Japanese Food Pairing - Tea & Sake Pairing - October 8th 2025

A curated journey through taste, tradition, and terroir.

Step into an immersive tasting experience that celebrates the elegance of Japanese cuisine through the delicate interplay of food, tea, and sake. This hands-on workshop invites you to explore the art of harmony—where every sip and bite is thoughtfully composed to awaken the senses and deepen your connection to ritual, flavor, and the art of Japanese cuisine.

What to Expect  

Guests will enjoy a guided tasting of six seasonal Japanese dishes—such as ochazuke, sashimi, and hirame usuzukuri—each paired with rare and fine Japanese teas and sake. The experience is designed to be both reflective and interactive, blending cultural insight with sensory exploration.

Participants will:  

- Taste six curated Japanese dishes, each highlighting a unique flavor profile  

- Sip, discuss, and explore how aroma, body, and temperature of select teas pair with each dish  

- Learn how teas like sencha, hojicha, and genmaicha complement umami, texture, and temperature  

- Steep a chosen tea into premium sake brews to discover layered, custom flavor blends  

- Engage in guided dialog around pairing principles

What You’ll Learn  

- How to match tea intensity with dish texture and flavor  

- How teas interact with sashimi, grilled fish, and rice-based dishes  

- How to create harmonious tea-sake infusions that elevate both elements  

- How tea tannins, sake sweetness, and food textures enhance one another  

Whether you're a culinary enthusiast, tea lover, or curious creative, this workshop offers a refined gateway into the world of Japanese tasting and pairing.

Tasting Menu  

Smoked Duck Breast with Salad - Tender slices of house-smoked duck breast, served over a bed of red lettuce.

Shishamo - Whole smelt, lightly fried, served crisp with roe intact. Slightly briny, delicate, and deeply satisfying.

Hirame Usuzukuri - Thin-cut flounder cured by kelp sashimi and sliced paper-thin. Delicate, clean, and quietly luxurious.

Ochazuke - Steamed rice gently steeped in green tea, topped with smoked salmon, and garnished with plum paste and seaweed.

Umi Masu - Lemon olive oil-cured trout sashimi, sliced to reveal its marbled coral hue and rolled around avocado.

Matcha Tiramisu - A layered indulgence of mascarpone cream and matcha-soaked sponge, dusted with ceremonial-grade green tea powder.