Join trifecta cooks for a night of Japanese cuisine and this modern tasting menu! Enjoy six courses, from traditional sushi to octopus croquettes, that showcase the trio's fine dining background and innovative approace to Japanese food. But don't be fooled — these expert chefs also know how to throw a party! Grab your seats with the tickets link below.
View all dates and reserve seats here: bit.ly/2fn4IJq
Course 1: Octopus Croquette
Béchamel batter, sous-vide octopus, okonomiyaki sauce.
Course 2: Kani Salad
Snow crab, fermented green tea aioli, seasonal veggies, tempura flakes.
Course 3: 3 Fish Nigiri
Seasonal fish from Tokyo's Tsukiji market
Course 4: Tuna Tataki
Aged yellowfin, ponzu, Old Bay, shiso foam
Course 5: Kakuni Shortrib
Braised shortrib, kakuni glaze, gobo nest, soft-boiled quail egg, sous-vide bacon, fermented mustard greens.
Course 6: Black Sesame Ice Cream
Nutter Butter crumble, miso caramel, yuzu-raspberry jam
About the chefs: Lai Chao, Ryan Gallegos, and Jason Artajos met while cooking at Morimoto Napa. They were also on the opening crew of Marin's Village Sake before starting their own catering and pop-up company. Their approach focuses on modern Japanese cuisine, including superior ingredients and traditional techniques. Currently, they are in the process of launching a brick-and-mortar Japanese eatery in San Jose's East Ridge mall.