In honor of Asian Pacific American Heritage Month, we have chosen Japan as our culinary inspiration for the month of May. In addition to our standard menu, join us every Thursday evening for a curated 3-course dinner. Each course has been crafted by Executive Chef, Josh Chapman and has been paired with carefully selected Japanese sake and wine.
Apertif: Hou Hou Shu Sparkling Sake
Soft and creamy with a small bubble, similar to champagne and Belgian beer. The flavor in lively, expansive and balanced, resembling green apple, tart yogurt with sweet fruit undertones.
1st Course
Ginger & Sesame Crusted Tuna Tataki with Wakame Salad and Ponzu
Pairing: Tozai Living Jewel, Junmai
Aromas of white grape, anise, and a hint of sweet rice. On the palate you will find citrus, white pepper, and fresh herbal notes with a long, clean finish.
2nd Course
Lemongrass Poached Shrimp Roll with Edamame Salad, Pickled Ginger
Pairing: Tozai Snow Maiden, Junmai Nigori
Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body.
3rd Course
Local Pork Ramen with House made Noodles, Seasonal Vegetables, Pickled Shiitakes,
Nori and Slow Poached Egg
Pairing: Kiku-Masamune Junmai Taru Sake
Cedar aroma and soft yet bright flavors. Authentically-brewed Dry Junmai Sake is sealed into New Casks of Yoshino Cedar, and is only broken open for bottling once the sake reaches Kiku-Masamune’s standard of excellence.
Dessert Wine: Takara Plum Wine
Created with a premium white wine base with plum flavors, hints of caramel, with a unique and mellow aroma.
