Japan House - Modern Kaiseki Course by Chef Hiroo Nagahara

Looks interesting…


That’s a lot of caviar :face_with_peeking_eye: Someone please go eat it and let me know if it’s fun :smiling_face_with_three_hearts:

Chef Hiroo had been doing the same popup at The Joint Eatery for the past couple of weeks.


Caveat - he uses Astrea Caviar and he’s a friend.

Ran into Hiroo at the LA Chef’s conference about his food and direction and really dug deep on what he’s doing with food now and what he’s looking toward in the future. I always leave any discussion I have with him about food, having learned much more. Really exciting stuff.

My friends who have gone to this iteration of SilverPaper at the Joint said he’s serving really top-notch food with generous portions. I’m sure when he’s in Japan House with an even better kitchen, it’ll be even more focused.