IWA 5 Sake Dinner

What happens when a champagne master turns his hand to sake? The answer is IWA 5.


After 28 years as the chef de cave winemaker at world-renowned Champagne house Dom Pérignon, Richard Geoffroy (pictured) applied his expertise and experience to the brewing of sake.

He will introduce the fruits of his efforts in Toyama Prefecture—where he crafts IWA 5 at a Kengo Kuma-designed brewery—at an exclusive four-course dinner (see below).

Members will taste the distinct characteristics of three IWA 5 blended “vintages” (2020, 2021 and 2022) and discover how they change when served at different temperatures.

Secure your seat for a fascinating evening with a master craftsman who swapped the vineyards of France for the mountains and rice fields of Japan.

There will be an opportunity to order a bottle of IWA 5 sake autographed by Geoffroy.


Dinner

I
Sweet Shrimp and Snow Crab Tartare
lettuce-wasabi sauce
IWA 5 Assemblage(served at 10℃)

II
Curry-Crusted Yellow Tail
coconut and pineapple risotto, cashew nuts, lemongrass-clam foam
IWA 5 Assemblage 4 (served at 15℃)

Main
Niigata Snow-Aged A4 Wagyu
garlic mash, miso dust, baby carrots, okara crunch, sake soy sauce
IWA 5 Assemblage 3 (served at 12℃)


Dessert
Fromage Blanc
hassaku orange, sake jelly, ginger
IWA 5 Assemblage 2 (served at 3℃)

Coffee or Tea

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