Culinary & Wine

Tatara Popup

When: Sun., Sept. 27, 7-11 p.m. 2015

Even though he cooks Italian food as his day job, Oliveto sous chef Antoine Steele says his true love is Japanese cooking, citing a lifelong fascination that goes back to when he was a five-year-old begging his parents to take him out for sushi. On Sunday, Steele will show off his chops in a popup dinner held at Berkeley’s Cheese Board Pizza (1512 Shattuck Ave.). And even though this will be the chef’s first time serving Japanese food to Bay Area customers, he plans on going all-out with a $125 (tax- and tip-inclusive) nine-course kaiseki-style dinner, featuring luxury ingredients such as sea urchin and kombu-cured dry-aged beef. One expected highlight: Parisian “gnocchi” that Steele makes with Japanese takoyaki style dough instead of the typical pate a choux, served with squid, charred green onions, and shavings of dehydrated pork. BYOB. Seating is limited, so buy your tickets early via Brown Paper Tickets. — Luke Tsai

Price: $125

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