Raise Your Glass as HATCH Yakitori + Bar Introduces Cracking New Cocktail Bar

June 5, 2019 by evebushman

Los Angeles, CA – With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar!

Photo Credit: Jacob Layman

Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These hip-hop jammin’, globe-trottin’, food and drink lovin’ “Yakitori Boyz” created an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and unrivaled new Bar Program that includes handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu, poising HATCH Yakitori + Bar as a not-to-be-missed drinking destination among the ever-evolving landscape of Downtown Los Angeles. The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Partner and Executive Chef Daniel Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”

Paired with food or enjoyed on their own, eight thirst-quenching bangin’ Cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder, or the Yuzu Sour offering guests a refreshing twist on a reliable standby, prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, also featuring dry sake, Tito’s vodka, lychee juice and pear syrup, while the sweet and spicy Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper. Guests will be too furious if they are too fast when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. Says Fastiggi, “When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them.” Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.

HATCH Yakitori + Bar exclusively sources a myriad of Sake equally approachable for the sake novice and enticing for the sake connoisseur. Available on draft or carafe is the Bushido: Way of the Warrior, paying homage to the code of honor and morals developed by the Japanese samurai that stresses loyalty, self-discipline, and bravery. By bottle or carafe, the Junmai Sake selections are ready for guests to imbibe including the aromatic and ultra-dry Itami Onigoroshi: Demon Slayer, the light and mild Shintaro: Imperial Loyalist, the clean and crisp Joto Nigori, or the Hatch Organic brewed right here in California. The Ginjo style sake selection includes the delicately complex Gokujo: The Excellence, while AK is personally excited to introduce guests to the almighty Ryujin: Dragon God, noted for its vibrance and full-bodied flavor. Finally, Junmai Daiginjo, the highest caliber of sake categories begins with the award-winning Soto: The Outside, or the highly sought after Kitaya Kanasansui: Cold Mountain Water. Finally, for true aficionados, HATCH Yakitori + Bar offers guests a miracle with the Kimurashiki Kiseki: Miracle Sake, certified organic and produced under the supervision of Akimori Kimura, the pioneer of modern organic farming methods in Japan.

HATCH Yakitori + Bar also offers a new highly curated selection of premium Japanese Whisky, such as the Mars Iwai, with tasting notes of pear, quince, red fruits and vanilla. Matured in the finest Japanese handmade mizunara oak casks, Kaiyo Mizunara Oak spends the last leg of their maturation at sea, the salt air and ebb and flow of the tides enriching the whisky. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” the Akashi White Oak hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. Blended from whiskies matured in oak for 10 years, Yame Eight Goddesses 10 Yr is inspired by the mythical Yametsu Hime protector of the mountainous beauty of the Yame Region, home of the famed Kitaya Distillery. Dubbed a ‘worldwide blended whisky’, Ichiro’s Malt & Grain is comprised of whiskies from distilleries in Scotland, Canada, U.S.A., England, and Ireland, as well as young malt and grain whisky stock from the legendary king of Japanese distilling, Ichiro Akuto. HATCH prides themselves on being able to offer rare, high-end whisky, such as Ichiro’s Malt Chichibu “The US Edition”, a highly-limited single malt release made specifically for the US market from the extremely sought-after Ichiro Akuto Chichibu Distillery. Dry and honeyed with gentle oak spice and Tahitian vanilla, Mars Lucky Cat “Mint” Whisky is limited to less than 4,000 bottles, while the Mars Komagatake Limited Edition 2018 is aged entirely in Shinshu, the highest elevation of any distillery in Japan, creating a noticeable influence on this unique whisky’s taste.

If Beer is more your brew, HATCH Yakitori + Bar has an array of beers on Draft: Asahi, Sapporo, Orion, and Kirin, as well as select offerings that may inspire guests to expand their tastes including Coedo Shiro Hefeweizen Wheat Beer, Samurai Blonde Ale, Delicious IPA, and the Cali Creamin’ Vanilla Cream Ale. Two varieties from the Kyoto Brewing Company kick off the Bottle selections beginning with the Kyoto Matcha IPA, followed by the Kyoto Kuromame Black Soybean Ale. At 8% alcohol content the Hitachino Ginger Brew is not your Mama’s ginger ale, although let us not forget its slightly herbaceous sibling, the Hitachino White Ale. Brewed from kintoki sweet potatoes, the award-winning Coedo Beniaka Sweet Potato Ale is earthy and rich, while the equally acclaimed Coedo Shikkoku Black Lager boasts an enchantingly smooth elegance. It’s in the Can with the Yona Yona: Every Night Pale Ale, made with premium Cascade hops, and the Suiyoubi No Neko: Wednesday Cat White Ale is smooth enough to get guests through every day of the week. If Wine is the only way to wind down, there is selection of California Wines and one deliciously unorthodox Chinese wine. Adventurous minds are encouraged to inquire within.

There is no better companion to a cool libation than Happy Hour and Partner and Executive Chef Daniel Shemtob has pulled out all of the stops to deliver guests one solid hour of discounted gluttonous glory. Guests can enjoy Oysters, Chilled, Grilled, or Fried accompanied by ume mignoette, Sticks like Breast and Plum, Thigh & Miso, and Mushroom Party, or the Plates with selections such as the Black Karaage, with two day brined chicken thighs, squid ink, house pickles, grilled lime, and black ranch dip, or Miso Pork Spare Ribs, featuring slow cooked pork ribs, miso caramel, spice blend, and green onions. During this happiest hour, a selection of Drinks including Draft and House Sake, Wine by the Glass and Beer by the Glass will also be available at special prices.

Whether your glass holds the liquid amber of Japanese Whisky, the aqueous ambrosia of a perfectly chilled Sake, or a meticulously crafted Cocktail, raise it high and give a mighty, “Kanpai!” to the bangin’ New Cocktail Bar at HATCH Yakitori + Bar!

HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit www.HatchYakitori.com or call HATCH Yakitori + Bar directly at 213.282.9070.

Please follow HATCH Yakitori + Bar on Facebook @hatchyakitori and Instagram @hatchyakitori

HATCH Yakitori + Bar

700 West 7^th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com

Experiencing the Universal Whisky Experience 2019

May 17, 2019 by evebushman

In the three years we’ve been lucky enough to attend the Universal Whisky Experience, aka the Nth, I’d have to say it just keeps getting better and better. This year we covered less ground (husband and I split the room – at the Wynn in Las Vegas – in two) and still only tasted maybe a quarter of what was being poured. And even though we each had two tickets for Super Pours, the brand ambassadors offered us everything they had – or it at least seemed that way! (If you just want a synopsis you can go here for photos alone.)

Last time I can share this banner…with yours truly on the top right next to The Nose!

This year I spent my first hour giving some attention to a few Bourbon tables; though I usually make a beeline for the oldest single malts in the room, I mixed it up this time. It might be because there was a large table set up with pre-measured pours, pens and tasting notes drawing my attention to the back of the main hall.

The table I’m referring to was set up Maker’s Mark Bourbon. The tasting experience that Maker’s Mark “Diplomat” Phil Olson talked me through was amazing. I learned about the different oak expressions, and the aromas and flavors each had. I noted that I liked the Seared French Cuvee, Maker’s Mark 46 Cask Strength (46 is the name of the particular wood), Roasted French Mocha and Toasted French Spice – this final one was my favorite. All four used French oak. I also noted that as my palate “warmed” so did my preferences. (Phil had me go back and revisit a couple.) I could’ve spent the entire evening there, and never made it to his finale where you are meant to blend your favorites, then get a few pals to agree with your choice = your own 15k barrel!

Moving on, though it was hard, I was in the mood for Bourbon and quickly found a Las Vegas based distiller, Smoke Wagon Bourbon. I enjoyed all three bottles they poured, and could see why they had won several gold and double gold medals at the San Francisco Wine and Spirits Competition.

Alpine Distilling, located in Park City, Utah, was a surprise for me. The botanicals in their “Summit Gin” slayed me. Now I just have to figure out how to get it from Utah here in So Cal! Also of note for me was their “Spur” Whiskey.

Then I got very much side-tracked by That Boutique-Y Whisky Company. I tasted everything in their line-up. Completely blown away with whiskeys from Japan, So. Africa and England. I think there were a dozen I tried, and a few in the back I got my hands on too. If you ever have an opportunity to taste this whisky brand don’t miss it.

The Scotch Whisky Syndicate 58/6 was a new thrill for me to taste, according to their Facebook page it is “an award-winning 12 Year Old specialist Blended Scotch Whisky, finished in Sherry butts for a distinctly richer fruity character.”

Glenfiddich had 12, 14 and 15 year olds, but I went straight to the 21 year old – as I had visited the distillery in Scotland and had done more than my fair share there. (If you ever get to Scotland don’t skip Glenfiddich – very generous pours. And while you’re at it reserve your kilted driver, aka tour operator, via Rabbie’s.)

I definitely had to stop at the Dewars’s blended Scotch whisky table, as Brand Ambassador Georgie Bell had made me a fan at a past Universal Whisky Experience event where we tasted through all of the single malts that go into Dewar’s. This year I sampled 21, 27 and 32 year olds, all “double double aged for ultimate smoothness.”

Had to taste from Westward American Single Malt Whiskey…when whisky pal and leader of the So Cal Whiskey Club Ries Michael manned the booth.

Finally, I’d like to give a special shout out and thanks to founder Mahesh Patel and organizer Mit Patel, can’t imagine anyone else pulling anything like this off but the Patels and their team.

More Brands Seen at the Show (keep in mind that each of these brands had several pours.)

Macallan

Old Pulteney

John Craggie

Glencairn Crystal (Great nosing glass!)

The Dalmore

Highland Park and Glenrothes

Johnnie Walker

Tomatin

Total Wine

Benromach

Gordon and MacPhail

Facundo Rum

John Dewar Malts

Hardy

Borderies Cognac

Suntory Whiskey

Whistle Pig

Sazerac Rye

Glenfarclas

Dictator

Royal Salute

The Glenlivet

Aberlour

Loch Lomond

The Balvenie

And even though I was lucky enough to be featured in the 2019 Facebook banner ad and don’t expect the honor again, I will be stalking the website and Facebook pages listed below to see if the event photographers caught me “in the act” of having the time of our lives. See you in 2020!

https://universalwhiskyexperience.com/

https://www.facebook.com/universalwhisky/

https://www.instagram.com/universalwhisky/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Whiskey Glasses That Sparkle Like Aurora Lights Thanks to Titanium Coating

March 3, 2019 by evebushman

TOKYO (PRWEB) – “Amanoi Glass” are glasses in which the manufacturing company located in Shizuoķa, Japan, which possesses space development technology, has used high-purity titanium, and finished at the nano level.

Titanium has a strong anti-errosive property equal to that of platinum or gold, and has a great affinity to the human body that is called “the gentlest metal to humans”. It is said that it is difficult for odors and dirt to adhere to it, and it breaks down unpleasant flavors and makes it smooth-tasting.

The hue of the titanium is shown by the reflection and refraction of light similar to rainbows and the aurora lights. In order to bring out that sparkle in the glass, they are polished by hand by skilled artisans. This is why mass production cannot be carried out.

The radiance of the titanium mirror provides multiple expressions in a single glass, changing the various colors, such as the ruby of red wine or the amber of whiskey.

Other than whiskey glasses, we also have wine glasses and beer glasses. A total line-up of 20 varieties.

Their regular price is set at US$59.99 but to commemorate the launch we are having a sale of 30%OFF (US$41.99) on all products all through December. Purchases can only be made through the brand’s website.

A ranking of our top 5 selling products is as follows.

1. Crown-Infinite (whiskey & wine glass)
2. Glow-Infinite (whisky glass)
3. Rex-Infinite (whisky glass)
4. Marriage-Infinite (Champagne glass)
5. Gender-Infinite (wine glass)

•Origin
The idea was born from a single sheet of glass.
Titanium-coated test glass shards were being thrown away without any care at a plant production site. One day, an employee saw their fascinating brilliance and with a flash of inspiration gave birth to this special whiskey glass.

Wine and Spirit Goals for 2019, NOT Just About Drinking

January 11, 2019 by evebushman

Thinking that in my ten years of writing about wine and spirits, I must’ve set some goals, written them down and shared them in past articles. Did a quick Google search and found yea, sounds familiar as I did it once, just last year, in the column titled: Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

So I gave my 2018 article a gander, to see how many of my goals were met, to see if I should even attempt goals for 2019. The first goal, to learn about Mezcal, wasn’t a complete failure as I got to taste at least one in 2018. So that goal has a continuance for this year. I also went to more wine bars this year…or maybe I should say visited one wine bar more: Newhall Press Room. So that goal was partially met.

I made it to the Japanese Food and Restaurant Expo again, co-hosted our first Wine on the Roof and fourth Cocktails on the Roof for the WiSH Education Foundation, visited Salt Creek Grille and had wine, attended another Peatin’ Meetin’ organized by the LA Scotch Club and didn’t die…

But I still need my WSET Level 2 in spirits to be offered hands on as online classes are still the only type being offered. So I may have to give in on that goal, bite the bullet and try the online course this year.

Didn’t make it back to Utah or Denver for more spirits, but I did make it to SCOTLAND for plenty of Whisky!

Attended the tastings and classes at the Universal Whisky Experience in Las Vegas – which we plan to attend again this year in April.

So what’s up for 2019:

As the West Ranch Beacon* website shut down earlier this year, removing me from one weekly column commitment after about a decade, I thought I should look around for something new.

I can add more Eve Bushman Consulting Clients – so if you own a bar, restaurant, winery or wine bar and need some marketing ideas email me at Eve@EveBushmanConsulting.com. My business partner Michael Perlis and I have been successfully consulting and marketing for our clients for many years now.

Also thinking about trying something new…starting out as a small Brand Ambassador might be a good fit, though I’d need some training as that part of the industry is very new to me. I have plenty of experience with wine and spirits via the numerous events we’ve created and hosted, as well as the many we’ve marketed, and have enough wine and spirit education under my belt to be able to easily learn about a brand that is looking for representation in Santa Clarita Valley, San Fernando Valley and Los Angeles. If you hear of anything email me at Eve@EveWine101.com

So, those these new goals aren’t drinking goals, they all still involve the industry I’ve been involved with for over 10 years. I’m not going anywhere! Regardless of what I may add to my workload to make up for the closure of the West Ranch Beacon, know that Eve Wine 101 and Eve Bushman Consulting will continue as they have for many more years to come.

*If you hadn’t finished reading a particular article of mine on the Beacon, or are looking for my archived articles, please email me: Eve@EveWine101.com. I have all of my articles saved. Those over three years old were shared again, under the title “Vintage Eve” on Tuesdays on https://www.EveWine101.com. Newer articles, including the last three I did in the Scotland series, I can email out as word docs to whoever wants them. These will also be re-purposed on EveWine101 on Tuesdays within the next three years.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

The CHAYA Restaurant Group Officially Transitions Chaya Venice Into CHAYA Modern Izakaya!

June 25, 2018 by evebushman

Venice, CA – After four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya on Wednesday, May 23^rd, 2018!

Food & Cocktail Photo Credit: acuna-hansen

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya elevates the izakaya experience by introducing a present-day dining and drinking destination that invites guests to come discover a new Japanese-Californian cuisine with a modern izakaya approach, including handcrafted cocktails, premium spirits, Japanese Whisky selection, eclectic sake and wine collection, Japanese and local craft beers.

With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17^th century, then to an imperial summer villa in Japan in the 19^th century. In the early 20^th century CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials, to then landing in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques, while catering to many loyal guests for almost 40 years, including artists, actors, titans of industry, and foodists alike. “CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. Part of the essential CHAYA DNA is adaptability and fusion, and CHAYA Modern Izakaya bridges the past with the present, while allowing CHAYA to move forward into the future pioneering a marriage between Japanese and Western traditions, fresh ingredients, and contemporary culinary techniques,” says Owner and President Yuta Tsunoda.

At CHAYA Modern Izakaya, an innovative team of chefs have come together for the first time to combine their skills and showcase their expertise, utilizing local seasonal ingredients, the highest-quality seafood, poultry and meats. Corporate Executive Chef Yukou Kajino delivers not only a deft hand to creating inspired cuisine, but also an intimate knowledge of the kitchen, the dining room and its guests, overseeing all aspects of menu development. Driven by the notion that cooking has no boundaries, Executive Chef Joji Inoue exemplifies a “Seafood Samurai,” showcasing his transcendental views through a respected culinary expertise. From introducing special omakase experiences at the Kaiseki Chef Counter, to pushing the boundaries on what one is capable of producing, Chef Joji elevates CHAYA Modern Izakaya’s commitment to innovation. Kaiseki Chef Katsuyuki Wako, whose tutelage and resume speak of his extensive Japanese education and extraordinary skill in the authentic culinary art of Kaiseki, brings balance and harmony to this powerful team with his meticulously prepared and exquisitely served multicourse meals that are as visually appealing as they are flavorful. With a perfectionist eye and Kaiseki palate, Chef Wako brings his seasonal and spontaneous mindset to Chef Joji’s European training, thus continuing the CHAYA cycle of bridging eastern philosophy with Western techniques.

Together, this indelible team introduces a new Modern Izakaya Dining Menu while also featuring daily special Omakase Menus, showcasing a sampling of each Chef’s passion and ingenuity as they present the best bites and specials of the day, allowing guests to enjoy individual culinary adventures by way of technique, presentation and flavor. Guests who opt to enjoy the new CHAYA Modern Izakaya Dining Menu can begin their meal with the Raw section, starting with the Seared Albacore “Aburi” with ponzu, serrano chili, and garlic chips. For an array of Salads & Vegetables guests can enjoy delicate delights like the Chrysanthemum Salad prepared with Enoki mushrooms and bacon vinaigrette, or the Crispy Sunchoke featuring tomatillo miso, crème fraiche and ikura. From the ocean comes an assortment of Seafood with special selections such as the flavorful Grilled Octopus accompanied by papaya and yuzu tamari. If Meat and Poultry is what you crave, the Chefs have you covered with specialties such as the Grilled Jidori Chicken dressed with lemon kosho. The Rice, Noodles, Soup section of the menu offers comfort food at its most opulent with selections such as the Wagyu Chazuke comprised of rice, dashi tea and shiitake. Completing this diverse and multicultural menu are the Rolls, Hand Rolls section with delectable offerings unique to CHAYA Modern Izakaya such as the Celery Root Remoulade & Spicy Pollock Roe Hand Roll and the Spicy Scallop Lettuce Hand Roll. Just as each dish is carefully created to ensure all ingredients unify, so goes the harmony between food and service. At CHAYA Modern Izakaya, guests will experience the philosophical art of omotenashi, an unparalleled level of hospitality emanating from the very heart of Japanese culture. Executing the best of service, CHAYA Modern Izakaya excels and aspires to anticipate the needs of each and every guest.

Completely reintroducing and redefining a new cocktail program, CHAYA Modern Izakaya introduces the bar industry’s best kept secret, Cocktail Consultant Feisser Stone. With a reputation for crafting unique handcrafted cocktails, Stone is no stranger to iconic L.A. concepts having worked behind the stick at top L.A. restaurants such as Hinoki and the Bird, Scopa Italian Roots and Felix Trattoria. Now, the head of his own consulting company, Barlingual, Stone describes his approach to the CHAYA Modern Izakaya cocktail menu as “Hyper-focused on introducing familiar concepts with an innovative twist.” Part of Stone’s twists include playful spins on Specialty Cocktails like the Highball Cocktail, comprised of Suntory Whisky Toki and club soda, or the Son of a Beesting featuring gin, ginger, honey, lemon, and lavender bitters. Then take a journey to the Far East Side prepared with tequila, sake, cucumber, lime, and shiso, or enjoy the Golden Shrine made with Toki Whisky, Bénédictine, and bitters.

Additionally, CHAYA Modern Izakaya offers a highly curated selection of spirits and Japanese Whisky, the latter of which is offered in 1 oz. tasting pours, as a way to introduce these tantalizing and oftentimes rare whiskies to new guests. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” Akashi White Oak, hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. The recently discontinued Hibiki 17 Yr and its award-winning sibling Hibiki 21 Yr are two of the most sought-after whiskies on the planet, utilizing a mix of American, European, and Japanese wood, these whiskies are then barrel-aged and bottled at 86 proof. Alternatively, CHAYA Modern Izakaya offers Sake By the Glass options, such as the Miyasaka Yawaraka Junmai, described by General Manager Joe Ando as having “Notes of caramel and a hell of a lot of charm.” Pairing particularly well with Chef Joji’s Izakaya fare is the full-bodied Yamato Junmai, clean in flavor, with a smooth texture and some funk that old school sake drinkers crave. Sake By the Bottle offerings include Masumi Arabashiri, a very unique unpasteurized first-run sake, with a vibrant, floral flavor as fresh as if you were tasting it directly at the brewery, and Tamagawa “Kinsho”, a double-gold winning Daiginjo sake brewed by Japan’s first ever non-Japanese Brewmaster, Philip Harper.

To complete the transformation from Chaya Venice to CHAYA Modern Izakaya, implementing key design elements was imperative. Phase one of this metamorphosis began eighteen months ago when Designer C.S. Valentin of Bogus Studio brought the focus back to CHAYA’s Japanese roots, creating the eye-catching hinoki, the cedarwood plank façade along the exterior, finalizing the effect with a noren, traditional fabric dividers used to separate two spaces and protect the interior from the elements. Enforcing versatility with an overreaching common language in Japanese mid-century motifs, Valentin fully actualized the Dining Room with black powder coated metal, walnut, brass, and leather, reinforcing a Japanese identity with a modern California feel. Phase two of the CHAYA Modern Izakaya transformation was finalized over the last five months starting with the reimagining of the former Kaisen raw bar to the new Kaiseki Chef Counter, where guests can now enjoy an up close and personal experience, marveling at the skills and talents of their Chef while enjoying a specially curated Omakase meal. CHAYA Modern Izakaya also unveils a stunning new Cocktail Bar, where custom backlit shelving now fully displays the premium spirits and eclectic sake collection served at CHAYA Modern Izakaya. The sweeping bar counter also offers prime seating for guests to observe the craftsmanship of the bartenders executing each libation with the utmost integrity.

Whether it is cocktails after work in the lively bar and lounge, sampling an array of dishes on the new modern Izakaya menu amongst friends in the dining room, or enjoying the ever engaging Omakase Menu at the Kaiseki Chef Counter, CHAYA Modern Izakaya is a vibrant experience in a spirited atmosphere offering individual culinary adventures by way of service, technique, presentation and flavor!

CHAYA Modern Izakaya serves Dinner every Sunday through Thursday from 5:30 pm to 10:00 pm, and every Friday and Saturday from 5:30 pm to 11:30 pm. Happy Hour is served at the CHAYA Modern Izakaya Cocktail Bar from 5:00 pm to close. For more information or to make reservations, please visit www.TheCHAYA.com or call CHAYA Modern Izakaya directly at 310.396.1179.

Rolex Whisky’s Gavin Linde

June 1, 2018 by evebushman

Being intrigued by whisky causes the constant desire to learn more. That quest for knowledge, and your next dram, can lead to responses to certain advertisers, brand ambassadors and tasting events.

When I was in the midst of writing about the Universal Whisky Experience I wanted to know which of the whisky people I was following on social media might be attending the same show in Las Vegas. When I learned that Rolex Whisky would be there, aka Gavin Linde, I was a little thrilled.

We did meet, we did share a dram, but it wasn’t enough as the event was so grand, and neither of us wanted to miss a moment of it, we settled on emailing later. And for me, as a writer, getting Gavin to do one of my 5-question interviews.

Here’s what I knew:

Rare Whisky & Rolex Collector Whisky hunter + Rolex gatherer + Influencer + Grocery Brand builder + Superdad (no cape) + adoring husband + foodie + traveler. #thescotchfellas. RolexWhisky on Instagram, 24.9k followers

San Diego whisky, bourbon & Rolex enthusiast, brand influencer, and rare Asian whisky hunter. RolexWhisky on Facebook

Here’s what I asked:

1. Gavin, what exactly do you do with whisky and Rolex watches, besides collecting? Are you a brand ambassador of sorts, or something else? (Basically asking if this is your day job for money or just for pleasure?)

I am a collector at heart, I have always been since a kid. I started with unique to each series Rolex watches, since as a kid I always wanted one, and I said one day I will get myself one. Well that turned into 5 so far, and there are a few more I want to get still, but there is no rush.

I have been a whisky drinker since I was 18 living in South Africa, and 3 years ago a friend of mine approached me to look for rare whiskies for his friend. That turned into what you see here, I now have contacts all over the world and actively search for rare ones for my private collection.

The end goal is to liquidate it all in 15 years to put my kids through college; that’s what I say, but lets talk in 15 years, lol. In the meantime, I drink some of them, get to hang out and meet amazing people, and this hobby has turned into a passion project. I am not a brand ambassador, but I am close to a few brands that I have resonated with as far as their liquor and their brand ambassadors.

I really had no idea this hobby was going to grow like this, and I love being a part of the community, educating others, travelling, drinking amazing whisky, and the goal by the end of this year is create something fun and exciting. My full time jobs are realtor, VP of sales for 2 natural grocery brands, and business development for my father’s promotional printing company.

2. Why the connection between fine whisky and watches? What sent you in that direction?

I started my Instagram originally to document a day in the life of my Rolexes. Then I got into Whisky and decided to change the name and come up with something memorable, so one of my mentors suggested putting one of my watches in every picture, and the other said call yourself rolexwhisky. So there you have it, it just came together naturally.

3. Dare we ask, how many bottles of whisky do you currently have in your own liquor cabinet? And more than one Rolex too?

I have around 400 bottles, primarily Japanese whisky as that is what really got me passionate about the business; I then went after the bourbons and ryes, and just recently got into the scotch bottles. I currently have 5 Rolex watches, each a unique one in the style, and of course investment pieces as they are unique and hard to come by easily.

4. Living in La Jolla, what are the bars and/or restaurants you recommend to visiting whisky lovers?

Wow, I get asked that a lot, I have a really hard time drinking out in public since I know the cost of the bottles. My go to places are Seven Grand and Whiskey House. I am trying to work with restaurants to step up their whisky game, help curate their lists for them, and not just let the liquor rep put whatever in there. One of my goals this year is to work with a few restaurants to do this, and put my stamp and my Instagram behind it.

5. What are your future plans?

To educate and get more people involved in whisky and show them some amazing brands they have never heard of. My wife’s girlfriends come by and I love introducing them to great brands I enjoy drinking. I want to be a brand ambassador for a brand I am passionate about, but more like an insta ambassador. I want to travel and visit more distilleries and go to new events. I want to build my total picture, offer luxury tastings, help people find hard to find whiskys.

People ask me the end goal, I want to create a brand that people know and understand its passion. It would be cool for some millionaire to hire me to build the ultimate whisky bar for their home too. You just never know with me. I do know I look forward to making more true friends, drinking great whisky, and always have a good time doing this. Whatever this is I love introducing people to my passion, and brands that I love drinking. I love interacting with my Instagram followers and friends, and bonus is getting to meet each other, just like we did, that is what makes this all so fun.

Facebook: https://www.facebook.com/rolexwhisky/

Instagram: @Rolexwhisky

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Japanese Shochu Maker, iichiko, Hosts Successful Bartender Competition in Honolulu

March 22, 2018 by evebushman

NEW YORK (PRWEB) – Renowned Shochu maker iichiko hosted eight of Hawaii’s top bartenders for the 2018 iichiko BLŪ Bartender Competition on Jan. 31, at the popular Sky Waikiki. Andrew Woodley, of The Myna Bird Tiki Bar, took first place with his original creation, “Gift of the Islands,” showcasing the award-winning spirit.

iichiko roku photo from Kampai.US

iichiko hand-selected a panel of internationally and locally known experts to judge this year’s competition including the CEO of iichiko USA, Tomohisa Kadoyanagi, and award-winning bartender Jacques Bezuidenhout, voted Best Bartender in San Francisco and advisor for Liquor.com. Other experts in attendance included longtime “Barfly” columnist and Honolulu Star-Advertiser reporter Jason Genegabus; lead bartender at Yauatcha Skipper Bonano; and Jen Marshall, the New York Senior Portfolio Associate at Momentum Worldwide for William Grant & Sons.

iichiko BLŪ is a premium shochu spirit crafted and distilled from barley to ultimate create a rich yet delicate flavor. A favorite of local mixologists and foodies, iichiko BLŪ is exclusive to Hawaii, where restaurants and clubs alike incorporate the spirit into a diverse range of cocktails.

Andrew Woodley truly embraced the local flavors of Hawaii with his first prize cocktail, whose recipe includes pineapple gum, lemon juice, green chartreuse, shiso and mint leaves and iichiko BLŪ. iichiko awarded Woodley an all-expense-paid trip to visit the iichiko distillery in Oita Prefecture, Japan and a cash prize of $1,500. Second place winner William Hee of Stripsteak Waikiki, and third place recipient Tyler Johnson of SKY Waikiki, won cash prizes of $1,000 and $750, respectively.

“I was fortunate to win a truly amazing competition hosted by iichiko BLŪ. I was competing against friends who demonstrated, with their technical skills, showmanship and knowledge, why Hawaii is such a destination when it comes to craft cocktails, and why I’m so grateful and proud to be a part of this community,” shared Woodley. “I look forward to seeing the distillery, and its beautiful surroundings.”

“iichiko BLŪ is such a versatile spirit that lends itself to many flavors and recipes, and we were delighted to see how each bartender was able to utilize the shochu in new and exciting ways,” said Tetsuro Miyazaki, iichiko USA North America Development Manager.

iichiko BLŪ was named the Chairman’s Trophy Award winner in the shochu category at the 2017 Ultimate Spirits Challenge, one of the world’s leading spirits competitions. It also garnered the Tried & True Award and scored 96 points, the highest of all the shochus, at the competition. iichiko BLŪ was also honored with the Best of Shochu award, scoring 95 points at the 2017 Los Angeles International Spirits Competition.

Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

January 26, 2018 by evebushman

I’m not a person that makes new year resolutions often. It’s such a joke to set some very far-off sounding goal only to not even achieve it – as that’s become the norm. You can try and fool the system by setting goals that are simple to attain like…planning ahead for the next year’s resolutions you won’t be achieving! Egads, we’ve really become slackers.

So, in between not making resolutions at all or making resolutions that are too easy to achieve I challenge you to set some drinking resolutions. And feel free to be as lax as you want in reaching them – as it won’t matter to anyone whether you do or not! LOL.

These are my Drinking Goals for 2018, none of which requires over-imbibing but if you do please Uber:

Go to a tequila and/or Mezcal tasting as neither are in my comfort zone.

Go to more wine tastings of areas I’m unfamiliar with: Portugal (and not for the Port alone), Republic of Georgia, Finger Lakes…where else? Check out this CNN article on some lesser known wine areas.

Take advantage of more courses, maybe even a new certification, offered via my NASA (North American Sommelier Association) membership.

Frequent our local wine bars (Valencia Wine Company, Wine 661, Lee’s Wine Bistro, Newhall Press Room), winery tasting rooms (Pulchella, Double Trouble) and restaurants with fine wine lists (Le Chene, Newhall Refinery, Larsen’s, Greg’s List at Salt Creek Grille) more often.

Make it to the Japanese Food and Restaurant Expo put on by Mutual Trading again to further my education on Soju, Sake, beer and Japanese wine…all while sampling some delectable foods.

Continue to work with the WiSH Education Foundation to bring a new event to Old Town Newhall. Look for Wine Under the Stars early May where we will have wines culled from the latest winemakers making wine at the SCV Custom Crush Services paired with dishes from several different local restaurants. We will be the first to host an event on the rooftop of our new Laemmle theater.

Continue to work with our WiSH committee to bring in new spirit vendors to Cocktails on the Roof. This year marks our fourth year! (Save the date 9/7!) Last year our new vendor was Pomp and Whimsy Gin Liqueur and they said it was the best event they had ever poured at! (If you rep a spirit vendor and want your product seen in the first and only premier cocktail event Santa Clarita Valley email me: eve@evewine101.com)

Continue looking for the Spirits One Level now offered globally from WSET (Wine and Spirits Education Trust) since my Level Two in both isn’t transferable to take a Level 2 or 3 in Spirits alone. Haven’t found one offered remotely near me yet!

Get back to Denver to visit Stranahan’s again, see if I can get a taste of their annually made limited edition bourbon whiskey.

Get back to Park City to go to High West Distillery again as some of their spirits aren’t sold in here in California.

Continue my education on peated single malt whisky by attending LA Scotch Club’s annual Peatin’ Meetin’ again.

Take more classes at the Nth Show aka Universal Whisky Experience in Vegas early April…even though my husband may ditch me just to taste.

Make it to at least one meeting, aka tasting, of the no-longer-new LA Chapter of Women Who Whisky Club!

I hope to receive a comment or an email (eve@evewine101.com) with what your drinking resolutions are, I had so much fun making up mine!

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

A Recipe for Success: The FLATS Restaurant Introduces Powerhouse Duo Executive Chef Paul Shoemaker & Marcos Tello!

November 18, 2017 by evebushman

Los Angeles, CA – Owner Lisa Long and The FLATS introduce new Executive Chef Paul Shoemaker, Cocktail Consultant Marcos Tello of Template Consulting, and Head Barman Shaun Summers as The FLATS celebrates new Artisanal Flatbread Pizzas, New Dining Menu and Handcrafted Cocktail Menu!

Photo Credit – Acuna Hansen

Owner and Restaurateur Lisa Long knew just the recipe to give The FLATS an edge when she brought on Executive Chef Paul Shoemaker and Template Consulting’s Marcos Tello. A force to reckon with in her own right, Long has made a name for herself over her remarkable thirty-year career, spearheading the likes of La Loggia Ristorante, Barsac Brasserie, Firenze Osteria with Top Chef fan favorite Fabio Viviani, and the upcoming Montrésor opening in Studio City later this month. The FLATS, situated in the former location of the profound game changing, Red Medicine, Long is confident her new team will keep things fresh and exciting.

Executive Chef Paul Shoemaker rose with recognition at Alan Ducasse and French Laundry before proving he is worth his salt in the kitchens of Water Grill and Providence with Chef Michael Cimarusti, his own restaurant Savory in Malibu, Firefly in Studio City, and most notably, Joe Pytka’s Bastide, where, in less than six months he earned himself a Michelin star. Most recently, Shoemaker was at the helm at INTRO Art Gallery & Chef’s Table, the secret supper club that took guests on a multi-sensory journey, and in 2018 Shoemaker will also oversee the kitchen at the upcoming Verse, located in Long’s Firenze Osteria space, but now guests can look forward to sampling Shoemaker’s delectable fare on a daily basis at The FLATS.

Utilizing fresh, seasonal Farmer’s Market produce and maintaining strong bonds with all his sources, Shoemaker describes his Artisanal Flatbread Pizzas and New Dining Menu “A strong foundation with a twist.” He further explains, “I have created a very diverse menu that provides a creative twist for our guests. My goal is to keep the food familiar, but wake it up a bit.” Many components are made in-house, from the pizza dough, to the bread, infusions, sauces, reductions, and house-cured meats, all crafted with that meticulous Shoemaker standard of quality and composition. At the forefront of Shoemaker’s New Dining Menu are the namesake Flats, artisanal flatbread pizzas, where Shoemaker stresses the balance of the crisp, the chew, and the flavor in every bite. The Flats section of the menu kicks off with the classic Margherita, topped with organic tomato sauce, fresh basil, house made mozzarella, and then continues on a vegetarian odyssey with the Artichoke & Burrata, topped with bell pepper, tapenade, sun-dried tomatoes, and arugula, and the uber decadent Truffle, topped with truffle mascarpone, Reggiano cheese, truffle burrata, and shaved winter truffles. The garden of meatless delights continues with the Spinach & Goat Cheese, featuring garlic confit, pine nuts, sun gold tomatoes, and rounds off with a trip to the Mediterranean with the Eggplant & Hummus made with cucumber, feta, tomatoes, olives, harissa gremolata, the Arugula & Stracciatella, featuring black olive tapenade and marinated heirloom tomatoes. For added proteins, there is the Burrata & Prosciutto Di Parma, organic tomato sauce, arugula, sea salt olive oil, and the ultimate meatapalooza, the Five Meats, topped with pepperoni, bresaola, duck prosciutto, chorizo, and Finocchiona salami.

It would be difficult to resist filling up on the Appetizers alone with such a unique variety to choose among, starting with the Famous Fried Olives, with whipped cremè fraiche and Meyer lemon gastrique. Warm the mind and body with the Chestnut & Truffle Soup, made with truffle crème fraiche, salsify, and quince, or savor contrasting textures with the Crispy Hen of Woods Mushrooms, comprised of crispy tempura, and garlic water. Get meaty with the Meatballs, featuring tomato sauce, burrata, arugula, accompanied by ciabatta, or go for all the Italian without any of the meat with the Ricotta Gnocchi, with macadamia nuts, spinach, tomatoes, and burgundy truffle. Get a head start on your greens with the Broccolini Florets, featuring anchovy butter, Stracciatella, balsamic, and croutons, or the Brussels Sprouts, with brown butter, honey dates, and cured egg yolks. Seafood lovers have six scrumptious dishes to dive into, starting with two Shoemaker spins on classic starters beginning with the Angels on Horseback, comprised of Moon Dancer oysters, bacon, pickled honey date, and whipped mascarpone, or the Dungeness Crab Cake, featuring pumpkin, currants, and cocoa ginger reduction. Flavors of Japan are at the forefront of the Hamachi Sashimi, featuring barrel-aged yuzu ponzu, pickled daikon, gingko nut, red shiso, and Chef Shoemaker’s personal favorite, the Big Eye Tuna Tartar, made with organic avocado, umeboshi, and smoked sesame, accompanied by ciabatta. There is a delightful decadence to the Mexican Shrimp, featuring creamy polenta, poached egg, frisée, and bacon, as well as the Bouchot Mussels, with brown butter, honey, Meyer lemon, and Reggiano brioche crumble.

With Shoemaker’s dedication to sourcing the finest produce, the Seasonal Market Salads are nothing short of extraordinary, starting with the Winter Nelis Pear Salad, made with honey poached cranberries, cocoa, and goat cheese, and the Grilled Little Gem, featuring avocado, pickled blueberries, Reggiano dressing, and brioche croutons.

Entrees are nothing short of pure ingenuity with dishes like the Flats Burger, with bacon, gruyere, rosemary aioli, and caramelized onions, and accompanied by hand-cut Kennebecs, or the cheeky Honey Boo Boo Burger, prepared with whipped honey butter, pork belly, and creamy Robiola, while the Wolfmother Burger will leave guests howling for more, featuring balsamic red onion compote, blue and brie cheese, and arugula aioli. Kick it up a notch with the Calibama Hot Chicken Sando, with hot aioli, cabbage, red jalapenos, and pickles, accompanied by hand-cut Kennebecs, or ditch the heat but leave the poultry with fried Mary’s Chicken Breast, with cauliflower, bacon, capers, honey dates, and Meyer lemon. Two deceptively simple pasta dishes will leave guests satiated and amazed, starting with the House-Made Pappardelle Pasta, dressed with porcini mushrooms, Parmesan, and tomatoes, and the luxurious Maine Lobster Bolognese, house-made pasta alla Chitarra, and tomato sauce. Last, but certainly far from least, is red meat heaven with the Prime Tenderloin, prepared with bourbon onion soubise, accompanied by hand-cut Kennebecs and sauce bordelaise.

Familiar comforts with a twist do not stop at the savory, with an array of incomparable Desserts created by Pastry Chef Raymond Morales, the heavenly bliss of the Valrhona Chocolate Brownies definitely sweetens things up at The FLATS. Be bold. Be different. Be enamored of the Crème Fraiche Cheesecake, with pickled blueberries, or the Carrot Cake, served with whipped butter meringue. Not one for sweets? Morales has just the bite for you with the Pistachio Biscotti, featuring Meyer lemon.

For the bar program, Long turned to Marcos Tello, known for his acclaimed cocktail programs at the likes of Seven Grand Whiskey Bar, 1886 Bar at The Raymond in Pasadena and this year’s newly opened 50s-inspired cocktail den, Birds & Bees in Downtown Los Angeles to name a few. Tello’s attention to detail and ability to blend corporate organization with creative ingenuity was the determining factor for Long when selecting Tello and Template Consulting to come on board and spearhead The FLATS new beverage program. Tello, then in turn brought on Head Barman Shaun Summers to be the professional friendly face behind the bar at The FLATS. “Shaun is the every-man; he is creative, approachable, friendly and he has a great presence behind the bar. Shaun has the unique combination of compassion in the way he approaches hospitality and precision in technique.”

Fresh off his tenure as Head Bartender at Accomplice Bar in Mar Vista, Head Barman Shaun Summers has paid his bar tab as a bartender at Copa d’Oro under Vincenzo “The Godfather of Cocktails” Marianella, before moving on to the Tasting Kitchen to work under Justin Pike. A Portland boy at heart, Summers is looking forward to developing and nurturing a community of regulars at The FLATS. “The proper barman is everything his customers need him to be. I want our guests to feel even better when they walk out our doors than when they first walked in.”

As Shoemaker’s food marries familiar with intriguing twists, so does Tello’s Cocktail Menu, which applies fall and winter ingredients to both well-known classic cocktails, augmenting them while keeping the original flavor pairing intact. Incorporating underutilized flavor pairings, the Carrots: White Russian revivifies this 1960s classic with vodka, espresso liqueur, and house-made carrot cream. Cozy up to the bar and keep warm with the Winter Spices: Hot Toddy, comprised of Japanese whiskey, house-made winter spice cordial, lemon and orange juices, and hot water. The quintessential fruit of fall and winter is at the forefront of Pumpkin: None But the Brave, prepared with roasted pumpkin-infused cognac, ginger, lemon, soda, and allspice dram, while fungi have their moment in the spotlight in the Mushrooms: Brooklyn, made with Candy Cap mushroom-infused rye whiskey, dry vermouth, Maraschino liqueur, and Cynar. While digging through old cocktail books, Summers personal favorite, the Cranberry: Angel Face features a cranberry-infused apple brandy and gin blend, apricot liqueur, Nocino, and a house-made cranberry fruit roll-up for garnish. “The original is a pretty obscure cocktail,” says Summers. “It was fun to take the base of this vintage cocktail, balance it out and make it winter forward.”

The recipe for success is no secret: just add one avant-garde chef to one innovative cocktail program, mix well, and viola, the house specialty, The FLATS, is served!

Eat. Drink. Be Local.

The FLATS is open every Monday through Friday from 11:00 am to 12:00 Midnight, and every Saturday and Sunday from 5:00 pm to 12:00 Midnight. For more information on The FLATS, please visit www.TheFLATSRestaurant.com or call The FLATS directly at 310.909.7549.

Social Media: Please follow The FLATS on Facebook, Twitter & Instagram @TheFlatsRestaurant

The FLATS

8400 Wilshire Boulevard

Beverly Hills CA 90211

T: 310.909.7549

www.TheFLATSRestaurant.com

Wine 101: Sampling Japanese Food, Sake, and Shochu (Part Two)

October 20, 2017 by evebushman

Essentially I attended the Japanese Food and Restaurant Expo to cover the sake and shochu portion (read part one of my coverage on the classes I attended on sake and shochu posted 10/13 on this blog) but I also knew, from my previous coverage of food shows, that beverages are only part of the picture.

In this second part of my coverage I will share both the food and drink that I found particularly tasty.

Japanese Foods

These were just some of the delicious Japanese cuisine available for sampling: tuna poke, albacore seared in garlic and other spices, fried shrimp pops, orange chicken, scallops, tempura, green tea, salads with various dressings, ponzu sauce, sesame oil, sesame paste, citrus drinks, a “young peach with syrup” for cocktails and what many Japanese people waited in long lines for: Ramen noodle soup. Everything looked and smelled heavenly.

Shochu and Sake Favorites

Most of the photos I took I compiled into three grids that can be seen here. (My personal favorite is me at a Sapporo refrigeration unit made by Everest.) As there was so much to see and taste there was no way I could possibly give each vendor the attention they deserved.

I also had taken the two classes mentioned above so I only have an hour or two, which I divided between a few sakes (some in expressions I hadn’t tried before) and lots of shochu that was new to me (as many restaurants that only have beer and wine licenses make shochu-based cocktails).

For my sake and shochu 101ers, this is some general information about the differences between the two, from BoutiqueJapan.com:

While “sake” can be a catch-all term for Japanese alcoholic drinks in general, the sake that most non-Japanese people are familiar with is a type of rice wine. Despite the wine designation, sake’s brewing process is actually closer to that of beer. While there are countless sake varieties with diverse flavors, types can be roughly divided along 2 extremes: “amakuchi” (sweet) and “karakuchi” (bitter/sour). The type of rice and water are both important in determining the flavor. Sake is one of those traditional Japanese drinks that remains popular today despite the influx of other alcoholic imports to Japan.

Shochu is the catch-all name for a wheat-based variety of Japanese alcoholic drinks. Shochu is typically combined with other ingredients (such as sweet potatoes, grown especially in the lava-enriched soil around the volcanoes of Kyushu) or brown sugar (the most famous Okinawan variety) during the distillation process. Although amounts can vary, shochu generally has more alcohol content per serving than sake.

Below are the sake and shochu that I grabbed technical sheets from as they were very delicious, so if you want more info email me:

Satsuma Shiranami sweet potato shochu – also referred to as Imo Shochu; Tenshino Yuwaku “Angel’s Temptation” sweet potato shochu; Kuro Shiranami Imo Shochu; Satsuma Otome Imo Shochu; Kuradashi Genshu (Shiranami Distiller’s Select) Imo Shochu; Kinjo Shiro Barrel Aged Rice Shochu; Choya Japanese Liqueur in Classic (sweet and tart), Shiso (Shiso herb flavor) and Honey (used instead of sugar); nearly everything we tried at the Houraisen table: Bi/Beauty Junmai Dai Ginjo for its “feminine” floral balance, Wa/Harmony Junmai Ginjo and Ghin/Promise Junmai Dai Ginjo was the top of the line and just perfect; from Okinawa and distilled from rice: Shimauta and Hanashimauta; “Umepon” which is a Dekopon Orange “a seedless and very sweet citrus fruit” and Plum liqueur; sweet potato and rice malt in Tomi-no Houzan, Kiccho Houzan and Hakuten Houzan; an incredible line-up of sake from the three-centuries old Katsuyama: Diamond Akatsuki Junmai Daiginjo Enshin-shibori, Akatsuki Junmai Daiginjo Enshin-shibori, Ren Junmai Daiginjo Kake-shibori, Den Junmai Daiginjo Fukuro-shibori, Ken Junmai Ginjo Fukuro-shibori, Gen Genroku shikomi (sweet and rich) and Lei Junmai Ginjo Fukuro-shibori (also sweet and rich) and the lineup from Takasago Shuzo.

About Mutual Trading (From Facebook)

MUTUAL TRADING COMPANY INC. is the premier Japanese food, alcohol beverage, and restaurant supply specialist. We are the Japanese food authority – true to the heart in upholding genuine Japanese cuisine traditions, and progressive in exploring new ways to provide innovative products and services. Mutual Trading imports, exports, distributes and manufactures the top brands for our retailer and foodservice customers.

For the last half century, MUTUAL TRADING has single mindedly followed one corporate mission: “Bringing the Flavors of Japan to the People of the World”. Today, we’re seeing a general acceptance and heightened regard for Japanese foods from people in diverse regions across the world. This is truly an exciting time. We express our sincere respect to those who have endeavored to promote Japanese cuisine.

http://lamtc.com/solutions-resources/2017-japanese-food-restaurant-expo/

Home

https://www.facebook.com/mutualtrading/

https://www.instagram.com/mutual_trading/ @mutual_trading

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com