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June 22, 2016 Comments (0) Views: 2058 GFR Photo Essay

A Fin To Tail Sakana & Sake Dinner At Miku

Our hosts from Miku, Anthony Yeung and Sake Sommelier Miki Ellis.

Our hosts from Miku, Anthony Yeung and Sake Sommelier Miki Ellis.

Just the other week, That’s Life Gourmet hosted a stunning eight course “Fin To Tail” Sakana and Sake dinner at Miku Toronto as an adjunct to the Kampai sake festival.

Special guests for the evening were brewers Nobuo Nakashima (Kozaemon) and Naoki Yokoyama (Tengumai) who joined us all the way from their native Japan.

With pairings assembled by Miku’s Sake Sommelier Miki Ellis and That’s Life Gourmet’s Mariko Tajiri, it was a seriously impressive evening showcasing the sakes of two premium breweries alongside a celebration of Japan’s king of fish, Tai AKA Sea Bream.

Sake Brewers Nobuo Nakashima (Kozaemon) and Naoki Yokoyama (Tengumai) introduce us to their range of sakes.

Sake Brewers Nobuo Nakashima (Kozaemon) and Naoki Yokoyama (Tengumai) introduce us to their range of sakes.

Lots of Sake and smiling for the camera become happy bedfellows.

Lots of Sake and smiling for the camera become happy bedfellows.

Tai Nikogori, Dashi Gelée, Okra, Tomato, Yuzu Zest, Crispy Tai Skin - served with an unpasturised Tengumai Sake.

Tai Nikogori, Dashi Gelée, Okra, Tomato, Yuzu Zest, Crispy Tai Skin – served with an unpasturised Tengumai Sake.

Tai Sashimi & Carpaccio Duo, Rosemary Oil, Crispy Capers, Baby Greens, Shallot - served with a Kozaemon Tokubetsu Junmai Sake.

Tai Sashimi & Carpaccio Duo, Rosemary Oil, Crispy Capers, Baby Greens, Shallot – served with a Kozaemon Tokubetsu Junmai Sake.

Kozaemon tokubetsu junmai sake (Pic by Carmen Chan).

Kozaemon tokubetsu junmai sake (Pic by Carmen Chan).

Agemono, Tai Tempura, Squid Ink Panko Crusted Tai Cheek, Arare Fried Asparagus, Matcha Salt - served with a Tengumai Umajun Sake.

Agemono, Tai Tempura, Squid Ink Panko Crusted Tai Cheek, Arare Fried Asparagus, Matcha Salt – served with a Tengumai Umajun Sake.

IMG_4712Nitsuke, Soy Braised Tai Collar, Yuzu Cheese and Quail Yolk Dumpling, Shiitake & Enoki Mushrooms, Truffle Essence - served with a Tengumai Yamahai Sake.

Nitsuke, Soy Braised Tai Collar, Yuzu Cheese and Quail Yolk Dumpling, Shiitake & Enoki Mushrooms, Truffle Essence – served with a Tengumai Yamahai Sake.

Kozaemon junmai daiginjo sake (Pic by Carmen Chan)

Kozaemon junmai daiginjo sake (Pic by Carmen Chan).

Crispy Tai Fillet, Tiger Prawn, Charred Cucumber, Parsnip Purée, Spring Onion Katsuobushi Butter Sauce, Edamame - served with a Kozaemon Junmai Daiginjo Sake.

Crispy Tai Fillet, Tiger Prawn, Charred Cucumber, Parsnip Purée, Spring Onion Katsuobushi Butter Sauce, Edamame – served with a Kozaemon Junmai Daiginjo Sake.

Tai Sushi, Traditional Nigiri, Kobujime, Aburi Nigiri, Hoso Maki, served with Ushio Soup with Tai Fish Ball - served with a Tengumai Junmai Daiginjo Sake.

Tai Sushi, Traditional Nigiri, Kobujime, Aburi Nigiri, Hoso Maki, served with Ushio Soup with Tai Fish Ball – served with a Tengumai Junmai Daiginjo Sake.

Tengumai umajun & yamahai sake (Pic by Carmen Chan)

Tengumai umajun & yamahai sake (Pic by Carmen Chan)

Umeasha Granita prepared with Kozaemon

Umeasha Granita prepared with Kozaemon (Pic by Carmen Chan)

Pastry Chef's Creation with Kozaemon House Junmai Sake.

Pastry Chef’s Creation with Kozaemon House Junmai Sake (Pic by Carmen Chan)

Kozaemon House Junmai Sake.

Kozaemon House Junmai Sake.


Jamie Drummond

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And that was a mighty fine (and fun) dinner.

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