Braised island tako was the second course served up during the inaugural New Age Kaiseki dinner at Hiroshi Eurasion Tapas. This was my favorite dish of the evening.
The kaiseki dinner has long been a draw at Hiroshi Eurasion Tapas, but the concept was put on hold after namesake chef Hiroshi Fukui's departure last August.
With the new year, the kaiseki dinner returned on Jan. 28, now showcasing the work of executive chef John Iha, exec sous chef Axelrod Colobang, and pastry chef Cherie Pascua, a former James Beard nominee.
The trio honed their skills in Hiroshi’s kitchen, and are moving beyond “Eurasion”— a fusion of European and Asian aesthetic, opening the menu to a world of flavors and ingredients. Even so, the menu is rooted in local meat, seafood and produce in the belief that helping local producers enriches the entire community in terms of sustainability and livelihood.
The nine-course "New Age Kaiseki" dinner was priced at $75 per person, with six-course wine pairing set at $25.
To get on the mailing list for future dinners, email firstname.lastname@example.org.
Here's what was on the inaugural menu:
Fourth course: “Surf and Turf” spoonful of oxtail chawanmushi and Kauai shrimp with Chinese five spice dust. The spoon was too shallow to get the creamy chawanmushi effect.