On the 14th June 2016, House of Sake co-hosted a memorable Fine Shuki & Sake Dinner at 1 Michelin restaurant Umu in Mayfair.
“Kaiseki King” Chef Yoshinori Ishii, who is the god of “Ikejime” technique to preserve the best freshness of fish, created beautiful seasonal Washoku menu to match Tengu Sake‘s fine sake selection.
All the sake were served in House of Sake’s selected sake ware made from wood, tin, glass and pottery.
During the dinner, perfect service provided by Umu’s front of house completely spoiled us. Mr. Mashio, Head Sommelier of Umu, was so elegant and smooth at every stage serving the sake to us. All dishes came flawlessly, each time we just had to indulge ourselves.
We had a full house with 13 attendees including Oliver from Tengu-Sake and myself…..Lucky me!
Evening was so relaxing and content, with lovely conversation, delicious food, sake and fine sake ware.
There will be another dinner to come with a different season soon!
You can see the menus for food, sake and sake ware below & photos from the gallery….
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She has been working with sake for nearly 15 years and is a Kikisakeshi-qualified sake sommelier, WSET-certified educator and an International Wine Challenge(IWC) Panel Judge in the sake category.
Having trained at Leith’s School of Food & Wine and Le Cordon Bleu, Honami is a qualified sommelier and has worked at some of London’s world-renowned restaurants, including Le Gavroche, as well as luxury wine and spirits merchant Hedonism Wines.