Join Chef Blake King @wblakeking from @torisumiyakitori at @ricemarket14st Taste Kitchen. Chef Blake King special Omakase 16 courses dinner is back on Friday March 22nd and Saturday 23rd 7-10pm.
After years living abroad and working professionally as a chef, Blake King has returned to DC to open his first solo concept, ToriSumi Yakitori. Join us as he shares his Tokyo training for an intimate 16 course omakase experience.
The dinner will focus on showcasing a wide variety of chicken skewers and Japanese techniques paired with anecdotes from his time cooking around the US and Japan and some of the history of yakitori.
Guests will have a front row seat to the sights and smells of freshly grilled skewers, various seasonal small plates and enjoy a welcome drink. (With an option to add on Japanese beverages pairing. )
Pate - chicken liver, crispy skin, toast.
Otoshi Salad - cabbage, bonito, shallots, nori.
Sasami Isobeyaki - tenderloin / nori / wasabi.
Endo Dofu - tofu, pea dashi, shoots.
Kani Sunomono - snow crab, cucumber, ikura, ponzu.
Wagyu - A5 Miyazaki beef, maitake, house miso.
Teba - wing, shoulder, shichimi togarashi.
Furisode - tricep, scallion, yuzu kosho.
Rosu - inner thigh, kale, tare.
Broccoli - florets, garlic furikake, pecorino.
Kashiwa - upper thigh, tare.
Drunk Monk Negima - lower thigh, skin, negi.
Tsukune - chicken meatball, egg yolk.
Inaniwa Udon - shoyu chicken broth / tempura / scallion.
Desert - Grilled apple, house ricotta, maple syrup.
