2 of the World’s Greatest Cuisines Unite in One Meal - Japanese Italian Food II
August 18, 6:00 PM. Bello by Sandro Nardone 1200 Bison, Newport Beach
One of the hottest trends in cuisine is the fusion between Japanese and Italian techniques and ingredients. Japanese Italian fusion is becoming popular in Japan and New York. The first Japanese Italian dinner we did was arguably the most creative special dinner we’ve done. The food was incredibly delicious.
We’re going to top it this time.
At first glance, it may seem that the idea of a Japanese Italian dinner is a bit crazy. But it really makes sense when you think about it. Both cuisines have a deep respect for ingredients and centuries old traditions. There is also a terrific focus on deceptively simple techniques that enhance the flavor of the ingredients.
Some of my best chef friends in Orange County are Japanese and I’ve learned a lot from them. So I decided to make a special popup with Japanese Italian food. It’s going to be unlike anything that has ever been done here before.
Speck, Scamorza & Summer Squash Yakitori
“Agedashi Tofu”, Nori, Black Truffle, Smoked tuna Broth
Tuna, A “Soy” of Porcini
Buckwheat noodles, Dehydrated Tomato, Scallion, Dashi of Carrot, Parmesan & Toasted Yeast Broth
Baccala Chawanmushi
Grass Fed Wagyu, Parmesan & Onsen Egg Dip
Matcha Ice, Strawberries, Rose Meringue
Substitutions are politely declined for special event dinners as the kitchen cannot accommodate custom orders with so many plates. Some dishes may change slightly because of ingredient availability.
Cost: $85 plus tax and gratuity. Optional Wine Pairing: $70
Please call 949-520-7191 with any questions.
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