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cravings
KUBO
LOBSTER ROLL
Asiatic Cuisine
By Virginia Lang
Photos provided by Kevin Sinicki
and Kubo Restaurant
Green Tea Cured Salmon
skirt steak
T
his is so exciting for me, I feel like I’ve written hundreds
of restaurant reviews in my head over the many
years I’ve been a foodie. But now, it’s real, so real,
and I have butterflies. I confessed this to my boyfriend, Kevin,
on the short car ride to KUBO Asiatic Cuisine for our “working
date.” I hoped the nerves wouldn’t mess with my digestion. That
would truly be cruel irony.
You kind of have to hunt for KUBO. It’s tucked away in a
lonely little corner of the Crystal Tree Plaza on US Hwy 1 in
North Palm Beach. But trust me when I tell you, it’s well worth
the hunt. There’s quaint outdoor seating in front, or comfortable
simple seating inside. I like the upbeat but subtle Top 40 Asian
videos playing on the big screen TV and throughout the restaurant.
We decide over our first drinks that the Asian version of
Britney is pretty hot, just not as curvy as our American one.
Every dish that comes out of the open kitchen at KUBO
is like edible art, which I love. It’s art that makes you wonder
where Chef Roy Villacrusis has been all your life. The Sake
Tsuke is beautiful thick strands of green tea cured salmon,
intertwined with fried basil and loganberries. Inside the
loganberries is a firm square of yuzu kosho jelly, and all around
the dish is a sauce made of the same sweet Japanese citrus jelly.
It’s so refreshing and clean, and it’s award-winning! It won best
appetizer at the UPC event held at The Colony Hotel.
When the lobster roll came out we actually felt bad about
messing it up by eating it. It’s just so pretty. But, that feeling
passed quickly. This may have been our favorite dish of the
night. Forget every lobster roll you’ve ever had anywhere else.
This one was meatier than a sumo wrestler on steroids, and you
will love the meatiness. (Is that even a word?) Chef Roy uses
practically a whole lobster to make each roll. No frozen lobster
meat here either…live lobsters are swimming around obliviously
in their tank in the kitchen.
I eat some exotic and crazy stuff, but my man is more of
a meat and potatoes kinda guy. I took my time enjoying and
savoring the octopus beignets and then the thinly sliced beef
tongue. So unique, such beautiful presentation, and the sauces
14 HERLIFEmagazine.com