SOLD OUT – Japan
While the landscape of travel has shifted in 2020, we can still embrace culinary adventure! In that spirit, we’ve created Passeport du Monde, our first-ever weekly culinary series. Starting on July 14, we’re partnering with local Oregon chefs each Tuesday & Thursday for lunches & dinners that celebrate the flavors of 16 different countries. Expert wine pairings, ranging from the familiar to the surprising, will feature curated selections from Maison Joseph Drouhin, Domaine Drouhin Oregon and Roserock. Delicious is always the goal.
Enjoy this opportunity to unite with friends and family for a journey around the world with DDO, at DDO. Each event will be limited by design to keep us all safe.
July 23, 2020 – Japan
Dinner is served on the terrace.
Welcome
2017 Domaine Drouhin Oregon Chardonnay Arthur
Amuse-Bouche
Pacific Northwest Oysters, mignonette, shiso
Broccoli Raab, miso cream, fresno peppers
Asian Pear, anise hyssop, sake lees
2018 Domaine Drouhin Oregon Edition Limitée Chardonnay
First
Ora King Salmon Shashimi
Big Eye Tuna Nigiri, sweet soy marinade
Oregon Albacore Nigiri, yuzu kosho oil, ponzu, shallots
2014 Domaine Drouhin Oregon Pinot Noir Dundee Hills
Entrée
Cod – Root vegetables, dashi, heirloom tomatoes, arugula, herb oil
Kurobata Pork – Foraged mushrooms, celeriac, heirloom carrots
2017 Drouhin Oregon Roserock Pinot Noir Zéphirine
Sweet
Yuzu Lemon – green matcha tea tart, seasonal berries
Mignardise
Chef HeeYoun Sohn
Originally from Seattle, Chef HeeYoun started her sushi chef training over a decade ago. She learned basic Japanese cooking, sushi preparations, and techniques in Mizu and Palisades restaurants in the Seattle metro area. In her continued pursuit to advance in a competitive industry, Chef HeeYoun welcomed the opportunity to join the team at Bamboo Sushi, the first sustainable seafood restaurant in the world. The company’s well-known ethos of sustainability and supporting female chefs, as well as its progressive and modern use of ingredients, made it a perfect fit for her. Eventually, she was promoted to the position of Chef De Cuisine-sushi chef, the first female at Bamboo Sushi to do so. Chef HeeYoun continues to work on projects that challenge her, while preserving the authentic bounty presented by the land, water and air.
Kyle Bartholomew
Chef Kyle worked as Sous Chef at the internationally recognized Willows Inn on Lummi Island (WA) before returning to Portland. With a solid background in classic French and modern progressive techniques, he joined the team at Castagna Restaurant as Sous Chef in 2016. With an affinity for advancing his culinary skills, Chef Kyle moved to the kitchen at Bamboo Sushi, where he finds it refreshing to return to his beginnings of preparing simple yet refined dishes from Japanese ingredients.
- A $75.00 credit towards the purchase of wine is included in your ticket price. This credit is only valid on the reservation day for carry out or shipped bottles. Not redeemable for cash value.
- Dinner includes 4 courses with wine pairings curated to highlight the unique flavors from the diverse menu offerings.
- Credit Cards will be billed at the time of booking.
- Due to the limited nature of these events, we are unable to issue refunds if your cancellation is received within five days of the event.
- Maximum of six guests allowed at a table.
- Masks will be required when you’re not seated at your table.
SOLD OUT
Please Note: Credit cards will be billed at the time of booking.