This week’s #livefooding was a bit different than usual. We had tickets to the very special all vegetable omakase dinner at Dashi. Using only seasonal locally-sourced ingredients, Dashi crafted a menu based on “the style of Shojin Ryori cooking,” which was popularized in the 13th century by Buddhist Japanese monks. For this most delectable vegetarian meal, special guest Izzy Rader (and future food contributor to the Beat) joined The Editor at Dashi’s upstairs Izakaya. Here is the compilation of our live review journey through the chef-made 6-course meal.
Hey y’all, this is #livefooding from #durhambeat coming at you from @DashiRamen. We’re at their #omakase dinner… Bring it on. pic.twitter.com/0akBV4GXOK
— Durham Beat (@DurhamBeat) April 26, 2018
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Here’s the chef-made totally #locallysourced all veggies menu… #livefooding #durhambeat #omakase pic.twitter.com/G40F5T9zPv
— Durham Beat (@DurhamBeat) April 26, 2018
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We got the green can sake, Kikusui Shinmai Shinshu, which only comes out once a year. Contributing to this #livefooding is special guest @izzyrader… We are so serious about eating this meal tonight. #durhambeat @DashiRamen pic.twitter.com/bf4nYYxTx9
— Durham Beat (@DurhamBeat) April 26, 2018
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Round one aka first course, the miso soup. #livefooding #durhambeat pic.twitter.com/ApuY8ZVhHD
— Durham Beat (@DurhamBeat) April 26, 2018
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Well, we think a wow is in order… Aburage, a fancy way of saying tofu skins. The grilled bamboo shoots add a nice earthiness and crunch to a solid miso broth. We ates it all… #livefooding #durhambeat pic.twitter.com/3FXZvbL8jb
— Durham Beat (@DurhamBeat) April 26, 2018
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Second course is a sesame custard with wasabi and soy. Served cold. It’s very pretty. #livefooding #durhambeat pic.twitter.com/2GiL8jS6Aj
— Durham Beat (@DurhamBeat) April 26, 2018
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Sesame custard, who would have thought! Texture was like a savory sesame creme brulee… The wasabi and soy balanced out the dish. And we loved it. Even the garnish got ate… #livefooding #durhambeat pic.twitter.com/ZvXppodj0u
— Durham Beat (@DurhamBeat) April 26, 2018
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Intermission: we drank the green can sake. Time to ask our awesome bartender “hungry Paul” what’s next for us… #choices #durhambeat #livefooding pic.twitter.com/UxPYzZaaZH
— Durham Beat (@DurhamBeat) April 26, 2018
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Intermission please be over: our neighbors have the tempura course already and we’re DYING OVER HERE. #spycam #durhambeat #livefooding pic.twitter.com/BQq9PXYSFN
— Durham Beat (@DurhamBeat) April 26, 2018
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Paul says drink this. It’s the Kiku Masamune Junmai Taru “Tengumai” and it’s pink and delicious. #durhambeat #livefooding pic.twitter.com/2w46MUn24d
— Durham Beat (@DurhamBeat) April 26, 2018
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Okay, the tempura has arrived and it smells oh so good. #durhambeat #livefooding pic.twitter.com/KaB7GOe60g
— Durham Beat (@DurhamBeat) April 26, 2018
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Tempura brocolini (baby broccoli) is definitely a finger food. EAT WITH YOUR HANDS IN PUBLIC. It’s okay. Promise. #livefooding #durhambeat pic.twitter.com/qdCWwLhF2c
— Durham Beat (@DurhamBeat) April 26, 2018
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Our next course has arrived and it’s a bowl of beautiful. Served with 2-year aged house-made red miso. #livefooding #durhambeat Guest photo shot from bartender Paul. pic.twitter.com/tLIN6cQ842
— Durham Beat (@DurhamBeat) April 26, 2018
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We have moved from sake to cocktails and Paul has brewed up something special for us, frosted glasses and all. #livefooding #durhambeat pic.twitter.com/8g7NwK1ApC
— Durham Beat (@DurhamBeat) April 26, 2018
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Where’d it go? Oh. Yeah. We ate the shit out of that shit. #livefooding #durhambeat pic.twitter.com/k5Ff8IloAP
— Durham Beat (@DurhamBeat) April 26, 2018
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Oh my it’s course five. Something about pickles and rice. #livefooding #durhambeat pic.twitter.com/jm2zZT26mX
— Durham Beat (@DurhamBeat) April 26, 2018
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Who knew veggies could be so filling. We are so satisfied. We’re starting to get the yawns. But we still have dessert coming… Damn @DashiRamen you got us good. #livefooding #durhambeat pic.twitter.com/fyYB7h6Bkt
— Durham Beat (@DurhamBeat) April 26, 2018
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We have arrived at dessert. Motherfucking strawberry! Stuffed with rhubarb and red bean paste served with brown sugar and soybean flour. #livefooding #durhambeat pic.twitter.com/S0j93Wmh3a
— Durham Beat (@DurhamBeat) April 26, 2018
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Verdict: one gold star for you @DashiRamen. We don’t do stars. That means you special. The service was excellent. The food: pretty, delicious, and filling. We are so sleepy now. In the best way. So long and thanks for all the veg. This is #livefooding from #durhambeat signing off
— Durham Beat (@DurhamBeat) April 26, 2018
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