Past Events

Street Food vs. Fine Dining at Slurping Turtle & Takashi - Part 2: Takashi — Event Menu

Amuse Bouche

Shooter of Santa Barbara Sea Urchin, Quail Egg, Paddle Fish Caviar Ponzu
Champagne, Jacquart Blanc de Blancs Millesime 1998

1st Course

Cold Smoked “Hamachi” Yellowtail
Prosciutto, Bonito Flakes, Shotsuru Vinaigrette
Chablis, Domaine William Fevre Grand Cru Le Clos 2005

2nd Course

Chawanmushi of Peekytoe Crab and Alaskan Spot Prawn
Riesling, Domaine Joseph Scharsch Altenberg de Wolxheim 2004

3rd Course

Japanese Gumbo
Shrimp, Chicken, Kurobuta Sausage, Tripe
Sake, Kirinzan Junmai Daiginjo, Niigata

4th Course

Seared Pork Cheek and Belly with Spicy Napa Cabbage
Two-Way Fried Tofu
Clos de Vougeot, J. Arnoul Grand Cru 1995

5th Course

Miso Marinated Indiana Duck Breast
Gokoku, Rice, Orange-Moromiso Glaze
Pomerol, Château Le Bon Pasteur 1990

Dessert

Japanese Whiskey and Sake
Whiskey Cappacino, “Amasake” - Sweet Sake Soup
Barsac, Château Coutet 1995

Takashi Yagihashi
Chef/Owner