Best sake pairing with high-end course menu

Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en... Best sake pairing with high-en...
By Mayumi Schroeder / Photo: Elli Sekine

  “Avery” is a new rising star among the high-end restaurants in San Francisco, which opened last year on Fillmore Street, where many select shops and popular restaurants stand. This restaurant was featured in the San Francisco Chronicle, Eater Magazine, etc., and has been talked about a lot. The owner/chef, Rodney Wages (34) has a background in French cuisine, but does not have any experience in working or being trained at Japanese restaurants. He says the place offers an American-style izakaya menu. It sounds like izakaya means “a-la-carte” to him. The interior of the restaurant is sophisticated and black color-based, and there is no sign outside. Opening the front door leads you to an elegant, chic, and high-class atmosphere.

Rodney learned the basics of French cuisine at Le Cordon Bleu, Minneapolis, and in 2004, he encountered Cory Lee, who was the Executive Chef of “French Laundry”, a Michelin 3-starred restaurant at that time. Then, he worked there as an intern, and started to show his talent as a chef. 4 years later, he worked in Korea with Mr. Lee. In 2010, he joined the launch of Mr. Lee’s restaurant, “Benu”, which is presently Michelin 3-starred. After that, he has worked as a sous chef at a few Michelin-starred restaurants such as “Morimoto Napa”, “Saison”, and “Atelier Crenn”. “RTB”, which was a pop-up restaurant launched by Mr. Wages in 2017, was a big success, and gave him the big boost to open “Avery” later.
At “Avery”, a modern and sophisticated course menu showcases not only the knowledge and techniques Rodney has accumulated, but also his cooking philosophy which is built in. “I wanted to create an American course menu in which Asian food ingredients are used, and served not with chopsticks, but a knife and a fork like a western style menu,” says Rodney. In this restaurant, pairing is done only with Japanese sake and champagne. Their sake sommelier is Daniel Bromberg, who has a broad knowledge of Japanese culture and sake, and has worked for “True Sake” and “Les Clos”, and is a powerful contributor for their sake selection.

The dashi used for Avery’s course menu contains kombu and katsuobushi, which gives some depth to the umami of its dishes. The sauce has been completed by combining flavors of French, Japanese, and Korean cuisines harmoniously, and its delicate yet rich taste also gives a depth to the dishes. The food ingredients come from farmer’s markets, and also some well-known contracted farms in the suburbs.

This time, I got to taste 11 dishes of the “Chef’s Omakase Course” ($130). To pair with sake, you pay $89, and with champagne, $189 more, respectively. Among them, the following dishes took my breath away when I saw them delivered to the table; “Dashi mariné of sashimi-style fish and vegetables”, which consists of 3 kinds of fish, shima-aji, horse mackerel, etc., which has been aged for a week, and soaked in salt, and then their aroma enhanced by Bincho-charcoal grilling, and “Oyster Berry”, which is Iberico ham perfectly matched with pureed sunchoke, served in a cup made out of dried sunchoke. As for “Goose egg and Oyster lips”, a neatly emptied eggshell is used as the container of the egg yolk and dashi mixed with butter broth, in which you can enjoy crispness and creaminess at the same time.

“Aebleskiver”, a popular dish from the RTB period, is also included in the course. I couldn’t help but smile about its clever presentation when I saw it. The dish was Dungeness crab meat wrapped in Danish pancake, and it was brought to the table on a palm of a monkey figurine. Another nice dish was “Roasted duck”. A locally grown duck from the Sonoma area was aged for several weeks before roasted, and the rich fatty duck was flavored with cognac and balsamic vinegar. The topping was blueberries, which gave a good balance to the entire taste of this dish.

It was an excellent sophisticated course, and I fully enjoyed the delicate and artistic presentation of each dish.

For pairing, aside from the Saga prefecture’s junmai-ginjo, “Tembuki”, and Junmai-ginjo, “Miyasakae”, there were kinds which were clean and a good match to rich food, such as “Midorikawa”, on the sweet side, Yamaguchi prefecture’s “Dassai 50”, “Yamahai Junmai-ginjoshu, Jijoshu”, etc., which ultimately enhanced the dishes.

“This is just the beginning. I anticipate acquiring a Michelin star in the future,” Rodney told me, as his aspiration. I can feel the coming of more high-end Japanese courses in the future.


セレクトショップや人気レストランが数多く立ち並ぶサンフランシスコ市のフィルモアストリートに去年オープンしたハイエンドレストランの新星、「Avery」。サンフランシスコ・クロニクル紙やEater 誌などに掲載された話題のレストランだ。“ アメリカン居酒屋メニュー”というオーナーシェフのロドニー・ウェイジス氏(34)は日本食レストランでの修行経験がないフレンチ出身のシェフ。居酒屋というのは彼の中で「一品」を意味しているようだ。同店は黒を基調とした洗練されたインテリアで、外には看板がなく、中に入るとモダンでスタイリッシュな内装が広がっている。

 ル・コルドン・ブルーのミネアポリス校でフレンチの基礎を学び、2004 年にミシュラン3 つ星の「French Laundry」で当時エグゼクティブシェフを務めていたコーリー・リー氏と出会う。その後、インターンシップとして同レストランに勤務しシェフとしての頭角を現していった。4 年後には韓国でリー氏のスーシェフを務めた。2010 年に、現在ミシュラン3つ星を持つリー氏のレストラン「Benu」の立ち上げチームに加わった。

その後も「Morimoto Napa」や「Saison」、「Atelier Crenn」のミシュラン星レストランでスー・シェフを務めている。その彼が2017 年に手掛けたポップアップレストラン「RTB」が大ヒット、これが「Avery」をオープンする大きなキッカケとなった。

 「Avery」ではロドニーが今まで培ってきた知識や技術だけでなく、彼の料理哲学を盛り込んだモダンで洗練されたコースメニューを提供している。「箸を使わずに西洋風にナイフやフォークを使って食べる、アジア食材を使ったアメリカンのコース料理を作りたかった」とロドニー。同レストランでのペアリングは日本酒とシャンペンのみ。酒ソムリエは、日本文化や豊富な日本酒の知識を持ち「True Sake」や「Les Clos」での経歴を持つダニエル・ブロムバーグ氏で、酒選びの頼もしい味方だ。


 今回は「シェフお任せコース($130)」から11 品を賞味させて頂いた。(酒ペアリングは$89、シャンペンのペアリングは$189 が追加料金となる)その中でもシマアジやホースマカレルなど3 種類の魚を1 週間熟成させた後に塩で締め、備長炭で香りを出した「刺身風の魚と野菜の出汁マリネ」や、イベリコハムと菊芋のピューレクリームの相性が抜群の「オイスターベリー」が菊芋を乾燥させたカップで運ばれて来た時にはその美しさに目を惹かれた。同様に綺麗にくり抜かれた鴨の卵の殻を器として使用し、黄身と出汁&バターのブロスで和えた「鴨の卵とオイスターリップス」はクリスピーからクリーミーな食感を一度に楽しめる一品。

 RTB 時代の人気メニュー「Ableskiver」もコースに組み込まれ、デニッシュ風パンケーキにダンジェネスクラブのクリームが入った料理がサルの置物の手の平に乗って運ばれて来た時はその演出に思わず笑みが浮かんだ。他にもソノマの地元産鴨を3 ~ 4 週間かけて熟成された「ローストダック」は、脂がのった味わい深い鴨をコニャックやバルサミコ酢で味付けし、トッピングのブルーベリーとアレンジする事で味のバランスを整えている。全ての料理の繊細で芸術的なプレゼンテーションに堪能する事が出来た洗練されたコースだった。

 またペアリングには「佐賀県の純米吟醸“ 天吹”」や「純米吟醸“Miyasakae”」の他に、クリーンな飲み口でリッチな食事との相性が良い「緑川」、甘口系の「山口県の“獺祭50”」や「山廃純米吟醸酒 時醸酒」などで、料理を最高に引き立た。

 「この店はまだ最初の1 歩だが、将来はミシュラン星も想定している」と意気込みを語るロドニー氏。今後の更なるハイエンドなコース料理と酒ペアリングの進化を期待したい。

1552 Fillmore Street
San Francisco, CA 94115
(415) 817-1187
Website: www.AverySF.com
Social Media: @avery_sf
Wed.-Sun. 5:30pm-9:30pm
#alljapannews #sake #Avery #SF


First Japanese Sake in the World to be Certified as Vegan

By Kosuke Kuji

Nambubijin is the first sake brand in the world to satisfy the Jewish dietary requirement by acquiring “Kosher” certification in 2013.

Thanks to this Kosher certification, the sales route for Japanese sake overseas is gradually changing from the conventional channels known for Japanese restaurants and grocery chains.

Needless to say, it is common knowledge among Japanese sake brewers and anyone remotely familiar with sake for that matter that sake is brewed without using any animal products.

Why not emphasize this “common knowledge” more? I was advised by an American mentor that “the most precious values are common sense values,” thus I recognized receiving third party certification for these “commonly known” values will expand the possibility of widespread consumption for Japanese sake.

Therefore, I went ahead and acquired the first ‘vegan’ certification for Japanese sake in both Japan and worldwide to encourage the consumption of Japanese sake among vegan consumers.

Our certification was acquired from the Japan Vegan Society domestically, and from The Vegan Society overseas.

Currently, ‘delicious’ flavor is also the expected standard in the wine industry, with priority given to “safety, reliability, and natural” products as key terms, along with “Non GMO” wine and “BIO” certified wine selections emerging in the market.

Currently, Japanese sake is consumed overseas paired with Japanese cuisine among foreign nationals who are familiar with and friendly towards Japan. That in itself is wonderful, and I’m grateful for our foreign consumers of Japanese sake.

However, looking ahead 20 and 30 years into the future, acquiring ‘vegan’ certification for Japanese sake, “commonly known” to contain no animal products of any kind, will lead to new opportunities for market development.

Therefore, I’d like to encourage more sake breweries acquiring these certifications in the near future to help establish an impression that “Japanese sake is vegan, therefore safe, reliable, and natural” worldwide.






日本国内は日本ヴィーガン協会、海外はThe Vegan Societyでの認定となります。

今、ワインの世界でも「おいしい」は当たり前で、その先に「安心・安全・自然」がキーワードとなっていて「NON GMO」のワインや、「BIO」認定のワインなどもたくさん出てきています。


#alljapannews #vegan #sake


Japanese sake and cuisine

I’m often asked by Americans, “I often use wine for cooking, but can I also use Japanese sake?” Japanese sake contains many umami flavors not found in wine, so it’s great that they can be used in anything.

Eliminating odors
Of course, sake is not only effective in eliminating odors from fish and seafood, but also from pork and lamb. Of course the odor dictates lamb meat, however, when adding Japanese flavor to your cooking, add Japanese sake to any food when the odor is too strong, then leave it for approximately two minutes for the odor to disappear.

Effective in softening proteins
Placing chicken breasts, red beef, and / or meat for stew in a zip lock bag filled with sake prior to marinating eliminates the dryness from the meat and adds flavor. Sake greatly enhances the flavor of meat for barbeque and yakiniku.

Adds umami flavor
From broiled dishes to soup dishes, Japanese sake is useful in a variety of dishes, as our readers know. Surprisingly, Japanese sake also enhances the flavors of Western soup, especially in seafood, along with pasta and various other dishes. Please give it a try. Actually, sake is also great when used even in instant ramen noodles!

Japanese sake is great for cooking
Sake for cooking or Junmai sake is great for food preparation. While Ginjo and Daiginjo are great for drinking, Junmai is better suited and more effective for cooking due to it’s higher concentration of umami flavors.













니혼슈와 요리

미국 사람들로부터 "와인은 요리에 사용하곤 하는데 니혼슈도 사용할 수 있습니까?" 라는 질문을 종종 받습니다. 니혼슈에는 와인에는 없는 감칠맛 성분이 많기 때문에 어디에든 사용할 수 있어서 좋습니다.

냄새 제거
물론 어패류에도 효과적이지만 돼지고기나 양고기 등의 냄새를 없애는 데도 효과가 있습니다. 양고기 특유의 냄새가 매력적일 수도 있지만, 일본식 양념을 할 때 냄새가 너무 강한 경우 니혼슈를 뿌리고 약 2 분 정도 두면 냄새도 사라집니다.

단백질 유연 효과
닭가슴살이나 쇠고기의 살코기, 스튜용 고기를 밑간하기 전에 니혼슈가 담긴 지퍼백에 넣어두면 뻑뻑한 느낌이 없어지면서 맛있어집니다. 바베큐나 구이용 고기가 더 맛있어지는 것입니다.

감칠맛 추가
조림부터 찌개까지 니혼슈를 다양하게 사용할 수 있다는 것은 여러분도 잘 알고 있을 것입니다. 의외로 양식 수프, 특히 해산물이 들어간 음식에 니혼슈를 넣으면 더욱 맛있어집니다. 물론 파스타나 다른 요리에도 사용할 수 있으니 시도해 보면 좋을 것 같습니다.
실은 인스턴트 라면에 약간 넣어도 맛있습니다.

요리와 잘 어울리는 니혼슈
요리주나 준마이슈가 좋습니다. 긴죠나 다이긴죠는 마시기에는 좋지만 요리로서의 효능을 보자면 감칠맛이 좋은 쥰마이슈가 더 좋습니다.
#sake #cooking #sommelier


“UNIQLO Releases T-shirt Designs Worldwide for Selected Sake Brewers”

“UNIQLO” is a clothing brand representative of Japan.

Today, the brand’s store locations are expanding not only across Japan, but also worldwide, including a North American store location in New York.

UNIQLO selected sake brewers with a track record of producing notable sake brands from throughout Japan, and released a collaborative series of T-shirt designs that incorporate the concept and design of each selected sake brand, titled “Sake Brewer SAKAGURA UT.”

Eleven sake breweries were selected from throughout Japan with each brewery’s unique individuality, history, and label design incorporated into it’s own T-shirt design, resulting in the release of eleven T-shirt designs total.

Nanbubijin is one of the sake breweries selected for this project with their own unique T-shirt design soon to be released.

In Japan, this T-shirt will mainly be sold in some of the major stores, online, and overseas at the same time.

Please look for these T-shirts in the U.S. as well.

Each design and colors are unique and different for the eleven sake breweries.
Why not get all eleven T-shirts as a complete collection?

It’s very exciting to see the Japanese national retail brand UNIQLO focus on regional sake breweries that hold steadfast to history and tradition!

■UNIQLO Sake Brewery UT Home Page




そんなユニクロが、日本全国から崇高な酒造りの歴史を持つ酒蔵をセレクトし、そのデザイン性や哲学の思想をデザインにしたコラボレーション企画「酒蔵 SAKAGURA UT」シリーズを2019年3月に発売開始しました。日本全国から11の蔵元がユニクロに選ばれ、それぞれの蔵の持つ個性や歴史、そしてラベルなどのデザイン性を取り入れて、各蔵独自にユニクロがデザインしたTシャツが11枚出来上がりました。




#alljapannews #uniqlo #sake


First time in the world!! A toast was given with Awa sake during an official party overseas!! Part 2

By Kosuke Kuji

A traditional Japanese ceremony of breaking open the sake barrel was held on stage, followed by the welcome beverage of “Awa sake” served in champagne glasses to approximately 300 Japanese and Italian guests to toast together at once. This sight had me dreaming of “Awa sake,” instead of champagne, being served at a large government-sponsored party, such as the 2020 Tokyo Olympics.
In Italy, where sparkling wine originated, I observed the Italian staff showed no sign of hesitation serving Awa sake at an official party sponsored by Japan. There’s no reason why we can’t do the same in Japan.

Not to deny champagne in anyway, but the conventional welcome beverage at past parties was the bubbly alcoholic beverage champagne, without question. At the same time, there is no reason why champagne should be the only beverage choice for foreign dignitaries to give a toast at the Tokyo Olympics. Although “the only beverage option for a toast” in the past was champagne, we now have “Awa sake” as another option, served successfully at a party in Italy to all attendees for a toast without causing any confusion in the operation.

We’d love to recreate this beautiful miracle again in 2020. Since we were successful in Italy, there’s no why we can’t serve Awa sake at an official party again, this time in Japan. Although challenges still remain, this day was a milestone that brought us one day closer to our goal to make Awa sake the “global beverage choice for a toast worldwide.”

世界初!!海外のパーティーでawa酒で乾杯!! パート2




#alljapannews #sake #Awasake #Japanese








Food and Japanese sake pairing

Especially when it comes to pairing Japanese sake with food, many people likely think, “What’s with the exaggeration…? It doesn’t really matter.”

In this issue, I’d like to pass on to our readers a trick that enhances one’s abilities to pair sake with food.

First, please select three brands of sake with very different properties. The differences in properties are hard to tell without drinking the sake, but first, let’s select the sake according to the information listed on each label.

For example, please select a Junmai Daiginjo, Tokubestu Junmai, and Junmai Kimoto, all produced in different regions like Akita, Niigata, and Hyogo prefectures, etc. Sake produced in the U.S. are reasonably priced, for including a few of these brands in the mix may also be fun. Please be sure to use the same shaped glass for each of the three sake brands. It’s best to store the glasses in the refrigerator for approximately 3 hours and to maintain their temperature at 55 degrees Fahrenheit. (white wine glasses are better)

And now, for the cuisine. There’s no need to stick with Japanese cuisine, for it’s fun to also pair sake with Chinese and Italian (please avoid excessively spicy or strong garlic-flavored dishes) cuisines. Please be careful to compare the balance between the sake and the food upon consumption, the changes detected in the umami flavors, and any changes in the aroma particular to that food, and aftertaste. If these factors in the pairing are satisfying, then it’s safe to say the pairing was a “success.”



일본주와 음식의 페어링

특히 술과 음식 페어링에 대해 많은 사람들이 "뭐 그렇게까지, 별로 관계 없다"고 생각하고 있지는 않을까요?
이번에는 약간의 노력으로 일본주와 요리의 페어링 능력을 높일 수 있는 비결을 알려주고 싶습니다.
우선 최대한 성질이 다른 일본주 3종류를 준비하십시오. 성질의 차이는 실제로 마셔봐야 알 수 있는 것이지만, 일단 라벨에서 확인할 수 있는 정보로 선택해 봅니다.
예를 들어, 쥰마이 다이긴죠, 특별 쥰마이, 쥰마이 키모토처럼 산지가 전혀 다른 것을 찾아 봅니다(아키타, 니가타, 효고 등). 미국에서 만든 일본주도 가격이 저렴하니 이것도 함께 비교해 본다면 재미있을 것입니다.
3종류의 술은 반드시 같은 모양의 유리컵에 담으십시오. 이때 냉장고에 3시간 정도 보관해서 55°F 정도가 되도록 합니다(화이트 와인잔이 더 좋습니다).
그리고 요리는 일본 음식뿐만 아니라 중식, 이탈리아 음식 등 (너무 맵거나 마늘맛이 강한 것은 피합니다.)과 함께 시도해보는 것도 재미있습니다.
주의할 점은 일본주를 마셨을 때 음식과의 조화, 맛의 변화, 그 음식 특유의 향의 변화 뒷맛입니다. 이러한 느낌이 기분이 좋게 느껴진다면 페어링은 "좋다"고 볼 수 있습니다.
#alljapannews #sake #pearing


Taste local Hida-region cuisine and sake in an old Japanese house-like atmosphere! “Kaikagetsu NYC”

Taste local Hid... Taste local Hid... Taste local Hid... Taste local Hid... Taste local Hid... Taste local Hid...
By Aya Ota

Characteristics of New York City are strongly reflected upon old brick buildings and graffiti on the walls of the Lower East Side. In this town, new hotels, galleries, restaurants, and bars have been appearing one after another in the past few years, and the scene of the town has been rapidly changing. One of them is “Kaikagetsu NYC” that has the Hida-region of Gifu prefecture as their theme, with a brand-new concept.

When you step into the restaurant, being enchanted and led by the elegant swaying paper lanterns hung in the front, its beautiful interior catches your eyes first. You see lamps standing in line like on a street in the space where deep charcoal brown grainy woods, white walls and ceilings are effectively laid out. As you keep walking forward towards the heavy door in the back, you feel like you are walking down the street of the Hida region where old houses stand in line along the streets. A truly relaxing and elegant ambience has been produced there with impressively presented Mino Washi paper and local artifacts, etc.

The dishes served there are dominated by the Hida-region’s local cuisine. Hida beef, a Gifu prefecture specialty, is featured as the main menu item, and they serve a wide variety of both traditional dishes such as “Hida Beef Hoba Yaki” ($60) and “Hida Beef Toban Yaki” ($60), and modern version dishes such as “Hida Beef Curry” ($24) and “Hida Beef Skewers” ($24). The “Hida Beef Nigiri Sushi Sampler” ($35), which is sushi of lightly char-boiled Hida beef, is particularly well received. Variations of possibilities of wagyu beef are exhibited one after another, which surprises and impresses you. As for Japanese sake, it is extremely carefully selected mainly amongst the Hida-region brands. “Tenryou Koshu” Junmai Daiginjo, which has a distinctive aroma, is especially popular, and many customers order it for pairing with Hida beef dishes. There, you can either choose to sit at a table to relax to enjoy a Kaiseki course, or sit at the bar to enjoy sake while having à la carte dishes.

“Their unprecedented unique concept, Hida, and the ingredient, Hida beef, which is very attractive to Americans, must be appealing to New Yorkers,” says Tomoyuki Iwanami, the owner. Mr. Iwanami was born and raised in New York. He has a unique background. He worked in both the music and fashion industries. He was specialized in marketing and branding. The joint effort with Mr. Yasuo Shigeta, CEO, Forrest Fooding, Inc., also his friend of 10 years, who runs 37 various types of restaurants in Japan, started extensive market research about 5 years ago for the main purpose of opening a Japanese fine dining restaurant in New York, which is the center of the world of eatery. What they took most of their time was to look for the location and building. They had their eyes on the Lower East Side since the beginning; however, they felt a special energy and growth potential of this area by seeing the past year’s remarkable changes there, and eventually decided to choose this location. I found out that they had decided on the theme as the Hida region later on. They first determined the condition of the existing real estate candidates, local clientele and their characteristics, etc., and then chose “Kaikagetsu” as their themed restaurant among the running business models of Forrest Fooding Inc.

The strong selling point of “Kaikagetsu NYC” is, no need to say, its particularity about ingredients and cooking style. They brought as many as 3 chefs from Japan, who are experienced and well established in Kaiseki cuisine. Their truly authentic and delicately crafted dishes are very well recognized. The colorful presentation of each dish that makes you feel the present season, looks like a piece of art. Playful arrangements are applied to daily changing ingredients by the chefs, and never bore even the repeating customers. Such strengths of theirs was taken into their branding strategy, and used for choosing the media that are particular about foods and drink, for their advertisements. They also invited concierges of nearby hotels to introduce their concept and dishes so they can recommend the restaurant to the hotel guests. Diligent efforts such as those worked out, and the restaurant has become a place where gourmet customers who want to eat good food, gather despite the location which, you cannot say, is really convenient to reach.

“As a Japanese who was born and raised in New York, I wanted to do something for Japan,” continues Mr. Iwanami. Aside from running the restaurant, he is contributing to the exchange of Japan/US food cultures by hiring novice chefs who are interested in Japanese cuisine, and training them, etc.

I’d really like you to visit this restaurant where you can fully enjoy good old Japanese elegant ambience and local cuisine.









Kaikagetsu NYC
162 Orchard Street
New York, NY 10002
Tel: 646-590-3900
URL: www.kaikagetsunyc.com
#alljapannews #hida #cusine #sake #kaikagetsu #beef


First time in the world!! A toast was given with Awa sake during an official party overseas!! Part 1

By Kosuke Kuji

The 43rd edition of Japan Week (http://www.iffjapan.or.jp/) organized by the International Friendship Foundation, a non-profit based in Tokyo, was held in Torino, Italy. The welcome reception was held lavishly at the Foyer of Teatro Regio, attended by Japanese and Torino affiliates, totaling approximately 300 guests. Japanese guests dressed in kimonos, while Consul General Amamiya, the Consulate General of Japan in Milan, gave a congratulatory address. The Deputy Mayor and many participants also attended from the Torino side, and the Japanese and Italian attendees intermingled with one another.

During the welcome reception, the “Awa sake” produced by a member sake brewery of both the Nanbubijin Awasake Sparkling and Japan Awasake Association were served to all participants as the welcome toast. Normally, champagne would be served, or Spumante this year, since the event was held in Italy. However, the Japan Awasake Association was behind the effort to serve Awa sake as the welcome toast at the official party!! This is a first, unprecedented feat worldwide!!

世界初!!海外のパーティーでawa酒で乾杯!! その1

公益財団法人国際親善協会が主催する第43回ジャパンウィーク (http://www.iffjapan.or.jp) がイタリアのトリノで開催されました。ウエルカムレセプションがテアトロ・レッジョ・ロビーで日本とトリノの関係者300名近くが参加して盛大に開催されました。日本側参加者は着物や演武で着る衣装で参加、さらに在ミラノ総領事館の雨宮総領事も参加してご祝辞をいただきました。

#alljapannews #sake #japanweek









Perceptional changes

While sake and food pairing is now the norm, why not try to change your perception in your approach?

While comparisons are made regularly, wine is compared to other wine, sake is compared to other sake, and shochu is compared to other shochu. This is great to compare the subtle differences in flavor with other brands. Why not try a fun food pairing that invokes a mind-blowing reaction like “I never imagined this type of pairing!” from consumers. For example, serve fresh oysters with champagne and sparkling wine together to have consumers compare the delicious flavors of both pairing.

*Try pairing red wine with cheese, along with Kimoto sake, aged sake.
*For salads, try pinot grigio and flavored sake (yuzu, blueberry)
*For sashimi, try pairing with chardonnay, pinot grigio and Daiginjo
*For main meat dishes, try pairing with Junmai sake or red wine
*For fried dishes or creamy pasta, try pairing with Barley shochu and white wine.

Try pairing with these combinations and have your customers sample them.

While these three types of beverages (wine, sake, shochu) differ greatly in brewing method and ingredients, each are no doubt successful in boosting the dishes they’re paired with. By trying these combinations, why not try to find creative ways to bring a moving culinary experience that would invoke reactions like, “What is this!? This is delicious!” from customers?





발상의 전환

최근 술과 음식의 푸드 페어링이 당연시 여겨지는데, 생각을 조금 바꿔보면 어떨까요?
보통 와인은 와인끼리, 일본주는 일본주끼리, 소주는 소주끼리 나란히 비교하곤 하는데 이렇게 하면 분명 미묘한 맛을 비교하기는 좋습니다. 그러나 소비자 관점에서 "이런 건 생각하지도 못했다!"며 분위기를 전환시킬 수 있는 색다르고 즐거운 푸드 페어링을 찾아 보면 어떨까요?
생굴에 샴페인과 스파클링을 함께 제공하고 각각의 맛을 비교해 볼 수 있도록 합니다.

・모듬 치즈에 레드 와인, 기모토 방식의 술, 고주
・샐러드에 피노 그리지오와 과일맛(유자, 블루베리) 술
・생선회에 샤르도네, 피노 그리지오와 다이긴죠(大吟醸)
・메인 육류 요리에 쥰마이슈(純米酒)와 레드 와인
・튀김이나 크림 파스타에는 보리 소주와 화이트 와인

위와 같이 음식과 술을 함께 준비해서 고객이 맛을 즐겨볼 수 있도록 합니다.
와인, 일본주, 소주는 양조 방법이나 원료 등은 전혀 다르지만 모두 음식 맛을 더해주는 술이라는 점은 똑같습니다. 이 술들을 조합해서 소비자가 "와, 이거 정말 맛있다!’ 라며 감동할 수 있도록 기획해보는 것도 재미있지 않을까요?
#sake #wine #foodparing


A place you can enjoy various kinds of Japanese local sake and cuisine to the fullest

A place you can enjoy various... A place you can enjoy various... A place you can enjoy various... A place you can enjoy various... A place you can enjoy various... A place you can enjoy various... A place you can enjoy various... A place you can enjoy various...
By Aya Ota

Its unique exterior; walls without windows, which make it impossible to peek in, and the thick and heavy door, both of which remind you of a kura (an old-fashioned Japanese building for storage); catches your eyes. This is “Sakagura East Village” which opened its door in September of 2018. As soon as you step inside, its gracious interior space decorated with plentiful of woods and stones, and a small Japanese garden-like space open up in front of you, and you feel as if you suddenly stepped into another world.

“I want to pursue the basics of Japanese food culture. I want people to fully enjoy various kinds of Japanese local sake with authentic Japanese cuisine,” says Bon Yagi, CEO of T.I.C. Group. This Group’s motto is “Enjoy Japan without Airfare (You can enjoy authentic Japanese tastes and ambiences without actually going there)”. From true traditional Japanese foods such as sushi and soba to more current foods like curry and ramen, street foods such as takoyaki and rice burgers, Japanese sake bars and tea salons, a total of as many as 13 different kinds of business models are forming their 20 plus Japanese restaurants under the operation of this Group. It would not be an exaggeration to say that he is the person who has been making the history of New York’s Japanese cuisine scene for the last 40 plus years. He was awarded for his contribution. He was selected as one of the 5 winners in the world for the Minister's Award for Overseas Promotion of Japanese Food in 2018.

This place is positioned as a sister restaurant of “Sakagura” in Midtown, which has been running as a popular restaurant where the high number of customers has been sustained for more than 20 years, however, this place deserves more than positioned as the second location of a popular restaurant because it is filled with its own charms.

The person, who creates gracious dishes with plentiful seasonal ingredients imported from all over Japan, is Masaru Kajihara, Executive Chef. He has been displaying his skills at notable kaiseki restaurants in both Japan and the US, such as “Suzuki” in Tsukiji, Tokyo, and “Kyoya”, a New York Times 3-starred restaurant. The “Sakagura Omakase Course” is offered only at the East Village location. The first item of the course, the “Pintxo with Truffled Chicken Pâté and Pepitas on Rice Bread”, specially baked bread with cooked rice mixed in the dough, surprises you. The “Carpaccio Medley” is accentuated with ponzu gelee and salted konbu. The “Wagyu Ishiyaki”, served with sizzling sound and aroma, pleases your five senses fully. To show their particularity about rice and miso, the Japanese cuisine basics, a kamameshi, cooked super high-quality rice from Uonuma, Niigata, with a lot of seafood such as scallops, Snow crab meat, etc., is served accompanied by miso soup using uki-koji miso and nukazuke style pickled vegetables to finish the course.

The Japanese sake selection of nearly 100 different brands from about 80 breweries have been carefully selected by Ryoma Miki, General Manger/sake sommelier. There is even a premium kind of sake you cannot find anywhere else. Recommended pairing with the omakase course is well accepted, and it impresses you even more when the sake that matches each dish perfectly is served in each appropriate container that matches the sake. Many sake connoisseurs visits “Sakagura” which carries the most selection of sake in New York, and they like to order unique brands such as Nama-zake, Kimoto, and Yamahai. The casks of sake piled up high by the wall at the deep end of the restaurant are donated by the breweries from all over Japan. This display shows their passion and aspiration to convey enthusiasms of brewery owners and masters of sake brewers of each brand, and to represent characteristics of each sake to as many people as possible.

A unique event called “Taste of Japan” which started to realize their hope to introduce Japanese local cooking specialties, is particularly noteworthy. Every other month, one of Japan’s regions is picked, and a special menu is created and offered featuring the picked region’s local specialty food and their local sake. For the first time of this regular event, Niigata prefecture was picked, and the highest-quality Uonuma-made rice and miso made by Hakkaisan brewery was used. They are planning to continue this event featuring prefectures such as Nagano, Hyogo, Miyagi, etc. in this respective order.

One big difference of this place from the Midtown location is its interior space. You can sit alone at the counter, you can enjoy and relax in a semi-private space with a friend, or you can even bring a group of 20 to use a private space for a large group. This place can accommodate almost any situation. There are plenty of spaces among the tables, and they are creating an ambience which draw a line between them and other casual and noisy East Village restaurant.
“Sakagura East Village” which is like a concentration of the wonderfulness of Japanese food culture, is definitely the kind of restaurant you want to visit again and again.







特に注目したいのは、日本各地の郷土料理を伝えたいという意図で開始した「Taste of Japan」という独自企画。約2カ月おきに、ひとつの都道府県に焦点を当て、郷土料理と地酒を組み合わせて楽しめるメニューを提供する。初回の新潟県特集でも、魚沼産の最高級米や八海山が醸造する味噌を取り入れた。この後、長野、兵庫、宮城…と続く予定だという。


Sakagura East Village
231 E 9th Street
New York, NY 10003
Tel: 212-979-9678

Tue–Thu: 6:00PM–10:45PM
Fri & Sat: 6:00PM–11:45PM
#alljapannews #Japanese #sakagura #eastvillage #NY #sake


  • ブログルメンバーの方は下記のページからログインをお願いいたします。
  • まだブログルのメンバーでない方は下記のページから登録をお願いいたします。
    現在 1/8 ページ
  1. <<
  2. 1
  3. 2
  4. 3
  5. 4
  6. 5
  7. 6
  8. 7
  9. 8
  10. >
  11. >>