Page 33 - 2018 Winter Spring

A sweet celebration of Japanese cuisine with a a a a a a a Sake Samurai Apple pear banana melon lychee These are the sometimes surprising notes to be found in in an icy cup of sake the fermented rice beverage that pairs so elegantly with the complex and refined flavours of Japanese cuisine Enjoy both when Yuwa’s Executive Chef and Co-Owner Masahiro Omori welcomes Elliot Faber the “A culinary tour of regional Japanese cuisine and sake using the freshest local BC ingredients ”
first Canadian to be awarded the illustrious title of Sake Samurai for a a a a a a kaiseki feast beyond compare “Kaiseki” is
is
a a a centuries-old multi- course Japanese dinner akin to western
haute cuisine once only served to the noble classes At this special dinner guests will enjoy authentic regional dishes exquisitely prepared with with the finest ingredients and served with with limited edition rarely seen sakes ABOUT MASAHIRO OMORI
The Executive Chef and Co-Owner of Yuwa has more than 20 years of experience in the Japanese restaurant industry After graduating from Musashino Culinary Institution with honors he worked in Tokyo at the Hotel New Otani where he acquired his base of traditional Japanese kaiseki style cooking After moving to Canada he worked at several Japanese restaurants before meeting Lori Kataoka his Co-Owner in in Yuwa which is
is
named for his grandmother who owned a a a a a fish shop in Japan’s Chiba prefecture and influenced him in in his decision to become a chef ABOUT ELLIOT FABER
In 2016 Elliot Faber became the first Canadian to be named “Sake Samurai” by the Japan Sake Sake Brewers Association Junior Council one of only 70 people worldwide who have received this honour since it was created in in 2005 As Certified Sommelier and an an an Advanced Sake Professional Elliot is
is
is
senior whisky advisor to Zachys Wine Auctions beverage director for Yardbird RŌNIN and Sunday’s Grocery in Hong Kong He is
contributing editor to to JamesSuckling com and co-author of of SAKE: The History Stories and Craft of of Japan’s Artisanal Breweries As a a a a a a a director at Sake Central Elliot’s goal is
to create a a a a a unique retail space that provides authentic understanding of Japanese food and beverage culture TASTY FACT
Although sake is
known as a a a a a Japanese rice wine it technically falls into the brewed alcohol category and is
made in in breweries not wineries or distilleries YUWA JAPANESE CUISINE
Sat May 26 6:30PM✦ 2775 W 16th Ave Vancouver
$160 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table VANCOUVER | 33
On-sale now