Kaiseki Sundays at Takashi
You may have had a chef’s tasting before, but they do things a little different in Japan, as Dave Beran and the crew have been showing fans recently at Next: Kyoto. Kaiseki dinners are multiple courses of thoughtfully prepared creations, and this fall – perhaps due to the heightened profile for all things Japanese – Takashi is going to show diners what they’re all about. Beginning this Sunday, the Michelin-starred chef takes away the ramen bowls, and adds some refinement to Sundays with a new series of Japanese kaiseki dinners.
Cap off the weekend with an 11-course or 7-course menu, priced at $100 and $73, respectively.
Kumamoto oysters are a clean beginning to the menus, complemented by fresh yuba, jensai, and baby herring. A course of soy-braised pork belly and winter melon will warm diners up this season while a red bean soup with rice dumplings rounds up the 11-course menu on a balanced, sweet note. Ken-Chin Inaniwa udon will also be served on both menus to have guests slurping their way to a better Sunday night.
Additionally, the 11-course menu serves up adventurous plates of otukuri with kampachi, shima aji, and Alaskan spot prawns alongside daikon, ogo, and wasabi-soy. A miso marinated rack of lamb will also inject a new spin on the traditional Japanese dish of miso marinated cod. Optional wine pairings at $45 are also available.
