Kamonegi definitely lived up to the hype! The first thing I noticed was that the service was impeccable. The waiter I had was tremendously kind, attentive, and knowledgeable. He had a pleasant personality that made dining there extra phenomenal. The service contributed to feeling right at home.
For an appetizer, I tried the bone marrow kurokke. The kurokke was not only the best thing I ate in Seattle, it was one of those foods that make me realize how much I love the knowledge and skill that goes into creating such a tasty thing. It was beautifully balanced with nicely mild, acidic taste. I love unconventional products, including offal such as bone marrow, and Kamonegi's preparation made it appetizing and delicious, even for people who are less adventurous (my dining companion is one such person, and he was into the dish).
For my main, I had a mushroom-based ramen bowl that was a special for that week. This ramen had such a simple depth of flavor that made it really enjoyable, and I think that style-simple and delicious-is true to the core of everything they do at Kamonegi.
Chef Mutsuko Koma seems to deeply care about the restaurant and the people that dine there, and seems equally passionate and involved in her community. There's an earnestness about her that's endearing, and that's reflected in the food and in the staff. Her authenticity makes it obvious why she was chosen for so many high accolades. It's delightful to see Kamonegi thrive with the type of joyful effort they put forth.
Kamonegi is currently open for carryout only.
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