Give the Gift of Gratitude with an Omakase “Friendsgiving”

18 Nov Give the Gift of Gratitude with an Omakase “Friendsgiving”

Thanksgiving is all about gratitude, and what better way to celebrate than by giving the gift of gratitude? Sushi Den’s Omakase Dinner, available Friday and Saturday nights, is the perfect intimate setting to host a “friendsgiving” and continue showing appreciation for those you love most following the holiday.

In the intimate “Denchu” room with a private chef, guests will enjoy six courses including premier sushi and sashimi from a wide variety of freshly caught raw fish directly shipped from the renowned Nagahama Fish Market in the southwest tip of Japan. Traditional Japanese techniques and family recipes are expertly intertwined throughout the menu, which was recently named one of the top nine exceptional Omakase (“Chef’s Choice”) menus in the United States by the national online food community, Eater.

Vegetarians and Pescatarians, rejoice! The menu, full of delicious veggies and the freshest fish, is perfect for those not so excited about a Turkey overload.

Limited to 8 Guests / Reservations Required: http://www.sushiden.net/omakase-chefs-choice-menu-private-dinner/

Check out a sample Omakase menu below:

FIRST COURSE – Japanese appetizer paired with house-made organic tofu

– Smoked, Scottish salmon served with Kimizu, a Japanese aioli nestled on cucumber

– Sake-infused cream cheese lightly grilled to perfection

– House-made wonton crisp filled with ground tiger shrimp floating on Shinjo sauce

– Red wine cooked Spanish octopus with Japanese mushroom

– Dashi marinated, sautéed and steamed duck breast served with touch of spicy mustard

SECOND COURSE – Catch of the Day Sashimi served on ice with grated Hon-wasabi

– Toro

– Red Snapper

– Aji (Spanish Mackerel)

– Squid

THIRD COURSE – Tempura with seasonal vegetables

– Tempura tiger shrimp, pumpkin, mushroom and Japanese eggplant, with Shishito pepper served with grated radish and ginger with light dashi soy and Matcha-Jio

FOURTH COURSE – Toban Yaki, served on a traditional Japanese ceramic dish

– Sake-Kasu marinated Alaskan Black Cod, lightly grilled

– Tuna belly steak marinated in sake-infused soy and mirin, lightly pan seared

– American Wagyu marinated in sake-infused soy and mirin, lightly pan seared

FIFTH COURSE – Sushi

– 5 pieces of Catch of the Day, prepared Nigiri style

SIXTH COURSE – Dessert

– House-made Mascarpone Panna Cotta served with seasonal fruit (peach and strawberry) simmered in sugar and honey