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Sunday Supper at L’Ostrica (Sep 28): DOZO Collab
This week, on Sept 28th, we're excited to welcome Chefs Perry Saito and John Gamble from DOZO Japanese American Kitchen for a special Sunday Supper collab! They will be opening their new location in Dilworth later this fall; this is a chance to get a sneak preview of some of the great things they'll be doing.
AMA EBI TOAST - Sweet shrimp. Toasted Lolo milkbread. Chives. Kewpie mayo. Grated yuzu. EVOO.
HOKKAIDO SCALLOP CRUDO* - Hokkaido scallop. Jalapeño kosho. Ponzu. Shiso oil.
CHICKEN NANBAN - Japanese-style fried chicken. Sweet and sour sauce. Tartar sauce. Served with local squash salad with smoked trout roe and ponzu vinaigrette.
UDON - Hand-cut udon. Yuzu-kimchi butter. Togarashi sausage. Roasted mushrooms.
JOHN'S HONEY TOAST - Honey butter toasted on Lolo milkbread. Toasted soybean gelato. Honeycomb.
ABOUT DOZO
DOZO offers thoughtfully crafted Japanese food, sometimes with an American twist. Perry got his start early working under his father at their sushi bar in SC, making him a 4th-gen restaurant veteran. John attended the Culinary Institute of America in New York before returning to his home town of Charlotte. Before their location in Wesley Heights, they made katsu sandwiches and other delicious street fare from their award-winning food truck, Katsu Kart. They expect to open in their new location in Dilworth in November. https://dozoclt.com
This week, on Sept 28th, we're excited to welcome Chefs Perry Saito and John Gamble from DOZO Japanese American Kitchen for a special Sunday Supper collab! They will be opening their new location in Dilworth later this fall; this is a chance to get a sneak preview of some of the great things they'll be doing.
AMA EBI TOAST - Sweet shrimp. Toasted Lolo milkbread. Chives. Kewpie mayo. Grated yuzu. EVOO.
HOKKAIDO SCALLOP CRUDO* - Hokkaido scallop. Jalapeño kosho. Ponzu. Shiso oil.
CHICKEN NANBAN - Japanese-style fried chicken. Sweet and sour sauce. Tartar sauce. Served with local squash salad with smoked trout roe and ponzu vinaigrette.
UDON - Hand-cut udon. Yuzu-kimchi butter. Togarashi sausage. Roasted mushrooms.
JOHN'S HONEY TOAST - Honey butter toasted on Lolo milkbread. Toasted soybean gelato. Honeycomb.
ABOUT DOZO
DOZO offers thoughtfully crafted Japanese food, sometimes with an American twist. Perry got his start early working under his father at their sushi bar in SC, making him a 4th-gen restaurant veteran. John attended the Culinary Institute of America in New York before returning to his home town of Charlotte. Before their location in Wesley Heights, they made katsu sandwiches and other delicious street fare from their award-winning food truck, Katsu Kart. They expect to open in their new location in Dilworth in November. https://dozoclt.com
Event Links
Tickets: https://go.evvnt.com/3265025-0
Website: https://go.evvnt.com/3265025-2
