The dining room and prep kitchen of 18 Reasons is tiny (about half the size of my living room), but we managed to seat 24 people and serve 6 courses and 4 wines. We started the meal with a presentation and tableside tofu and ended with a chocolate tofu pot de creme by Bi-Rite Creamery.
Here's the full menu:
Amuse Bouche
Cantaloupe and Mint Shake with Silken Tofu
"The Foundation"
Tableside Tofu made by Hodo Founder and Tofu Master, Minh Tsai
"The Simple"
Jicama Salad with Hodo's 5-Spice Tofu Nuggets
"The Sophisticated"
Nama Yuba "Sashimi" with Uni
"The Familiar"
King, Shiitake, and Enoki Mushroom and Spinach Lasagna with Nama Yuba
"The Luxurious"
Seared Sea Scallops with Yuba Truffle Puree
Dessert
Chocolate Tofu Pot de Creme
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