Kaiseki Omakase

Schedule

Fri, 21 Jun, 2024 at 06:00 pm to Sat, 22 Jun, 2024 at 09:30 pm

Location

SouthEnd Public House - A Slightly Furry Taproom | Seattle, WA

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Our first member event is a special one! A trained furry sushi chef will make a one-of-a-kind tasting menu paired with our Ginger Cider.
About this Event

Slightly Furry is thrilled to announce our first of many member invite events. This will be a special one where we invite a trained furry sushi chef to make a one-of-a-kind tasting menu paired with our amazing Ginger Cider. Sign up soon, seats are limited! Pictures are encouraged.


KŌJŪ

新時代和風食

Contemporary Japanese Cuisine


Theme:

日本旅食楽|"Regional Taste of Japan"


Featured Beverage - SLIGHTLY FURRY "Leg Up" Ginger Cider

Fijian Ginger, Crisp, Tart, Refereshing, Notes of Spice and Gari


Menu Composed & Realized By:

職人霊慈 | Master Sushi Chef Reiji

徒弟シェフコゲ| Apprentice Chef Koge



10-Course Kaiseki Omakase

Refreshed Glasses of Simply Furry "Leg Up" Cider

Curated and Set Menu.


Menu:


八寸|Kaiseki Hassun - CHIBA

Salmon & Pacific Mackerel


|Suzuki - SHIZUOKA

Japanese Sea Bass


ハマチ|Hamachi - TOYAMA

Amberjack


新鉄火巻|Shin-Tekka-Maki - KANAGAWA

Bluefin Hosomaki Roll


鮭トロ|Sake-Toro - HOKKAIDO

Salmon Toro


鮪大トロ|Maguro-Otoro - EHIME

Bluefin Toro


向付|Kaiseki Mukozuke - TOKYO & OSAKA

Salmon, Pacific Saury, Albacore, Akami-Tuna, Uni, Ikura


|Unagi - NAGOYA

Japanese Eel


和牛ハラミ肉|Wagyu-Harami Niku - HYOGO

Wagyu


水物|Kaiseki Mizumono - KYOTO

Dessert


THIS MENU WILL FEATURE RAW AND UNDERCOOKED MEATS


ALLERGENS: FISH, SOY, NUTS, SESAME, DAIRY, EGG

[If you have a listed allergy, It is requested that you refain from dining with us.]


GLUTEN FREE



About the Chef:


BORN IN ALBANY, GEORGIA; CHEF REIJI IS A SEASONED CHEF WITH OVER 16 YEARS OF EXPERIENCE IN THE CULINARY INDUSTRY THAT HAS TAKEN HIM AROUND THE COUNTRY AND THE WORLD TO HONE HIS CRAFT. GETTING HIS START IN SICHUAN AND CANTONESE CUISINE, CHEF REIJI FOCUSED HEAVILY IN EAST ASIAN CUISINE WHILE EARNING HIS STRIPES IN RESTAURANTS BEFORE STARTING HIS FORRAY INTO JAPANESE CUISINE TO BE THE CENTER OF HIS STUDY.

IN 2019 AFTER YEARS OF WORKING AS A SUSHI CHEF, CHEF REIJI ENROLLED INTO TOKYO SUSHI ACADEMY IN JAPAN TO BE CERTIFIED AS AN ITAMAE (SKILLED SUSHI CHEF). UPON COMPLETION OF HIS COURSEWORK, CHEF REIJI BECAME THE FIRST BLACK ITAMAE FROM NORTH AMERICA TO GRADUATE FROM THE ACADEMY.

SINCE EARNING HIS CERTIFICATION, CHEF REIJI HAS BEEN IN A ROLE OF LEADERSHIP IN RESTAURANTS AND HOTELS WITH A REPUTATION TO PERFORM AT THE HIGHEST CALIBER IN KITCHENS IN LAS VEGAS, WASHINGTON D.C., NEW YORK CITY, MIAMI, AND LOS ANGELES WHERE CHEF REIJI HAS BEEN ABLE TO EARN THE TITLE OF MASTER SUSHI CHEF AFTER GAINING MORE THAN 10 YEARS EXPERIENCE AND HANDLING OVER 30 TYPES OF FISH AS WELL INTENSE STUDY IN EDO, MEIJI, TAISHO AND SHOWA ERA JAPANESE REGIONAL CUISINE.

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Where is it happening?

SouthEnd Public House - A Slightly Furry Taproom, 851 Rainier Avenue South, Seattle, United States

Event Location & Nearby Stays:

Tickets

USD 85.00

Slightly Furry

Host or Publisher Slightly Furry

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