What is koji? It is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so bewitching. Rich Shih, mechanical engineer and koji enthusiast joins chef James Wayman for a multicourse dinner with drink pairing, exploring the incredible fermentation agent responsible for some of the most intense flavors we have come to know and love.
Saturday, December 8th, 6:30pm
$85pp + tax/tip
13 Water Street, Mystic, CT
Please let us know if you would like to be seated with another party, otherwise you will be seated at random and enjoy the unique opportunity to dine with new friends!
ALLERGIES & DIETARY RESTRICTIONS
Please alert us to any food allergies or dietary restrictions UPON BOOKING! We must know in advance in order to accomodate you to the best of our ability. Thank you!