Consider the Uni (Sea Urchin) – Wild Seafood Workshop and Pop-Up Dinner
July 28 @ 5:00 pm - 8:00 pm
Workshop and Pop-Up Dinner- a collaboration with Seiichi Yokota of Yokose Seafood, Chef Kuniko Yagi of Pikunico and Sonoko Sakai
We will showcase Santa Barbara Uni ( Sea Urchin). You will learn about LA’s top fishmonger Seiichi’s wild seafood practice in Southern California, his background as a 9th generation fishmonger, and his ideas about local fish. You will learn how to properly process uni to preserve its optimum freshness and shape – a technique that is Yokota’s own. We will prepare a tasting menu highlighting Uni. Sushi grain bowl, Handmade Soba noodles (New Crop!) ikura (salmon eggs) and seasonal vegetables, fresh wasabi root and herb toppings. We will also taste Pikunico’s delicious seasonal salads, pickles and of course, her Japanese style gluten-free fried chicken.
This is a hands on and Demo workshop evening and dinner with sake.