Kamonegi in the News

 
 

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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)

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 Photo by Ruth Fremson

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)

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  Photo by Maria Billorou

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

By Brandon Burnstead and Sy Bean


 Photo by Sara Marie D'Eugenio

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)

 

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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

Photo by Suzi Pratt/Eater


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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

Photo by Suzi Pratt


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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)


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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)


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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)

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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

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

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)