Both Japanese and French cultures are somewhat obsessed and defined by their food, resulting in a remarkable sophistication and highly esteemed place in the national identity. So it comes as no surprise that there has long been a fascination with fine French cooking in Japan, and the emergence of a fusion Japanese-French culinary ideas.
Chef Taka Kuroki trained in French cuisine and spent a decade as the sous chef at Le Poutriere, a prestigious French restaurant in Fukuoka, Japan (where he specialized in lobster dishes). Chef Taka will be assisted by Chef Shinji Yamaguchi of Gushi Japanese Street Food.
This menu represents a thoughtful combination of French and Japanese flavours, ingredients and techniques, elegantly presented by a talented chef informed by a lifetime immersion in both these cuisines. This will be The Dep’s last Supper Club of 2013, and a very special ending to a year of remarkable food.
Thin slices of poached chicken breast wrapped around asparagus and carrot
Katsuo no Tataki
Raw skipjack tuna briefly seared on the outside
Canapés with miso cream cheese
Cream of Japanese Kabocha Squash Soup
Miso Langue de Bœuf Mariné
Tender beef tongue slow-cooked in miso
served with a Shimeji and Enoki mushroom risotto
Zenzai boule blanche de lentilles
Zenzai is Japanese winter dessert traditionally made with soft red Adzuki beans, sweetened and thickened with mochi (Japanese rice cake). Chef Taka’s Zenzai will be made with French lentils.
B.Y.O.B. — No corkage
Doors open 7:30 — Dinner at 8:00
This event is SOLD OUT
If your would like to be put on a guest list in the event of a last-minute cancellation, please contact us.