‘AIPONO WINE DINNER
Join us for a tasting that explores the full range of saké, from light and mineral to rich and powerful. The evening will showcase members of the Japan Prestige Sake Association: historic, family-operated breweries including Kato Kobachiro Shuzo, Kodama, Omuraya Shuzojo, Honke Matsuura and Ichinokura. Selections such as Grand Mountain, Demon Slayer and Red Snapper will pair wonderfully with Japengo’s cuisine.
Saturday, March 24, 2018 | 5-8 p.m.
5 p.m. Reception, 5:30 p.m. Dinner
Hyatt Regency Maui Resort and Spa
200 Nohea Kai Dr,
Lahaina, Hawaii 96761
$125/pp + tax & tip
This is a fundraiser for the UH-Maui College’s Culinary Arts Program
Please call 808-667-4796 to be put on the waiting list
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SEARED TUNA TATAKI SALAD
marinated seared sake soy big eye tuna | yuzu pepper cucumber
wrapped salad of Kula baby greens, beets, avocado, pickled ginger
daikon radish hearts of palm | truffle shiso tosa vinaigrette
OHYAMA “TOMIZU” TOKUBETSU JUNMAI
HAMACHI & UNI YAKI WITH SAKE JALAPEÑO MISO
marinated sake jalapeño miso hamachi
uni | shishito peppers | apricot | hajikami ginger
TAIHEIZAN “GRAND MOUNTAIN” JUNMAI KIMOTO
UME-SAKE BRAISED SHORTRIB
savory bread pudding | hamakua mushroom
goat cheese | tatsoi | smoked tomato jam
WAKATAKE “DEMON SLAYER” ONIKOROSHI JUNMAI DAIGINJO
OMAKASE NIGIRI (3PC)
seared otoro with foie gras | local sweet shrimp with ikura
local kampachi | shiso and yuzu tobiko
NARUTOTAI “RED SNAPPER” GINJO NAMAZAKE GENSHU
JAPENGO CREAM PUFF
coconut mascarpone filling | lilikoi butter | kinako dust
ICHINOKURA “HIMEZEN” JUNMAI
Chef Jin Hosono hails from Asahikawa City in Hokkaido, Japan. He came to the U.S. on his own at the age of seventeen and graduated from Laguna Beach High School in California. At twenty-one, Chef Jin worked at Katsuya Japanese Restaurant in North Hollywood and trained under a Japanese kaiseki chef for eight years. He returned to Japan to study traditional Japanese sushi at Nakahisa in Tokyo, and later worked at NOBU Waikīkī on O‘ahu for four years. Chef Jin is now part of the Japengo family as sushi chef.
Born and raised in Lahaina, Chef Gevin Utrillo began his career at the Hyatt Regency Waikiki in 1994 before leaving the islands for culinary school in 1999. He graduated from The Art Institute School of Culinary Arts in Seattle in 2001, then worked in the kitchens of the Hyatt Regency Bellevue. In 2004, Chef Gevin moved his young family back to his hometown of Lahaina.
Throughout the year, the ʻAipono Winemaker’s Dinner Series brings the industry’s top winemakers to ʻAipono award-winning restaurants. Dinners are intimate and educational, with the direction of Advanced Sommelier Charles Fredy of Chambers & Chambers Wine Merchants and personal appearances by winery owners and/or representatives.