By Masaki February 25

Susuru by Masaki Part 2

Introducing ‘Susuru by Masaki’ Part 2 - our limited edition, build-your-own Kamo-Nanban’ Udon Experience.

After the success of our ‘Susuru by Masaki’ ramen, we continue our series honouring the Japanese tradition of the slurp (see below for further details), Executive Chef Masaki Sugisaki has created an udon dish for the second instalment.

Susuru 啜る means: To sip, to slurp. Slurping is considered a sign of appreciation in Japanese culture, demonstrating how much a person is enjoying their food.

KAMO-NANBAN 
- our limited edition build-your-own udon, available March 2nd.


Chef Masaki’s ‘Kamo-Nanban’ udon dish combines hand-crafted udon noodles, dashi and three slices of free-range dry-aged duck from Cornwall. The dish will also be accompanied by a series of toppings to be added according to preference, including wild Cornish three-cornered leeks, julienne fresh leeks, home-blended shichimi pepper and a Japanese curry spice mix (one of Masaki’s personal favourites).

£18 per person
Available for collection or delivery within a 10-mile radius of the restaurant from Tuesday to Saturday throughout March. Order here.

Kamo-Nanban can be ordered for one or two people to be heated the same day. Step-by-step video instructions by Masaki are available on our Instagram page. Orders required one day in advance; prices exclude delivery fees. 

 

‘Kamo-Nanban’ - The Background 

The latest instalment in the ‘Susuru by Masaki’ series pays homage to a seasonal comfort dish known as ‘Kamo-Nanban’; a traditional noodle soup usually served with udon or soba noodles, duck and spring onion. Masaki elevates this humble dish by using only the finest, natural and healthy ingredients, illuminating their subtle flavours.

At the heart of this dish are our udon noodles, made using the traditional stepping method, where the dough is covered and kneaded with the feet. The noodle dough is matured for over 36 hours to maximise the flavours and then flattened in the ‘hirauchi’ style, giving a smooth texture.

Served in an umami-rich fish stock, which has been balanced using dry-aged duck legs and two kinds of bonito flakes, the noodles are designed to be eaten the ‘susuru’ way.