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Chez Panisse hosts a ramen dinner with OPENrestaurant

Ramen Shop

Sunday, October 2, 2011 from 6:00 PM to 10:00 PM (PDT)

Chez Panisse hosts a ramen dinner with OPENrestaurant

Ticket Information

Ticket Type Sales End Price Fee Quantity
OPEN Ramen dinner at Chez Panisse 6pm to 8pm   more info Ended $50.00 $2.24
OPEN Ramen dinner at Chez Panisse 8pm to 10pm Ended $50.00 $2.24
OPEN Ramen dinner at Chez Panisse after 10pm Ended $50.00 $2.24

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Event Details

OPENrestaurant will be taking over Chez Panisse Cafe for a very special ramen dinner

Three courses include:

-Fried squid salad

-Northern California ramen

-Toasted rice ice cream with Yuzu marmalade

-A Beer or glass of wine


For tickets from 6pm to 8pm please show up any time between 6 and 8.

For tickets from 8pm to 10pm please show up any time between 8 and 10.


Proceeds from this dinner will be used for OPENharvest, the latest work from OPENrestaurant.


To support farms and fisheries across Japan, the art and food collective OPENrestaurant ( will be traveling to Japan during rice harvest season, visiting farmers, artists, fishermen, cooks, and designers. Together with Tokyo-based Food Light Project, OPEN will organize a participatory edible installation, OPENharvest, in Tokyo at the end of October.

OPENharvest will be an opportunity to tell the story of some of the great food producing communities throughout Japan, document visits to these producers, and to think critically about food production in Japan. OPEN hopes to bring stories of the country into the city by bringing farmers and fishermen into Tokyo to gather with and meet the people who eat the vegetables, meats, and fish they produce.

Proceeds from OPENharvest events will benefit several food producing communities affected by the earthquake. Food comes from the earth; food sustains people; and people make society. With this universal idea in mind, we hope to imagine the future of food in Japan from a new more cooperative perspective.

OPENharvest will be held with California and Japanese chefs and artists all working together and exchanging ideas, to celebrate Japan’s food and food artisans. In the weeks prior to the event, the OPEN team will visit fishermen, farmers, producers and wild food foragers. These visits will be documented with video, interviews, and photography and these images and stories will be will be shared at the event.

The collected content of this trip will be turned into a magazine that is printed with English and Japanese side by side, so it can be shared between countries. The culminating magazine hopes to provide a sense of openness to the dialogue about where food comes from in Japan and in a larger way, celebrate what is working well in food production.

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