created a weekly newsletter to feature news about all of the latest and best pop-up and temporary things in London.  Please sign up below!

See this week's newsletter here

No comments:

Post a Comment