The Joy of Sake Logotype

The Joy of Sake Tokyo

The Joy of Sake Tokyo

Thursday, November 2, 2016, 6pm–9pm

The Joy of Sake logo

Date

Wednesday, November 2, 2016

Time

6:00pm–9:00pm

Place

TOC Building, Gotanda

Price

¥8500 / $85 per person
(¥9500 at the door)

Map

Sponsors

  • HAL
  • Ginjoshu Kyokai
  • Junsui Nihonshu Kyokai
  • WSI
  • Asahi Shuzo
  • ito-en
  • TOC
  • Miss Sake

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.

Joy of Sake Tokyo

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.

Tickets will be available on-line and through the PIA, E-Plus, CN Play Guide and 7ticket ticket purchase sites from August 1, 2016.

Restaurants

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.

Al Porto

www.alporto.jp

Featured Dish: Lightly Pickled Aji (Horse Mackerel), Shiitake Gratin, Smoked Salmon Rillette

Jukei Hanten

www.jukeihanten.com/en/index.html

Featured Dish: Chinese-style Sandwich with green chili sauce: layered shrimp and Aichi ginkgo, scallop with accents of dried persimmon, squid ink paste

Nihonbashi Osaka

www.ohsaka.net

Featured Dish: Beef Tongue Miso Stew, Roasted Wagyu and Vegetable Roll

IL GHIOTTONE

www.ilghiottone.com

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”

www.four-seeds.co.jp/english/bikini

Featured Dish: Olive and Guindilla Pickle “Hilda”, Ham and Quail Egg Pincho

Restaurant Kazu

www.kazukitchen.com

Featured Dish: Fruit Cake and sake lees chantilly

Beast Kitchen

www.facebook.com/beastkitchen

Featured Dish: Hokkaido Pork Spare Rib, Tsukune and Mushrooms with Hokkaido gouda cheese sauce

Akaboshi & Kumagai

www.akakuma-sake.com

Featured Dish: Broiled Pickled Saba (Mackerel) with blue cheese sauce, Scallop and Persimmon Tartar, Konbu-sandwiched Kinmedai (Red Snapper) Sashimi with radish sauce

Hashian

www.liberty-feel.co.jp

Featured Dish: Soba galette with minced duck and Saikyo miso

Kunpu

www.wagashikunpu.com

Featured Dish: Sake Dessert Assortment: Spicy Jellied White Azuki Paste, Kanten Zenzai with sweet summer peel and jasmine tea syrup, Dorayaki Rusk

Suzuya

www.suzuya-group.com

Featured Dish: Sudachi-flavored Pickled Buri (Yellowtail) Sashimi and sliced Kawasaki radish with special sauce of Kawasaki-grown vegetables and fukurai soy

Uraya

www.facebook.com/Uraya.Jizake

Featured Dish: Matsutake Mushroom Musubi Ochazuke

Bricca

www.bricca.jp

Featured Dish: Broiled Terrine of Sanma (Pacific Saury) and rice

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