On Wednesday August 28, 2024, Kyoto cuisine and tea pairing workshop was held at the Den on Laurel Street in San Diego, California. The 5-course tasting menu was created by Chef Masa Ozasa, 4th-generation Chef of Matsusho restaurant in Kyoto featuring various teas presented by Amy Truong, owner and tea sommelier of PARU La Jolla. Entoten provided the vessels for each course.
The event was made possible by Yukiko Sakurai of Takachiho Foundation, operator of the Den on Laurel Street. My sincere gratitude goes out to Jon Osio Lardizabal of PARU La Jolla, and to Chef William Eick, and Keiko Kayamoto from Matsu Restaurant in Oceanside and to our friend, Midori Simovich who helped connect us all. Thank you for your assistance!
Photos by Tomoko Matsubayashi.
Tsukidashi
(Starter)
Sweet Rice Oolong 12
Corn Chawanmushi
Savory Egg Custard
Owan
(Soup)
Honey Orchid Oolong + Chiang Rai Green
Tea Sesame Dofu
Local Rockfish
Fish Course
House-Milled Matcha
Seabass, Matcha Miso Sauce
Pickled Radish
Rice
Shiso Hibiscus PARU signature blend
Tea Rice, Myoga
Dessert
Cardamom Wakoucha PARU signature blend
Tea Kudzukiri
Brown Sugar Sauce
