Sake and Kaiseki

The Dallas Fish Market restaurant in downtown Dallas on December 22, 2010.

David Woo/The Dallas Morning News

Sake and Kaiseki at

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Dallas Fish Market Executive Chef Richard Triptow and DRG Concepts Wine & Spirits Director George Calderon present a culinary event showcasing Japanese-inspired dishes paired with select and delightful sakes. The six course dinner honors a Japanese tradition of great cuisine prepared with careful attention to the beautiful balance of taste, texture, presentation and color.

Umeboshi - pickled plum, yellowfin ahi, toasted ground sesame, upland cress
Awa Yuki Sparkling

Sake Steamed Wakasa Tilefish - salted begonia leaf, ground glutinous rice, ginger juice, basil blossoms, babu arare
Ozeki Platinum Junmai

May Hassun - chimaki- zushi (sushi rice/ glutinous rice) ahi tuna, Japanese pepper leaf buds, bamboo leaf
Ozeki Karatamba Hojozo

April Yakimono - broiled tofu, egg sauce, tangerine lace
Tsuru Kimoto Extra Dry

March Yakimono - cherry salmon, miso marinade then cherry smoked, mint blossoms
Yoshinogawa Winter Warrior

Crispy Rice Pudding - sushi rice, dried blueberries, gingered carrot coulis, carrot sorbet
Murai Nigori Genshu

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