Kamonegi in the News
BON APPETIT
Top 50 Nominees for America's Best New Restaurants 2018
Each year I kiss my loving family goodbye (both the one at home and the one at the office) and hit the road for weeks at a time, crisscrossing the country and eating ev erything in sight, in searth of the Hot 10: our annual list of America's best new restaurants... (read more here)
eater national
The 18 Best New Restaurants in America
Exceptional new restayrants sometimes rouse and old question: In cooking, where's the line between art and craft? The fine points certainly blur at Kamonegi, where Mutsuko Soma, who learned to make soba from her grandmother, does so entirely from scratch... (read more here)
Photo by Ruth Fremson
new york times
36 Hours in Seattle
There's so much that is new in this rapidly growing city: restaurants celebrating the bounty of the Pacific Northwest, an ever-evolving beer scene, and architecture that surprises and delights... (read more here)
CN TRAVELER
Best Restaurants in Seattle
With its mild climate and proximity to the sea, the Pacific Northwest teems with local seafood, produce, cheeses, and wine. From fine dining to fast casual, Seattle restaurants make the most of this rich bounty... (read more here)
Photo by Maria Billorou
Seattle Magazine
You Need to Go Try the Japanese Buckwheat Noodles at Kamonegi
In about 2008, when Mutsuko Soma decided to spend months learning how to make soba in Japan, she did so because she missed eating the buckwheat noodles her grandma made... (read more here)
Seattle refined
There are Noodles, and Then There Are Kamonegi Soba
Chef and artisan soba maker Mutsuko Soma is one of just a handful of chefs in the United States preparing soba noodles from scratch. She combines 80-percent buckwheat and 20-percent all purpose flour with water... (read more here)
By Brandon Burnstead and Sy Bean
Photo by Sara Marie D'Eugenio
Seattle Metropolitan
Inside Kamonegi, Fremont's House of Handmade Soba Noodles
This combination of old-school tradition and saucy drinking food, with frequent infusions of fine-dining finesse could only belong to the slight woman in the newsboy cap folding and rolling her thin sheet of dough in that makeshift workspace... (read more here)
James Beard Foundation
The 2018 James Beard Semifinalists
Chef Mutsuko Soma nominated for the James Beard Semifinalist Best Chef Northwest... (read more here)
Eater seattle
Soba Master Mutsuko Soma Is A Force to Be Reckon With
When Mutsuko Soma stepped away from Miyabi 45t in January 2016, she left a gaping hole in the food scene... (read more here)
Photo by Suzi Pratt/Eater
eater national
Omakase - Handmade Soba Noodles by Chef Mutsuko Soma
Soba master Mutsuko Soma, Eater Seattle's 2017 chef of the year, has been focusing on soba, the ancient noodle dish, for over six years... (watch here)
Seattle metropolitan magazine
Mutsuko Soma's Kamonegi Officially Opens Oct 13
As of today, Mutsuko Soma's highly anticipated soba restaurant, Kamonegi, is serving its first customers in Fremont... (read more here)
Photo by Suzi Pratt
Seattle metropolitan magazine
Mutsuko Soma's Kamonegi Officially Opens Oct 13
The wait is over. One of Seattle's most anticipated restaurant openings this fall has arrived: Kamonegi will officially unabashedly open this Friday, October 13 --- our lucky day... (read more here)
Seattle metropolitan magazine
Soba Dreams Do Come True: Mutstuko Soma to Open Restaurant
Early last year chef Mutsuko Soma left her long held post at Miyabi 45th much to the sorrow of soba-slurping customers, to assume a new one as a first-time mom. And as some know all too well, motherhood and chef life (as with other industries) is a tough balancing act. Still, Soma forged ahead---with a new restaurant no less... (read more here)
Seattle metropolitan magazine
Chef Mutsuko Soma Greets 2017 with Toshikoshi Soba Noodles
Since leaving her post at Miyabi 45th earlier this year, chef Mutsuko Soma only offers up her handmade soba at her occasional Kamonegi popups. But on New Year’s Eve she preps those sought-after buckwheat noodles—a customary food for welcoming a near year in Japan—for pickup at the Phinney sweets shop Tokara... (read more here)
Heritage Radio network- Japan eats
The Art of Soba
On the season finale of Japan Eats, host Akiko Katayama is joined in the studio by Chef Mutsuko Soma, formerly of Seattle’s Miyabi 45th. Soma studied the age-old art of making soba in Japan and brought her noodle-making skills to the west coast. Currently, Soma experiments at her in-home soba studio, and curates her series of Kamonegi soba popups... (listen more here)
nbc asian america
5 Noodle Dishes to Fall in Love With
"Kamonegi is named after a sacred Japanese culinary pairing of duck and green onions (negi) so naturally, the kamo seiro has become my signature dish," Soma told NBC News. "Seiro is a way of enjoying soba and it means having cold noodles and a hot dipping sauce. I'm a big fan of this dish for autumn." ... (read more here)
Photo by John Lok/Seattle Times
Seattle times
Seattle chef specializes in rarity -- handmade buckwheat soba noodles
THE WORD “NOODLES” seems too simple to describe what Mutsuko Soma creates in her Wallingford restaurant. The 33-year-old is one of just a few U.S. chefs specializing in handmade buckwheat soba noodles — she believes she’s the only one on the West Coast serving them regularly at a restaurant... (read more here)
Photo by Naomi Tomky/Serious Eats
SErious eats
The Secrets of Amazing Soba
The Japanese buckwheat noodles called soba are refreshing and head-clearing. Their sharp corners are the freshly-pressed suit to ramen's wrinkled linen tangle, the edge of each noodle and every flavor clearly defined. Often served cool, with just a thin dipping sauce, soba doesn't hide under a blanket of tomato sauce; there are no slices of pork belly sharing savory juices. When made freshly and properly, naked soba noodles put the subtle flavors of nutty buckwheat on display... (read more here)