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Through China and Japan

East Lakeview, Chicago

$45.00

Restaurant
BYOW
Large (15-20 Guests)
japanese, chinese
Vegan, Vegetarian
In-Person
I'm always interested in how food from different cultures can pair together, and in this instance, we're pairing up China and Japan! There will be a stop along Hawaii on the way there as our cook Dave made an excellent poke using different macerated fruits with jicama and dried okra for an event we did in San Francisco, and we're excited to pair all of these wonderful dishes for you.

Menu detail

Daves Poke
Appetizer
Asian Pear, Persimmon, Apples, Jicama, Fresh Horseradish, and Dried Okra Crumble, served with Rice Crackers and Corn Chips.
Kabocha squash croquettes
Appetizer
Delicious creamy kabocha squash croquettes, fried to perfection and served with a warm soy and ginger sauce.
Daikon Salad with Yuzu, Smoked Carrot, Dulse Leaf, and Chrysanthemum Greens
Small Plate
The traditional Japanese daikon salad, with a yuzu-kosho vinaigrette, our smoked carrot lox, chrysanthemum greens, and topped with dulse leaf
Yuba 'Egg' Drop Soup
Small Plate
A warming rich version of the traditional egg drop soup, using yuba (tofu skin) instead of egg. Topped with scallions.
Peking-Style Tofu Buns
Small Plate
We'll use yuba, tofu, and our Peking-style 5 spice glaze to make slices of decadence reminiscent of 'Peking duck.' We'll put this inside some wonderfully fluffy steamed buns, with some cucumber, scallion, fermented chile, cilantro, and hoisin sauce. We made these for vegan mania, and are happy to share them again!
Mandarin-Almond Milk Panna Cotta Served in an Orange
Dessert
A Mandarin orange and Thai lime leaf scented almond milk panna cotta served in an orange, and topped with Thai basil and a Grand Marnier glaze.

Through China and Japan

Chicago, Illinois

(Exact Address will be shared upon purchase.)