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A small staircase welcomed us as the bar caught my eye. The bar is built around sleek wood and complemented by washed stone panels. A billboard floats above dozens of bottles of liquor, displayed with their prices in both dollars and yen. Our server, Nam, warmly introduced himself and explained Momotaro has a dedicated robatayaki and a sushi station. Robatayaki is a Japanese style of cooking similar to grilling with charcoal.

It utilizes three vertical grills to control the temperature to which the food is exposed. Everyone who knows me would know when Nam was speaking my eyes were speed-reading the cocktail menu.

I imagined how each drink is going to taste and land on an interesting one. The Toki Highball, ginger beer with Japanese whiskey is loaded into its draft system and served with a grapefruit peel. Sign me up. The highball was a party in a glass. Bubbles danced, ice shimmered and the faint whiskey hue was elevated by the subtle presence of ginger. This is driving city operators to look at smarter ways to manage complexities, increase efficiency and improve quality of life.

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Address San Jose, CA. Michael, Fr. Henry and David a seminarian at the time gathered in my tiny dining room and took their seats.

Introductions were made in a friendly yet awkward manner since this was most definitely the first time any of us had been in this situation. What better way to break the ice than to pop open some wine.

A nine-year-old bottle of Brunello di Montalcino I had brought back from Italy would not only impress these guests but also lighten the mood. A pale and translucent plum color flowed from the bottle as it poured into each of the four glasses.

Aromas of raisins, leather, tobacco and dark cocoa filled the dining room. As we cheered, I pressed the glass to my lips and tasted a robust yet inviting wine. Woody notes were almost dancing off my tongue with a delicate touch of sweetness and a whisper of dark berries. I excused myself for a moment and briskly make my way to the kitchen.

The base for the vegan demi-glace was caramelizing in the oven, the gnocchi had been shaped and rested and the vinaigrette for the salad was ready.

I prepared a small salad to open up the dinner. A mix of red and green cabbage tossed with baby spinach and arugula is served with a simple vinaigrette: truffle oil, balsamic, apple cider vinegar, salt and cracked pepper — simple and clean. As we ate the salad, we all began to open up to one another. David was a nice man, spoke in a bubbly manner but was reserved for most of the night.