Eat Up. Drink Up. Japan
Friday, October 27 from 11:30 a.m. until 2:00 p.m. (Lunch Session)
6:30 p.m. until 9:30 p.m. (Dinner Session)
NYC EVENT SPACES – 4 W.43rd Street (between 5th and 6th Avenues)
Admission: $75 for Dinner VIP (Early entry from 5:30 pm, access to VIP lounge with Daiginjo counter and Matcha counter)
$55 for Dinner Session (Dessert in addition to the regional dishes)
$35 for Lunch Session
Chopsticks NY magazine presents its very first sake and food event, “Eat Up. Drink Up. Japan” on October 27. During the event, organizers will divide Japan into six regional blocks, offering craft sake from each block and matching food made with regional delicacies.
Eighteen dishes from across the nation, three from each block, will be served during the event. Every dish is crafted to be paired with regional sake. There will be at least one vegetarian dish in each block. The blocks are Hokkaido and Tohoku, Kanto, Chubu and Tokai, Kinki, Chugoku and Shikoku, and Kyushu.
More than 30 brands of sake, at least five brands for each region, will be served along with the dishes. Brands include Gasanryu (Shindo Sake Brewery), Minanogawa (Inaba Shuzou), Kubota (Asahi-Shuzo Sake Brewing), Tengumai (Shata Sake Brewing), Shimeharitsuru Jun (Miyao Sake Brewing), Miyozakura (Miyozakura Brewery), Shin (Kawashima Sake Brewery), Umenoyado Umeshu (Umenoyado Brewery), Ikezo (Ozeki Sake U.S.A., Inc.), Dassai (Asahi Shuzo Co., Ltd.) and Koiku No. 54 (Suigei Shuzo).
Daiginjo Counter (VIP Room only)
Using sake rice milled more than 50%, daiginjo is considered to be the highest quality sake. A sake sommelier will serve a selection of daiginjo sake with different taste profiles. This is a great opportunity to compare aromas and tastes of several daiginjo while listening to the sommelier’s stories.
Matcha Counter (VIP Room only)
Several grades of matcha will be served, allowing guests to try different taste profiles.
For more information and to purchase tickets, please visit Chopsticks NY’s Eventbrite page.