sea-and-shore-emily-scott-cookbook-review-10
sea-and-shore-emily-scott-cookbook-review-10
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Dozos black cod is marinated in saikyomiso for a period not shorter than 24hours, and then grilled. The result; an unbelievably soft fillet, its skin glazed in the miso and blackened with flame.
We visit Kulu Kulu Sushi in Soho for a fun family Valentine’s Day lunch, and it might just be our new go-to spot for affordable conveyor belt sushi.
Nine years later we return to Blacklock Soho for the famous Sunday roast. Here’s what still shines and what doesn’t quite hit the mark.
