During the heat of summer we often seek refreshment. We welcome you to join us for an evening of escape enhanced by revitalizing preparations of Japanese seafood and local vegetables. Hamo, an eel frequently showcased in Summer, will be on display aside mizu nasu eggplant and preserved plums from our surrounding farms and textural Japanese junsai. Surf Clams, just harvested from their briny tidal hideouts will offer a their clean flavor and crisp bite seasoned simply to allow their natural sweetness to shine. Ayu, a short lived member of the smelt family, will be fried and served alongside a sauce made from the peppery greens among which it swims. Anago meshi, a summer rice dish oft enjoyed on the island of Itsukushima will serve as the final savory course and will be offered in two parts, a bowl of sansho and ginger studded Koshihikari rice simply topped with delicately simmered sea eel and a second helping bathed in a rich dashi made from the heads and bones of the eels. Our final offerings come in the form of sweets. As is well known, Japan has some truly extraordinary melons. This is also true for the Southeast so our time together will climax with a perfect slice of the best melon we can source. A chilled barley tea with its natural cooling properties will prepare your body for its return to the summer warmth as we say our final goodbyes. This 10-course menu is priced at $250/person +tax. Optional beverage pairings are available for $80/guest +tax as well as by-the-glass options you can choose from while you dine. We look forward to welcoming you to SourceWater.
Bar seating is limited to 6. Up to 4 guests can be seated at standard height or hightop tables.
By nature of our menu there is no meat with the exception of gelatin and eggs. We cannot accommodate allergies or dietary restrictions at this time. Tickets are non-refundable. Please contact us to transfer your tickets.
During the heat of summer we often seek refreshment. We welcome you to join us for an evening of escape enhanced by revitalizing preparations of Japanese seafood and local vegetables. Hamo, an eel frequently showcased in Summer, will be on display aside mizu nasu eggplant and preserved plums from our surrounding farms and textural Japanese junsai. Surf Clams, just harvested from their briny tidal hideouts will offer a their clean flavor and crisp bite seasoned simply to allow their natural sweetness to shine. Ayu, a short lived member of the smelt family, will be fried and served alongside a sauce made from the peppery greens among which it swims. Anago meshi, a summer rice dish oft enjoyed on the island of Itsukushima will serve as the final savory course and will be offered in two parts, a bowl of sansho and ginger studded Koshihikari rice simply topped with delicately simmered sea eel and a second helping bathed in a rich dashi made from the heads and bones of the eels. Our final offerings come in the form of sweets. As is well known, Japan has some truly extraordinary melons. This is also true for the Southeast so our time together will climax with a perfect slice of the best melon we can source. A chilled barley tea with its natural cooling properties will prepare your body for its return to the summer warmth as we say our final goodbyes. This 10-course menu is priced at $250/person +tax. Optional beverage pairings are available for $80/guest +tax as well as by-the-glass options you can choose from while you dine. We look forward to welcoming you to SourceWater.
Bar seating is limited to 6. Up to 4 guests can be seated at standard height or hightop tables.
By nature of our menu there is no meat with the exception of gelatin and eggs. We cannot accommodate allergies or dietary restrictions at this time. Tickets are non-refundable. Please contact us to transfer your tickets.
Time:
7pm
Location:
2714 Clifton Avenue Nashville, TN 37209
