Congratulations to Genie Bae, the winner of our “Omakase With Steve” contest.
Last month, we had asked you to name three Japanese ingredients you’ve always wanted to try, and give us some reasons why. Genie (a.k.a @EBArchDesign on Twitter) chose three good ones: uni (sea urchin) because, as she called it, “it’s nature’s sublime foie gras of the sea.” She’s also curious about live sashimi – which may be more difficult to pull off; the last time I saw this was at Heat, near Old Town, but nothing since. Her final wish: takoyaki, which technically isn’t an ingredient, but rather, fried or grilled octopus. In Japan, it’s a popular ball-
So Genie, a guest and I will be dining at the new Chef’s Table at Union Sushi + Barbeque Bar this month, where Chef Chao will be cooking for us. Here’s the best part: the local chapter of Share Our Strength – an organization that is committed to ending childhood hunger – will get a donation from me for the value of the dinner; even better, all November and December, the restaurant is donating 10% of all Chef’s Table dinners to S.O.S.
The restaurant has omakase seatings at 6 and 8:30 p.m. every Tues – Thurs; reservations can be made for 2 or 4 guests. Five to seven courses will cost $60 per guest, eight to 10 courses will run $80 per guest. Sake pairings will be available for an additional charge.
Congratulations Genie, and thanks to everyone who entered.