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The 2nd Fundraising Event for JCCA-AMERICA "Japan meets America"
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RECEPTION
<Hors-d'oeuvre by Kazhiko Hashimoto -ONO>
Drinks/Yamazaki Whiskey 12 years old (Suntory),Kuromaru Shochu (Suntory),Asahi Beer,Hakushika (Sparking Sake)
Dinner paired with Sake
<First Course by Nobuo Fukuda - SEASAW>
Assorted Sashimi Plate
Aji /grapefruit, avocado, ginger, yuzukosho, ponzu oil, white truffle oil.
Gravlax-sockeye salmon / soy roasted almonds, pecorino romano cheese,
basil oil, soy & balsamic reduction.
Maguro akami / roasted beet puree, pinot noir reduction
Fresh tako-ashi /small heirloom tomato, yuzu, shallots, wasabi aoli ,
pink peppercorn, mozzarella cheese.
Madai / miyoga, taro, shiso, kanzuri oil,.
Hirame /kobujime, yuzu , kanzuri
*Sake- OTOKOYAMA (TOKUBETSU JUNMAISHU)
<Second Course by Kazuhiko Hashimoto - ONO>
Cold Egg Custard , Sea Urchin and Ginnan
Edamame soup garnished with sea grapes and shiso bulb
<Third Course by Akio Saito - CONRAD Tokyo>
Overnight dried barracuda pickled "Daitokuji " natto miso paste
Grated radish with black vinegar and black rice
Grilled Lobster, Akatuchi shimeji mushroom
Compote of Chestnut, Fried ginko , Leave shaped sweet potato chip
Pine needle shaped fried thin wheat noodles, Leave shaped ginger
*Sake- NANOTSUKI(ORGANIC JUNMAI GINJYO)
<Fourth Course by Takashi Yagihashi - Takashi Restaurant>
Seared Washugyu New York Strip and Braised Short Ribs
Confit of Japanese eggplant, caramelized gobo
*Sake- TAIHEIZAN "KIMOTO" (JUNMAI KIMOTO)
<Dessert by Kiyomi Toda-Burke,Sandra Palmer-TREE TARTS>
Chocolate Bar/bruleed ganache with sansho caramel
Lychee Gelee/goji berries and tarragon
Black + Blonde/black sesame ice cream sandwich & miso blondie
*Sake -HANAHATO "KIJOSHU" (AGED SAKE)
<Petit Fours by Chika Tillman - ChikaLicious>
Contribution
Co-sponsor:
ONO (China Grill Management)
OAK CO., LTD
Contributors:
ASAHI BEER U.S.A., INC.( Beer )
JAPAN PRESTIGE SAKE ASSOCIATION ( Sake )
Miguel Cardona (La Fuente Services,Inc. )
INTERNATIONAL LOBSTER AND MAGURO LLC ( Super Frozen Tuna )
NEW YORK MUTURAL TRADING, INC. ( Ingredients )
NISHIMOTO TRADING CO., LTD. ( Ingredients )
Spacelabo,Inc.(Graphic Design)
SUNTORY INTERNATIONAL CORP. ( Whisky, Shochu )
Shogo Kubo ( Guitarist )
TREND POT INC. ( Chopsticks NY )
True World Foods,Inc.( Ingredients )
Tsukinoi Shuzouten(Sake)
YAMA SEAFOOD, INC.( Seafood )
Yamaya USA, Inc. ( Washugyu )
(Alphabetical Order)
Donators for Silent Auction:
MIKIMOTO(Pearl Pendant)
Yamaya USA(Washugyu/New York Strip loin)
Sara(Plate)
RIPPLU(Lingerie)
BoConcept(Vase)
Contributing Chef:
Nobuo Fukuda (SEA SAW)
Kazuhiko Hashimoto (ONO)
Takashi Yagihashi (Takashi restaurant)
Akio Saito (CONRAD TOKYO)
Kiyomi Toda-Burke & Sandra Palmer (THREE TARTS)
Chika Tillman (ChikaLicious)
Assisting Chef:
Brian Lewis
Jeoff Reed
Ryo Ishihara
Tom Kaszubowski
Volunteer Staff:
Atsushi Tomika (Photography)
Tetsuya Shinmoto
Yuka Matsumoto ( Office Sapin )
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* Photo by Atsushi Tomioka