Date: Friday, Oct. 13
Time: Reservations are available every half-hour starting at 5:30 p.m.
Where: 1135 N. Nimitz Highway
Tickets: $100 including tip, available online
Parking: Free on-site
Frolic Hawai‘i challenged Nami Kaze’s Jason Peel to craft an irresistible menu featuring Mrs. Cheng’s Tofu, and he delivered. For one night only, tofu goes luxe in a wildly creative seven-course feast by Peel—winner of the Hale ‘Aina award for Best New Restaurant of 2023, James Beard Award semifinalist, and new member of the Hawai‘i Restaurant Association Hall of Fame. Read on for the menu, then choose your seating time on the next page. And bring a good appetite.
Soy Milk Bread, Fermented Soybean Butter—house bread made with kinako and soy milk, with a light miso butter
1st course: Tartare, Caviar, Okara, Asparagus—Ahi tartare with tofu mousse on an okara-tapioca cracker, with asparagus and egg yolk jam. “Kind of like an Asian-style niçoise,” Peel says.
2nd course: Tofu Pudding, Dashi, Uni, Wasabi—A light dashi jelly and mushroom stock with kizami wasabi atop Mrs. Cheng’s tofu pudding.
3rd course: Clam and Soy Milk Soup, Seaweed Soufflé—“I love chowder, I love clams,” Peel says. “We’re using the soy milk and tofu to help give flavor and body to the soup. On top of that is a savory soufflé using seaweed and some goat cheese tomme, then we bake it and let it rise.”
4th course: Roasted Scallop, Soy Cheese Mapo—Soy cheese, common in some Chinese cooking, adds texture to day boat scallops so “you get the sweetness of that and the heat of the mapo.”
5th course: Smoked Tofu Ravioli, Smoked Tomato Sauce—Smoked tofu is mixed with kalo in small ravioli tossed in smoked tomato sauce lifted with a little bit of yukari (a piquant salty shiso condiment) and ume.
6th course: Soy Milk and Anise Braised Local Beef Cheek, Okara Porridge—“A version of an oxtail, almost, but we’re gonna get it all nice and glazy with the anise flavor. There’s a little porridge with all the soy products underneath, with a little bit of ginger and a bright herb salad on top.”
7th course: Tofu White Chocolate Mousse, Soy Maple Panna Cotta, Hazelnut Chocolate Okara Crunch—A creation by Chef Peel’s wife, pastry standout, Bev Luk, has made a special one-off creation for this event.