02 Mar Japengo Tastemakers Sake Dinner
Maui No Ka ʻOi Magazine presents the ʻAipono Winemaker’s Dinner Series in partnership with advanced sommelier Charles Fredy of Chambers & Chambers Wine Merchants who will guide you through each course in an evening of excellence from start to finish on Saturday, March 24th at the Hyatt Regency Maui Resort & Spa.
Photo courtesy of Japengo Maui
Join us for a tasting that explores the full range of saké, from light and mineral to rich and powerful. The evening will showcase members of the Japan Prestige Sake Association: historic, family-operated breweries including Kato Kobachiro Shuzo, Kodama, Omuraya Shuzojo, Honke Matsuura and Ichinokura. Selections such as Grand Mountain, Demon Slayer and Red Snapper will pair wonderfully with Japengo’s cuisine.
Reservations: 808.667.4796
$125.00 per person plus tax and gratuity
$25 from each dinner supports UH–Maui College’s Culinary Arts Program
MENU
SEARED TUNA TATAKI SALAD
marinated seared sake soy big eye tuna | yuzu pepper cucumber
wrapped salad of Kula baby greens, beets, avocado, pickled ginger
daikon radish hearts of palm | truffle shiso tosa vinaigrette
OHYAMA “TOMIZU” TOKUBETSU JUNMAI
Yamagata Prefecture
HAMACHI & UNI YAKI WITH SAKE JALAPEÑO MISO
marinated sake jalapeño miso hamachi
uni | shishito peppers | apricot | hajikami ginger
TAIHEIZAN “GRAND MOUNTAIN” JUNMAI KIMOTO
Akita Prefecture
UME-SAKE BRAISED SHORTRIB
savory bread pudding | hamakua mushroom
goat cheese | tatsoi | smoked tomato jam
WAKATAKE “DEMON SLAYER” ONIKOROSHI JUNMAI DAIGINJO
Shizuoka Prefecture
OMAKASE NIGIRI (3PC)
seared otoro with foie gras | local sweet shrimp with ikura
local kampachi | shiso and yuzu tobiko
NARUTOTAI “RED SNAPPER” GINJO NAMAZAKE GENSHU
Tokushima Prefecture
JAPENGO CREAM PUFF
coconut mascarpone filling | lilikoi butter | kinako dust
ICHINOKURA “HIMEZEN” JUNMAI
Miyagi Prefecture