After winning the cheffing category at the YBFs 2015, Adam Rawson has made something of a name for himself as the king of pop-ups. Constantly travelling to hunt out fresh inspiration (it’s a hard life, isn’t it?), he has proven to be a restlessly creative chef. We can see why pop-up life suits him so well.
His latest project, Sakura, is a collaboration with Borough Wines to mark the Japanese cherry blossom season. Hosted at Brewery Below, a new private dining space under Borough Wines’ Essex Road shop, it offers a tasting menu of 9 or 12 courses as well as a selection of sakes, beers and wines curated by Muriel Chatel to compliment the food.
Many of the dishes on the menu feature ingredients you’d never usually get to taste outside of Japan – like the serrano ham-esque dehydrated tuna shaved over a slow-poached egg and salty broth. Torched tuna is dressed with a fragrant, peppery garnish and home-made tofu flavoured with mandarin honey and topped with crispy onions will make even the most hardened tofu-sceptic raise an eyebrow. Pudding comes in the form of a deconstructed cheesecake, seasoned with a Japanese pepper that leaves a popping candy tingle in your mouth. Perfect paired with the slightly sweet, sparkling sake from the list.
As well as the range of sakes, beers and wines, there’s a choice of specially-designed cocktails. Our favourite was the Spring Haiku – a quaffable blend of sake, Cassis, lemon and soda garnished with a sprig of apple blossom (a crisp, delicious revelation that will make you want to go around nibbling tree branches like a giraffe). The only way to improve this cocktail would be to serve it by the jug-load in a rooftop garden on summer afternoons.
For the Brewery Below, Adam’s Sakura is the first of a series of pop-ups in the new dining space. The event will be running Thursday – Saturday evenings throughout March. You can get tickets here – but act fast, as space is limited and the event is sure to be popular.
We The Food Snobs x