Born in Osaka, I lived in NYC during my banker job. One day, as I was struggling to fit in a new environment, I brought my handmade cooking and a bottle of sake to a party. Surprisingly, my pairing was a big hit and people flocked to talk with me. At that moment, it struck me that my cooking was the key to reach others’ hearts. That’s why I decided to quit my job and became a chef.

I trained under the head chef of a two Michelin star Japanese restaurant and obtained the Sake Sommelier license. As both a chef and a Sake Sommelier, I will take you on a culinary journey to explore the harmony of sake and Japanese food. First, as we sample all 4 types of Japanese sake: Aged（熟酒）, Aromatic（薫酒）, Flavorful（醇酒）, and Refreshing（爽酒）, I will talk about the characteristics of each type…baca lagi

ขนม 󴀁

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Bringing a bottle of water is recommended.