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'Soba Pop' at Breadbar; more soba-making classes; 'pop art' sushi at Royal/T

August 13, 2010 |  7:05 am

SobaSoba pop-up: "Soba Pop: An Artisanal Noodle Pop-Up Bar" comes to Breadbar for one week starting Aug. 23: buckwheat noodles galore from cookbook author and Times contributor Sonoko Sakai and Tsukiji Soba Academy founder Akila Inoue. The series features Shin soba harvest's first buckwheat crop of 2010, and Inoue and Sakai use the flour for hand-kneaded and hand-cut noodles, served in classic and modern soba dishes. There's vegetable soba with tomato, cucumber, shiso, mitsuba, scallions, sprouts, toasted saikyo miso and fried soba gome; hot toro toro pork soba with braised pork belly, mushroom, scallion, mitsuba and yuzu; and kikouchi soba with cold soy-bonito dipping sauce, grated daikon and scallions. Vegan options and sides are available too. Aug. 23-28; prix fixe menus start at $38; soba dishes start at $15; sides and drinks, $4 to $5. Breadbar (3rd Street), 8718 W. 3rd St., Los Angeles, (310) 205-0124, www.breadbar.net.

Soba classes: The soba-making duo also will be teaching more classes, Aug. 21-29, using buckwheat flour made with the new summer crop. There will be beginner classes and a new intermediate class that will instruct students on how to use several rolling pins of different lengths to roll the dough. A kikouchi soba class will use 100% gluten-free buckwheat flour. Also for the first time, there's an arabiki soba class where students will be milling their own buckwheat flour to make soba. Classes are $85 to $150; for more information and to register, go to: http://www.mazumizu.com

"Pop art" sushi: Japanese maid cafe and art space Royal/T presents a sushi "pop art" dinner series, Aug. 26 to Sept. 9, featuring creations by chef Kenny Yamada. Wednesdays and Thursdays from 6 to 10 p.m. diners can order a sushi menu designed by Yamada and inspired by Royal/T’s contemporary Japanese art collection. Two prix-fixe menus feature a seven-course menu for $45 and a 13-course option for $90 with small plates such as a sweet shrimp "present" with tempura scallop and salad wrapped in an egg sheet; a ceviche tower with tuna, halibut, salmon, yellow tail, gyoza skin, jalapenos, red onions, and scallions; sushi "cake" with layers of crab, spicy tuna, tuna, rice, mashed potatoes, and caviar; and sake "tiramisu." Wine and sake pairings available. A la carte items can be ordered in a separate lounge. For more information about upcoming musical acts and entertainment in the lounge, go to  www.facebook.com/royaltcafe8910 Washington Blvd., Culver City, (310) 559-6300, www.royal-t.org.

-- Betty Hallock

Photo: Akila Inoue. Credit: Kirk McCoy/Los Angeles Times