WHAT: A seven-course dinner showcasing Sous Chef Stephanie Lara’s take on vegetarian dishes prepared with Uchi’s signature non-traditional style of Japanese cuisine.

 

The seven-course menu will include:

Fermented Cucumber Sorbet to start

 Kakiyagi Daikon coriander, Szechuan peppercorn and sudachi brine, featuring tempura fry and daikon ponzu

 Kinoko Mousse roasted and raw petite vegetables, mustard seed mignonette and kinoko chips

 Smoked Carrot horseradish cream sauce and “everything brittle”

 Kohlrabi Stew vegetable dashi, butter, leeks, tomatoes and spices, finished with coconut milk and notes of ginger

 Melted Kabocha butter-sautéed morels and notes of lemongrass oil, accompanied with kabocha skins and pickled kabocha

 Sunomono salad dressed with carrot pesto, kabocha and kinoko sauce, finished with fermented cucumbers, chiffonade shiso

 Sweet corn shortcake strawberry, goat cheese custard, spring herbs

$75 per person – alcohol, tax, or gratuity not included

 

To attend, please call the restaurant directly at (713) 522-4808 or email Jessica Brach

[email protected]. A credit card will be required to reserve.

When full, guests will be placed on waiting list.

Please note any food allergies.