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JAPAN HOUSE Los Angeles
Los Angeles, CA · Japanese
Defining Modern Kaiseki with Chef Hiroo Nagahara
JAPAN HOUSE Los Angeles Celebrates Autumn with a Series of Elegant Modern Kaiseki Dinner Pop-Ups with Michelin-Star Chef Hiroo Nagahara
A hub of authentic Japanese culture in the heart of Hollywood, JAPAN HOUSE Los Angeles invites you to its Level 5 restaurant space, with sweeping views of the city for a pop-up kaiseki dinner with renowned chef Hiroo Nagahara. For this limited series, the chef will draw from his experience at such...
Sample Menu (subject to change based on seasonality and availability)
OPENING BITES – amuse bouche
Course 1
FALL HARVEST – market vegetables & fruits, iwashichovy louie dressing, crispy grains
Bread
VEGETABLE ASH BRIOCHE A TETE – toasted koji carrot butter, black truffle, maple
Supplement +$70
BBQ KING CRAB & ASTREA CAVIAR – charred banana créme mushi, champagne beurre blanc, 2 peas in a pod beans
Course 2
KAGOSHIMA SUJIARA – hairy crab & corn ankake, john givens tomatoes, matcha kombu salt
Course 3
DRY AGED SASHIMI – spanish blue fin tuna, miyagi sawara & tokyo kinmedai, assorted garnishes, 3-year aged ponzu
Course 4
NEW ZEALAND LANGOUSTINE & HOKKAIDO UNI – confit pichuberries, caramelized sour cream, uni garum
Course 5
CHAR SIU A5 MIYAZAKI-GYU & MATSUTAKE MUSHROOM – black truffle, g&d potato, shinko pear
Course 6
30 DAY DRY AGED TYEE & WAGYU ONION MARMALADE DONABE RICE – hearts of palm, hijiki seaweed relish, dashi ikura
FISH FUMET MISO SOUP – fall squash, preserved oregon spruce tips, orange olive oil
Course 7
COCONUT PARFAIT – tapioca pudding, coconut granita, kaffir lime peanut brittle
Course 8
TERRY RANCH YELLOW PEACH – preserved japanese chestnuts, lemon verbena, hoji-cha ice cream
CANDIES & CONFECTIONS – assortment of seasonal bite-sized candies and confections
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness; especially if you have a medical condition.
Reservation
Defining Modern Kaiseki | A Culinary Journey with Chef Hiroo Nagahara
For the first three weekends of November and December, DEFINING MODERN KAISEKI will be presented on Fridays and Saturdays. In an intimate setting, Michelin-Starred Chef Hiroo Nagahara will present...
- Prepaid reservation for parties of 1 to 4
- $260 per person
+ Join waitlist