“SUSHI BELLY TOWER’s secret underground sashimi dinner” is coming to DC Tuesday at Mess Hall

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From an email:

SUSHI BELLY TOWER December 9th, Washington, DC [email protected] SUSHI BELLY TOWER’s secret underground sashimi dinner is coming to Washington, DC, for a one-night-only event.

Founded by Michael Stember, Sushi Belly Tower presents nontraditional, underground full-kit food experiences—creating and serving the best version of all things. Stember cultivated his passion while at Stanford training for the Olympic Games, (he eventually ran in the Sydney Olympics) so the food he designs is a careful combination of fuel and art.

A Sushi Belly Tower dinner serves anywhere from 40 to 75 guests in cocktail-style interactive dinner feasts featuring a live band. Our popular sushi dinners includes 10 to 20 courses of sashimi, root vegetables, fresh herbs with multiple salts and oils and an unlimited open bar throughout the event. We showcase a live food design experience, plating each course directly in front of our guests. For us, an interactive feast includes an accessible, transparent process of food, art, music, and drink.

Tickets cost $175 plus applicable sales tax. Our pricing reflects the quality of our ingredients: grass-fed lamb, ultra-premium sashimi-grade fish, fresh herbs, rare oils, Wagyu beef flown in from Japan, and our top-shelf custom cocktail program.”

17 Comment

  • It strikes me that there’s a contradiction between calling something “secret, underground” and then putting out a flyer for it. But thee is so much to hate about this release.

  • This is definitely up there in the “pretentious press release” category.
    “[I]nteractive dinner feasts”? I’m reminded of the one time in Japan when I was served shrimp that were still twitching, but I don’t think that’s what they had in mind here.
    I also like how a “secret underground” event has a website and press release.

    • Blithe

      I was once threatened with a meal of “dancing sushi”.:-( How was it? I’m hoping that the freshness of the shrimp…. Sorry, I can’t get past the idea of “twitching”. Was it great?

      • I wasn’t expecting food that was still alive (and neither was my Japanese then-boyfriend, who had ordered on my behalf). I tried all kinds of unusual food when I lived in Japan, but this was too much for me.
        The staff could see how freaked out I was, and took it back and cooked it until it was dead.

        • Blithe

          Gulp! Thanks for sharing! Seriously, asking myself if I want “twitching?….or dead?” Will definitely help me make better food choices. lol

          • Emmaleigh504

            My parents ate some delicious drunken shrimp in china. They said it was easier to eat the longer the shrimp stayed in the sauce b/c they got drunker and moved less.

          • Blithe

            I totally applaud your parents! EEEEEWWWW! Clearly I prefer “dead” to “twitching”. lol I can imagine myself gingerly pulling the chopsticks closer and closer to my mouth, flinching at every twitch.

            I think this threadlet on “interactive dinner feasts” will have me both giggling and eating more carefully for at least a few days!

  • The press release is completely buzzword compliant: “full-kit food experience,” “passion,” “interactive feast.” Hopefully, the pretentiousness is artisanally curated.

  • I can only assume that whoever wrote this press release isn’t familiar with the term “full-kit wanker.” Given the NSFW language on most of the links I’ll refrain from posting any, but those of you with time and a more liberal office internet usage policy might want to check out a Twitter feed called WankersFullKit or countless other wonderful examples.
    Anyway, I’d hesitate before describing something as “full-kit” anything.

  • Blithe

    Seriously, you have to point out that you went to Stanford and ran in the Olympics to feed people? So we have the lineage of the food ( I can eat beef that’s more well-traveled and better treated than I am!) and the lineage of the “founder” — who might not even be the chef. Or does “showcas(ing) a live food design experience” even acknowledge having an actual chef? Reading about the salts and oils makes me want to go to a spa — and maybe plan my first trip to a Ruby Tuesday’s salad bar or something….

  • Agreed on the press release. But still, I’m not gonna miss it. A friend went to one in NYC where it had to be secret-underground. She paid $250 and said it was loads of fun. Nothing like it. I’m on the hunt for unique food events so this is right up my alley.

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