Step into a seasonal dining experience that blends Japanese herbal nourishment, fermentation, and the refined flow of kaiseki cuisine—hosted inside the warm, intimate space of Rice & Miso, Brooklyn’s beloved destination for fermented, whole food cooking.

This two-hour kaiseki-style gathering is guided by the expertise of BōtaPia, who thoughtfully prepares the majority of the dishes based on the principles of Yakuzen and fermentation. Their deep knowledge of botanical wellness is the foundation of this experience, infusing every course with intentional healing and balance.
Rice & Miso contributes their signature fermented brown rice and supports the space and presentation of the meal.
MISOMARU, known for its handcrafted miso balls, adds a modern interpretation of miso to the experience with a house miso soup served as part of the final course.
Each course is served in OJUU, a beautifully designed, modern-tiered box that merges Japanese tradition with contemporary elegance.
As part of the gathering, BōtaPia will lead a mini Yakuzen Tea & Matcha workshop, where you’ll explore three original herbal blends and a caffeine-free mulberry leaf matcha, topped with a personalized yakuzen garnish and insights into the healing logic behind each element.

Come reconnect with your senses, your body, and the wisdom of food as medicine—through the shared craft of fermentation, tea, and tradition.

MENU:
💧 Koji-Infused Water (Aperitif)
🥢 Seasonal Kaiseki Courses

Ume, Hijiki & Edamame Tofu Salad (with Shio-Koji)
Chilled Simmered Eggplant with Ginger
Corn & White Miso Soup (with Onion Koji)
Stewed Seasonal Vegetables – Five Colors
Teriyaki-Style Koya Tofu (with Soy Sauce Koji)
Red & White Pickled Salad (with Omija Vinegar)
Kinpira of Wood Ear Mushroom, Black Sesame & Fried Tofu
Wakame, Cucumber & Agar in Sweet Vinegar
Sweet Simmered Black Beans (with Amazake)
KOSO GENMAI (Fermented Brown Rice with Azuki Beans)