The London Foodie’s JAPANESE HOME COOKING (Supperclub –Islington)

Matcha Crème Brulée @The London Foodie

Supperclub,30-35 pounds per head,BYO  

I admittedly got a bit tired of supperclubs of late.  However,when I learned that the lovely Luiz aka The London Foodie had ditched his high flying city career to devote himself fully to cooking,nothing could hold me back.

Luiz spent a few months last autumn in Japan to deepen his already profound understanding of Japanese cuisine.  In London,he found a mentor in Reiko,the lady who does wonderful Japanese cooking classes in London and also has her own cook book.

There was no question that I had to try his new supper club “Japanese Home Cooking“.

Believe me,Luiz has come a long way and I tremendously enjoyed my first Japanese Home Cooking experience (I have the feeling it won’t be my last!).  I highly recommend this supperclub to people who want to go beyond the generic sushi bar experience and venture further into the weird and wonderful facets of Japanese cuisine.  Fussy and non-experimental eaters –don’t bother.

Upon arrival I was offered a gin tonic and the popular Japanese street food Takoyaki,which are basically golfball sized soft balls filled with either octopus or chicken teriyaki –perfect and tasty little appetisers to prepare me for the things to come.

Finally seated at the dinner table in Luiz’impressive kitchen,I couldn’t admire Luiz’stunning collection of Japanese tableware enough. I felt like in a Japanese ryokan and I think he should have got us all dressed in Yukata robes to complete the experience!

Beautifully set table @The London Foodie

The food was generous and plentiful and worthwhile 35 pounds,which is the suggested donation.

We started with Pitan Dofu,very silky tofu which was topped with a century egg (an aquired taste),pickles and sesame dressing. A brave thing to serve to people who might not like the idea of an ancient egg on their tofu (or anywhere else for that matter).  I thought the dish was wonderful and at least at my table finished by everyone. 

Pitan Dofu @The London Foodie

Very interesting also the next course which was a fusion of Japanese and South American:The Salmon Sashimi South American Way came with a dressing of wasabi,sour cream and avocado,topped with crispy shallots and provided a very pleasant contrast of flavours.  The high quality fish did get a bit lost among all these different sensations,nevertheless a very good dish.

Salmon Sashimi South American Way @The London Foodie

How different is a self made miso soup to the packet one!  The chunky root vegetable miso soup which was served with pork belly and was the perfect winter warmer and I already started to feel rather full at this point.

Tonjiru @The London Foodie

The fun had yet to start. The main course consisted of the popular Japanese dish Beef Sukiyaki.  Even though I had spent some time in Japan myself,I had never come across this speciality,usually served in winter.  Sukiyaki is cooked at the table,and Luiz explained to us what we needed to do. 

First sweat the thinly sliced beef,then add the aromatic sweet and sour broth of mirin,soy sauce and dashi and bring to boil.  After this,there come the delicious yams noodles and a lot of stirring.  At the very end add the mushrooms,the tofu and the greens.   The result is a rich,comforting and very tasty hot pot dish.   Particularly these yams noodles,what  a discovery!

Preparing Beef Sukiyaki @The London Foodie

add the beef @The London Foodie

and broth and noodles @The London Foodie

now the mushrooms @The London Foodie

and finally the greens @The London Foodie

stirring @The London Foodie

Following the Japanese tradition of offering more than one could ever eat, the sukiyaki was accompanied by Hijiki,Carrots &Abura-Age Gohan, Aubergine Dengaku and Tamagoyaki with Chives &Ham (look how beautiful,all these thin layers of omelettes!)

Hijiki,Carrots &Abura-Age Gohan @The London Foodie

Tamagoyaki with Chives &Ham @The London Foodie

There was some space in the end for the Matcha Crème Brulée –pretty as a picture and tasting as gorgeous as it looked

Matcha Crème Brulée @The London Foodie

Not everything was perfect –the rice was underseasoned,I would have preferred the aubergine dengaku without the mozzarella (according to Luiz fusion food like this is commonly found in Japan now) and I did not like the radio playing in the background –Luiz,get some Japanese pop for next time!

This are minor things of course.  Luiz’style of Japanese cooking you won’t find anywhere else in London and he has created something unique and delightful.  I am looking forward to seeing him progressing as a chef and dine at his at many more occasions.

• Food: 8/19
• Service: 8/10
• Ambiance: 7/10
• Value for Money: 7/10
• Chances of Returning: 90%
• Verdict: Japanese home cooking at its best,highly recommended for the adventurous eater.

You may also like:

• TILDA DIWALI SUPPER CLUB @ Grazing Asia
• SUSHI OF SHIORI (Euston)
• TARO (Soho)