November 23rd - Hearth of Japan

$85.00

Sunday November 23rd, 2025
5:30pm and 7:30pm seatings
Light Sleeper in Chophouse Row

Join us for a special wood-fired meal and optional wine parings!
Please make sure you add your wine pairings by scrolling down and clicking on the add-on link. You may add on wine pairings day-of, or order a la carte.

The Hearth of Japan: A Wood-fired Collaboration Dinner with Chef Yael of Sake Noire + Chef Ashley of Light Sleeper

First
A vegetable trio:
Blanched komatsuna with mustard, soy, and bonito
Grilled turnips with charred eggplant sauce and ponzu
Fried leek and corn fritter with grilled meyer lemon kosho

Second
Choose One:
Skewered grilled trout with a ginger miso sauce
OR
Smoked duck breast with a umeboshi and quince chutney
OR
Vegetable okonomiyaki with shredded vegetables and traditional sauces

Also:
Yael’s comforting soup with wild mushrooms, charred onion, fried tofu, and sansho oil
Grilled rice with a nori

To finish
Sweet potato bruleed in the wood oven
Quince sorbet, lemon thyme oil

Add your wine pairings BELOW!

Which seating?:

Sunday November 23rd, 2025
5:30pm and 7:30pm seatings
Light Sleeper in Chophouse Row

Join us for a special wood-fired meal and optional wine parings!
Please make sure you add your wine pairings by scrolling down and clicking on the add-on link. You may add on wine pairings day-of, or order a la carte.

The Hearth of Japan: A Wood-fired Collaboration Dinner with Chef Yael of Sake Noire + Chef Ashley of Light Sleeper

First
A vegetable trio:
Blanched komatsuna with mustard, soy, and bonito
Grilled turnips with charred eggplant sauce and ponzu
Fried leek and corn fritter with grilled meyer lemon kosho

Second
Choose One:
Skewered grilled trout with a ginger miso sauce
OR
Smoked duck breast with a umeboshi and quince chutney
OR
Vegetable okonomiyaki with shredded vegetables and traditional sauces

Also:
Yael’s comforting soup with wild mushrooms, charred onion, fried tofu, and sansho oil
Grilled rice with a nori

To finish
Sweet potato bruleed in the wood oven
Quince sorbet, lemon thyme oil

Add your wine pairings BELOW!