Hana Chef Ken Tominaga is a master of Japanese cuisine, and a chance to eat through one of his luxe tasting menus is an event in itself. Paired with sakes from Shirataki Shuzo, makers of premium Jozen Mizunogotoshi sake, it’s a rare opportunity to really understand the subtleties of Eastern cuisine.
On Sept. 3, 2012, Hana hosts a six course sake pairing dinner with representatives from the Japanese brewery on hand to educate diners about the subtleties of the sakes.
Here’s the menu:
Kumamoto oysters with uni, house cured ikura, tobiko and ponzu creme fraiche
Jozen Mizunogotoshi Junmai Daiginjo
Carpaccio of Japanese scallop with strawberry vinaigrette
Jozen Mizunogotoshi Junami Ginjo White
Kanpachi aburi with yuzu kosho
Jozen Mizunogotoshi Junmai Ginjo Pink
Tempura of shrimp, asparagus, maitake mushroom and kisu
Jozen Mizunogotoshi Junmai
Pan sautéed yellowtail with Marsala yuu an sauce
Autumn Jozen Nama Junmai Ginjo
Fresh summer berries with mascarpone cheese and 20 years aged emiko’s plum wine
Shingo no ippon Junmai Daiginjo
$110 per person. Reservations: 586-0270, 101 Golf Course Dr., Rohnert Park.