A monthly, underground
dining experience.
Try new foods.
Meet new people.
A monthly, underground
dining experience.
Try new foods.
Meet new people.
Join us for our first Japanese Chow with Chef Kiyoka Nishikawa!
BYOB
Uptown Kitchen
(see below for details)
Shira Ae
Mashed Tofu Salad
From the Japanese shira meaning “white” and ae “to mix,” this classic Japanese dish is a fantastic starter, light supper, or even breakfast. While Shira Ae is often made with tahini, Kiyoka prefers the restaurant-style which uses sweet miso. Shiitake mushrooms, carrots, and spinach are mixed into the creamy tofu and sweet miso.
Suimono
Clear Soup
This simple soup is made from dashi (Japanese soup stock), soy sauce, and salt. Inside, you’ll find yuzu peel, a kohlrabi leaf, and a homemade “tofu” made from ground almond butter and kudzu flour.
Sashimi Sarada Akami
Tuna Sashimi Salad
This light salad features sushi-grade tuna on a bed of grated daikon, swiss chard, kale, and sunflower sprouts tossed with lemon juice, olive oil, salt, pepper, and honey.
Vegan version: Citrus and beets over a salad of grated daikon, swiss chard, kale, and sunflower sprouts tossed with lemon juice, olive oil, salt, pepper, and honey.
Teriyaki Sake
Glazed Salmon
Erase what comes to mind when you hear “teriyaki salmon.” You’re probably thinking of the westernized version which is super sweet. Teriyaki in Japanese means “glossy broil” and refers to foods that are grilled with a glaze of soy sauce and sake or mirin (sweet wine). Kiyoka’s teriyaki salmon is marinated in corn syrup and soy sauce before being baked.
Vegan version: Imitation Teriyaki eel made from tofu & yam starch
The salmon is served with rice, simmered root vegetables (red turnip, kohlrabi, and kabocha squash), pickled cucumber and napa cabbage. The short grain rice is cooked along with daikon radish, carrot, and dried kelp and garnished with more dried kelp.
Mizu Yokan
Red Bean Dessert
This wagashi (a traditional Japanese confection) is made from homemade red bean paste mixed with powdered agar (a gelatin substitute made from red algae), and sugar. There are two main types: neri yōkan and mizu yōkan. "Mizu" means "water", and indicates that it is made with more water than usual. Mizu yōkan is often chilled and eaten in the summer. It’s a simple, but elegant dessert.
Kiyoka grew up in Nara, Japan. The capital of Japan in the 8th Century, known for its temples and the deer that roam freely in Nara Park.
When she was 8, Kiyoka learned to cook from her mom. But her first career was in construction. She spent 12 years working in kaisekis, traditional Japanese restaurants that serve multi-course dinners. In 2016, Kiyoka moved to Atlanta to serve as the chef for the Consulate-General of Japan.
Today, Kiyoka is focusing on her own pop-ups and working as a personal chef. She also works one day a week at Love is Love Farm. She prefers making traditional Japanese dishes with local, organic ingredients.
Uptown Kitchen is part of Uptown Atlanta. We're on Piedmont Ave, nestled between the Dunking and Longhorn. Near Lindbergh MARTA station. Complementary parking available.Details will be sent to ticket holders the week of the event.
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!
As a member, you'll receive exclusive invitations to our pop-up dinners featuring home cooks and rising chefs. You'll have an opportunity to sample authentic dishes from around the world that you won't find anywhere else in Atlanta. At the same time, you'll be supporting local chefs as they build a name for themselves. Reserve your seats quickly as they will sell out!
Before signing up for a free membership to Chow Club, please read disclaimer. Thank you.
By signing up below I state that I am an adult, and understand that during Chow Club Atlanta I will have the option to consume dishes made by the guest chef and that the products that may have been produced in a space not inspected by the health department. By signing up I agree that Chow Club Atlanta and the venue where the event is held, will have no liability whatsoever for, and will be held harmless by me for any liability for any injury, loss or damages of to me due in whole or in part, directly or indirectly, from the use of any product at Chow Club or while on the premises of Chow Club.
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Check out photos and menus from past Chow Club dinners!