Hakutsuru Sake & Washoku Pairing at Mikaku

Tuesday, July 17, 2018
7:00 – 9:00 p.m.

Mikaku
3065 Centreville Rd #J, Herndon, VA 20171
Exit 11 on VA-286/Fairfax County Parkway

$70/person for JASWDC Members / $80/person for Non-members

This price includes a five-course Japanese meal with sake pairing and a Hakutsuru sake glass to take home.

Register Here
Please Register by Friday, July 13, by 5:00 p.m.

Join the Japan-America Society of Washington DC for an exclusive sake & washoku pairing at Mikaku. The chefs have designed a special washoku (Japanese cuisine) menu around four Hakutsuru sake and one Hakutsuru plum wine. This menu was created especially for the event, and there will be items that you won’t be able to order at Mikaku regularly. If you love Japanese food and sake and want to experience a nice dinner where you can learn about both, this is the program for you!

Menu

Aperitif
食前酒
Awa Yuki Sparkling Sake
淡雪スパークリング酒

Uzaku with a Tosazu Vinegar
鰻ざくの土佐酢和え
Junmai Organic
有機純米酒

Buta-bara Kushi-yaki
豚バラ肉 串焼き
Nama-chozo (draft sake)
生貯蔵

Sake Negi-yaki
鮭のねぎ焼き
Daiginjou
大吟醸

Chef’s Nigiri Special
シェフ特製 にぎり寿司
Junmai Ginjou
純米吟醸

Handmade Mizu-yokan
手作り 水羊羹
Plum Wine
梅酒

Executive Sushi Chef Kazuhide Aoki
Master Chef Aoki has over thirty years of culinary experience in traditional Japanese cuisine, pushing the extraordinary techniques, and impeccable palate. He began limits of his creativity with his use of unique ingredients, his culinary journey around the world as culturally licensed Chef by the Japanese Government after cultivating his craft at the Ten Ichi Restaurant, Hisago Restaurant, and Imperial Hotel in Tokyo, Japan. After his move to the nation’s capital, Master Chef Aoki was at the forefront of introducing true Japanese food to Washington D.C. Metropolitan Area as Executive Chef at Hisago in Georgetown. Settling his roots in Washington D.C., Master Chef Aoki opened and ran countless restaurants that have been recognized for their culinary excellence by the Washington Post and the Washingtonian. After making stops in California and Hawaii, Master Chef Aoki became a fixture in the Washington D.C. area opening restaurants such as Ariake, Sushi Capitol, Sushi Ogawa, Konami, and Murasaki as well as becoming a sought-after caterer for the World Bank and IMF. Master Chef Aoki brought all these skills and experience to Mikaku.

Executive Kitchen Chef Higashijima Hironobu
Master Chef Nobu has over forty years of culinary experience utilizing his classic French training to infuse and elevate Japanese cuisine for customers in Tokyo, Washing ton D.C., and New York. Spending two decades honing his craft in Tokyo, Japan at restaurants such as Fujikan Kaikan, Nobu came to Washington D.C. as Executive Chef at Hisago Akasaka Ryotei Nasu, and Shibaura Omodaka, Master Chef in Georgetown. Master Chef Nobu made a move to New York as Executive Chef to Midtown’s first sushi restaurant located in the famous aldorf-Astoria Hotel. Returning to Washington D.C., Master Chef Nobu spread his influence among locally renowned Japanese restaurants such as Tenleytown favorite Murasaki, the first Japanese izakaya in Washington D.C. Kushi, and Michelin recommended Makoto. Master Chef Nobu has received a special and technical Japanese chef’s licenses and is one of the few chefs in the world that is licensed to prepare fugu, blowfish, receiving his license in Tokyo and Kanagawa. At Mikaku, Master Chef Nobu has been elevating and adding to our extensive Japanese dishes and flavors to provide unique and special experiences for our customers.