One-Night Izakaya

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Liquid Art House gets rolling when chef Chris Chung drops in for a sushi pop-up. On Monday, February 6th, the restaurant transforms to a Japanese izakaya with a menu of a la carte plates like sushi, sashimi, udon, bao and more. Chef Johnny Sheehan will share his kitchen with the former Aka Bistro chef, and the duo will apply their culinary attentions to fresh seafood creativity—think: king crab dumpling and Hawaiian tuna poke. The menu, below, will be available from 5:00-10:00pm and reservations can be made by calling 617.457.8130.

Hawaiian Poke
Tuna cube, scallion, sweet onion, Pickled mung bean, ginger & sesame oil

Sushi belly Trio
Hamachi belly with black truffle black garlic vinaigrette
Tuna belly (Toro) with Caviar
Wild king salmon belly with Preserved cranberries, Sakura blossom vinaigrette

Shima-aji sashimi
Red shiso, yuzu kosho peanut puree, gargouillou de agrumes& herbs

Duck YakiOnigiri
Seared foie gras, duck confit, jujube chocolate glaze, togarashikabayaki& scallion

GaiSunomono
Scallop, razors clam, aoyagi clam, cucumber, shiso&myoga

Udon Noodles
cod roe, caviar and tobiko

LAH Baked bao
lobster, shrimp, pork and truffle with truffle Demi

Binchotan grilled unagi
kabayaki, shishito jam, crispy lotus root

King crab fried dumplings
aji Amarillo, Asian pear and coconut dust

Creekstone beef tataki
king trumpet mushroom, pablano pepper emulsion, bone marrow powder, fried garlic

Ume boshi and pomegranate Bavarian
Spruce infused gose, shiso, wintergreen, masago

Yuzu custard
Textures of peanuts, grass jelly

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