Thursday, November 6, 2014




TOC Building, Gotanda


$85 per person


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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 approximately 380 entries submitted to the 2014 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.

Tickets will be available on-line and through the PIA, E-Plus and CN Play Guide ticket purchase sites from August 1, 2014.


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 2013, and the appetizers they served, are listed below.

Al Porto
Featured Dish: Marinated Aji Mackerel, Chicken Liver Pate, Italian Potato Salad

Jukei Hanten
Featured Dish: Mt. Fuji: Shrimp Dumpling made with Purple Sweet Potato & Homemade Chinese-style Ham

Ningyocho Imahan
Featured Dish: Roast Beef Nigiri Sushi & Sukiyaki Inari Sushi

Passo a Passo

Featured Dish: Porcini Mushroom, Clam Risotto & Soup

Koshi no Kanbai Manjia

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

Shirogane Baru
Featured Dish: Foie Gras Mousse & Stewed Kurobiton Pork with Spanish Salami


Featured Dish: Dashi-Simmered Autumn Vegetables Fukuwauchi Style

Kasumicho 301-1
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

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