When:
July 21, 2019 @ 5:00 pm – 10:00 pm
2019-07-21T17:00:00-07:00
2019-07-21T22:00:00-07:00
Where:
The Center
1840 Sutter Street
Cost:
$70 Center Members, $85 General Public, $42 Optional Wine/Sake Pairing
Contact:
Matt Okada, Director of Programs
4155675505

Oji California Washoku Pop Up Meal

Featuring Chefs David Yoshimura and Casey Kusaka of Oji

 

Sunday, July 21, 2019
First Seating: 5:00 p.m. – 7:00 p.m.
Second Seating: 8:00 p.m. – 10:00 p.m.
$70 Center Members
$85 General Public
$42 Wine/Sake Pairing (Optional)

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Enjoy a modern interpretation of an 8-course Washoku meal with an optional 4-course beverage pairing!

We’re excited to welcome back chefs David Yoshimura and Casey Kusaka of Oji for another special pop up culinary experience! We’ll be hosting a curated Washoku pop up restaurant meal as part of a series of pop up events by Oji leading up to their official opening. Washoku translates to “harmony of food” and is sometimes referred to as the “home cooking” of Japan. The philosophy of Washoku focuses on principles emphasizing balance of color, taste, preparations, senses and finally respect to food. Enjoy a modern interpretation of an 8-course Washoku meal at our pop up curated by chefs from Michelin-rated restaurants!  Ticket proceeds from the event will be split with the Center to support our programs and activities. Seating is limited at 25 people per seating, so reserve your spot ASAP!

Pop Up Tasting Menu:

  • inari – uni, peas, tendrils
  • ohitashi – eggplant, grapefruit, basil
  • Domaine de la Bournaire 1996
    Muscadet Sèvre et Maine, France
  • takowasa – baby octopus, wasabi, satsuma-imo
  • suimono – katsuo, junsai, pine
  • Sorelle Bronca NV Prosecco
    Valdobbliadene, Italy
  • sakana – katsuo, fennel, kinako
  • Ridge 2016 “Three Valleys” Zinfandel
    Sonoma County, California
  • gyuniku – wagyu, napa, miso
  • gohan – tamago, trout roe, kinome
  • Lustau “Pata de Gallina” Oloroso Sherry
    Jerez, Spain
  • dango – hazelnut kinako, pineapple, rum
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About Oji

The cuisine of Oji restaurant is centered on the style of Japanese food called Washoku.  Washoku, literally means “harmony of food” and is sometimes referred to as the “home cooking” of Japan. Washoku philosophy focuses on a set of easy to follow principles emphasizing balance of: color, taste, preparations, senses and finally respect to food.  Casey and David hope to bring a modern approach to Washoku to the Bay Area through a series of pop ups leading up to the opening of their restaurant.  The end goal is to open the first tasting menu Japanese restaurant not focused on sushi!  Please join us!.

We apologize, but this event can not accomodate allergies or restrictions regarding food. Please direct message us if this conflicts with your purchase. If you are dining with other guests purchasing separately, please make a note of that by emailing us with the names of the persons in your party so that seating may be arranged. Thank you for your consideration.

For more information on Oji, visit www.ojisf.com and on Instagram at: @oji_sf

About David Yoshimura

Chef David Yoshimura was raised in Houston, TX where he inherited his passion for food from his mother. After refining his skills at the CIA, David staged abroad at many notable restaurants such as Nihonryori Ryugin and Asador Etxebarri. Returning home from Spain he settled in New York City, working at wd~50 for several years up to its closure. Chef David joined the team at Californios in San Francisco and helped obtain their first Michelin star within six months. With the help of his team at Californios, David Yoshimura later passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Now Chef de Cuisine at the two-Michelin star restaurant Californios , David has focused his goals on opening this restaurant with his eclectic experience to bring the Bay Area a new approach to Japanese American food.

About Casey Kusaka

Casey Kusaka was born and raised in Kaneohe, HI. Family gatherings are what drove his passion for food and beverages as these were always centered around food. He started his career in the kitchen, which led him to the Culinary Institute of America in New York where he refined his cooking skills. Casey then worked his way up the ranks at the Momofuku Noodle bar for several years and fulfilled his need for cooking experience in New York. He then transitioned to the service side of the industry working at the highly renowned one-Michelin starred Lincoln Ristorante. Ultimately Casey returned back to the Momofuku food group as a captain at their two-Michelin star Momofuku Ko, and is now the General Manager at the two Michelin star Californios in San Francisco. With the opening of this restaurant he wants something that truly speaks to his personal experience and to be able to share it with his guests.