A pop-up series of dinners featuring Chef Khan Kogure starts this Sunday at Gàn Shān Station in Asheville.
The pop-up is a series of izakaya parties. In Japan, izakayas are informal gastropubs where people gather after work for drinking and dining from small plates, often shared at a table, in a similar in concept to tapas. They’ll be held the last Sunday of every month through the end of the year. (Sept. 24, Oct. 29, Nov. 26 and New Year’s Eve.)
The dinners feature six small plates of homestyle casual Japanese food for $50 per person, and select sake and beer options are available. The dinners offer a set menu, and menus will be announced prior to that month’s dinner.
Kogure is the son of Japanese immigrants who settled in the San Francisco Bay Area during the early 1970s. Khan grew up surrounded by a rich and creative community of Japanese ex-pats and Japanophiles: beat poets, Zen scholars, artists, dancers, craftsmen and musicians. As a child, he met Sylvan Brackett, the son of a Japanese mother and American father who had studied traditional Japanese carpentry. He and Sylvan grew up together in a Buddhist commune deep in the foothills of the Sierra Nevada. Fast-forward 30 years, and Khan works daily for Sylvan at San Francisco’s hottest new Japanese restaurant, Izakaya Rintaro.