Special Spring Kaiseki Dinner with Dassai at Hakubai
| April 10, 2010 | ||
| 6:00 pm | to | 8:30 pm |
The Kitano New York and Dassai present
Special Spring Kaiseki Dinner served with Dassai
in the Private Tatami Room
Saturday, April 10. 2010 6pm to 8:30pm
Please join us as we celebrate cherry blossom Sakura season at Hakubai restaurant with Traditional Japanese cuisine paired with
Dassai sake from Yamaguchi prefecture.
Assorted appetizers, 3 courses, a main course and desert
created by executive chef Yukihiro Sato.
$150 per person (including tax and gratuity)
You will receive $50 gift certificate of Hakubai and special gift from Dassai.
Mr. Sakurai the 4th generation producer of Dassai, Sake Samurai Timothy Sullivan, and Sake sommelier Chizuko (me!) will have a dinner with you.
Let’s enjoy authentic Japanese Kaiseki with us!!
RSVP by Wednesday, April 7th, 2010
Manami: myaezawa@kitano.com
Tel: 212-885-7072
This event is LIMITED for just 15 people!! Please make a reservation as soon as you can!!
See you at beautiful Tatami Room of Hakubai!!
Don’t miss it! Oraganic sake Akira special tasting menu at Hakubai
MICHELIN-STAR RATED HAKUBAI RESTAURANT TO OFFER EXCLUSIVE SAKE PAIRING FEATURING AKIRA SAKE FROM THE KANAZAWA DAICHI ORGANIC FARM IN JAPAN THROUGH MARCH 12, 2010 FOR JUST $30 PER PERSON
NEW YORK, NY – The critically-acclaimed Hakubai Restaurant at The Kitano New York Hotel will offer an exclusive Sake Pairing in the newly designed restaurant through March 12, 2010. The Sake pairing will feature Akira Sake imported for the occasion from the Kanazawa Daichi organic farm in Japan along with a special tasting menu created by Executive Chef Sato. Akira Sake was specially selected for the occasion by Sake Sommelier Chizuko Niikawa, known for her extensive knowledge of Sake and pairing expertise.
The Sake Pairing menu will feature Akira Sake served warm and presented in a traditional Tokkuri Japanese decanter. The menu will consist of three tasting portions of Ika Syuto Ae (squid marinated in Bonito liver), Alaskan King Crab Kani Miso Ae (Alaskan King Crab Marinated in Crab Brain) and Tako Wakame Kyurisu (Octopus, seaweed and cucumber marinated in Japanese rice vinegar). Complimenting the menu will be the pairing of Akira Sake traditionally served warm and presented tableside in a Japanese Tokkuri. The cost is just $30 per person and includes complimentary Sake; exclusive of tax and gratuities. For reservations call Hakubai Restaurant at (212) 885-7111 or e-mail Hakubai@kitano.com.
Ika Syuto Ae
Squid marinated in Bonito Liver
Alaskan King Crab Kani Miso Ae
Alaskan king crab Marinated in Crab Brain
Tako Wakame Kyurisu
Octopus, Seaweed and Cucumber Marinated in Japanese Rice Vinegar
Kanazawa Daichi Farmer’s Spirit Event at Hakubai on Mezamashi TV
Mezamashi TV is one of the most popular Japanese morning TV show. My event with Kanazawa Daichi at Hakubai Japanese restaurant was in the show! Please check this out, and try new Hakubai! It’s soooo authentic Japanese!!
”農魂” Farmer’s Spirit in New York –Hakubai Restaurant Kitano Hotel–
I’m very proud of working for Japanese organic farm Kanazawa Daichi! They visited New York for introducing their organic products such as miso, soy souse, barley tea, udon noodles, and of course sake! Their soybean, wheat, and rice are certified organic by JAS(Japan Agricultural Standard), NOP(National Organic Program) and EU organic.
Their sake organic Junmai “Akira” is made with their organic Mitsuhikari rice, which is grown and certified organic in Japan. The name “Akira” is from the name of the chairperosn of Kanazawa Daichi Mr. Akira Imura, who is 68 years old. His farming practice focuses on : safety, affordable prices, and a continuous supply of delicious and stable agricultural farm products. Akira Imura has been farming rice, wheat, soybean, and vegetables for over 50 years in a large area of reclaimed land known as “Kahokugata”, a suburb of Kanazawa city in Ishikawa prefecture. Kanazawa Daichi also produces tofu, miso, and soy sauce all made with their organic ingredients and traditional methods handed down for generations. This is Mr. Akira Imura’s fifty-second year farming rice. Mr. Imura says there is nothing he would change about his life. He continues to grow and harvest rice and keep a strong connection to the true spirit of farming.
Junmai Akira, you will feel the power of pure, natural rice with your very first sip. Quite robust, a touch rugged and with a bitter undertone…. These flavors immediately bring to mind the beauty of a vast Japanese rice field. I highly recommend Akira Sake be served warm, in the range of 98F – 108F. You’ll find the flavor to be very mild and creamy, yet still having a nice bitterness and acidity, much as you would enjoy with a Yamahai or Kimoto style sake. Akira has an exciting, new flavor, but also remains true to the traditional taste of Japanese sake. I want everyone to know…. Akira is one of the best sakes in the world for serving warm!
We had a special party at authentic Japanese restaurant Hakubai New York on February, 3rd. Hakubai was renewed end of January. I love Hakubai, but new Hakubai is soooo beautiful!! Food is wonderful as always, but the atmosphere is brighter and more modern classic now. You have to try!
I produced their first New York tour, and had great tasting events with the farmers in New York. It was unforgettable days! So many people enjoyed and felt their farmer’s spirits!! See the pictures!! Farmer’s spirits made them big smile!!
They are looking for importers and distributors for US market. If you are interested in their products, let them know!
photos by Atsushi Nishijima