Hacienda Heights, CA 91745
Event Category: Sake Pairing Dinners
Enjoy an evening of internationally recognized Sakes to celebrate World Sake Day!
About this Event
To honor World Sake Day (October 1st), Yakiya invites you to a one of a kind dining experience.
Along with its usual Chef’s Pre-fixe Menu of high-grade cuts of beef from Japan and the U.S. grilled right at your table, the restaurant has curated a carefully selected sake menu, in collaboration with world renowned sake expert, Kerry Tamura.
Yakiya is also delighted to announce the inclusion of the unmistakable and ultra-rare Juyondai Ryusen Junmai Daiginjo for a limited amount of VIP ticket holders to experience. Ryu meaning “Dragon”, and sen meaning “Spring”, this special bottle sells for over $3,000 with only 200-300 produced per year. The sake menu will also feature much highly coveted sakes, including Niizawa, Jozoten, Zankyo, Super 7, Junmai, Daiginjo as its main event course.
This unique sake tasting cultural experience with Kerry Tamura will include:
7 sake courses totaling 13 oz
Ultra-rare premium add-on 1 oz
3 raw beef courses
5 grilled beef courses featuring USDA Prime and Japanese Wagyu cuts
1 USDA Prime beef stew soup
4 Small plates
Seating will be communal. This is in the spirit of sake culture, which is a drink best enjoyed with company.
Taxes and gratuity is included with each ticket purchase.
Yakiya serves a ‘Chef’s Pre-fixe Menu’ – unlike ordering from a traditional menu, all your dishes are chosen by our chefs to deliver a one of a kind dining experience. Yakiya’s chefs are always innovating, looking for ways to raise the bar on your dining experience. We use only high-grade cuts of beef from Japan and the U.S., which is grilled right at your table.
About Kerry Tamura
Kerry’s vast knowledge of Sake trails back to his family’s success in their restaurant and lounge early in Chicago seeing widespread success from migrating Japanese families. Today, Kerry shouts “Kanpai” as a representative of “World Sake Imports”, sharing a deep understanding of the past, present, and future of Sake production.
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