Flavors of Japan: Winter in Gunma

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
fresh caviar
Mizubasho Pure Sparkling Sake

Appetizer Plate

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

  • Kusatsu Onsen in Gunma boasts the largest volume of natural hot-spring waters in Japan.
  • Gunma’s Takasaki produces the largest number of daruma wish dolls in the country.
  • The city of Kiryu has been a center of fine silk production for more than 1,000 years.
  • Founded in 586, Haruna Shrine in Takasaki is one of Japan’s so-called “power spots.”
  • Mount Shirane in Kusatsu is an active volcano that last erupted in 2018.


  • Limit: two guests per Member
  • Member sign-up start: Jan 27 (12pm)
  • Guest sign-up start: Feb 3 (12pm)
  • Adults only
  • Disclaimer: dinner menu may change depending on ingredient availability
  • Organized by the Culture, Community & Entertainment Committee


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