Wednesday, May 14, 2008

Biwa Jizake, Niigata

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Once again we are extremely fortunate to be joined for this pairing of modern Japanese cuisine and artisan sake by David Padberg, chef de cuisine at Park Kitchen. David has put together an innovative and naturalistic Spring menu designed to highlight the best qualities of a selection of sake from what is arguably Japan’s most famous sake region: Niigata.

Located between the Sea of Japan and the Japan Alps, in the heart of Japan’s “snow country,” a substantial rice crop and mountain water source, combined with a large and technology focused brewers guild, has made Niigata prefecture the leading brewer of high quality sake in Japan for generations. While the “Niigata style” has long favored light and dry sakes, a diversity exists still in Niigata sake and nowhere is this more evident than in the portfolio of sake imported by Ataru Kobayashi’s “Niigata Sake Selections,” around which we have planned this dinner.

We hope you will join us for what we expect to be a very special evening.

Hamachi sashimi, golden beets & herb’s and flowers from David’s garden
Yukikage tokubetu junmai

Green tea soba noodles, wakame & ocean trout roe
Hakuryu junmai daiginjo

Misozuke pork jowl, asparagus & black trumpet mushrooms
Kiminoi yamahai ginjo

Duck breast tataki, na-no-hana & duck liver sauce
Buna no Tsuyu tokubetsu junmai

Nigorizake panna cotta, strawberries & rhubarb
Daku nigori

$85

Sunday May 25th, 7:00
To make reservations, or for more information: 503.239.8830

Wednesday, April 30, 2008

Yakitori Dinner with Kookoolan Farms

imageOne of the great specialized restaurant types of Japan is the yakitori shop – an all-chicken restaurant! A simple yakitori shop is a one person operation: a few different cuts of chicken skewered and grilled right in front of you with beer and sake to wash it down. More elaborate places feature grilled cuts of chicken (and other birds) many of us have never thought of eating, along with chicken soup, chicken gyoza, the very popular chicken sashimi (sliced raw chicken breast!), and chicken and rice gruel at the end to finish the meal. It is a simple casual food that is taken very seriously.

At Biwa we have been extremely lucky to have been able to offer some of the most interesting specialties of the yakitori shop as a result of our growing relationship with Chrissie and Koorish Zaerpoor’s Kookoolan Farms. You may know Chrissie and Koorish from the Hillsdale Farmers Market where their amazing, slaughtered-yesterday chickens (along with rabbits, ducks and eggs) can be found at the end of an often very long line of shoppers (if you get there early enough).

Please join Kookoolan Farms and the Biwa staff as we explore the yakitori shop in depth over a four course dinner with sake pairings on Monday, May 5th at 7:00

Toriniku no Hayashi-Chiri
cold sliced, cured chicken and duck preparations

Chawanmushi
a savory custard with duck eggs

Fancy Yakitori
lovingly grilled on bamboo skewers

Duck Wonton Soup

$45, or $65 with sake pairing

Tuesday, April 01, 2008

“Lightness of Being,” an Exhibit by Margo Majewska

Margo Majewska explores the notions of invisible meanings through a diverse artistic practice, incorporating drawing, photography, collage, and installation. Her current exhibit at Biwa focuses on a selection of drawings depicting shadows cast by flowing metal mesh structures.

Margo’s primary focus for this series was the interplay of light and shadows. The implied texture adds a three dimensional quality to her drawings, creating an impression of relieves made of metal wire.

Margo currently lives and practices in San Francisco.

An opening reception will be held Saturday, April 5th from 2 pm – 5 pm. The exhibit will be on view from April 4, 2008 thru July 31, 2008 during restaurant hours: Monday – Saturday, 5 pm – close.