On Monday, September 23rd, SHINGO and Stubborn Seed will partner to create a 10-course dinner featuring a collaboration of dishes from chefs Jeremy Ford and Shingo Akikuni.
Ford and Akikuni will collaborate in the kitchen on ten different tasting courses, tapping each of their unique culinary styles into what is sure to be an unforgettable meal.
Guests can expect items such as Sake and Citrus Cured Japanese Yellowtail Crudo with torched melon, 48-hour Pork Belly and Caviar with peach achiote glaze, and Chicken Nanban Sando.
To complement the dishes, wine and sake beverage pairings from SHINGO's Head Sommelier Kaori Yoshioka and cocktails crafted by Stubborn Seed's Head Bartender Jackie Rey will be featured.
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