On Monday 27th January, head chef of Issho-Ni, Eduardo Aguiar, will be hosting guests for a one-off evening that will take diners on a culinary journey, away from the menu usually served at the Japanese restaurant and cocktail bar.
The menu, to be revealed on the night, will provide guests with a taste of Japanese cooking and an experimental dining experience.
Throughout the night, guests will be treated to a carefully curated tasting menu that will include unusual ingredients and sought after delicacies such as chu toro a fatty tuna, fresh truffle, caviar, abalone, and A4 wagyu steak, one of the most tender and tastiest cuts of beef shipped from Japan.
The intimate dinner will see just eight diners at a time seated along the bar overlooking the kitchen so food enthusiasts can experience the finest cooking right in-front of their eyes.
Head chef Eduardo Aguiar, who was previously head chef of Bone Daddies, Shakafuyu and Kiri, will use the evening to showcase his culinary skills and passion for Japanese cooking.
The menu will feature unique dishes that put an exciting twist on Japan’s traditional cuisine, using fresh, top quality products.
Guests can also choose to indulge in an additional sake pairing alongside the meal for the ultimate Japanese tasting experience.
Previous’Chef’s Table’ evenings have included dishes such as Scallop Sashimi with smoked soy and lime, Fresh Summer Truffle with Butterfish and Chive Oil, and Soba Flan with Roasted Peach and Peach Granita.
Issho-Ni, pronounced Ã¢â‚¬Å“Is-sho-niÃ¢â‚¬Â and defined as Ã¢â‚¬Å“together withÃ¢â‚¬Â in Japanese, is a stylish Japanese restaurant and cocktail bar located on the Bethnal Green Road.
The 54-cover restaurant, styled in 1920s art deco, is split over two levels, featuring an open kitchen and counter dining table downstairs. Issho-Ni connects guests with new tastes and experiences in a relaxed casual dining atmosphere.
27th January | Seating at 6pm and 8.30pm | £75 a tickets without sake pairing | £95 with sake pairing