Okatshe at Shokutsu: “Smoke, Sea & Precision”-November Edition

By popular demand, Chef Garcés is bringing Okatshe at Shokutsu back for a second evening this November. The July dinner sold out fast, so we're doing it again.
Guests move through three waves of food built around Maine's coastline reimagined through a Japanese lens: a first wave of chilled bites like Bluefin Tuna Tiradito and Love Point Maine Oysters, a second wave of warm dishes including Grilled Maine Scallop Anticucho and Japanese Wagyu Striploin, and a third wave to close things out sweet with Japanese Cheesecake and Maine Blueberry Compote.
It's the same menu that sold out over the summer, back for one more night before the season turns.

Bluefin Tuna Ceviche:
Coconut Leche de Tigre, Jalapeño Lime Ice, Plantain Crumble, Micro Shiso

Love Point Maine Oyster
Okonomiyaki Sauce, Kombu, Crispy Quinoa, Shiso, Foie Gras Torchon

Maine Strawberry Tiradito
Asparagus, Edamame Puree, Watermelon Radish, Local Greens, Yuzu Poppy Dressing

Crab Causa:
Aji Amarillo, Avocado, Saffron Yukon Gold Potato, Farm Egg Salad, Black Olive Aioli

Grilled Maine Scallop Anticucho  
Nori, Smoked Potato, Black Garlic, Red Miso Anticucho Glaze

Ebi Gyoza:
Fresno Chile Ponzu, Grated Daikon Radish, Toasted Sesame

Butter-Poached Halibut  
Uni–Ají Amarillo Emulsion, Pickled Red Onion, Ocopa Sauce

Japanese Wagyu Striploin: 
Anticucho Tare, Wasabi Chimichurri, Sriracha Aioli, Crispy Rice

Local Wild Mushrooms
Miso Butter and Cipollini Onions

Roasted Japanese Sweet Potatoes
Maple glaze, aji amarillo butter, toasted pepitas, furikake

Chocolate petits fours & bites 
Edelweiss Collaboration

Japanese Cheesecake
Maine Blueberry Compote & Matcha Powder