Just last night, we dined at N/Soto, which is a temporary pop-up at the Japanese American Cultural & Community Center (JACCC). It is specifically in the newly built Toshizo Watanabe Culinary Cultural Center where there is a beautiful Japanese Garden right next to the dining area. This restaurant is led by Chef Yoji Tajima and features a Californian Japanese izakaya. Dinner was a nine course tasting menu.

We were greeted with welcome drinks made of grapefruit and rosemary. It was nonalcoholic, refreshing and light.

The pop up area was very small. Seating consisted of just an L-shaped bar and a 10-seat long table. We were part of a party of 10 so we sat at the table. The dinner was already prepaid including tax and gratuity for a total of $160pp.

SAKIZUKE. Fuyu Persimmon Shiraae, Shimeji, Pomegranate.

TIME BEING. Haku Vodka, Pandan green tea, Calpico, Shiso, Passionfruit, Lime.

ZENSAI. Yurine, Kabocha, Crudites, Nasu, Nameko Oroshi.

OTSUKURI. Toro, Tai, Shima Aji.

SUMIBIYAKI. Tomato.

SUMIBIYAKI. Momo.

SUMIBIYAKI. Sea bass.

SHIRUMONO. Torijiru.

AGEMONO. Ebi Shiitake Tempura, Chikuwa Tempura, Shishito Tempura, Curry Salt.

OSUSHI. Zuke Maguro, Aji, Uni.

GOHANMONO/OSHINKO. Ume Ochazuke, Nukazuke.

MIZUKASHI. Melon float, Azuki, Nata de Coco, Shiratama.