Wednesday, May 14, 2008

Biwa Jizake, Niigata

image
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