Tuesday, November 7, 2013
TOC Building, Gotanda
$85 per person
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 300 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. Restaurants that participated in Joy of Sake 2012, and the appetizers they served, are listed below.
Featured Dish: Cheese mousse, Rillettes of Ehime Amatoro Pork, Pickles of cauliflower
Featured Dish: Steamed Minced Lobster and Scallop on Japanese Radish served with Spicy Shanghai Crab Miso Sauce
Featured Dish: Grilled Japanese Onion with Balsamic Sauce, Red Wine Flavored Duck
Featured Dish: Rillettes of sweetfish and Suet of Tanba Beef, Wild Boar and Grilled Miso Ragout, served with Crostini
Featured Dish: Heshiko Sushi (Mackerel Pickled in Kokuryu Daiginjo Sake Lees Sushi), Ginjo Sake Flavored Edo Style Omelet, Steamed Potato with Spices
Featured Dish: Kotani Firm Grazing Pork Coppa Roman Style Served with Pickles of Shinshu Apple
Featured Dish: Scallops steamed Kanbai-style with Sea Urchin Cream Sauce
Featured Dish: Mushroom Soup with Arrowhead Dumpling
Featured Dish: Tofu Dressed Chicken Tenderloin Fukuwauchi Special, Pumpkin and Shrimp Salad
Featured Dish: Smoked Duck and Foie Gras Pincho with Balsamic Sauce, Tripe Pincho
Featured Dish: Grilled Tender Hen's Tail and Konnyaku Kinpira
Featured Dish: Broiled Eel Sushi
Featured Dish: Tamatebako Ver. 2