Night 5: Japanese Izakaya & Jazz with Ben Perkins & Erik Sowa
In-PersonEast Lakeview, Chicago
SOLD OUT
$30.00
Restaurant
BYOW
Medium (10-15 Guests)
tapas/small plates, japanese
In-Person
I love Japanese Izakaya 'bar food' and learned the cuisine when working with Chef Takashi Saito at Izakaya Yuzuki in San Francisco. In the spirit of generosity and abundance, this will be a family-style affair where we keep the food coming throughout the night, and will be a 100% Vegan Japanese menu.
There will be 6 different dishes to share throughout the evening, and for music we have none other than Ben Perkins & Erik Sowa (sitar and drums) exploring different jazz and improvisational themes to match the mood. Hope to see you then!
Menu detail
Yuri’s Baked Burrata-Stuffed Inari
Small Plate
Yuri makes fantastic inari, which is often rice filled tofu pockets, but we’re going to mix it up, fill them with our house made burrata, scallions, and a little chile, and bake them to perfection!
Abalone Mushroom Sunomono
Small Plate
Shredded and marinated abalone mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.
Kabocha Squash Croquettes
Appetizer
Delicious creamy kabocha squash croquettes, fried to perfection and served with a warm soy and ginger sauce.
Eggplant & Shishito Pepper Obanzai
Small Plate
We score baby eggplant, flash fry them, and then marinate them in a rich broth of dashi, sake, tamari, and ginger along with seared shishito peppers. We then garnish it with some of the marinade, freshly grated ginger, and togarashi.
Chirashi
Entree
We'll make a fantastic seasoned sushi rice bowl topped with seared marinated yuba (Japanese tofu skin), shiitake mushrooms, cucumber, avocado, carrot lox, pickled daikon, hijiki, with a spicy aioli and ginger soy glaze.
Strawberry Matcha Cheesecake
Dessert
We'll make a roasted strawberry and matcha cultured cheesecake with a toasted pecan and date crust.
Night 5: Japanese Izakaya & Jazz with Ben Perkins & Erik Sowa
In-PersonEast Lakeview, Chicago