The Forest Bakery We stopped in at @yakitatesconeforest where Naoko had a chat with the owner who’s eyes sparkled as she told about how she found out what she wanted to do for the rest of her life – to bake scones. The whole place was built from scratch by her carpenter husband who makes the most…
Miasa We have arrived at our trial house in Miasa, Omachi yesterday in heavy snow. The snow built up really quickly and we put snow socks on the car for the first time just to get from the reception to our cabin. Today the snow eventually subsided and the sun came out and we explored…
Oide Koen Another trip up to Hakuba. This time we stopped at Oide park in the deep snow and wandered around the beautiful old kominka nearby, before meeting a family who have been living in Hakuba for more than 10 years and who were so kind to share their experiences with us. We were told…
Morph Bakery We visited Morph Bakery in Ikusaka and had a chat with the owner Takuya Kiuchi and a regular customer there, such warm people and the cafe / bakery is a beautiful space and setting, a lovingly renovated Kominka (giving us ideas:)) with a view of the Northern Japanese Alps peeking over the mountains.…
Hakuba We headed up to Hakuba for the afternoon. Hakuba Valley is a famous ski destination – it was the site of the 18th Winter Olympic Games and apparently the powder is amazing (I won’t pretend to know what I’m talking about) but we just enjoyed an afternoon of snooping around the fancy chalets and…
Omachi Today we headed over to Omachi, north of Azumino. Our first idea was to visit Ai Cafe but finding it closed we discovered 三俣山荘図書室 just around the corner, which I think you would say as ‘Mitsumata Sanso Library’, which is really a cafe bar / art space with a wall lined with books –…
Kotori will be serving freshly cooked udon, toppings and sides at The Patch Beer Cafe on Wednesday 8th June from 5pm. Bookings here.
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MENU
Udon with Fish Dashi Broth and Beef
Hand made, hand cut udon in an incredibly deep fish dashi broth, made with three dashi combined to give layers of umami, served with thinly sliced juicy beef, cooked in our special flavour packed sauce, served with grated ginger, spring onion and shichimi (Japanese spice mix).
Hand made, hand cut udon in a vegan dashi broth made with kombu and toasted soya beans, served with juicy and flavourful marinated abura-age (soya bean curd) along with grated ginger, spring onion, shichimi and crispy tempura batter. Vegan.
A half aubergine scored and cooked until almost melting, then glazed with a special sweet miso paste and grilled until slightly caramelised, sprinkled with toasted sesame seeds.
Allergen info – Contains soy, sesame seeds
£5.50
Karaage
Free range, locally sourced chicken in a flavourful special soy marinade, coated in a very batter and deep fried until crispy, served with a punchy negi (Japanese long onion) dressing*
* Negi from Namayasai farm
Allergen info – Contains wheat, soy, mustard
£6.00
Edamame (V)
Edamame (young soyabeans in the pod) cooked in salt.Vegan.
