artifact at night I friday, november 18th

$95 per person ++

optional 4 course sake pairing $65 per person

family style 4 course dining experience / minimum two guests per table

ARTIFACT: craft cooking inspired by ancient methods + spices + botanicals

chawanmushi + uni + mushroom + mitsuba

umami packed egg custard made with mushroom dashi, garnished with matsutake mushrooms, sea urchin tongues, and mitsuba; japanese wild parsley that is slightly bitter with celery like flavor

hokkaido scallop tartare + perilla + yuzu kosho + ume vinegar + mizuna

hokkaido scallops are the most coveted scallops in the world of sushi. they are tender, sweet, and creamy shellfish sourced from the coastline of hokkaido. we flavor our scallops with perilla oil, a vegetable oil made from perilla seeds, similar to sesame seeds, and yuzu kosho which is citrus fermented chili paste. we finish the dish with ume vinegar made from the pickling brine of umeboshi (pickled plums) with sea salt and red shiso that imparts its ruby red color. the tartare is garnished with mizuna leaves

sake suggested pairing: yaegaki sake & spirits co., Mu Blue label Junmai Daiginjo Sake Kinki, Japan gl /+20 | 300 ml / +30 | 720 ml / +70

sakura shrimp kakiage + nira + furikake + sansho + tentsuyu

japanese tempura fritters made with green onions, carrots and dried sakura shrimp, also known as cherry blossom shrimp. they are mixed into a tempura batter and deep fried. the fritters are garnished garlic chives, furikake, crushed green peppercorns, and a sauce made from dashi, soy sauce, mirin and sugar

yakitori: unagi + maitake mushroom + kabocha squash + shichimi togarashi + yuzu honey glaze

skewers of fresh water eel glazed with eel sauce. maitake “dancing” mushrooms which have a strong earthy and peppery taste garnished with a spicy japanese 7 spice, and kabocha squash which has a flavor between pumpkin and sweet potato and if glazed with honey and yuzu juice. the skewers will be glazed, honey and yuzu juice and garnish with a spicy japanese 7 spice blend consisting of red chili, dried orange and tangerine peel, sansho peppers, nori, dried minced garlic

suggested sake pairing: Okunomatsu Shuzo, Tokubetso Junmai Sake Tohoku, Japan gl/ + 20 720 ml / +78

grilled wagyu + braised daikon + warm gomaae + dashi cured egg yolk + beef tallow

we are using american wagyu which is a cross breed of japanese cattle and an american breed of cattle usually angus that is grilled over charcoal served with daikon radish that have been braised in a mix of tamari ( gluten free soy sauce), sugar, mirin and dashi, once tender they will be sliced thick and caramelized. also a warm spinach salad dressed with a sesame dressing consisting of toasted white sesame seeds, soy sauce, sugar, sake and mirin. the sauce is made from egg yolks that are quick cured in dashi and emulsified with beef tallow. think bearnaise sauce

oxtail consomme + kokuho rose rice + pickled gobo root

the second dish that will be served with this course will be a consomme ( clarified meat broth) made from oxtail served with steamed kokuho rose rice, medium grain rice known as the “treasure of the country” that has a slightly nutty flavor with a sweet after taste. pickled gobo burdook root

suggested sake pairing: Nagai Shuzo, Mizubasho Junmai Daiginjo Sake Kanto, Japan gl/ +26 720 ml / + 78.

sake kazu ice cream + persimmon + purple sweet potato vinegar + okinawan sweet potato cake

suggested beverage pairing: genmai matcha green tea gl / +6.

new regional culinary journey arrives friday, january 20th

ARTIFACT open lunch (tues-sun) + dinner (thurs + fri)

snap + share + connect @Dine.Mingei I an urban kitchen group concept

$95 per person plus tax plus gratuity / no modifications / whole table participation required / menu subject to change

no museum discounts + promotions are applicable I a la carte dining available for all dietary restrictions

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

a 3.95% surcharge will be added to each check. this charge helps support increased wages and benefits for our team members on the front line and in our kitchens and allows us to continue to provide the URBAN KITCHEN GROUP hospitality and service you have come to enjoy.