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.
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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.
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SAKIZUKE. Fuyu Persimmon Shiraae, Shimeji, Pomegranate.
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TIME BEING. Haku Vodka, Pandan green tea, Calpico, Shiso, Passionfruit, Lime.
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ZENSAI. Yurine, Kabocha, Crudites, Nasu, Nameko Oroshi.
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OTSUKURI. Toro, Tai, Shima Aji.
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SUMIBIYAKI. Tomato.
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SUMIBIYAKI. Momo.
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SUMIBIYAKI. Sea bass.
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SHIRUMONO. Torijiru.
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AGEMONO. Ebi Shiitake Tempura, Chikuwa Tempura, Shishito Tempura, Curry Salt.
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OSUSHI. Zuke Maguro, Aji, Uni.
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GOHANMONO/OSHINKO. Ume Ochazuke, Nukazuke.
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MIZUKASHI. Melon float, Azuki, Nata de Coco, Shiratama.