Join trifecta cooks for a night of tapas-style sushi and other Japanese favorites! From hamachi tacos and nigiri to furikake ribs and octopus croquettes, this eight-course offering is the perfect way to kick off a weekend. BYOB.
Click here to see all dates and reserve seats: bit.ly/2vJ0qmD
**Kani Salad: crab, tea leaf mayo, tempura flakes
**Octopus Croquette: béchamel batter, okonomiyaki sauce
**2-Piece Nigiri: market fish (TBD)
**Hamachi Taco: guacamole, yuzu-truffle vinaigrette
**Pork Gyoza: sundried tomato, spinach
**Tuna Tataki: ponzu, Old Bay, shiso
**Furikake Rib: kakuni glaze, shio konbu, negi
**Black Sesame Ice Cream: miso caramel, nut butter crumble
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.