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As the seasons change, we inevitably turn our thoughts to tasty autumn dishes. Fatty mackerel, crisp tempura, mouthwatering steak and much much more are featured in this autumn roundup of some of our favorite restaurants.

Interviews and articles by Misa Murohashi, Noriko Hantsinger, Ai Isono, Harmony Kelly, Azusa Ueda and Sumiya Kurihara. Translation by Bruce Rutledge


~Award-winning Soba Restaurant~

Until October 31, tell the restaurant you saw this article in the Post, and you’ll get a free Tempura Oreo for dessert!

Since its opening in 2017, this one-of-a-kind Soba restaurant has been awarded as America’s Best New Restaurants by gourmet magazines such as Eater National and Bon Appetit. Owner-Chef Mutsuko Soma crafts her buckwheat soba noodles from scratch every day. She is now know as a Soba chef, but she also has a varied culinary background. After she studied the culinary arts at the Art Institute of Seattle, she spent her early career at the Spanish Basque kitchen Harvest Vine on Madison Street and Chez Shea in Pike Place Market. At Kamonegi, Chef Soma uses her unique skills and techniques to bring us a selection of Japanese dishes with a new flair.

Shrimpcado Bukkake $20<br >The chef recommends that you mix everything together with the soba and all ingredients <br >Its a big serving sure to satisfy


For example, the Shrimpcado Bukkake ($20) is a popular soba item on the menu that delivers all sorts of textures and consistencies. One of Chef Soma’s specialties is a cold soup with soup stock made from a matured katsuo. Toppings include a perfectly crunchy and meaty shrimp tempura, avocado, cucumber, green onions, shiso, seaweed, radish and other vegetable offerings. Avocado goes surprisingly well with Soba. The high-quality avocado oil mixes with the katsuo dashi, entangling the soba noodles with a condensed umami.


Foie GrasTofu $12 $9 for happy hour<br >This mouthwatering dish strikes a perfect balance of foie gras and black truffle oil with zaru sauce


The foie gras“tofu” side dish shows off Chef Soma’s French experience. Using foie gras instead of soybeans to make the dish eliminates the grease and gives the finished product a creamy, smooth texture. The secret ingredient is the Italian black truffle oil, which pairs exceptionally well with the foie gras and gives off an excellent aroma. A high-end dashi brings out the essence of the whole dish and balances everything well.


Impossible Tantan $19<br >Chef Somas very own imitation meat dish graces the new autumn menu The dashi with shiitake mushrooms and kelp is available upon vegan request


A new item on the autumn menu is an imitation meat dish using soybeans called Impossible Tantan. In health-conscious Seattle, Soma said, “I want to make sure vegetarians and vegans can enjoy Soba dishes too.” Her imitation meat comes with a spiciness that will appeal to regular meat eaters too. Try it with the homemade sesame dressing and some chili oil (no MSG used). “Our dashi is made with carefully selected ingredients from Japan. It tastes good even when drunk straight. The tempura is made with local organic vegetables,” says the very meticulous Chef Soma. Her restaurant is a great place to spend a beautiful autumn evening dining on delicious dishes.


Kamonegi seiro or nanban $20<br >This is the restaurants signature dish As the days grow colder eating warm soba noodles relaxes you to your very core


Chef Soma the soba whiz Without fail she makes the noodles seven times a day for 40 minutes each time


Try non alcoholic plum shiso soda with homemade plum syrup or the Fuguhire Sake hot sake with a blowfish fin This is quickly becoming the season where soba pairs nicely with a hot cup of sake


The restaurant has a simple relaxing atmosphere We visited on a weekday but the restaurant quickly filled with customers


1054 N. 39th St., Seattle | (206) 632-0185 | www.kamonegiseattle.com

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N.A.P Staff
The North American Post is a community newspaper that celebrates Japanese culture in the Greater Seattle area. Founded by 1st generation Japanese-Americans in 1902, the publication is one of the oldest minority-owned newspapers in the region. Today, with bilingual articles in English and Japanese, the publication connects readers with diverse cultural backgrounds to Seattle’s Japanese community. Our articles include local news, event calendars, restaurant reviews, Japanese cooking recipes, community interviews, and more.