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$75  + Tip/Tax
Wed, 11/11
7:00 PM
Uptown Oakland

Jaji

5-Course Avant-Afghan Tasting Event

Opened in January, 2025 in downtown Oakland, Jaji is a modern, progressive take on Afghan cuisine from Sophia Akbar and Paul Iglesias, the team behind Parche. 7x7 named it to its 2025 List of "6 Great New Restaurants in Oakland." Chef Paul Iglesias, a Michelin-recognized chef, has spent two decades crafting dining experiences, from leading high-volume bars in D.C. to launching cocktail-forward concepts across the Bay. Parche celebrates his Colombian roots; at Jaji, he draws on Akbar's Afghan-American heritage, serving food that tells stories. The menu honors ancestral technique with a contemporary twist: the "Ducktu" confit duck dumplings in ginger-miso consommé, shola-qorooti croquettes, bolani with potato and cilantro, saffron-scented trout, and chicken liver mousse on brioche. Eater hails Jaji as a “gorgeous new restaurant with a menu that celebrates tradition in novel, sophisticated ways.” We are so looking forward to discovering Jaji and chatting with Paul and Sophie about their concepts and their cooking. Join us for what promises to be a very special evening indeed!

About the Host:

Paul Iglesias

Co-Chef/Owner

A Bay Area restaurateur with deep Colombian roots, Chef Paul Iglesias draws on personal heritage and years of culinary experience to craft a menu that elevates traditional favorites with contemporary creativity. He is a founding member of Savor Oakland with a previous restaurant in Michelin Guide Recognized Parche.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Peanut, Mushroom & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Shola Croquetas

    sticky mung bean rice croquetas, walnut-quroot foam, crispy onions

  2. Mantu

    beef-cheek dumplings, onion puree, crispy yellow lentil, cashew-garlic yogurt, crispy mint

  3. Chilean Sea Bass Tikka

    lemon, garlic, shallot velouté sauce

  4. Teres Major Steak

    sun-dried tomato-disaronno glaze, romesco, pine nuts, mint chutney

  5. Sweet Trio

    saffron ice cream, lime zest, hibiscus powder | chocolate-pistachio cake, semifreddo, phyllo | cardamom milk cake, bitter almond cream, dried fruits & nuts, honey tuile

Jaji

422 24th St

Oakland, CA 94612

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Jaji will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Beef in Course 2, Sea bass in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 2 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2, Course 4, Course 5. Substitutions will be provided for Course 5 ONLY.

  • Dairy:
    • Butter: Butter is in Course 2, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will be provided
    • Yogurt: Yogurt is in Course 3. Substitutions will not be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Sea bass in Course 3. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 5. Substitutions will be provided for Course 5 ONLY.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Walnut in Course 1, Cashew in Course 2, Pine nut in Course 4 and Walnut, Coconut, Pistachio and Almond in Course 5. Substitutions will be provided.

  • Alliums:
    • Garlic: There is Garlic (cooked) in Course 2 and Garlic (cooked) in Course 3. Substitutions will be provided.
    • Other Alliums: There is Onion (cooked) in Course 1, Onion (cooked) in Course 2 and Red onion (raw) in Course 3. Substitutions will be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.