Art of Food & Sake

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February 6, 2012 5:30 PM - 1 attended

Shochu Tasting Contest Event

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Happy New Year of 2012 to All, Meet-up of Art of Food & Sake!

I wish all your 2012 started precious! I am setting up our 1st event and would like many of you come!

Actually I am supporting this 1st Shochu Tasting Contest Event in US. Because of m nationality, Japanese, I have been supporting economy of Japanese market, especially since Earthquake last March. Please see the detail information and how to attend this event, www.shochucontest.com

EMEMT INC, an event planning company, is hosting a competition for “taste bud memory.”
You don't’ have to be a SHOCHU guru to win this contest- in fact you can be a first-time shochu drinker and still have chance to win a Grand Prize ($2000 and 2 round trip flights to JAPAN!) The mission of this contest is to promote and enjoy shochu/awamori with everybody in NYC!

We are collaborating with shochu/awamori distilleries and 16 top NYC restaurants/bars to make this contest possible. We believe Shochu and Awamori (high in alcohol, low calorie, low sugar, little to no hang over and of course DELICIOUS) will be received wonderfully by health conscious New Yorkers.

The contest will be held at 16 participating restaurants and bars for 6 nights. 3 contestants with the highest scores from each establishment will be invited to the final event on Feb 15th at beautiful Kitano Hotel. They will then compete in more challenging tasting contest to win Grand, 1st and 2nd runner up prizes.

Grand Prize Winner
$2,000 & 2 Round trip flights to Japan

2nd Prize
$500 & Round trip flight to Japan

3rd Prize
$250 & JR (Japanese Rail) 1week free pass

***How to compete in Qualifying Round

Register: Simply choose location, date and time at www.shochucontest.com

When: Monday, Feb 6, 2012- Saturday, Feb 11, 2012
(during evening business hours)

Where: Pick your favorite from following 16 participating restaurants!

(Art of Food & Sake, I will be helping 3 locations: Onieals, Amber, & Solas!)

Onieals (featured in THE SEX AND THE CITY)
174 Grand St (btw Baxter St & Centre Market Pl) http://www.onieals.com/__MEETUP_BR_REPLACEM...
Kibō Japanese Grill (menu created by acclaimed French chef Joël Robuchon)
111 East 18th street at Park Ave South
http://www.kibonyc.com/__MEETUP_BR_REPLACEM...
Uminoie
86 East 3rd street (btw 1st Ave & 2nd Ave) www.downtownuminoie.com

Solas
232 East 9th street (btw 2nd Ave & 3rd Ave)

Amber
432 6th Ave (btw 9th & 10th street)
http://ambervillage.net/__MEETUP_BR_REPLACE...
Bao Noodle
391 2nd Ave (btw 22nd & 23rd street) http://www.baonoodles.com/__MEETUP_BR_REPLA...
Moco
516 3rd Ave (btw 34th & 35th street)
http://www.moco-nyc.blogspot.com/

Natsumi
226 West 50th street (btw B'way & 8th Ave) http://natsuminyc.com/__MEETUP_BR_REPLACEME...
Shimizu Sushi
West 318 West 51st street @ WJ Hotel (btw 8th & 9th Ave) http://www.shimizusushi.com/__MEETUP_BR_REP...
Shochu Bar Hatchan
210 East 44th street (btw 2nd & 3rd Ave) http://shochubarhatchan.com/__MEETUP_BR_REP...
Yakitori East
210 East 44th street (btw 2nd & 3rd Ave)

Samurai Mama
205 Grand Street, Wiiliamsburg
http://www.samuraimama.com/__MEETUP_BR_REPL...
One or Eight
66 S.2nd street, Williamsburg
http://www.oneoreightbk.com/__MEETUP_BR_REP...
Fushimi
http://fushimi-us.com/__MEETUP_BR_REPLACEME...
Bozu
296 Grand Street, Williamsburg
http://www.oibozu.com/__MEETUP_BR_REPLACEME...
***How the competition works:

You will taste and learn 5 different kinds of shochu/awamori and memorize their flavors.
Then you will be asked to match 3 brands from memory and accumulate points!

3 contestants with the highest points from each restaurant/bar will receive gift certificate of
$200, $100and $50 and they will be invited to compete in the final event at one of the most luxurious hotels "KITANO" on Feb 15, 2012.

Contest participation fee：$30*
*2 free drinks (including a shochu/awamori cocktail)and edamame are included in the participation fee.
Contestants must be age 21 and up. Photo ID required.

***13 Perticipating Shochu and Awamori Brands:
Zuisen (Awamori)
Gokuu (Barley)
Satsuma shiranami (Potato)
Shiro (Rice)
Beniotome (Sesame)
Kappa no sasoimizu (Potato)
Ginza no suzume (Barley)
Ginza no suzume kohaku (Barley)
Kaikouzu (Potato)
Ryukyu oukoku (Awamori)
Kannoko (Barley)
Kumesen (Awamori)
Tombo (Barley)

***Final Round

Wednesday February 15th, 2012 7 p.m. ~ 9 p.m.
Kitano Hotel, 18th Floor Banquet Room

66 Park Avenue New York, NY 10016
[masked]
www.kitano.com/

A total of 48 people from the qualifying rounds will be competing for the Grand Prize

You will also be able to enjoy Shochu/Spirits cocktails created by famous bartenders in NYC, and music and dancing

Tickets: $25

*Ticket fee includes an open bar with 13 different kinds of original Shochu/Awamori cocktails, a performance by Yosakoi dance company 10tecomai and a free gift at the end of the night!

Under age $10 (Under 6year old Free)

If you have any questions, check the website, www.shochucontest.com

I hope to see many of you at the event!

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1 attended

Kiyoe Takada

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New York, NY

Founded Jan 13, 2011

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Experience delicate Japanese cuisine and carefully selected sakes through the family recipes of a native Japanese chef based in New York City.

Traditional/Creative Japanese Home-made Cuisine

My love for dining and cooking began with my family and growing up in Japan . My great-grandfathers – one, a vegetarian monk and other, the proprietor of a fish store -- brought interesting taste experiences to my childhood. My grandfather loved seasonal vegetables and seafood and always brought home fresh whole fish after work to make “sashimi” at dinner most nights. My grandmother and mother would grill some of the fish and simmer the rest in our family sauce.

Learn and experience the ancient art of preparing delicious Japanese/Creative Food and the secret of its delicate flavors and beautiful and creative appearance. The foods prepared today are based on the cooking styles of Original Japanese Home-made Food. To that mixed with the flavor of western dining experiences and hand-selected prepared with old home recipes. There is harmony between the traditional and modern styles. The cuisine will be served from beginning of appetizers to desert as enclosure. All guests will enjoy all of the Traditional/Creative Japanese Home-made Food.

Tasting Sake?
Always say “Enjoy Sake like Food!” This involves appreciating its color and aroma, as Well as its taste. Our guests are treated at venue they won’t forget. Sake cocktail as appetizer drink brings you welcome to enjoy the tasting. Each Sake such as fruity, smooth, crispy and dry, pairs to Traditional Japanese Home- made Food . The balance of the Food & Sake are perfect matched, and all guests will discover how to enjoy Sake educationally and expressively. Each type of sake tells a story and carried its own history. Based on term of the sake factory, water, rice, environment, the moment of enjoyable taste will various and unique. Sake Brewery has carried on their process for long generations in order to make their “own sake” and it is truly appreciating their dedications to make the wonderful Sake .Following this way of sharing passion of Traditional/Creative Japanese Home-made Food & Sake with others, guests will enjoy unique and creative cuisine with pairing Sake . Through exciting tasting, our guests explore, learn about and most importantly, enjoy Japanese Home-made Food & Sake.

"Kanpai & Itadaki-masu"!

Bio of the Organizer: Kiyoe Takada grew up architect business family of two generation in Japan. Since she was a kid, she had helped cooking for clients and companies of the family business and enjoyed being at the kitchen. After studied architecture & environmental design majors in US, she has 9 years experiences of architect. She found other new passions, Food & Saké, beside of architecture. Her cooking & dining experience with non-pickiness and tasting experiences over 600 kinds of sake became her education of tasting culinary school. Plus she has carried spirit of love of cooking and dining from all her family members.

She believes that the three things, Architecture, Food & Saké are her art and creation to express. Pencils as her previous tool changed to knifes as her new tool to create her own designs. Various types of food products instead of various materials following designed multiple lines construct one dish as one complete piece.

She specializes not only in Japanese cuisine but also creative food through her experiences and ideas of different part of world. Pairing various type of Saké with the each dish is delightful.