CHOP’s culinary architects blend flavors and ingredients from both sides of the Pacific for a multicourse dinner to remember.
Menu
Sakizuke
Iwate Sweet Shrimp Tartare, American Caviar, Radish Sprouts and Yuzu Crème
一
Hokkaido Buratta, Baby Romaine Toy Box Tomatoes, Brittle and Chacewater EVOO
二
Coffee Rub-Seared Saitama Duck Breast, Sautéed Wild Mushrooms and Beet Purée
三
New York Strip Loin, Miso-Mashed Potatoes, Glazed Kyoto Carrot, Pearl Onions and Japanese Mustard Spinach
四
Strawberry and Shiso Leaf Charlotte
May 21
May 23
