May 17, 7:00 P.M. Dinner: Chef Masako Morishita’s Itameshi Dinner
May 17, 2024 07:00 PM
An Exploration of the Intersection of Japanese and Italian Cuisine with 2024 James Beard Emerging Chef Award Nominee
25 11th Ave, New York, NY 10011, USA
A 2024 James Beard Emerging Chef Award nominee, Masako Morishita is taking Washington, D.C. by storm. Often bridging cultural and geographical borders in her kitchen, she blends the flavors and traditions of her native Kobe, Japan, with faraway lands. At the Washington, D.C. restaurant Perry’s, named for an American Naval officer who opened relations between his country and Japan, Morishita’s menu delights guests with unexpected combinations which celebrate an open exchange of culinary traditions between countries.
Continuing that cultural exchange, chef Morishita has designed an Itameshi-inspired meal, a cultural mashup seen in Japan blending Italian and Japanese ingredients, flavors and techniques. Her carefully crafted menu of Japanese comfort food is ignited with strong influences from the Mediterranean peninsula—dashi meets butter, edamame meets parmesan, and tamari meets ricotta. Please join this rising star, named Eater’s D.C. 2023 Chef of the Year, for an unforgettable evening honoring the complementary collaboration of two distinct cultures and featuring sake pairings from Sake Discoveries.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
SOLD OUT
MENU
Hors d’Oeuvre
Uni–Fontina Grilled Cheese
Contains alliums, dairy, gluten, and shellfish
Teriyaki Tempeh Skewers
Vegan; contains alliums
Garlic–Edamame Dumplings
Vegetarian; contains allium, dairy, and gluten
Nanbu Bijin AWA Sparkling Sake with Raspberry
Dinner
Tamari-Roasted Peaches and Ricotta > Umeboshi-Whipped Ricotta with Miso–Togarashi Peanuts and Pickled Cherry Tomatoes
Vegetarian; contains alliums, dairy, and nuts
Amabuki Sakura Fubuki Junmai Rose Sasanigori
Braised Daikon and Brie-Pecorino Brinata> Double-Braised Daikon with Melted Brie Pecorino Brinata and Togarashi
Contains alliums and dairy
Tengumai 50 Junmai Daiginjo
Shio Koji–Aged Wagyu Beef Steak with Miso Romesco Sauce
Contains alliums, dairy, gluten, and nuts
Hakkaisan Kijoshu
Donabe-Cooked Unagi Risotto with Brodo de Prosciutto and Dashi
Contains alliums and dairy
Niwa no Uguisu 60 Junmai Ginjo with Sansho Pepper Salt
Dessert
Monaka with Whipped Red Bean
Contains dairy and gluten
Matcha–Oreo Cheesecake
Contains dairy and gluten
Iichiko Special Barley Shochu
This event is now SOLD OUT, but check out a few of our upcoming events:
May 19, 4:00 P.M.
Talk and Taste: Korean and Spanish Tapas with Chefs Jeffrey Kim and Matthew Lee
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May 23, 7:00 P.M
Dinner: James Beard Semifinalist Joe Frillman and Pastry Chef Leigh Omilinsky of Chicago's Daisies will be creating a hyper-seasonal pasta and wine dinner, Presented by Capital One.
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May 30, 7:00 P.M.
Dinner: Longtime Friends Chef Einat Admony and Chef Jose Garces Collaborate for One Night.
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Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.