September 30, 7:00 P.M. Dinner: Harvest Moon Dinner with Bessou
September 30, 2023 07:00 PM
A Dinner with Bessou Chef Elena Yamamoto and Founder Maiko Kyogoku in Celebration of Tsukimi, the Japanese Harvest Moon Festival
25 11th Ave, New York, NY 10011, USA
The Harvest Moon is a full moon that happens closest to the autumnal equinox, the official start of fall. In Japan, the Harvest Moon is celebrated with Tsukimi (月見) or “moon-viewing” festivals to appreciate the beauty of the moon, the year’s harvest, and hopes for the year to come. Traditionally, this full moon was celebrated with poetry readings, song, and special feasts of rice dumplings and other dishes featuring the bounty of the season.
In keeping with the mid-autumn custom of gathering, Maiko Kyogoku, founder of critically acclaimed modern Japanese restaurant Bessou, and executive chef Elena Yamamoto invite you to join them at Platform for a symbolic, multi-course, family-style dinner that features their modern take on Japanese comfort food. Both traditional Tsukimi foods such as dango (dumplings) and innovative sake-infused dishes will be accompanied by sake pairings from Brooklyn Kura and Hakkaisan. Come for an intimate feast that celebrates this auspicious occasion and fall’s seasonal bounty.
Dining Table: $150 / Inside Chef's Counter: $165 / Outside Chef's Counter: $120
MENU
Hors d’Oeuvre
Sake Kasu–Corn Gougères
Smoked Soy Deviled Eggs
Ebi-Shinjo Fritters with Japanese Curry Aïoli and Yuzu Tobiko
Dinner
First Course
Hirame No Usuzukuri > Fluke Sashimi with Micro-Shiso, Pickled Red Onions, Sesame, and Ponzu
Ankimo > Monkfish Liver Pâté with Plum Sake Gelée and Sansho Senbei Crackers
Fall Harvest Shaki Shaki Salad with Crispy Salmon Skin, Persimmon, Jicama, Cucumber, and Sweet Vidalia Onion Dressing
Shio Koji Roast Beef–Maitake Mushroom Salad with Myoga Ginger, Mizuna, and Kizami Wasabi
Fried Oysters with Green Tomatoes, Mozuku Seaweed, Asian Pear, and Shiso Verde Tartar
Second Course
Bessou’s Autumn Pickles > Blistered Green Beans and Shishito Peppers with Lime–Miso Dressing
Sake Jiru > Brooklyn Kura Sake Kasu–White Miso Soup with Cloud Ear Mushroom and Kabocha Squash
Full Moon Jouyo Manju > Jidori Chicken–Filled Satoimo Dumpling with Dashi–Soy Glaze
Salt-Grilled Fall Mackerel with Daikon Oroshi
Forbidden Rice Donabe > Maze-Gohan with Dungeness Crab, Papa's Black Garlic, and Mushroom Medley
Dessert
Assorted Bessou Cookies
Grilled Dango with Sweet Soy Glaze
Full Moon Shiroan–White Chocolate Wagashi
Floating Tomato Jelly
Sake generously donated by Brooklyn Kura and Hakkaisan.
About Founder Maiko Kyogoku and Chef Elena Yamamoto:
Home away from home. Loosely translated from Japanese, that’s what Bessou means. Bessou creates the feeling of home with a modern take on everyday Japanese comfort food, served with the warm, honest spirit of Japanese omotenashi hospitality. Bessou’s ingredients are prepared with care and responsibly sourced, with a menu that celebrates seasonality.
Founder Maiko Kyogoku and chef Elena Yamamoto's modern approach to traditional Japanese dishes reflect their multicultural heritage as Japanese American New Yorkers. Kyogoku's family opened the first sushi restaurant on the Upper West Side. She has over 15 years' hospitality experience leading operations for Daniel Boulud and the Thompson Hotel Group. Yamamoto has worked in acclaimed restaurants in both Japan and the US, including Mission Chinese, Momofuku Milk Bar and Karasu.
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.