Café Gratitude Venice is thrilled to host the next pop-up dinner party in our Chef Collaboration Series: A four-course Winter Shojin Celebration dinner prepared by special guest Chef Kuniko Yagi and our very own Executive Chef Seizan Dreux Ellis.

Each dish on this exclusive menu is carefully crafted with the season's organic produce and inspired by Japanese temple traditions. You will have the opportunity to meet Chef Kuniko Yagi and Chef Seizan Dreux Ellis as they share their stories and inspirations for each course.

Uniquely curated Tea & Wine Pairings are available for purchase at the door. Solo diners welcomed and encouraged.

• Four-Course Organic, Plant-based Tasting Menu (tax & gratuity included)
• $15 Gift Card, redeemable at any Café Gratitude location

• Tea Pairing Addition: +$35
• Wine Pairing Addition: +$45
• Available for purchase with your server

Our Chef Collaboration Dinners celebrate the art of cooking and passion for plant-based cuisine. Whether you're a foodie, a plant-based enthusiast, or just looking for an enjoyable evening out, these dinners are not to be missed!

Japanese-born Kuniko Yagi is an award-winning chef and owner of Pikunico, a Southern-inspired karaage fried chicken restaurant in Los Angeles. She served as Executive Chef of David Myers’ brasserie, Comme Ça West Hollywood, opening its second location at The Cosmopolitan of Las Vegas before heading up the kitchen of the award-winning Hinoki & the Bird, where she earned a number of critical accolades including Best New Restaurant nods from Esquire, Bon Appetit, Los Angeles Magazine, Los Angeles Times, and more.

Crunchy Housemade Pickles + Goma Dofu

daikon, carrot, burdock, dried persimmon, hijiki, sesame vinegar

Avocado + Yuba Tartare + Wasabi

roasted shiitake + grated daikon + roasted sesame

Grilled Kabocha + Maitake Owan

kombu shiitake dashi, chrysanthemum greens, yaki onigiri

Mushroom Tempeh Meatballs + Grilled Winter Vegetables

soy glaze, spiced carrot purée, crispy burdock root

Matcha Tiramisu

coconut matcha cream, gluten-free sponge cake, ume sake, crispy quinoa goldenberry crunch

[menu subject to change]