Extraordinary Sake Dinner At Tocqueville Debuts Two Rare New Sakes In The Us

Chef Marco Moreira has joined with Chris Pearce of World Sake Imports, the foremost sake expert and importer in the United States, to create a unique event as part of Tocquevilles continuing wine dinner series. The six-course dinner on December 7, 2003 will be paired with ten sakes, of which two are making their U.S. restaurant debut.

Sake has been an interest of Chef Moreiras since he trained as a sushi chef and has been on the wine list at Tocqueville since the restaurant opened. In recent years, sake has grown rapidly in popularity across the countrycrossing over from Japanese restaurants. Chef Moreira aims to demystify sake, highlight its food-friendliness and popularize more refined and complex styles.

The menu fuses Tocquevilles signature dishes with inspiration from Chef Marco Moreiras recent trip to Japan:

Sashimi Amuse
Hoyo Kura no Hana

Creamy Parmesan Grits with Quail Egg and Smoked Eel
Hoyo Manamusume *
Kamoizumi Junmai Daiginjo

Chutoro
fatty tuna belly
Dewazakura Dewasasnsan
Akitabare Suirakuten

Seared Maine Diver Sea Scallop and Hudson Valley Foie Gras
Masumi Yumedono
Masumi Okuden Kantsukuri

Wagyu Kobe Beef
Koshi no Kanbai Muku
Masumi Nanago *

Tapioca and Young Coconut Sorbet
Kamoizumi KomeKome

* U.S. restaurant debut

Chris Pearce has chosen ten sakes created by some of the most esteemed producers from across Japan. The Hoyo Manamusume (Junmai style) and the Masumi Nanago (Daiginjo style) will both be served for the first time in an American restaurant. The Hoyo Manamusume is a limited production of 200 cases, made from a local rice, and is part of a movement in Japan focusing on developing sakes with a strong regional identity. Masumi, another of Japans great sake producers, revived a yamahai brewing method dormant for 60 years to create Nanago. The method, although slower and more labor intensive, results in a more complex, satisfying flavor.

World Sake Imports' portfolio of premium labels features some of the most respected names in the sake world shipped directly from the breweries in Japan. Chris Pearce, president of World Sake Imports, was recently awarded served a Certificate of Merit by the Ginjo Association of Japan. Pearce teaches a Sake Appreciation seminar at the University of Hawaii and is the organizer of "The Joy of Sake," the largest annual sake-tasting event held outside Japan.

Chef Marco Moreira and Chris Pearce will partner again on January 28, 2004 at the James Beard House, where they will offer another Japanese-inspired sake dinner. They will be joined by Chef Hiroko Shimbo of Hirokos Kitchen in New York. Tocqueville restaurant will serve a Japanese-inspired tasting menu paired with sakes throughout the month of February 2004.

The dinner on December 7 starts at 6:30pm with passed hors doeuvres, giving guests an opportunity to meet Chris Pearce and ask questions about sake. The cost is $125 per person, with tax and gratuity additional. Tocqueville is located at 15 East 15th Street. Reservations are required and can be made at 212-647-1515.
###