Japanese Whisky 5-Course Dinner
  • June 28, 2018 - 6:30pm
$130, $150 for non-members plus tax and gratuity

6:00 P.M. Guided Tour : TAKASHI MURAKAMI: THE OCTOPUS EATS ITS OWN LEG
6:30pm Cocktail Reception
7:00 Dinner

Guest Chef: Alan Huang, Executive Chef for Bon Appetit Management Company
Guest Speaker: Johnnie Mundell, Suntory Whisky, West Coast Brand Ambassador
$130, $150 for non-members plus tax and gratuity.
For reservations, call 817.840.2157

First Course
Cold Smoked Salmon Nigiri – batera kombu, white soy glaze, toasted sesame
Paired with Suntory Whisky Toki

Second Course
Hamachi 2 ways

  • Charred Hamachi Sashimi -  apricot verjus, black radish, thai basil, and green onion
  • Hamachi Tostada – sichuan chili oil, uni ailoi, yuzu, Asian pear, avocado, toasted peanut, and micro cilantro

Paired with Hakushu Single Malt Whisky 12 Years

Third Course

  • Uni and Ricotta Cheese Tortellini – salmon caviar and grated mimolette cheese

Paired with Hibiki Suntory 17 Year

Fourth Course

  • Miyasaki A-5 Japanese Beef– pan jus and shaved black summer truffle

Paired with Yamazaki Single Malt Whisky 18 Years

Dessert

  • BBBB – griddled brown butter banana bread, apricot sorbet, black berries, bruleed banana, salted caramel

Paired with Hibiki Japanese Harmony by Suntory