This year’s theme is “Sake” and our chefs will delight you with food that compliments sake.
A professional sake advisor will also be present at the classes to help develop appreciation for sake.
Seats are limited, so sign up soon!
Fee (tax included): $50
NNMCC members receive a $5 discount off each class.
Registration: 604.777.7000 / info[at]nikkeiplace.org
Registration is required 2 weeks in advance for each class.
Maximum 20 people per class.
Supported by NNMCC Auxiliary Group & Suzuya Japanese Market
Sake Seminar : “Sake Culture Abroad”
Advisor: Masa Shiroki (Sakemaker) Artisan Sake Maker at Granville Island
2nd class: Saturday, October 5 - Successfully completed
Instructor: Chef. Sadatoshi Hoshika from Octopus’ Garden Restaurant
Sake Seminar : “How to easily distinguish different types of sake, matching sake with various food, choosing “your” sake, features and characteristics of select sake.
Advisor: Rei Miyamoto (SSI Certiﬁ ed Sake Advisor) – D Way Beverage Inc.
Click here to check out Menu and Sake sampling list
Chef Watanabe was born in Ichinomiya, Aichi, and graduated from a specialist cooking school in Japan and worked as an apprentice chef for 3 years at “Nadaman” in Tokyu Hotel which is one of the most famous restaurants in Japan. His present position as a chef was obtained through working as a waiter at Tojo’s Restaurant and in 2008, Vancouver magazine gave him an award of Premier Crew. Award-winning Tojo’s Restaurant has been selected as one of the “1000 Places to See Before You Die.”
Sake Seminar : “Sake Demand Trends and Basic Sake Knowledge”
Advisor: Mr. Soya Kayo, Sake Brand Manager (certiﬁed saké professional) – Blue Note Wine & Spirits Inc.
Sake sampling: Pure Rice-derived Sake, Yoshi, Gokujou.