Oji California Washoku Pop Up Meal
Featuring Chefs David Yoshimura and Casey Kusaka of Oji
Sunday, March 31, 2019
1:00 p.m. – 4:00 p.m.
$65 Center Members
$80 General Public
We’re excited to host chefs David Yoshimura and Casey Kusaka of Oji for a special pop up culinary experience! We’ll be hosting a curated Washoku pop up restaurant meal as part of a series of pop up events by Oji leading up to their official opening. Washoku translates to “harmony of food” and is sometimes referred to as the “home cooking” of Japan. The philosophy of Washoku focuses on principles emphasizing balance of color, taste, preparations, senses and finally respect to food. Enjoy a modern interpretation of a 7-course Washoku meal at our pop up curated by chefs from Michelin-rated restaurants! We are especially grateful to David and Casey for donating the proceeds from this pop up event to support the programs and activities at the Center. Seating is limited at 40 people, so reserve your spot ASAP!
Pop Up Tasting Menu:
- miso-shiru – tamarind, enoki
- takowasa – octopus, wasabi
- dengaku – sesame, eggplant
- aemono – asparagus, uni, nasturtium
- chawanmushi – trout roe, mochi, pearl onion
- gyu katsu – beef, curry, tsukemono
- domyoji – shiso, ume
About Oji
The cuisine of Oji restaurant is centered on the style of Japanese food called Washoku. Washoku, literally means “harmony of food” and is sometimes referred to as the “home cooking” of Japan. Washoku philosophy focuses on a set of easy to follow principles emphasizing balance of: color, taste, preparations, senses and finally respect to food. Casey and David hope to bring a modern approach to Washoku to the Bay Area through a series of pop ups leading up to the opening of their restaurant. The end goal is to open the first tasting menu Japanese restaurant not focused on sushi! Please join us!. For more information, visit www.ojisf.com
About David Yoshimura
Chef David Yoshimura was raised in Houston, TX where he inherited his passion for food from his mother. After refining his skills at the CIA, David staged abroad at many notable restaurants such as Nihonryori Ryugin and Asador Etxebarri. Returning home from Spain he settled in New York City, working at wd~50 for several years up to its closure. Chef David joined the team at Californios in San Francisco and helped obtain their first Michelin star within six months. With the help of his team at Californios, David Yoshimura later passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Now Chef de Cuisine at the two-Michelin star restaurant Californios , David has focused his goals on opening this restaurant with his eclectic experience to bring the Bay Area a new approach to Japanese American food.
About Casey Kusaka
Casey Kusaka was born and raised in Kaneohe, HI. Family gatherings are what drove his passion for food and beverages as these were always centered around food. He started his career in the kitchen, which led him to the Culinary Institute of America in New York where he refined his cooking skills. Casey then worked his way up the ranks at the Momofuku Noodle bar for several years and fulfilled his need for cooking experience in New York. He then transitioned to the service side of the industry working at the highly renowned one-Michelin starred Lincoln Ristorante. Ultimately Casey returned back to the Momofuku food group as a captain at their two-Michelin star Momofuku Ko, and is now the General Manager at the two Michelin star Californios in San Francisco. With the opening of this restaurant he wants something that truly speaks to his personal experience and to be able to share it with his guests.