To kick off the brand new 2016, we are bringing back our favourite Abura Soba.
For those who have never had this, Abura Soba is a kind soup-less ramen. It has thick chewy noodles served with a sesame oil based sauce and toppings include char siu (slow braised pork), menma (seasoned bamboo shoots), beansprouts and many more. Not forgetting the onsen tamago (slow poached egg), you mix everything together, giving you every inch of noodles coated with creamy egg yolk, sauce and other yummy goodness.
During this event, we will give a short introduction to ramen and demonstrate how to prepare the dish. You will get then get a chance to assemble your own bowl. Guests are welcome to BYOB or enjoy a cup of house tea.
Tickets are at £10 each and it also includes a side dish of edamame.
Location will be at Rouge-shop
158 Stoke Newington High Street
London N16 7JL
There are two available dates with two seatings on each date. We hope you can join us.
31 Jan, Sun: 5:30pm - 7:00pm; 7:15pm - 8:45pm
06 Feb, Sat: 6:45pm - 8.15pm; 8:30pm - 10:00pm
(We regret there will be no vegetarian or gluten free options available at this pop up)
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No future dates currently in our calendar.
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totally delicious food, great setting
smallnicky attended in February 2016,
reviewed on 7 February 2016
Abura Soba in London! Delicious, hearty, complex food served with panache in the beautiful environs of Rouge Stoke Newington. My only complaibt is that it's not a more regular occurrence!
Delicious, delightful, informative too
Vivian attended in February 2016,
reviewed on 3 February 2016
I've never had Abura Soba, but I'm a huge ramen fan. This meal did not disappoint; it actually exceeded expectations. Ian, the chef, who has studied ramen in Japan, made a really informative short presentation prior to the meal. He talked us through all the ingredients (and toppings for the noodles) and the contradictions of the word 'soba'. Abura Soba is a kind of "soup-less" noodle dish -- abura actually means oil/fat, but this was not a greasy dish. It was simply oozing umami: delicious broth is at the bottom of the dish; the noodles are on top. The chef had made the noodles fresh and we could tell: their texture and taste was exceptional -- delicious elasticity, a really great "bite" to them. Our table was laid out with the toppings -- all fresh. We assembled our dish ourselves by adding the toppings.
The 'coup de grace' was a boiled egg (cooked for 40 mins at 60 degrees) on top of the dish: Ian instructed us to drop the egg in the middle and vigorously mix all the ingredients together. While I'm a little squeamish at soft egg whites the egg was a marvel -- a brilliant addition to the dish. It also enhanced the umami taste, adding a pleasantly sticky texture. The Japanese call this a "Japanese carbonara" which makes perfect sense. Our bowls were gleaming. Our group (including our Japanese friend Hana who recommended we attend) was very, very happy. And very, very satisfied.
The event took place at the shop Rouge on Stoke Newington Church Street. The toppings and the noodles themselves were all in delightful crockery from Rouge's stock. The table looked exquisite. A delicate, slightly floral, oolong green tea was served with the noodles (again stocked at Rouge). I've forgotten the name of the tea but will be back to buy it. It was a perfect accompaniment to the meal -- a hint of floral counterbalanced the savoury of the dish.
We'll be back: Ian, domo arigato! And many thanks to the people at Rouge.
Fun evening, amazing fresh food
nevans4 attended in January 2016,
reviewed on 1 February 2016
A very entertaining and educational evening - thanks to Ian! The food was so delicious. We'll be back for more