This week’s #livefooding was a bit different than usual. We had tickets to the very special all vegetable omakase dinner at Dashi. Using only seasonal locally-sourced ingredients, Dashi crafted a menu based on “the style of Shojin Ryori cooking,” which was popularized in the 13th century by Buddhist Japanese monks. For this most delectable vegetarian meal, special guest Izzy Rader (and future food contributor to the Beat) joined The Editor at Dashi’s upstairs Izakaya. Here is the compilation of our live review journey through the chef-made 6-course meal.
Well, we think a wow is in order… Aburage, a fancy way of saying tofu skins. The grilled bamboo shoots add a nice earthiness and crunch to a solid miso broth. We ates it all… #livefooding#durhambeatpic.twitter.com/3FXZvbL8jb
Sesame custard, who would have thought! Texture was like a savory sesame creme brulee… The wasabi and soy balanced out the dish. And we loved it. Even the garnish got ate… #livefooding#durhambeatpic.twitter.com/ZvXppodj0u
Verdict: one gold star for you @DashiRamen. We don’t do stars. That means you special. The service was excellent. The food: pretty, delicious, and filling. We are so sleepy now. In the best way. So long and thanks for all the veg. This is #livefooding from #durhambeat signing off
This week’s #livefooding was a bit different than usual. We had tickets to the very special all vegetable omakase dinner at Dashi. Using only seasonal locally-sourced ingredients, Dashi crafted a menu based on “the style of Shojin Ryori cooking,” which was popularized in the 13th century by Buddhist Japanese monks. For this most delectable vegetarian meal, special guest Izzy Rader (and future food contributor to the Beat) joined The Editor at Dashi’s upstairs Izakaya. Here is the compilation of our live review journey through the chef-made 6-course meal.
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