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 370 entries submitted to the 2015 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 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. Restaurants that participated in Joy of Sake 2014 are listed below with the appetizers they served.
Featured Dish: Peperonata／Tonnato di petto di pollo／Prociutto crudo con mozzarella
Featured Dish: Scallops and Century Egg Mousse Ratatouille
Featured Dish: Assorted Autumn Tempura
Featured Dish: Salmon and Root Vegetables Risotto with a touch of yuzu
Featured Dish: L’rsestudi original paste of Radish, Anchovy and Arbequina Olive／Grilled Vegetable Pincho Cataluna style
Featured Dish: Saikyo Miso-marinated Foie Gras served with Pain d'épices and Japanese persimmon
Koshi no Kanbai Manjia
Featured Dish: Scallops steamed Kanbai-style with Sea Urchin Cream Sauce
BLT STEAK TOKYO
Featured Dish: BLT STEAK-style US Prime Beef Steak flavored with kinome butter, tomato and wasabi coulis and scallion oil
Shinshu Matsumoto Hikariya
Featured Dish: Grilled Shinshu Salmon/Sake lees and acaia honey-marinated Foie Gras
Featured Dish: Salmon Roll Sushi Komahachi style
Featured Dish: Grilled Tender Hen's Tail with radish
Featured Dish: Octopus Tomato Stew／Foie Gras Mousse
Featured Dish: Crab Tofu served with sake lees sauce and soy-marinated Hokkaido Salmon Roe
Featured Dish: Autumn Harvest