AAPI Heritage Month Happy Hour at Sushi-san
Cheers! Join us for Happy Hour
Meet Daniel Bennett, Certified Sake Professional and Manager of Sushi-san and The Omakase Room at Sushi-san at Lettuce Entertain You. As our go-to expert, Daniel and the Sushi-san team are proud to feature the following partners throughout May:
Most people these days have heard about Japanese whisky and the popular Japanese highball. It turns out we owe a great deal of thanks to one person. A young businessman named Shinjiro Torii who saw the exciting opportunities that were beginning at the turn of the century. His upstart Torii’s whisky, when mixed with seltzer water, would be the humble beginnings of Suntory. Today, Suntory is one of the most successful companies in Japan with a global reach filling glasses around the world.
Be sure to stop by on Monday, May 15 to meet special guest, Matthew Jannotta, Beam-Suntory ambassador, who will be at Sushi-san hosting a tasting for guests on select House of Suntory spirits.
Bunraku (Kitanishi Shuzo) is now being run by Ryuichiro and Mayuko Kitanishi (the Kitanishi Siblings). Their namesake “Bunraku” becomes apparent when enjoying their sake. Bunraku is a major form of Noh theater in Japan that features artisan-made puppets (Kabuki is also a Noh tradition). The playful lightness of their sake tells a story that is a show unto itself.
Hayashi Honten is truly a family business led by 5th generation owner/toji Reiko Hayashi. She knew that she would become one of the rare female master brewers at an early age. In her kindergarten yearbook when asked about what she wanted to be when she grew up she exclaimed “to become a sake brewer!” With her incredible Hyakujuro sake series, she has exceeded the promise she made to herself all those years ago.
Nihonkai’s Ryoshizake (“Fisherman sake”) and sushi are a perfect pairing. Fishermen near the Sea of Japan can be on a catch for weeks at a time. They don’t pack too much food, and why would you when you have all the fresh sashimi you can eat. There is no wasabi, ginger, or soy and you are lucky if you bring your chopsticks from home. There is always plenty of Ryoshizake, which has all the salinity and umami to highlight the freshest of catches.
Want to learn more about Sake? Sake Sommelier, Daniel Bennett breaks down why you should try Sake.