Event

"A JAPANESE INSPIRED VIETNAMESE DINNER"

I love Japanese food, almost as much as I do Vietnamese food. There is so much common ground between the two of them: They both share the love of fresh and vibrant ingredients, especially ones indigenous to their land, and both use the ingredients in it's entirety.
But there are also differences
I've always admired the emphasis on plating in Japanese food. I didn't grow up with that. And while I see Japanese chefs favoring innovation, Vietnamese cooks seek to preserve tradition.
I am going to marry these two traditions with this menu.
I invite you to try the first edition of an ongoing project exploring Vietnamese and Japanese dinners. Hope you can make it!
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MENU

"A Fisherman's Salad"
Fresh Namawakame Seaweed, carrots, daikon, green papaya, Vietnamese coriander, shiso miso vinegarette, toasted macadamia nuts

"The Farmer's Sushi"
Dry aged cured beef, pickled shishito peppers
Cured duck breast with five spice and white soy
Sweet quail egg

"Phoramen"
Poached duck egg, black chicken, scallion, cilantro, yellow onion, beansprouts, Thai basil

"Wheat of Zeus"
Sesame crepe with poached persimmons
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BYOB