2021 October 31 Kaiseki
This supper club is going to focus on kaiseki, or Japanese formal dining. The meal is highly structured with a progression of intensity in flavor and preparation method. A kaiseki meal starts off light and fresh and ends with more robust and deeper flavored dishes.
Before each course, we will do a quick explanation of the dish, its origin/conception and how it fits into the kaiseki format. The meal will be grounded in kaiseki traditions with some creative license taken to make the most of our wonderful California bounty.
MENU
- Clear soup -
suimono - deep fried lotus root, asari clam, komatsuna, yuzu, clam broth
- Raw -
fish + feijoa - hamachi, feijoa, asian pear, watercress oil, greens, yuzu
- Grilled -
matsutake - mushroom, soy kombu concentrate, sansho pepper
tsukune - chicken, tokyo negi, onion, garlic, ginger, tare sauce
- Steamed -
chawanmushi - steamed egg, shellfish kombu dashi, poached shrimp and greens, uni
- Simmered -
nishime - simmered stew of chashu and root vegetables, buckwheat noodles
- Deep-fried -
salad - deep fried duck skin, bitter greens, persimmon, miso tahini dressing
- Dessert -
burnt basque cheesecake - cream, milk, sugar, eggs, cornstarch
usucha - thin matcha tea
full course $100
sake + wine supplement $50
this meal is gluten free
Reserving your spot
Seating is very limited, but if you know might be interested, please feel free to forward this email. As of now, we are thinking we’d like to seat somewhere between 8-15 people.
The event will be 1pm-4pm on October 31 in a residential backyard in south Berkeley.
Proof of vaccination will be required.
If you have any questions at all, please feel free to contact me.