Guest Chef Jason Velasquez

of Tamari Bar
Thursday, January 17, 2019
5:30pm - 8:00pm


Born in Washington, Jason Velasquez was raised with Filipino values and culturally influenced by the cuisine. While working as a dishwasher in a Japanese kitchen he had an opportunity to train as a Sushi Chef. His passion for creating food spurred his culinary career forward quickly. He has worked through several levels in the industry, opening Japanese and Sushi bars, a modern Korean style kitchen, Poke, and American/French style restaurants. He has worked in high-end restaurants to hole-in-the-wall establishments, from Vancouver, Canada to San Diego, California and previously the Executive Chef at Ikina in Capitol Hill. He has now landed on the team at Tamari Bar, Suika's newest Japanese sister restaurant on Pine.



"A mix of my Filipino heritage and Japanese training I decided to do a mix of cuisines that I'm passionate about."


Kabocha and Hotate

Kabocha (Japanese pumpkin) puree, beet and balsamic reduction and sashimi of Japanese Scallops finished with a rendered bacon and micro salad.


Okayu Lugaw

Filipino rice porridge with a roasted chicken broth with Sous Vide chicken and Dashe Daikon garnished with micro veggies, ginger and chive oil, garlic chips, savory soy and finished with crispy chicken skin


Okayu Lugaw

Filipino style rice porridge with marinated fried tofu, garnished with micro veggies, ginger and chive oil, garlic chips, savory soy


Halo Halo

Hoji-Cha creme Brulee

Filipino dessert meaning “mix mix” with shaved ice, Custard cream, various Filipino fruits and Ube (purple yam) ice cream


Upcoming Guest Chefs

Cook Weaver
August 22, 2019
August 29, 2019
September 5, 2019
Café Presse
September 12, 2019