Seattle food diary--Kamonegi

All of the small dishes are excellent in quality. I highly recommend the Foie Gras Tofu and Shrimp Tempura 😋. The foie gras has a delicate, smooth texture, though it can become a bit salty if eaten in large portions. It's best enjoyed with a touch of mustard. As for the 🍤 shrimp tempura—this one is a personal favorite. The shrimp is fresh, and the batter is crispy without being oily. You won't even see a trace of oil on the paper beneath it 👍. The restaurant specializes in soba noodles. We tried the Beef Soba (cold broth poured directly over the noodles) and the Cream of Black Mushroom Seiro (noodles dipped in warm broth while eating). I especially liked the Seiro shown in Figure 6—the broth is rich and creamy with a hint of sweetness. The soba noodles are wonderfully chewy and also low in calories 😝. Lastly, I have to mention the complimentary watermelon + pickles served by the restaurant—they're absolutely incredible. A whole new way to enjoy watermelon 🍉. The restaurant is also conveniently located near Green Lake, so after your meal, you can take a nice stroll and soak in the atmosphere of everyday life ☀️. #Seattle#Seattlelife#Seattlefood#fooddiary#Seattleweekend#Kamonegi