$60/person This event has sold out.
Please join us in the beautiful TWCCC and James Irvine Japanese Garden to experience an evening of shochu, wagyu, and fun.
Discover different Miyazaki distilleries and learn how to pair foods that accentuate the flavors of barley, ginger, and sweet potato-based shochu. A special Shochu Sommelier, Mr. Kerry Tamura, will explain and describe 8 different shochu with a video presentation. Distillery representatives will also be present to pour and serve beverages and speak to guests.
The TWCCC provides a safe environment with its indoor/outdoor space.
JACCC's Chef-in-Residence, Chris Ono, highlights the flavors of Miyazaki with various izakaya-style small plates, including generous servings of Miyazaki wagyu beef dishes.
Chef Chris Ono has a current pop up at the Toshizo Watanabe Culinary Cultural Center, named HANSEI, a word describing self discovery and re-evaluation. A native of Los Angeles, Chef Chris began his career as a teenager working in his uncle’s small neighborhood café, Kenny's, a familiar spot on Centinela in West LA.
After earning a degree from San Francisco’s California Culinary Academy, Ono worked under everyone from Roy Yamaguchi to Michael Cimarusti (Providence) before a stint at Eleven Madison Park in New York City. Chef Chris has been a familiar face for the last year at JACCC, frequently making bentos for events and programs and supporting the Culinary Arts program.