Tasting Kaiseki Cuisine with Echizen lacquer ware

越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with the Urushi since the Kofun Era (600 A.D.) and it is simply beautiful and traditional art.

At this event we are very excited to have Chef Hirohisa Hayashi, who is the owner and chef of Hibino in Brooklyn. He is from the Fukui prefecture where Echizen-Shikki was born. He will prepare Kaiseki cuisine while displaying local Fukui dishes. He has been planning to open his new restaurant in Manhattan. At this time, he is going to focus on the products from his birthplace with everything from rice to sake. It is expected to open Spring 2011.

We would like all of you to continue to enjoy the lacquer ware (five different types including a tray), so participants will be able to take home the lacquer ware that was used to serve them.

Don’t miss out on this valuable opportunity!!!

Monday, June 28th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $120 per person

*Five different types of Echizen-Shikki (lacquer ware) including a tray for participants*

Seats: 20 available

**

Kaiseki Menu

  1. Takiawase (Kindled vegetables) Fried eggplant、A white gourd-melon、Burdock skin, Kinome (a leaf bud)
  2. Suimonowan (Soup bowls) Ebi Shinjo(deep-fried shrimp fritters), Junsai (a water shield), Mizutama cucumber, Grind Yuzu skin
  3. Yakimono (Grilled fish) Guji (Japanese tilefish), Hitori yuba, Grilled Okura ohitashi (steeped in broth)
  4. Sushi Grilled Saba Bozushi (a type of pressed sushi), Shiso leaves, Sesame seeds, Iso no Yuki Kombu, Oroshi ponzu sauce
  5. Dessert Hibino original Tonyu (soy milk) pudding

Special Sake

  • Born Tokusen Junmai Daiginjo from Katou Kichibee Shouten in Fukui Prefecture

RSVP

Japanese Culinary Center

Hakkaisan Sake Tasting at Momokawa Restaurant on July 6th

Momokawa Restaurant is hosting Hakkaisan President Mr. Jiro Nagumo who is coming the the U.S. for this special Hakkaisan Sake tasting event. We will be preparing two special options for all guests wishing to try Hakkaiasan sake and the famous food at Momokawa Restaurant.

Option 1: We will serve 3 kinds of Hakkaisan sake as a tasting set served with small appetizers for $20.

Option 2: We’ll be serving 4 kinds of Hakkaisan sake with a special full course meal for $65. This option is strictly limited to 20 sets and includes a small gift from Hakkaisan just for you!

Mr. Jiro Nagumo, President of Hakkaisan will be present at the tasting from 6pm – 8pm.

To reserve your seat for this delicious Hakkaisan tasting, please call Momokawa at (212) 684-7830. Reservations are required and seating is limited. Call today!

Momokawa Japanese Restaurant
157 E. 28th Street
Btwn 3rd & Lexington
New York, NY 10016
(212) 684-7830

Star Fetival Tanabata Matsuri at Sakagura on July 7th

We are very excited to announce the arrival of summer exclusive Tanabata festival sake event!

Tanabata Matsuri is known as the “Japanese Star Festival” and is usually held on the 7th day of the 7th month of the year. The festival commemorates two star-crossed lovers Orihime and Hikoboshi who could not be together on earth, but come together once a year in the heavens as stars.
The tasting is a standing-style reception strictly limited to 35 guests. Cost per person is $50 which includes tax and tip. We’ll be serving 4 kinds of Hakkaisan sake including a special Hakkaisan daiginjo not for sale in the U.S. The tasting also includes 4 types of appetizers paired with the sake. You’ll also receive a special sake glass as a gift from Hakkaisan Brewery. To celebrate Tanabata, please feel free to wear relaxing and comfortable Yukata to this event!

As an added bonus, Mr. Jiro Nagumo, President of Hakkaisan Sake Brewery will be in attendance as the guest of honor.

To reserve your spot for this event please call Sakagrua. Space is limited. Prompt RSVPs are recommended for this event.
RSVP Hotlines : 212-953-SAKE (7253)

Event Location:
SAKAGURA
211 EAST 43RD STREET B1F
NEW YORK, NY 10017
(bet 2nd and 3rd Avenue)
212-953-SAKE (7253)

“Sake And The City” 4 for Web Magazine OPENERS (Japanese only)

OPENERS “Sake And The City”

Check this out!

Sake And The Soccer!

Go Go Samurai Japan!!!

Nanbu Bijin Junmai

World Cup South Africa official FIFA licensed

Beat The Summer Heat With Nanbu Bijin

The summer heat can zap anyone’s energy, but the smooth, clean taste of Nanbu Bijin Tokubetsu Junmai on the rocks will bring it back. Since it has full-bodied rich flavor, you can drink it with ice without fear of losing taste. For Nanbu Bijin
Junmai Daiginjo, on the other hand, it is recommended that you drink it ice cold to enjoy its elegant aroma.
Both types of Nanbu Bijin work with a variety of foods, from lighter fare such as somen noodles to richer offerings and even desserts. It goes especially well with meats, making it a natural accompaniment to barbeque season. Nanbu Bijin can be enjoyed in any location, whether on your terrace or at the beach or park, but if you plan to go camping, bring Tokubetsu Junmai. All you have to do is put ice in a glass,
fill it with this sake and you are good to go. Sipping this delicious beverage on the rocks in the great outdoors will really give you a sense of summer.

Kaiseki Dinner with Hakkaisan on June 25th 2010

Have you ever had Japanese traditional cuisine called Kaiseki? (What’s Kaiseki?)

On June 25th Hakubai Restaurant in The Kitano New York will be holding a special Kaiseki event called “Kaiseki Hajime no Ippo” (great first step to enjoying Kaiseki style food). This event is limited to only 16 participants. The cost is $65 per person (does not include tax & tip). You will be served 3 kinds of Hakkaisan including special Daiginjo. Also, you will get some gifts from Hakkaisan and The Kitano New York.

This event is limited to only 16 participants. To reserve your spot, please contact at Manami at The Kitano New York right now!

Manami: myaezawa@kitano.com
Tel: 212-885-7072

Event Location:
Hakubai Restaurant
at The Kitano New York
66 Park Avenue
New York, NY 10016-3007
(212) 885-7111

Sake Discoveries is on web magazine Wiz Biz now! (Japanese)

I was interviewed by Japanese business web magazine Wiz Biz as a new entrepreneur. Please check this out. (sorry, it’s all Japanese!)

NIPPON 経営者倶楽部 Wiz Biz ニューヨークで日本酒マーケットを開拓

Japanese Night Out: Soba Totto and Nanbu Bijin

The “Japanese Night Out” monthly event is no longer exclusive to JETAANY! Tell your friends, neighbors, parents, loved ones! :)

When: Tuesday, June 15,  6:30pm - 8:00 pm

Where: Soba Totto (211 E 43rd St., New York, NY 10017) http://www.sobatotto.com/

Cost: $35 (Limited to 20 people)

Registration deadline: June 13, 2010

Get your Japan-fix at this authentic eatery where you can chow down on handmade soba and yummy yakitori.  Sit back and slurp noodles with fellow Japan-o-philes while soba chef Shuichi Kotani demonstrates the art of Kyoto-style soba uchi, the hand-crafting of soba noodles. Sake sommelier Chizuko Niikawa helps you wash it all down with sips from Nanbu Bijin – a century old sake brewery located in Iwate-ken’s “Nanbu no kuni.”  You will be able to sample three types of this light and delicate brew: Dai Ginjo, Tokubetsu Junmai, and All Koji.

This event is limited to 20 people, so please respond today!!

JETaaNY@mieinc.net.

Jet aa NY

This event produced by MIE Inc.

Try Hakkaisan Sake-Tini!

Have you ever had Sake-Tini? It was good or bad? I’m not big fan of Sake cocktail actually, but some Sake cocktails make me “WoW”.

My friend Dr. Marinade created very simple and refreshing Hakkaisan sake cocktail for Summer BBQ in his TV show! Why don’t you try this for your guests??

Lemon Ginger Sake-Tini

1 tablespoon Ginger syrup
1 shot Lemon juice
2 shots Hakkaisan Honjozo
Place in a shaker with ice. Shake vigourously and pour into a martini glass.
Place a wedge of lemon or a ginger stick in the glass as garnish.

I’ll make it this weekend for octopus ball “Tako Yaki” home party! Can’t wait!!