02/08/2026
A wonderful night brings people together!!
Great support from Edward, head chef Hoshi San and his culinary team of Sukiyaki Isekuma 壽喜燒 伊勢熊 presented the authentic taste of Kanto-style sukiyaki menu. The traditional Japanese “Warayaki” cooking technique of Kochi Prefecture amazed us the most during the meal. The burning rice straw to intensely sear the wagyu beef and enhance the aromatic campfire smokiness of the meat. That’s so great!!
Thanks to Todd of Rapture Fine Wines selected the elegant wine to complement what’s on our plate. The burgundy wine harmonizes smoothly with the sweet soy broth and premium Wagyu beef coming from Kumamoto. We had an incredible wine flight starting with Blanc de Blancs Champagne, premium Bourgogne Blanc, refined Bourgogne Rouge and ending with luscious Sauternes sweet wine.
Marius Selosse Blanc de Blancs
Bernard Moreau Meursault 1er Cru Charmes 2018
Domaine Leflaive - Puligny Montrachet 1er Cru , Clavoillon 2018
Domaine Leflaive - Puligny Montrachet 1er Cru, Les Combettes 2018
Duroche Gevrey Chambertin 2016
Duroche Echezeaux 2018
Duroche Echezeaux 2020
Château Suduiraut, Sauternes, Premier Grand Cru Classé, 1967
We hope all of you would love our culinary collaboration and iconic J. & L. LOBMEYR Ballerina glassware we picked for you. The ultra-thin muslin-like feel and sommelier-guided curves can transform the whole drinking experience.
Last but not least, thanks to Louis, Alfred, Shan and Solo for their hard work to make the event went smoothly. We hope to see you again soon in our next event!