“One Rice, One Soup” with Japan Sake Fest.
Fighting for Rice, Working for Rice, the History of Rice is an integral part of Japanese history. Join us at SAIKAI for a wonderful sake and rice pairing experience!
SAIKAI will be hosting the event “Sunday’s Gohan with JSF” at the sake bar. Kyoto raised Chef Atsushi Nakahigashi and JSF, an organization of sake, will present an excellent pairing of sake and pure white rice on Sunday, November 20th.
Chef Atsushi will demonstrate “How to cook the perfect white rice at home” as well as prepare two appetizers which will be served for our guests with a pairing of three different types of sake. The organization, JSF, will introduce “How to enjoy Sake at home”, with a brief background of sake and sake culture.
We will have two available seatings (1 seating/about 8 seats) at either 6:00pm-7:30pm or 8:00-9:30pm for this event.
$45 / per. (This price does not include tax and gratuities)
RSVP by Nov. 18th at 5pm.
Please call SAIKAI at 646-838-5599
~To Eat simply is one of Japanese traditional food culture~
During the Edo Period (1603-1868), when Japan achieved its highest level of social and institutional development, people were known to eat nothing but a simple, consistent meal of rice, plus a soup, stew, porridge, or other potted dish. Exceedingly simple, yet astonishingly complete and balanced.
This is what we propose as the perfect mealtime configuration, and we want to see it infinitely interpreted based on locality mixed with individual creativity and lifestyle. We believe the idea is so universal that everyone holds the knowledge to create their own “One Bowl of Rice, One Cup of Soup” in pursuit of a cuisine that benefits the mind, the body, and the environment; and we believe in a world to come that will embrace these ideals.
One Rice One Soup
Japan Sake Fest.
★Who is Mr. Nakahigashi
**The son of a renowned Kyoto chef, his childhood was spent studying his father’s work. Officially began his career in the kitchen of his father’s newly-founded restaurant Soujiki Nakahigashi at age 12.
**Moved to the U.S. after high school, and as a consequence of going back and forth between the two countries, developed a keen feeling for cross-cultural correspondences and contrasts, especially in the area of food.
**At 23 he went to work for New York’s Kajitsu, the only restaurant in New York serving cuisine in the traditionally Buddhist Shojin tradition. A year after his arrival the restaurant was awarded two Michelin stars.
**At 27 he ascended to sous chef and manager, and discovered the joy of explaining the meaning of, and sharing his wide-ranging observations about, Japanese food to people of other traditions seated at the serving counter.
**Left Kajitsu at 29 to launch Nakahigashi, having established his reputation as a foremost interpreter of vegetable dishes.
**Began the “One Rice, One Soup” project with presentations at corporate media venues, culinary schools and elsewhere.