Sunday November 23rd, 2025
5:30pm and 7:30pm seatings
Light Sleeper in Chophouse Row
Sake Noire x Light Sleeper Present: Hearth of Japan — a wood-fired dinner with Chef Ashley and Chef Yael.
Inspired by Chef Ashley’s incredible woodfire craft from her Windward Adventures dinners and Chef Yael’s recent culinary journey through Japan, we thought… why not bring it all together?
So us girls — with the help of Kily Import — are teaming up for a night that blends woodfire, Japanese technique, sake, and wine into one cozy, unforgettable dinner. Quan of Sake Noire will be serving sake, of course. 🍶
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
Sunday November 23rd, 2025
5:30pm and 7:30pm seatings
Light Sleeper in Chophouse Row
Sake Noire x Light Sleeper Present: Hearth of Japan — a wood-fired dinner with Chef Ashley and Chef Yael.
Inspired by Chef Ashley’s incredible woodfire craft from her Windward Adventures dinners and Chef Yael’s recent culinary journey through Japan, we thought… why not bring it all together?
So us girls — with the help of Kily Import — are teaming up for a night that blends woodfire, Japanese technique, sake, and wine into one cozy, unforgettable dinner. Quan of Sake Noire will be serving sake, of course. 🍶
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
