Okatshe at Shokutsu: “Smoke, Sea & Precision” Chef Garces reimagines his Japanese concept as if it were located on the coast of southern Maine.
Event Details:
Date
Jul 25th, 2026
Time
6:00 PM - 9:00 PM
Location
Maine
Ticket Price
225.00
Chef In Residence
Chef Jose Garces & Chef Matt
Available Seats
4
Description:
Timeline and Schedule
This event will feature an arrival and welcome starting at 6 PM followed by a (7) course dinner plus dessert and coffee. Chef will describe each dish. Guests will depart around 10 PM.
Seated Dinner (Eigth Courses)
| Course | Description | Wine/Beverage Pairing |
|---|---|---|
| First Course | Dashi-Poached Maine Oyster aji amarillo mignonette, kombu, crispy quinoa, shiso |
Albariño – Bodegas Fillaboa Albariño |
| Second Course | Maine meets Lima Seafood Chowder The local seafood coastal bounty: purple potato, quail egg, panca chile, huacatay, finger lime, cilantro oil |
Junmai Ginjo Sake – Dassai 45 Junmai Daiginjo |
| Third Course | Cured Madai Snapper Ceviche ginger–miso leche de tigre, charred corn, sweet potato purée, togarashi |
Grüner Veltliner – Hirsch Grüner Veltliner |
| Fourth Course | Grilled Maine Lobster Anticucho nori, smoked potato, black garlic, red miso anticucho glaze |
Light Red (chilled) – Jean Foillard Morgon |
| Fifth Course | Butter-Poached Halibut uni–ají amarillo emulsion, forbidden rice tamale, pickled red onion, ocopa sauce |
White Burgundy – Domaine Michel Bouzereau Meursault |
| Sixth Course | Japanese Wagyu Striploin (A5 or American Wagyu) anticucho tare, wasabi chimichurri, seasonal mushrooms, Sriracha aioli, crispy rice |
Domaine Drouhin Pinot Noir |
| Dessert Course | Japanese Kakigori (Shaved Ice) yuzu condensed milk, mango purée, black sesame crumble, lychee fruit. |
Note: This is a sample menu, options may vary.