Autumn 2009 Sake Dinner

Five course dinner focusing on nama, or unpasteurized, saké.

First Course: Seto Naikai (Seto inland sea) mirugai (geoduck) and hokkigai (surf clam) salad, Autumn sansai (mountain vegetables), Japanese vinaigrette / Chikurin Taoyaka "Elegance" nama-chozo junmai daiginjo (Okayama)

Second Course: Roasted kabocha soup, Pan-seared Hokkaido sea scallops, Vanilla crème fraiche, Pumpkin oil / Ama no to “Heaven’s Gate” nama junmai (Akita)

Third Course: Awaji-shima bo-zushi, Shiro shoyu, Oroshi of ginger / Nanbu Bijin “Southern Beauty” nama junmai Ginjo (Iwate)

Fourth Course: Peppercorn-dusted Broken Arrow Ranch Texas sika sirloin, Matsutake and Grilled Shishito, Roasted heirloom fingerling potatoes / Kamoizumi “Red Maple” 2-year aged namagenshu ginjo (Hiroshima)

Fifth Course: Japonica (Japanese short grain) mango rice pudding, Molasses drizzle, Matcha shortbread cookie / Masumi Arabashiri “First Run” nama ginjo (Nagano)

Items subject to availability

$100 per person plus tax & gratuity

All of these sakes will be available on Kenichi Dallas' sake list, which, along with the wine program, was just named "Best Wine List" by Citysearch readers.