HAPPY NEW ERA: YUWA JAPANESE CUISINE CELEBRATES ‘REIWA’ AT SAKE DINNER SHOWCASING NAKASHIMA BREWING ON JUNE 12
One-Night-Only Event Marks Japan’s New Era by Welcoming Special Guests for Multi-Course Dinner Paired with Prized ‘Kozaemon’ Sakes Produced by Artisan Brewery
Yuwa Japanese Cuisine will raise a glass to toast a new beginning for Japan by showcasing the highly prized sakes of boutique brewery Nakashima when the upper Kitsilano restaurant hosts its first sake dinner of the ‘Reiwa’ era on Wednesday, June 12.
Beginning at 6:30 p.m., Yuwa Sake Sommelier and Co-Owner Iori Kataoka will welcome Mariko Tajiri, National Brand Manager for That’s Life Gourmet, and Nakashima Sake Brewing Co. CEO Munetaka Nakashima for a dining experience that will showcase Nakashima’s prized ‘Kozaemon’ portfolio of sakes and celebrate the new ‘Reiwa’ era of Japan that began on May 1.
Sakes featured during the evening will include the ultra-rare Gold Medal Junmai Daiginjo, seasonal House Junmai, Kimoto Junmai, Yamahai Honjozo and Umaji Yuzu sake, among others, and be paired with an eight-course feast featuring Chef/Co-Owner Masahiro Omori’s signature interpretation of traditional Japanese cuisine.
Founded in the 1700s in the town of Mizunami in Japan’s Gifu prefecture, Nakashima Sake Brewing Co. has staked its claim as an industry leader by not only producing a range of world-class sakes that display rich, delicate flavours but also by working hand in hand with small family farms to procure the unique varietals of rice that are used in the brewing process.
$150 per person plus tax and gratuitySAKIZUKE ‘AMUSE’
Abalone and Assorted Vegetable Vinaigrette Gelée
abalone, young corn, cherry tomato, asparagus,
okura vinaigrette gelée, ume plum pulp vinaigrette
Amaebi Lemon Soy
BC spot prawn with lemon soy
Tai Mizuna Nori-Shoyu
Japanese snapper, watercress & nori seaweed soy
Yaki Nasu Ponzu Gelée
grilled eggplant, ponzu gelée, edible flower
Japanese kabocha squash soup
edamame tofu made with umami-dashi arrowroot starch
Yaki Hotate & Kabocha Somen
grilled Hokkaido scallop, spaghetti squash, winter melon,
julienne carrot in Ichiban dashi stock
French White Asparagus Isobe-Age
French white asparagus wrapped with nori seaweed, shiso leaf tempura
Ayu Mame Tsutsumi-Yaki
grilled sweetfish stuffed with ground dashi simmered beans, vinegarweed myoga ginger
simmered conger eel on sticky rice cake, sea urchin, salmon roe
fiddlehead gin-an thickened dashi sauce, fresh wasabi, kinome
fresh nigiri sushi of the day
Tickets to Yuwa Japanese Cuisine’s ‘Reiwa’ Celebration Sake Dinner on Wednesday, June 12 are available for $150 per person plus tax and gratuity at yuwa.ca/event. As Yuwa Japanese Cuisine prides itself on placing a premium on the availability and seasonality of all ingredients, the Kozaemon Sake Dinner menu may be subject to slight changes.For more information on Yuwa Japanese Cuisine, visit yuwa.ca, become a fan of /YuwaJapanese on Facebook or follow @yuwa_japanese on Instagram and Twitter.
ABOUT YUWA JAPANESE CUISINE | Tucked away in the heart of Vancouver’s West Side, Yuwa Japanese Cuisine is an elegant enclave where a creative homage to regional Japanese fare is complemented by one of the city’s best selections of artisan sake and wine. Led by Executive Chef Masahiro Omori and renowned Sake Sommelier and Co-Owner Iori Kataoka, Yuwa offers an inspired approach to the traditional kaiseki style of dining where the very best local and seasonal ingredients are paired with consummate service, attention to detail and expert knowledge of fine wine and sake from around the world to provide a Zen culinary experience unlike any other. Formerly known as Zest Japanese Cuisine, Yuwa was newly christened in the fall of 2017 and quickly singled out as a finalist for both Best New Restaurant and Best Japanese at the 2018 and 2019 editions of the Vancouver Magazine Restaurant Awards, respectively.
2775 W 16th Ave, Vancouver BC V6K 3X5 | 604-731-9378 | Tuesday – Sunday 5 – 10 p.m. | yuwa.ca