For this special ~SAKE BREWERS DINNER~, ANZU executive chef Barney Brown will be pairing six courses with six sakes. There will actually be two different brewers in town from Japan for this event: from Chikurin in the Okayama Prefecture, Master Brewer Niichiro Marumoto presents his special sakes made from acclaimed Yamada-nishiki rice, since 1986; and from Wataribune in the Ibaraki Prefecture, Master Brewer Takaaki Yamauchi from the Huchu Homare Brewery presents his heirloom rice sakes that have earned them cult status in Japan.
And, you get four free hours of validated parking, sweet. Just be careful not to drink too much, eh?
The menu includes:
Tempura of Morel Mushrooms
stuffed with fava bean purée and chèvre
Chikurin Karoyaka Junmai Ginjo
yuzu-soy gelée, yamaimo, caviar, and wasabi
Wataribune Junmai Daiginjo
Ankimo-Bamboo Steamed Monkfish Liver Pate
momiji oroshi and ruby grapefruit ponzu
Wataribune Junmai Ginjo 55
Smoked Misoyaki Black Cod
braised furofuki daikon and roasted chili miso
Chikurin Fukamari Junmai 55
Pearl Rice Cracker Crusted Sweet Prawns
Matcha green tea risotto and uni butter sauce
Taiheikai Tokubetsu Junmai
Coconut Tapioca Pudding Tart
Chikurin Hou Hou Shu Sparkling
Sake Brewer’s Dinner
Thu., June 28, 2007
222 Mason St.
Cross: O’Farrell St.
San Francisco, CA 94102
(tax and gratuity addl.)
A valid credit card is required to make a reservation.