A monthly, underground
dining experience.
Try new foods.
Meet new people.
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A monthly, underground
dining experience.
Try new foods.
Meet new people.
Kaiseki (懐石) is a traditional multi-course dinner – an art form in Japan that balances the taste, texture, appearance, and colors of food. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.
To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. For this reason, the vegetables Chef Kiyoka serves in August may be different than the ones she used during the tasting (which we did back in April). So let us know any allergies you have!
AUG 23 & 24
7pm (Doors open at 6:30)
Uptown Kitchen
Salmon Omusubi
Omusubi, also known as onigiri, nigirimeshi, or rice ball, is white rice formed into triangular or cylindrical shapes and often wrapped in nori (dried seaweed). Musubi means the act of tying something like a string. Also, the knotted part. To connect people. To form a bond. Chef Kiyoka invites you to watch her form the omsubi by hand.
Vegan: Omusubi with Miso and Seasonal Vegetables
Tamagodofu
Cold Local Egg Tofu
Though the name means egg tofu, it’s not made from soybeans. Instead, it’s a homemade egg flan with dashi (fish broth) and a gluten-free soy sauce. This cold dish is made with local eggs.
Vegan: Homemade Tomato “Tofu” (tomato sauce set with agar)
Misoshiru
Miso Soup
Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. Other ingredients are added based on the season and region. Chef Kiyoka will add local vegetables to her miso soup.
GF. Vegan: Vegetable Miso Soup
GA san Ebi no salada
Salad with GA Shrimp
The star of this simple salad is the dressing. Made from sesame paste, tomato, and gluten-free soy sauce, it adds a peanutty flavor to the Georgia shrimp and fresh vegetables.
GF. Vegan: Salad with Seasonal Vegetables
Niku Dofu
Stewed local beef and tofu
Japanese Simmered Beef and Tofu, or Niku Dofu, is a comforting, home-style dish for everyday meal. Simmered foods—known as nimono (煮物)—is the backbone of Japanese home cooking. Fresh seasonal ingredients are cooked gently in a savory and sweet mixture of soy sauce, mirin (sweet rice wine) and sugar, unt
Niku Dofu
Stewed local beef and tofu
Japanese Simmered Beef and Tofu, or Niku Dofu, is a comforting, home-style dish for everyday meal. Simmered foods—known as nimono (煮物)—is the backbone of Japanese home cooking. Fresh seasonal ingredients are cooked gently in a savory and sweet mixture of soy sauce, mirin (sweet rice wine) and sugar, until mostly evaporated and all the delicious flavors have been soaked up. GF. Vegan: tofu and season vegetables
Ichigo mousse
Strawberry Mousse
There are over 100 kinds of strawberries in Japan. Prefectures that produce strawberries as their specialty crops cherish their strawberries not just because they are an important source of income but for their pride in having better-tasting strawberries than anybody else. Many cake shops in Japan sell seaso
Ichigo mousse
Strawberry Mousse
There are over 100 kinds of strawberries in Japan. Prefectures that produce strawberries as their specialty crops cherish their strawberries not just because they are an important source of income but for their pride in having better-tasting strawberries than anybody else. Many cake shops in Japan sell seasonal cakes with strawberry mousse as a component. The heavy whipping cream adds a creamy richness to the strawberry puree, and gelatin sets the mousse. GF. Vegan option: Fresh fruit.
Kiyoka was born 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 Koraibashi Kitcho, a Kaiseki restaurant in Osaka, Japan.
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. On Thursdays, she’s a vendor at the East Atlanta Farmers Market, where she makes onigiri to order. She prefers making traditional Japanese dishes with local, organic ingredients and is a proud member of Georgia Organics.
Uptown Kitchen is part of Uptown Atlanta. We're on Piedmont Ave, nestled between the Dunkin 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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