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$75  + Tip/Tax
Tue, 6/23
5:15 PM & 7:45 PM
Dupont Circle

Kayu

Day 1: 5-Course Elevated Filipino Tasting Series

Opened a year ago this August, this exciting eatery in Dupont Circle that celebrates and elevates Filipino cuisine grabbed a spot on Washingtonian’s 2026 List of “100 Very Best Restaurants.” Chef Paolo Dungca, a 2026 StarChefs D.C.-Maryland-Virginia "Rising Stars" Award-Winner, is also the force behind the esteemed but now departed Hiraya café. Kayu’s menu features such fare as Hokkaido scallops with crab fat rice and cilantro, pork and beans with apple mostarda, chicken pyanggang with stewed kale and burnt coconut, and blissful desserts like olive oil cake with burnt coconut Chantilly and bilo bilo, which is a black rice pudding with tapioca and apple jam. Our host for the evening, Executive Chef Julie Cortes, has also been making waves on the local food scene lately, with her savory bao buns and black truffle cream-filled ensaymada winning her a 2026 StarChefs “Rising Stars” award of her own. Washington Post says, “Kayu is pushing the bounds of Filipino cooking with inspired results,” so, naturally, we are so looking forward to our visit here. We hope you’ll be able to join us!

About the Hosts:

Julie Cortes

Executive Chef

Born and Raised in the Philippines, Chef Julie Cortes has made her mark since her move to DC, previously serving as Del Mar de Fabio Trabocchi, Wildflour, and as Chef De Cuisine at Kaliwa from 2019-2022. She now serves as Executive Chef at Hiraya.

Paolo Dungca

Chef/Owner

Born in the culinary capital of the Philippines, Chef Paolo Dungca moved to LA as a teenage and began his culinary career in the Southern California area working alongside Michelin-Starred chef Kevin Meehan at his supper club concept. Kali Dining. Upon moving to DC, he honed his craft at many influential restaurants (including Vidalia, Bad Saint, Restaurant Eve, and Kaliwa) before opening Pogiboy, Hiraya, and Kayu.

The Lineup

Courses #1, 2, #4 & #5 will be individually plated; course & #3 will be served family-style. This menu will be Shellfish & Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Hot Chicken Bao

    szechuan crispy chicken, house secret sauce, pandan bao

  2. Kinilaw

    tuna & watermelon, coconut, chèvre

  3. Curry Agnolotti

    caramelized onion & ricotta, wild mushroom, curry butter

  4. Cashew Kare Kare

    wagyu strip loin, salsa macha, mustard frills

  5. Tsokolate

    tcho chocolate, calamansi curd, puffed rice

Kayu

1633 17th St NW

Washington, DC 20009

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, Kayu 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 Chicken in Course 1, Tuna in Course 2, and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Chicken in Course 1 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 2, Course 3. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided
    • Cheese: Goat's Milk Cheese is in Course 2. Cow's Milk Cheese is in Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Tuna in Course 2. Substitutions will be provided

  • Eggs: There is Egg in Course 3. Substitutions will be provided

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 1, Coconut in Course 2 and Cashew in Course 4. Substitutions will be provided.

  • Alliums: There are alliums in Course 1, Course 2, Course 3, Course 4. Substitutions will not be provided

  • Mushrooms: There is Oyster Mushroom in Course 3 and Oyster Mushroom in Course 4. Substitutions will be provided.

  • Soy: There is Soy Sauce in Course 2. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is not handicap accessible. If applicable, Contact Us with your needs and/or questions.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.