Echizen Kaiseki Dinner

Tasting Kaiseki Cuisine with Echizen lacquer ware

越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with the Urushi since the Kofun Era (600 A.D.) and it is simply beautiful and traditional art.

At this event we are very excited to have Chef Hirohisa Hayashi, who is the owner and chef of Hibino in Brooklyn. He is from the Fukui prefecture where Echizen-Shikki was born. He will prepare Kaiseki cuisine while displaying local Fukui dishes. He has been planning to open his new restaurant in Manhattan. At this time, he is going to focus on the products from his birthplace with everything from rice to sake. It is expected to open Spring 2011.

We would like all of you to continue to enjoy the lacquer ware (five different types including a tray), so participants will be able to take home the lacquer ware that was used to serve them.

Don't miss out on this valuable opportunity!!!

Monday, June 28th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $120 per person

*Five different types of Echizen-Shikki (lacquer ware) including a tray for participants*

Seats: 20 available

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Kaiseki Menu

1. Takiawase (Kindled vegetables) Fried eggplant、A white gourd-melon、Burdock skin, Kinome (a leaf bud)
2. Suimonowan (Soup bowls) Ebi Shinjo(deep-fried shrimp fritters), Junsai (a water shield), Mizutama cucumber, Grind Yuzu skin
3. Yakimono (Grilled fish) Guji (Japanese tilefish), Hitori yuba, Grilled Okura ohitashi (steeped in broth)
4. Sushi Grilled Saba Bozushi (a type of pressed sushi), Shiso leaves, Sesame seeds, Iso no Yuki Kombu, Oroshi ponzu sauce
5. Dessert Hibino original Tonyu (soy milk) pudding

Special Sake

• Born Tokusen Junmai Daiginjo from Katou Kichibee Shouten in Fukui Prefecture

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Experience the Arts and Culture
of Echizen

Shochu 101

The Flavor of Japanese Spirit

Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan?

Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of six different types of shochu. There is no better way to train your palate than to "nomikuraberu" – taste the shochu right next to each other. By the end of the evening, determine if shochu is something that fits your tastes, and if you prefer your shochu on the rocks or "oyuwari" with hot water.

The shochu will be paired with popular izakaya fare including edamame, Satsumaage, and tsukemono (Japanese pickles).

Please come join us and enjoy the flavors.

Tuesday, June 15th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

**

SHOCHU:

Hakutake Shiro Kome Shochu

Kakushigura Mugi Shochu

Jougo Kokuto Shochu

Satsuma Shiranami Imo Shochu

Towari Soba Shochu

Mizuho Awamori

SHOCHU PAIRING BENTO MENU:

Satsumaage

Pickles

Edamame

Konnyaku kinpira

Cucumber with Kinzanji miso

Rice

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Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **