In recent years, the quality of sake enjoyed in Japan and overseas has reached new levels, as brewers combine tradition and technology in new and exciting ways. The Joy of Sake celebrates the wonderful variety of delicious sake being made today.
First held in Honolulu in 2001, The Joy of Sake is the largest sake-tasting event held outside Japan. It showcases over 400 entries submitted to the 2016 U.S. National Sake Appraisal, presenting them alongside sake appetizers prepared by specialty restaurants.
The event is held in the penthouse “Tokubetsu Hall” of the TOC Building, a 10-minute walk from Gotanda Station. This attractive venue features plush carpeting, ambient lighting and excellent acoustics for the performance of live Hawaiian music (and hula) at this once-a-year Tokyo event.
Sake complements a wide variety of appetizers and entrees. The restaurants below distinguish themselves not only by their outstanding cuisine, but also by their appreciation of the luster that fine sakes can add to a meal.
Featured Dish: Lightly Pickled Aji (Horse Mackerel), Shiitake Gratin, Smoked Salmon Rillette
Featured Dish: Chinese-style Sandwich with green chili sauce: layered shrimp and Aichi ginkgo, scallop with accents of dried persimmon, squid ink paste
Featured Dish: Beef Tongue Miso Stew, Roasted Wagyu and Vegetable Roll
Featured Dish: Salmon and Spinach Risotto with soy milk cheese
Koshi no Kanbai Manjia
Featured Dish: Sauteed Scallop and Snow Crab with kakinomoto and Koshi no Kanbai sake lees sauce
Modern Catalan Spanish “BIKiNi”
Featured Dish: Olive and Guindilla Pickle “Hilda”, Ham and Quail Egg Pincho
Featured Dish: Fruit Cake and sake lees chantilly
Featured Dish: Hokkaido Pork Spare Rib, Tsukune and Mushrooms with Hokkaido gouda cheese sauce
Akaboshi & Kumagai
Featured Dish: Broiled Pickled Saba (Mackerel) with blue cheese sauce, Scallop and Persimmon Tartar, Konbu-sandwiched Kinmedai (Red Snapper) Sashimi with radish sauce
Featured Dish: Soba galette with minced duck and Saikyo miso
Featured Dish: Sake Dessert Assortment: Spicy Jellied White Azuki Paste, Kanten Zenzai with sweet summer peel and jasmine tea syrup, Dorayaki Rusk
Featured Dish: Sudachi-flavored Pickled Buri (Yellowtail) Sashimi and sliced Kawasaki radish with special sauce of Kawasaki-grown vegetables and fukurai soy
Featured Dish: Matsutake Mushroom Musubi Ochazuke
Featured Dish: Broiled Terrine of Sanma (Pacific Saury) and rice