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$50  + Tax/Tip
Tue, 3/10
6:00 PM & 8:15 PM


DAY 1: 6-Course Izakaya Inspired Dinner Series

Only open since last May, Hannyatou, in Fremont, is a sake bar most nights. Executive Chef Mutsuko Soma, whose Kamonegi was named one of the 18 Best New Restaurants in America by Eater, wanted to acquaint her Hannyatou diners with the revered Japanese tradition of the izakaya, or small plates restaurants. The izakaya was an outgrowth of Japanese liquor stores that started opening in the 18th century, where customers bought sake and were then encouraged to ‘stay for a drink’ (the literal meaning of izakaya). For our Tasting Collective event, however, Chef Soma will be executing the usual six-course format, so be prepared for a mix of smaller and larger plates drawn from the highly creative Hannyatou menu, which includes dishes like spam & chicken liver mousse, Japanese egg salad with shallots and kewpie, and yakionigiri, which are rice balls with cheddar jalapeño bagel miso. We will be taking over the restaurant for this event, and Chef Soma will be in and out of the kitchen to answer your questions and discuss the Japanese izakaya tradition.

About the Host:

Mutsuko Soma

Executive Chef & Co-Owner

Originally from Japan, Chef Soma opened the wildly popular Kamonegi after spending years immersed in Japanese soba and sake traditions, garnering such honors as Food & Wine Magazine's Best Chefs List '19, Bon Appetit's 50 Best New Restaurants '19, and a James Beard Award nomination for Best Chef, Northwest. She opened her second restaurant, Hannyatou, in May 2019.

The Lineup

All courses will be portioned individually.

  1. Duo of Bites

    japanese-style egg salad sandwich with ikura | housemade japanese pickles

  2. Duck Rillettes

    with peavine salad and purple daikon

  3. Baby Scallop + Beets "3 Ways"

    lacto fermented beets | smoked chiyoda beets | golden beets with yuzu miso vinaigrette

  4. Braised Pork Belly

    with cocoa puff miso

  5. Smoked Salmon Chazuke

    with green tea dashi broth, yakionigiri, tempura flakes, wasabi, and matsuba

  6. Housemade Kasutera

    japanese sponge cake with sakekasu honey ice cream


1060 N 39th St

Seattle, WA 98103

Event FAQs

Do I have to bring printed tickets to the event?
No tickets are needed.
What must I bring to the event?
Please make sure to bring proof of COVID-19 vaccination (refer to the "what qualifies as valid proof of vaccination" question below for more info on this) and a government-issued photo ID. Additionally, if you plan on purchasing beverages during the event, make sure to bring cash.
Do guests need to be of a certain age to attend this event?
Yes. All attendees must be 21+ to gain entry.
What does the ticket price cover?
The ticket price covers the full cost of the meal.
Can I bring guests/non-members to this event?
Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member and all guests must also present proof of full vaccination upon arrival at the event in order to gain entry.
What dietary restrictions/food allergies can be accommodated at this event?
The chef will be unable to accommodate vegetarians or guests with fin fish or gluten restrictions at this event. For other allergies or special diets, please note that accommodations can only be made if you Update Your Dietary Restrictions or email us at [email protected] no less than 72 hours before the event.
What is the event ticket cancellation/refund policy?
Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who fail to present proof of full vaccination upon arrival, and/or have not paid the guest ticket surcharge, will not be allowed entry.

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