Thursday, November 7, 2013
TOC Building, Gotanda
$85 per person
(¥9000 at the door)
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 approximately 380 entries submitted to the 2013 U.S. National Sake Appraisal, presenting them alongside sake appetizers prepared by specialty Tokyo 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) for this once-a-year Tokyo event.
Sake tastes wonderful with 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: Marinated Aji Mackerel, Chicken Liver Pate, Italian Potato Salad
Featured Dish: Mt. Fuji: Shrimp Dumpling made with Purple Sweet Potato & Homemade Chinese-style Ham
Featured Dish: Roast Beef Nigiri Sushi & Sukiyaki Inari Sushi
Featured Dish: Porcini Mushroom, Clam Risotto & Soup
Featured Dish: Scallops steamed Kanbai-style with Sea Urchin Cream Sauce
Featured Dish: Sake Lees Pannacotta with Amazake Sauce
Featured Dish: Unagi Sushi
Featured Dish: Tender Hen's Tail Yakitori with Cucumber and Homemade Miso
Featured Dish: Foie Gras Mousse & Stewed Kurobiton Pork with Spanish Salami
Featured Dish: Dashi-Simmered Autumn Vegetables Fukuwauchi Style
Featured Dish: “Denshu” Sake Lees Soup with Dumpling
Featured Dish: Joy of Vegetables: Pumpkin Mostarda, Spicy Cashew Nuts & Arugula served with Ginger Yogurt Sauce
Featured Dish: Tamatebako—Version No.3
Featured Dish: Boiled Turnip with Genboku Shiitake Mushroom and Dewazakura Daiginjo Sake Lees Paste topped with Salmon Roe and Sea Urchin