Join us at Beast for a six-course tasting menu
in collaboration with Seattle’s Chef Soma!
We will feature okonomiyaki (traditional Japanese, savory pancake), sake pairings, and of course, Chef Soma’s signature, handmade soba.
Naomi and Kyle became interested in Japan in 2014 when Naomi was asked to cook a lunch in Okayama with four Japanese chefs. A team from Beast flew to Japan, and spent 10 days travelling, cooking, and touring Organic farms. It was such an eye-opening trip that they returned to Japan again in late 2015, hoping to incorporate some of the ideas and techniques into new and existing projects…THIS IS THAT DINNER.
When Naomi and Kyle returned from Japan, Naomi was hungry to learn MORE... She connected with a Seattle chef who taught her to hand-make Soba, this is when she met Chef Mutsuko Soma.
Chef Soma studied traditional soba making in Tokyo, Japan before deciding to bring this unique art from to Seattle. While in Japan, she learned that Washington state was among the largest producers of buckwheat in the United States. This solidified her decision to open Miyabi 45th where she first introduced soba noodles to Seattle. Today, she operates pop ups through “Kamonegi,” named after a Japanese classic culinary pairing of duck and leeks and her signature soba dish with the same pairing. Through Kamonegi, Soma introduces soba mixed, rolled, and cut by hand; a specific process that produces silky, lightly buoyant noodles that retain the nutty aroma of buckwheat. She aims to bring Kamonegi to other locations to highlight the previously underrated noodle and the experience of making and consuming soba.
Most people have never tried handmade Soba,
or truly inspired Okonomiyaki, so do yourself a favor
and come join Chef Naomi and Chef Soma
in an inspired Japanese meal.
Tuesday, August 9th, 20167:30 pm
six-course tasting menu with sake pairings
tickets $185 service compris
book online or by phone 503.841.6968
seating limited to 28 guests
Collaboration Dinner with Chefs Soma & Naomi
August 9th, 2016
Incredible Sake Pairings to Come
SMOKED ALBACORE TATAKI
GOLDEN BEETS, YUZU SALT, BLUEBERRY PONZU
BREAKFAST RADISH WITH SANSYO MORONI MISO
FOIE GRAS TOFU, WASABI, AND BONITO BROTH
COLD CORN CHAWANMUSHI WITH OKRA AND BAY SHRIMP
SAKE LEES AND KYOTO SWEET MISO MARINATED BLACK COD, BUCKWHEAT CORN POLENTA, PICKLED SHISO BERRY
KAMO SEIRO-ROASTED DUCK BREAST, BUCKWHEAT NOODLES,
TOKYO NEGI, YUZU ZEST, MITSUBA LEAVES
RED BEAN TERRINE, MATCHA KINAKO POWDER,
HOJICHA ICE CREAM, OKINAWAN BROWN SYRUP