May 17, 7:00 P.M. Dinner: Chef Masako Morishita’s Itameshi Dinner

An Exploration of the Intersection of Japanese and Italian Cuisine with 2024 James Beard Emerging Chef Award Nominee

25 11th Ave, New York, NY 10011, USA

A 2024 James Beard Emerging Chef Award nominee, Masako Morishita is taking Washington, D.C. by storm. Often bridging cultural and geographical borders in her kitchen, she blends the flavors and traditions of her native Kobe, Japan, with faraway lands. At the Washington, D.C. restaurant Perry’s, named for an American Naval officer who opened relations between his country and Japan, Morishita’s menu delights guests with unexpected combinations which celebrate an open exchange of culinary traditions between countries.  
Continuing that cultural exchange, chef Morishita has designed an Itameshi-inspired meal, a cultural mashup seen in Japan blending Italian and Japanese ingredients, flavors and techniques. Her carefully crafted menu of Japanese comfort food is ignited with strong influences from the Mediterranean peninsula—dashi meets butter, edamame meets parmesan, and tamari meets ricotta. Please join this rising star, named Eater’s D.C. 2023 Chef of the Year, for an unforgettable evening honoring the complementary collaboration of two distinct cultures and featuring sake pairings from Sake Discoveries.  

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150

SOLD OUT

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Hors d’Oeuvre
Uni–Fontina Grilled Cheese
Contains alliums, dairy, gluten, and shellfish

Teriyaki Tempeh Skewers
Vegan; contains alliums

Garlic–Edamame Dumplings
Vegetarian; contains allium, dairy, and gluten

Nanbu Bijin AWA Sparkling Sake with Raspberry 

Dinner
Tamari-Roasted Peaches and Ricotta > Umeboshi-Whipped Ricotta with Miso–Togarashi Peanuts and Pickled Cherry Tomatoes
Vegetarian; contains alliums, dairy, and nuts

Amabuki Sakura Fubuki Junmai Rose Sasanigori  

Braised Daikon and Brie-Pecorino Brinata> Double-Braised Daikon with Melted Brie Pecorino Brinata and Togarashi
Contains alliums and dairy

Tengumai 50 Junmai Daiginjo  

Shio Koji–Aged Wagyu Beef Steak with Miso Romesco Sauce
Contains alliums, dairy, gluten, and nuts

Hakkaisan Kijoshu   

Donabe-Cooked Unagi Risotto with Brodo de Prosciutto and Dashi
Contains alliums and dairy

Niwa no Uguisu 60 Junmai Ginjo with Sansho Pepper Salt 

Dessert
Monaka with Whipped Red Bean
Contains dairy and gluten

Matcha–Oreo Cheesecake
Contains dairy and gluten 

Iichiko Special Barley Shochu

This event is now SOLD OUT, but check out a few of our upcoming events:

May 19, 4:00 P.M.
Talk and Taste: Korean and Spanish Tapas with Chefs Jeffrey Kim and Matthew Lee
Get Tickets Today

May 23, 7:00 P.M 
Dinner: James Beard Semifinalist Joe Frillman and Pastry Chef Leigh Omilinsky of Chicago's Daisies will be creating a hyper-seasonal pasta and wine dinner, Presented by Capital One.
Get Tickets Today

May 30, 7:00 P.M.
Dinner: Longtime Friends Chef Einat Admony and Chef Jose Garces Collaborate for One Night.
Get Tickets Today

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.