|October 5, 2015|
|6:00 pm||to||9:00 pm|
I LOVE JPN: Guest Chef Dinner at The Sea Grill
Monday, October 5 at 6:00 p.m.
The Sea Grill – 19 W. 49th Street
Tickets: $130 (+ tax and tip)
Created in partnership with The Gohan Society, this unique event brings together the city’s top chefs and beverage experts for an enjoyable, educational, and delicious exploration of the rich tradition of Japanese food and drink in New York.
Guests will enjoy a reception with hors’ d’oeuvres followed by a seated five-course dinner with pairings of sake, beer, wine, shochu, and whiskey to accompany each course.
Chef Yuhi Fujinaga and Chef Michael Gabriel of The Sea Grill, Chef Hitoshi Sugiura of PatinaStella of Tokyo, Chef Koji Hagihara of Hakata TonTon, Chef Kazuo Yoshida of 1 or 8, and Chef Craig Koketsu of Park Avenue Autumn will prepare different courses that celebrate New York’s Japanese culinary heritage. Sake, beer, wine, shochu, and cocktail pairings will be provided by Yasu Suzuki of Sushi Seki, Emmanual Pena of DW Imports, and Masahiro Takeda of Wine of Japan.
I <3 JPN Menu:
- Reception | Chef Yuhi Fujinaga:
New Bedford Diver Scallop and Hudson Valley Foie Gras Gyoza, Matsutake Fries, Crab and Pumpkin Croquetas, Shigoku Oysters, Fluke Carpaccio, Aji Tataki Ceviche, Eggplant Dengaku, Skuna Bay Salmon Shiso Maki, Squab Shio-Kojiyaki
- First Course | Chef Hitoshi Sugiura:
Layer Cake of Tuna, soya onion, avocado, sundried tomato, yuzu granita
- Second Course | Chef Koji Hagihara:
Snake River Farms, Berkshire Pork Black Truffle Ramen
- Third Course | Chef Kazuo Yoshida:
Trio of Autumn Sushi, Sanma, Kinmedai, Uni
- Fourth Course | Chef Craig Koketsu:
Miyazaki-Gyu (Miyazaki Wagyu Beef) braised, roasted, burnt onion boullion
- Dessert Course | Chef Michael Gabriel:
Chestnut Shortbread, dark chocolate cream, candied persimmons
There will be an exclusive raffle to benefit The Gohan Society’s U.S.-Japan Culinary Exchange Scholarships, one of the organization’s most important initiatives. The scholarships send U.S.-based chefs to Japan for one week to exchange cooking methods, knife skills, and ingredients that are applied to the chefs’ practices after they return.
For more information and to purchase tickets, please visit the Patina Restaurant Group’s website.
Disclosure: The author is employed by The Gohan Society as a writer.