JAPAN HOUSE L.A. to host a modern ‘kaiseki’ with Michelin-star chef Hiroo Nagahara

JAPAN HOUSE L.A. to host a modern ‘kaiseki’ with Michelin-star chef Hiroo NagaharaJAPAN HOUSE L.A. to host a modern ‘kaiseki’ with Michelin-star chef Hiroo Nagahara
Photo credit to John Troxell
Editorial Staff
October 21, 2022
A rare and exquisite
From Nov. 4 to Dec. 17, JAPAN HOUSE Los Angeles, an exclusive cultural destination located inside Ovation Hollywood, is hosting a dinner series called Defining Modern Kaiseki, showcasing a modern take on a traditional Japanese multi-course meal that is rarely available outside Japan.
Photo credit to John Troxell
Chef Nagahara will prepare an impressive lineup of eight courses featuring high-quality fish, vegetables, meat and more, along with small bites, candies and confections – all intended to compliment the fall season. You can view the menu below (menus are subject to change based upon seasonality and availability):
    • Opening Bites – amuse bouche
    • Course 1
      • Fall Harvest – market vegetables & fruits, iwashichovy louie dressing, crispy grains
      • Vegetable Ash Brioche a Tete – toasted koji carrot butter, black truffle, maple
      • BBQ King Crab & Astrea Caviar – charred banana créme mushi, champagne beurre blanc, two peas in a pod beans (additional $70.00)
    • Course 2
      • Kagoshima Sujiara – hairy crab & corn ankake, John Givens tomatoes, matcha kombu salt
    • Course 3
      • Dry Aged Sashimi – Spanish blue fin tuna, miyagi sawara & Tokyo kinmedai, assorted garnishes, 3-year aged ponzu
    • Course 4
      • New Zealand Langoustine & Hokkaido Uni – confit pichuberries, caramelized sour cream, uni garum
    • Course 5
      • Char Siu A5 Miyazaki-Gyu & Matsutake Mushroom – black truffle, g&d potato, shinko pear
    • Course 6
      • 30-day Dry Aged Tyee & Wagyu Onion Marmalade Donabe Rice – hearts of palm, hijiki seaweed relish, dashi ikura
      • Fish Fumet Miso Soup – fall squash, preserved Oregon spruce tips, orange olive oil
    • Course 7
      • Coconut Parfait – tapioca pudding, coconut granita, kaffir lime peanut brittle
    • Course 8
      • Terry Rance Yellow Peach – preserved Japanese chestnuts, lemon verbena, hoji-cha ice cream
    • Candies & Confections – assortment of seasonal bite-sized candies and confections
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness; especially if you have a medical condition.
Photo credit to John Troxell
The kaiseki dinner costs $260 per person with the optional supplement (exclusive of tax and
Dinner will be served at JAPAN HOUSE Los Angeles’ restaurant space located at Ovation Hollywood (5th floor) featuring sweeping views of the city. Dinner will be served during two seatings each evening at 5:30 p.m. and 8:30 p.m. for only 12 diners per session, each lasting 2-2.5 hours. Optional beverage pairings and a la carte selections will also be available for purchase onsite.
Photo credit to John Troxell
Chef Hiroo Nagahara was born and raised in Tokyo but studied to be a chef in the United States, earning a Michelin 1 Star award at age 24 as the Chef de Cuisine at the late Charlie Trotter’s Bar Charlie in Las Vegas. He has since worked with the world’s most talented Michelin-starred chefs like Guy Savoy, Hideki Ishikawa and Yoshihiro Narisawa.
Photo credit to John Troxell
JAPAN HOUSE was founded by Japan’s Ministry of Foreign Affairs to nurture a deeper understanding of Japan in the international community by sharing the best and most unique experiences, some that are still relatively unknown. This is one of those experiences.
For any questions or inquiries about JAPAN HOUSE Los Angeles, visit this page.
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