Got some beautiful salmon from The Fish Shop over in Oldfield Park. Going to cure it in salt for 45mins and then marinade it in our special Miso-Sakekasu mix for 4 days. Quickly grilled is then all it needs. Those coming over this Saturday are in for a treat!
Sakekasu is the leftovers from making #sake and from our good friends in Peckham, @kanpailondon
We should also have some big news to announce in the coming weeks!
Have you seen Coop’s commercial, ramen edition, featuring our own ”grumpy japanese chef” displeased with ”swedified ramen”?!
We are happy to see that ramen has gotten more and more popular over the past few years. And encourage you to try it out, either at home or in a resturant, because it is delicious!
If you are interested in having genuine japanese ramen, Blue Light Yokohama’s Ramen Sunday is for you! Be inspiered by the incredible flavours and aromas of either our pork or vegetable based soups!
ONLY AVAILABLE ON SUNDAYS!
Since we make a limited amount of soup, make sure you book a table to guarantee a spot!
Coom commercial link: https://m.youtube.com/watch?v=sI1xAi89J_8&t=0s&list=PL9jad-RwPdlNrNucfwvNvk34URcIDEvJD&index=2
Guest bartender @hiraramenizakaya com Ale D’Agostino, Kacio Freitas e Danilo Nakamura: foi uma noite divertida com drinks, risadas, porções e muitas sensações. Não tirei foto de tudo. Devo estar perdendo o jeito. As que tirei foram do famoso Negroni Jerez e dos Emy Buns. Ainda provamos o misô lamen e o bibimpap. Ambos estavam muito bons! Ótima opção ali na vila Madá pra quem curte izakaya!
やきとりのたれ [ta - re]. The most important dipping sauce in a yakitori place. Takumi tare is a mother stock from our great grand teacher in Totori, Japan. at least 80 years old now, same exact recipe been using since then. no duplicate flavour can be achieve the flavour of Takumi. Soul of yakitori