Events

Introducing the first of our Taoseki Dinner Series: Thailand

Kaiseki is a form of Japanese dining that draws its philosophy from 16th century tea ceremony traditions in Kyoto, Japan. At its core is the belief that we are at our best when we experience every moment with one another as if it were a once-in-a-lifetime gathering. And as a culinary expression, Kaiseki is a reflection of the season—an intricate rhythm of taste, texture, appearance and color brought forth in a progression of courses.  At Tao Yuan, we aim to pay homage to the style by presenting a series of kaiseki-style dinners- which we are playfully dubbing “Taoseki”- from various Asian countries:  Thailand, Vietnam, Japan, and Korea.

Join us for our first of these Taoseki dinners, priced at 98 dollars per person, on Tuesday the 26th of June, where we take a tour of Thailand through Bangkok’s street markets, along the Burmese coast for Chiang Mai’s curries, and onto the rice-growing town of UdonThaní.  Also available to truly elevate your dinner experience is our 38 dollar beverage pairing, thoughtfully crafted and running the gamut from exotic teas to breezy cocktails and crisp wines.

As these menus are dictated by the freshest and most delicious of seasonal local produce, the sample menu below may be subject to change.

Sakizuke: Stuffed tapioca ball, caramelized shallots and garlic, coconut, crispy shallots

Hassun: Tuna sashimi with makrut lime ponzu and Thai bird chili

Mukōzuke: Tuna poke with shrimp chips, shallots, Thai herb salsa verde, serrano chilies, marinated cucumbers and radish

Takiawase: Poached shrimp, tomato, enoki mushrooms

Futamono: Tom Ka Gai

Yakimono: Grilled banana leaf wrapped black bass or clay pot curry mussels

Su-zakana: Radish salad

Hiyashi-bachi: Roasted eggplant with hard-boiled egg

Naka-choko: Lemongrass chicken broth

Shiizakana: Lemongrass chicken, with sides of papaya salad, salsa verde, fish sauce chilies, and sticky rice

Gohan: Duck Larp: aged duck breast, confited leg, liver, giblets, lettuce cups, herbs

Kō no mono: Seasonal pickled vegetables.

Tome-wan: Tom Yum consommé

Mizumono: sticky black rice with mango and coconut, sesame-fried bananas, and thapthim krawp, or crisp rubies with coconut cream

 

 

 

Brunch. July 1st 2018.

This year, with the Fourth of July landing on a Wednesday, we’ve decided to celebrate a few days early on the weekend. We’re opening for a special Dim Sum Brunch on Sunday, July 1st 2018. we’re now taking reservations for this special event, which will be from 11:00 am to 2:30 pm.

 

Cold

Black Vinegar Peanuts

Smashed Cucumbers

Asian Slaw

Dim Sum

Smoked Pork Belly Cheung Fun Rolls

Shao Mai

Grandma Tang’s Roast Pork Buns

Hot

Duck Confit Fried Rice

Sauteed Cauliflower

Dessert

Egg Tarts