Pink Samurai Debuts at the End of December in Jamaica Plain

Casual dumpling destination Pink Samurai officially opens its doors for dinner service on December 28 in Jamaica Plain, following a number of pop-up preview events at The Frogmore throughout the fall.

Located in the former Charlie Chan's space at 658 Centre St., Pink Samurai features a creative dumpling-focused menu from chef Matt Cunningham (UpStairs on the Square, The Sinclair, Strip-T's). He previously told Eater that the menu will change often and centers around house-made items, from vinegars to tofu, with ingredients sourced locally and foraged when possible. "Probably won't see a lot of traditional stuff on the menu," he said at the time. "Plenty of dumpling places do the standard dumpling house really well, so I'm focusing on more fun and creative stuff."

A preview menu released in August included dishes like steamed squid ink buns with charcoal-roasted shrimp and trout roe; hot and sour soup with preserved mushroom, tofu, and ham; spicy crab-corn rangoons with whipped tofu and country ponzu; roast pork dumplings with fermented sweet pea and garlic; and foie gras dumplings with peach kimchi and salted pork cracklings. Many dishes can be made vegetarian.

Jeremy Ogusky, Boston potter extraordinaire, is making the dishes.

Next week, the Pink Samurai team will go before the licensing board to seek permission to transfer the wine, beer, and liqueur license from shuttered Centre Street Sanctuary.