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.