Why is there a Kakiage tower and a Soba in Italy? We sample a unique soba restaurant in Tokyo

Is that creative genius or a madness?

Is creativity or creative genius?

Since Japan is now rapidly becoming hot, it also means switching from cold to warm. Soba noodles can be served cold or warm in Japan and now the time is the perfect choice to eat them piping hot. That’s what our foodie Mr. Sato had in mind when he sought out a new soba restaurant, and so he went to the place of Zenmi Kotobuki.

Zenmi Kotobuki is a restaurant located in Akabane in the northern part of Tokyo, just after JR Akabane. As soon as he came to lunch, he was shivered. It was already a sign that good things waited him to do.

The menu had some good things for her. One was a beautiful seasonal dish: one with a topping of chicken wings blended with 10 different spices and something called Italian Meat Soba, which combined the noodles with tomatoes, pork, cheese and potatoes.

Using the side menu, he found the Kakiage Tower, a tempura made by frying a batch of ingredients in which many vegetables and shrimp were cooked together. It seemed humongous, so he knew he needed to try ordering it.

The kakiage is a very large kakiage.

They put a decision out of the way. He ordered a Italian Meat Soba and a Kakiage Tower. After a long time, his order was shipped.

And boy, was it delivered? When he placed his order for the Kakiage Tower, the staff asked, if Mr. Sato wanted it cut into more manageable pieces. But Mr. Sato wants to get the real deal; therefore he refused naively. Since he saw an actual tower, he began to think about his decision.

Taking off his chopsticks, he found it hard to break the apart parts of the car. The tempura chef should be a master because of the fact that the batter was fried a nice, even color. Mr. Sato worked hard for the sake of eating the tower, so he quickly ended up splitting it off into more manageable pieces.

Nothing aesthetically pleasing, but decidedly stomach-pleasing. Kudos to the chef from Mr. Sato.

Now, then to the Italian Seameat Soba. Mr. Sato thought it was something incredibly surprising, well, Italian-tasting. The noodles were replaced with spaghetti and tomato sauce, but the mixture was well blended.

The pork shank was so tender that he easily could tack it with his chopsticks. Since beef is becoming more common in Japan, Mr. Sato thought that pork was good for soba.

And although commonly Western ingredients like potatoes and cheese dominate the ingredients in the brothy bowl, they somehow blend perfectly with Japanese soba. Mr. Sato thought the chef must be a creative genius, but it’s a consequence, since Mr. Sato thought that the chefs should be creative genius.

he is told to leave his soba with olive oil, and that it’s so good that it’s Italian-style as it is now. Great fun. Mr. Sato gives two thumbs up to Zenmi Kotobuki. He can only try these two dishes, but is certain that everything on the menu would taste as good as it would.

Kisu Kotobuki | Adress: Tokyo-to, Kita-ku, Akabane 1-0 Beans Akabane 1-0 Beans Akabane 1F. 1-1-11F Open on 11 o’clock. On Sundays and holidays, 11 o’clock will open until 20 o’clock.