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New York Weekly Picks!

Recipe: Spicy Tuna Tartare with Kimchee Sauce (4 portions) INGREDIENTS:

TUNA SAKU 200~250g KUKI SESAME OIL 1 Tbs. MIYAKO KIMCHEE SAUCE 2 Tbs. Scallions (thinly sliced) 1 Tbs. Soy Sauce 1/2 Tbs. Roasted Pine Nuts 2 Tbs. julienned Cucumbers 1 Cucumber Quail Egg 4 eggs

Weekly-Picks!
COOKING DIRECTIONS: Use a sharp knife to slice the tuna into 1/4-inch...
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Discover Shochu 46

Latest-News-3-01 Shochu is truly a unique spirit like no other. What’s key to their Umami packed flavor lies in the trace flavor component that remains even after distillation. Most premiums Shochu are distilled only once. The alcohol level of a just distilled, undiluted Shochu reaches approximately 42% for...
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Hidden Sake Menu – Sake from Niigata

[Sommelier Talk 38] Latest-News-2-01 Sake of the Niigata Prefecture origin are characteristically known for their tanrei karakuchi or light/dry-crisp flavors. This genre of Tanrei Karakuchi and Ginjo style Sake created quite a stir when in the 90’s, as Umakuchi or Umami-packed Sake had been the industry...
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The 4th World Sake Sommelier Competition

Advancing The Profession, Advancing Distinction, Advancing Business 141101 Reigning as champion was Yasuyuki Kitahara, sommelier at Conrad Tokyo Hotel (front row, third from left) Eager contestants arrived from all over Japan, South Korea, Taiwan and the US, twenty five in all, at the 4TH WORLD SAKE SOMMELEIR COMPETITION...
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