Cubé Restaurant & Kakurega Bar has just launched in Mayfair. The intimate restaurant and bar is simplistic and clean in design, using bespoke wood fittings throughout to both reflect the Japanese love for the material and a reference to how 60% of Japan is covered by forest. The lower-ground Kakurega bar in Japanese (かく ·れ ·家) means a place of hiding or refuge and serves seven Japanese cocktails, rare examples of Sake, Japanese whisky and fine wines.
We were there to check out the exciting menu which offers customers both traditional Japanese dishes rarely found in London such as Hitsumabushi (Nagoya’s famous dish prepared differently from the similar unadon), Shigureni (flavourful braised beef dish) and Taco Rice (created in Okinawa Island following influence from American military) and a selection of unique Japanese dishes influenced by European ingredients. The dishes influenced by European ingredients include Udon with Black Olive & Truffle pesto (v), Mentai Rencon Cheese and Agedashi Tofu with Watercress and Truffle.
There’s also a divine selection of Sushi and omakase menus available, which is what we indulged in. Our lovely waitress started us off with some delicious cocktails, a Mio Bellini (Mio, Aragoshi-Umeshu, Peach puree , Sugar Cane Syrup Peach Bitters) and a Nikka Sour (Nikka Blended, Lemon juice, Sugar Cane Syrup, Egg White, Lemon Bitters) before bringing us a selection of treats including, Edamame with truffle oil, Fresh tofu with yuzu chilli, Bamboo shoot sauté and a Cubé salad made up of berries, nuts a delicious dressing and some wholesome leafy goodness.
The sashimi and sushi platters that followed were dreamy (what else to expect from the former Head Chef Osamu Mizuno, previously of Nobu and Sake no Hana), so fresh and tasty we ordered extras and a carafe of sake to wash it down with.
Though we didn’t make it to the bar, we heard they have a specially created list of seven Japanese cocktails garnished with home-dried Japanese fruits including:
– One-On-One: Tapatio Blanco, Yuzu-Shu,Lime, Agave Syrup, Egg White, Jerry Tomas Bitters
– Okinawa Old Fashioned: Mikkakoji, Anitica Formula, Kokuto Sugar, Grapefruit peel, Angostura Bitters
– Smoky Negroni: Ardbeg 10y, Campari, Antica Formula, Aragoshi Ume- shu, Orange peel
We’ve earmarked them to try on our next visit where you’ll find us propping up the bar!