I developed this tasting menu to celebrate abundance, gratitude and the meditative elegance of flavors inspired by Shojin Ryori, a 13th century Buddhist cuisine that contributed to Japan's haute cuisine called Kaiseki Ryori. In the steps of its principles, I wanted to make use of ingredients, like soy beans, at its maximum possibilities and in general minimize food waste. Nature works so hard to produce what it gives us, so that should be appreciated here as well. Therefore, I call my menu 8. Why 8? 8 symbolizes balance, infinity and it is also a representation of the month of August, which in Japanese culture, is also the month where Obon (a custom to honor the spirits of one's ancestors) is held.
*This Tasting Menu is 100% plant-based, gluten free.
Torched Yuba, Fresh Kelp, Celtuce, Nashi Pear, Zucchini, Shiitake Duxelles
English Cucumber, 2019 White Ume Shiso Vinegar, Thai Basil, Fernbrake, Celtuce, Sorghum, Silken Tofu Crème Fraîche
Fried Fermented Lotus Root, Soy Pulp, Firm Tofu, Carrot, Hijiki, Truffle Salt, Truffle Oil, Hazelnut, Thai Basil Flowers
Sesame Custard, Kombu Dashi, Okra, Ginger Foam, Sprouted Lentils, Kelp, Chinese Eggplant, Infused Oil, Tarragon
Silken Tofu, Almond, Cashew Mousse, Red Perilla Salt, White Chocolate, Mugwort, Grapefruit