A Samurai’s Guide to Sake

the culinary team | 06.14.2012 - 3:53 PM

Our very own “samurai”, Drew Peterson, the Corporate Beverage Director of SUSHISAMBA. The picture was taken in a small mountain town in Japan, where he was taking his sake-smarts to the next level (II) as part of a Master’s degree in sake certification (that can only be accomplished in Japan.)

In addition to learning all about sake, Drew also discovered a lot about Japanese cuisine, especially in regards to the preparation of sashimi. Like Koji, Mere and I – he ventured through Tokyo’s Tsukiji fish market – the largest fish market in the world. The Tsukiji fish market exports fish all over and always has a huge selection of fresh seafood.

We’ll be working with Drew a lot more on the culinary side – including some exciting pairings to go with NYC’s upcoming Restaurant Week.

 

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japanese food & restaurant show

the culinary team | 09.26.2010 - 3:30 PM

Mere and I attended the 17th Annual New York Mutual Trading Japanese Food and Restaurant Show at the Met Pavilion. This year’s theme was “Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact.” Watched a knife presention by Tsukiji Masamoto – one of Japan’s most well-known knife masters. We’re on the search for the perfect cups for tea so spent a good amount of time in the dishware section.

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