A Special Evening of Enjoyment
A Marriage of Famous Sake from Sado
with Japanese and Western/European Cuisine!

Gurumet

06 / 22 / 16

• 

• Co-sponsored by The Nippon Club / Obata Sake Brewery (Sado Island)
  In cooperation with Gohan Society / Betony Restaurant
   
  Wednesday, June 22, 2016
  6:30pm – 9:00pm (Door Open 6:00pm)
  At: The Nippon Club (Rose Room, 2nd Floor)
  145 W 57th St., New York, NY 10019
  Admission: $200 (General Admission) / $150.00 (Nippon Club Member)
  (Seating is limited to 40 people)
  For registration or inquiry:
  The Nippon Club: Ms. Mita (212-581-2223 or mmita@nipponclub.org)
   
  ＊Please call to register for the event and send the payment in advance.
  Reservation will be confirmed when the payment is received.
  ＊ Please note that cancellations made after June 17 will be subjected to a cancellation fee.
   
  The Nippon Club will host an event “A Special Evening of Enjoyment: A Marriage of Famous Sake from Sado with Japanese and Western/European Cuisine!” – co-sponsored by Obata Sake Brewery (Sado Island, Nigata, Japan, Founded in 1892, known as the brewery of world famous Sake “Manotsuru”).
   
  Obata Sake Brewery has maintained traditional hand-made methods for more than 100 years. Brewers take time and effort to ensure the production of high quality Sake. As a result, they have accomplished some extraordinary achievements. They won the Gold medal 10 times in the past 14 years at the largest and most respected Sake competition in Japan, “the National New Sake Awards”. In 2015, they won the Gold medal at “International Wine Challenge” in London, UK and “Fine Sake Awards” in Japan, among others. In 2014, they started the “School Brewing Project” which brews sake at a closed schoolhouse. This has contributed to the revitalization of local communities.
   
  For this event, a 5 course dinner by Japanese and American Chefs will be served with various Sake by Obata Sake Brewery. Japanese Chef Mr. Hideki Yasuoka (Executive Chef, The Nippon Club) was born in Kyoto, Japan and has served authentic Japanese cuisine at The Nippon Club since being appointed chef in 2000. He serves dishes with delicate seasoning which respect the ingredient’s natural flavors. They fit best with Sake by Obata Sake Brewery, which is mellow, crisp and dry. U.S. based Chef Mr. Jack Logue (Executive Sous Chef, Betony Restaurant) has developed a career in world renowned top level restaurants after originally learning in Italy. As a young chef currently playing an active role at NY Times reviewed three star restaurant, he is excited to collaborate on this Sake event.
   
  At the beginning of the event, a special talk by Rumiko Obata (Senior Executive Director, Obata Sake Brewery) will follow the Sake Tasting.
   
  This is the first such opportunity to bring together such varied Sake from Obata Sake Brewery. Please don’t miss “A Marriage of Famous Sake from Sado with Japanese and Western/European Cuisine!”.
   
  Program
  １ “Manotsuru” Sake Tasting
  ２ Lecture: “Making sake and re-building a town” Rumiko Obata, SVP, Obata Sake Brewery
  ３ Greeting and presentation: Executive Chef, Hideki Yasuoka, The Nippon Club
  ４ Presentation: Executive Sous Chef, Jack Logue, Betony
  ５ 5 course dinner – combining Japanese and Western /European cuisine and ”Manotsuru” sake
  ６ Networking
   
  Obata Sake Brewery
  (Sado Island, Nigata, Japan):
  Rumiko Obata
  Senior Executive Director, Obata Sake Brewery
  Rumiko Obata was born in Obata Shuzo, to a fifth generation sake brewing family in Sado Island, Niigata prefecture. She graduated from KEIO University, majoring in Political Science. Prior to returning home, she had the unique experience of working for 7 years with a movie company in Tokyo. In 1995, she moved back to her beloved hometown, to take over and manage the family owned business. She has been a Demand Development Commissioner of Japan Sake and Shochu Makers Association, a commissioner of Ministry of Agriculture, Forestry and Fisheries and Ministry of Public Management, as well as commissioner of Ministry of Internal Affairs and Communications. She has also been serving in a central role at “School Brewing Project” which brews Sake using a schoolhouse that was closed.
   
  The Nippon Club:
  Hideki Yasuoka
  Executive Chef, The Nippon Club
  Chef Yasuoka started his career at “Naruse” (Roppongi, Tokyo). He also worked for several years at “Cho” (Shinbashi, Tokyo). After 3 and a half years, with strong recommendation from former “Cho” Executive Chef Mr. Kikuji Tamaoki, he was promoted to a new assignment at “Rangetsu” (Ginza, Tokyo). He came to The Nippon Club, Inc., which has business ties with “Rangetsu”, in 1993. He was appointed as Executive Chef in 2000. Ever since, he has been presenting exquisite and authentic Japanese cuisine at The Nippon Club. In his youth, he enjoyed playing rugby and was a member of his high school team. He played an active role in Fushimi Technical High School Rugby Club, a leading club team in Japan, which under the direction of Mr. Yoshiharu Yamaguchi, inspired the Japanese film “School Wars: Hero”.
   
  Betony Restaurant:
  Jack Logue
  Executive Sous Chef, Betony
  Jack Logue was born and raised in New York City. He worked at Daniel for three years, first as Chef de Partie and later as Expediteur. After a year-long stint at Sydney’s famed Rockpool, Logue returned to New York City to join the opening team at Betony, where he was later promoted to Executive Sous Chef. During Chef Logue’s tenure at Betony as Executive Chef Bryce Shuman’s No. 2, the restaurant received three stars from The New York Times, was named Esquire’s “Restaurant of the Year,” was a James Beard Foundation finalist for “Best New Restaurant,” and received a Michelin star.