Celebrate Japan’s world-famous culinary culture at an evening of fine food and sake.
In the third in a series of seasonal dinners highlighting the bounty of Japan’s different regions, the Club’s kitchen team partners with Nagai sake brewery and local Gunma producers to showcase the ingredients and cuisine of the prefecture.
The evening will be hosted by Nagai’s Noriyoshi Nagai (pictured), who introduced Members to his famed Mizubasho sake in 2018.
The five-course dinner will feature vegetables, fruit, rice and beef from farms in the mountainous area northwest of Tokyo.
Prawn Tartare and Cauliflower Mousse
Mizubasho Pure Sparkling Sake
Local Scallop Cutlet with Braised Yoshi Farm Long Green Onion and Anchovy-Sherry Vinaigrette
Koji-Marinated Chicken Skewer with Spiced Miso Dip
Yoshi Farm Fruit Tomato and Buffalo Mozzarella Caprese with Basil and Koji Marinade Sauce
Mizubasho Junmai Daiginjo Sui
Sashimi-Grade Tuna and Yukihotaka Rice Bowl
white sesame, dried seaweed, shiso leaf
Mizubasho Haru Sake
Toriyama Farm Akagi Dry-Aged Wagyu Beef
sake fond de veau, roasted yoshi farm colorful carrots, romesco sauce, sumac
Mizubasho Yukihotaka Junmai Daiginjo
Kuwabara Farm Yukinko Apple Compote
spiced rice crumble, vanilla ice cream
Mizubasho Artist Series Dessert Sake
Fun Facts: Gunma
2-1-2 Azabudai, Minato-ku