Japanese Kurabu bar opens at Chelsea’s Dinings SW3


Kurabu

Contemporary Japanese restaurant Dinings SW3 has launched Kurabu, the latest addition to Chelsea’s bar and dining scene.

Located above the restaurant in a newly designed lounge space, Kurabu sets out to bring a contemporary new take on Dinings’ Izakaya offering, serving a new menu of “elevated” Japanese-inspired street food and cocktails.

The food menu, developed by executive chef Masaki Sugisaki, features a selection of signature nibbles and newly created small dishes, designed to be enjoyed before a meal or with a drink.

Kurabu

Highlights include deep fried sushi rice topped with a range of fish tartare, an array of sushi rolls and platters, alongside delicate steamed burger buns with fillings such as teriyaki Japanese wagyu beef with foie gras mousse or shrimp tempura with sweet chilli soy and spicy sesame.

Kurabu will have an entirely new drinks offering, with a seasonally changing menu focussed on using local and independent producers.

The bar team have created a selection of cocktails as well as recognised classics which have been given “a delicate Asian twist”, such as the floral Jasmine Martini with Haku vodka, a 100% koji fermented rice vodka from Japan and Muyu Jasmine Verte liquor.

Other drinks on offer include the Gimuretto, a Japanese take on the Gimlet, made with yuzu, sakura leaves and aromatic teas, and the Tokyo Mule, combining Nikka whisky, blueberries and Muyu Vetiver Gris for a “smoky kick”.

In addition to wine, guests will also be able to order from an extensive sake list, including Dinings’ exclusive own-label sake from Konotomo, a family-run brewery in the Shiga region of Japan.

The bar also stocks a selection of Japanese and South Asian spirits as well as championing local producers such Cabby’s Rum, which is created in the heart of London.

Alongside the launch of Kurabu, Dinings SW3 is introducing a new summer A La Carte menu, bringing in seasonal ingredients and greater use of the Josper oven. Masaki and the team have expanded the ‘Sumiyaki’ or charcoal-grilled section of the menu using high-quality meat, fish and vegetables.

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