Chef Hung Nguyen is one of only a handful of Level II sake sommeliers in the world. He is also one of the nicest guys in the world. Today, Chef Hung announces he is teaming up with another one of the nicest guys in the world, Teiichi Sakurai of Tei-An, to celebrate the annual opening of the saké brewing season in Japan, “Nihonshu no hi.” Here is Chef Hung:
On Sunday, Oct 2 at 7pm, I’m teaming up with Teiichi Sakurai and the Tei An staff to present a special dinner of authentic and progressive Japanese cuisine, paired with saké. Our emphasis this year will be on saké from the Tohoku region, which was devastated by disasters earlier this year. The overall effect of those events on the quality and availability of Tohoku saké won’t be known until at least next year, so we’ll savor these 2011 brews while we still can. As a side note, we’re drinking brews produced prior to the disasters–there should be no contamination concerns.
Menu and details below.
Here’s the proposed menu
Course 1: Otoshi Appetizer
Course 2: Seasonal sashimi (Chef won’t say of what, only “whatever I can get that day that’s great.”)
Course 3: Seasonal terrine
Course 4: Uni (sea urchin) risotto with shrimp.
Course 5: Gibier (wild game)
Course 6: Choice of soba
Course 7: dessert
Paired with at least five sakés, again, focusing on brews from the Tohoku region.
I’m excited to apply my saké skills to a menu from this great chef.
Cost will be $100 pp + tax & gratuity.
Please reserve with Tei An. Specify the Oct 2nd saké dinner.
