Congratulations to all the winners of this year’s @internationalwinechallenge with a special shout out to @haruyoshi0131’s Daishinshu for taking home two Gold Medals! It was an honor to judge alongside @kenichi_ohashi and all of the incredible tasters from all over the world, I already can’t wait until next year’s judging!
The Tajima Steak Sando at Sumibiyakiniku Nakahara is often shadowed by their Beef Tongue and Egg Yolk but I was fully sold on it even though it came after eating an entire meal of Hyogo Prefecture’s beef prepared so many different ways. Vibes and service matched a great evening thanks to Chef @kentarohenry, I’ll be back!
The Coconut Club takes Nasi Lemak and goes deep to make every ingredient count including sourcing specific Jasmine rice from Thailand and milk from Malaysian coconuts just to make their version pop. Even better is how innovative their team is and I know it won’t be long before we find a chance to match sake with their classic regional dishes!
It takes a lot for an injured bartender to stand for three hours and crank out original Awamori cocktails, even if it is for the Special Advisor to the Prime Minister of Japan. Big thanks to @aschmidtstudio for taking time off of his crutches to get creative and showcase the diversity of Awamori to an audience of Hong Kong Industry and Japanese Officials alike.
Still recovering from the madness of Saturday’s TTSA 2018 清酒夜Sake Night and the over 300 Nihonshu lovers who came through to enjoy the dizzying array of sake and otsumami that flowed for five non stop hours! So much love and respect to the event organizers, suppliers and my incredible team who handled it like pros. I’m looking forward to next year already! Photo credit goes to none other than the extremely talented @fung_master.
The first time I’ve enjoyed a coffee drink that isn’t @sundaysgrocery Coffee Shochu though I should say that it would have made this cocktail even greater! Thanks to Warren and the @janesandhooch team for making me feel at home in your new Shanghai spot: Bitters!
Torched New Zealand Langoustine and Pickled Rose Petals paired with @kobe_shushinkan_fukuju Daiginjo out of Hyogo for tonight’s Sake Dinner at UMI! If you miss tonight, there’s always Tuesday so come through and say hello!
Craft Sake Week is happening this weekend in Roppongi and it is definitely the most accessible, well curated sake fair hands down. Congratulations are due to all involved and I am only sorry I couldn’t stay longer!
Congratulations again to Ohmine Shuzo for their new brewery opening, it has been a long road for them but they made it happen! The result is inside this building with easily the most forward thinking design and function for moving sake into the future. I’m proud to have them as a partner in the sake world and can’t wait until their future releases!
In and out of Yamaguchi Prefecture in less than 24 hours, I’ll be sharing this bottle of @ohminejp 38% Junmai Daiginjo with friends later tonight in Tokyo and it came straight from the source. This was my first but won’t be my last trip to this land of Fugu and some of the greatest sake producers in all Japan, I’ll be back!
The mighty XLB is almost as important to my personal food culture as the pizza. I think Taipei may do it better but there is no question that any Din Tai Fung location will deliver the most consistently delicious Xiao Long Bao by volume in the world. Even better, they have incredible service and hygiene standards that many other restaurants should aspire to match. It was great sharing this conversation with @raphholzer and the ensuing post lunch shot of @fernethunter was the perfect finish!
Can’t wait to pair sake with dinner by Chef @bjoern_alexander_75 at Umi later this month. His Spaetzle was a perfect match for the Sake I chose last time so I know whatever he has in store for this upcoming menu will work perfectly. Hope to see anyone who is in Shanghai from the 21st-26th!
Marinated Sweetfish with Kinome and Sansho was only one of the highlights during the bottomless kaiseki at Mikasaya. Thanks to Motoyama San for the great progression and of course sharing my sake with me during the meal. Extra thanks to @yoshihc for the solid recommendation!
I don’t know how @japanesebartender stuffs his home made mentaiko olives but they are the ultimate garnish for his dangerous Smoky Dashi Martini. Bonus points for not serving it in an actual martini glass!
Sold out for tonight’s Maruishi Jozo dinner with Brewery President Hideki Fukada. Excited to pair Chef @loktagon’s selection of @taylorshellfish Shigoku and Kumamoto Oysters with the Nito Yamadanishiki Sparkling Usunigori, the first time it is being poured in Hong Kong and just pressed a couple weeks ago!
With such a focused idea of quality service, aesthetic, and sense of hospitality, it’s no wonder I have always gravitated toward The House Collective. Their latest hotel, The Middle House, will no doubt be an exciting chapter of their already strong brand. Can’t wait until their official opening and another visit their property!