The Shibumi x Hakkaisan Dinner Pairs Sake With A Special Tasting Menu On Jan. 24, 2018

There’s a one-of-a-kind dinner happening this week: the Shimbumi x Hakkaisan dinner on Jan. 24 will pair sake with a special tasting menu by Chef David Schlosser of Shibumi. The dishes use Hakkaisan’s unique sake ingredients, such as sake kasu (sake lees), shio koji and amazake. The five-course tasting menu includes uni, crab, ikura, warm tofu; monkfish liver; black cod in sake kasu, and much more. Hakkaisan sake ambassador Timothy Sullivan will explain the pairing and sharing his experience of year-long internship Hakkaisan Brewery in snowy Niigata, Japan.

The dinner on Jan. 24 will have seatings at 6 p.m. and 8:30 p.m. The price is $125 per person, which includes the tasting menu’s five courses and five different types of sake. Reservations are available through OpenTable or you can send an e-mail to reservations@shibumidtla.com.

Founded in 1922, Hakkaisan is a relatively new brewery among the many centuries of old breweries in Japan, yet Hakkaisan was able to make its name among the world’s competitive sake market with its clean tasting premier sake. The brewery is located in the Uonuma region in Niigata, by Mount Hakkai (Hakkaisan), where they have access to both water and rice of superior quality due to heavy snow. Spring water from the mountain is pipelined to the brewery and is used for all brands of Hakkaisan sake. 
 
Hakkaisan’s aim is to create sake that makes food taste better, so that people enjoy dinning more. Check out the dinner if you can!
 
Photo courtesy of @turningoffjapanese
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Mallory is the founder and foodie-in-chief of Couch Potato Cook. She is a writer and journalist based in Los Angeles by day, and a foodie in her spare time.

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