We’re in the dog days of summer. It’s peak growing season for both the bounties of southern farms and the oceans of Japan. Our late summer menu is endurance focused with stamina to tackle the hottest days of the year at top of mind. Amadai with its scales intact will be bathed with hot oil to crisp the scales before being grilled and sat alongside eggplant and submerged in a sweet and savory dashi made from grilled corn and its bones. Aji, a rich and fatty cousin of the mackerel, are at their peak in both juvenile and adolescent phases of life and will be featured in two preparations. The young Aji will be fried and marinated in an escabeche style borrowed from Portuguese missionaries who visited the Japanese islands in the 1500s while the mature Aji will be prepared as a tartare to highlight their buttery flavor and texture. Unagi, long promoted as a vitality enhancer, will be served as both Shirayaki and Kabayaki to highlight the differences between the two traditional variations. Abalone, highly prized for its unique texture and flavor will be steamed in sake before being sliced and served alongside winter melon, kimodofu, and junsai, a true exploration of textures and rich oceanic flavors. Hairy Crab with its sweet meat and rich miso, will adorn our signature claypot koshihikari. As if crab wasn’t luxurious enough, we will also be adding Hokkaido uni, ikura, and shredded tamagoyaki to the pot before serving. Peaches and cream, a true southern tradition, will serve as our sweet goodbye to the hottest part of summer. Accompanying our final course, Sencha Mizudashi, a cold brewed tea will cool you off and energize you as we share fond farewells and head into the balmy darkness of this summer night. 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.
We’re in the dog days of summer. It’s peak growing season for both the bounties of southern farms and the oceans of Japan. Our late summer menu is endurance focused with stamina to tackle the hottest days of the year at top of mind. Amadai with its scales intact will be bathed with hot oil to crisp the scales before being grilled and sat alongside eggplant and submerged in a sweet and savory dashi made from grilled corn and its bones. Aji, a rich and fatty cousin of the mackerel, are at their peak in both juvenile and adolescent phases of life and will be featured in two preparations. The young Aji will be fried and marinated in an escabeche style borrowed from Portuguese missionaries who visited the Japanese islands in the 1500s while the mature Aji will be prepared as a tartare to highlight their buttery flavor and texture. Unagi, long promoted as a vitality enhancer, will be served as both Shirayaki and Kabayaki to highlight the differences between the two traditional variations. Abalone, highly prized for its unique texture and flavor will be steamed in sake before being sliced and served alongside winter melon, kimodofu, and junsai, a true exploration of textures and rich oceanic flavors. Hairy Crab with its sweet meat and rich miso, will adorn our signature claypot koshihikari. As if crab wasn’t luxurious enough, we will also be adding Hokkaido uni, ikura, and shredded tamagoyaki to the pot before serving. Peaches and cream, a true southern tradition, will serve as our sweet goodbye to the hottest part of summer. Accompanying our final course, Sencha Mizudashi, a cold brewed tea will cool you off and energize you as we share fond farewells and head into the balmy darkness of this summer night. 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
