Tokyo Vice with Hayward

Friday, February 23rd, Hayward at Mac Market, McMinnville

Join us for this NW-izakaya meets kaiseki dinner, with elevated NW takes on Japanese bar snacks and street food. Many of the dishes will use Oregon-grown seaweed (dulse), smoked and made into dashi for miso soup, dehydrated and made into furikake, pickled and served along other tsukemono.

Think pickles, tempura, miso soups, raw fish, grilled skewers and of course, plenty of seaweed.

The price is $85 per person (drinks ordered separately) and 5% of food sales will be donated to the Oregon Kelp Alliance.