Tag: Yukiko Sakurai

Kyoto Cuisine and PARU Tea Pairing

By:
Events, Workshops and Webinars OZASA Masayoshi (Chef)

On Wednesday August 28, 2024, Kyoto cuisine and tea pairing workshop was held at the Den on Laurel Street in San Diego, California. The 5-course tasting menu was created by Chef Masa Ozasa, 4th-generation Chef of Matsusho restaurant in Kyoto featuring various teas presented by Amy Truong, owner and tea sommelier of PARU La Jolla. Entoten provided the vessels for each course.

The event was made possible by Yukiko Sakurai of Takachiho Foundation, operator of the Den on Laurel Street. My sincere gratitude goes out to Jon Osio Lardizabal of PARU La Jolla, and to Chef William Eick, and Keiko Kayamoto from Matsu Restaurant in Oceanside and to our friend, Midori Simovich who helped connect us all. Thank you for your assistance!

Photos by Tomoko Matsubayashi.

Tsukidashi
 (Starter)
Sweet Rice Oolong 12
Corn Chawanmushi
Savory Egg Custard

Sweet Rice Oolong 12 in Oval Glass by Naru
Savory Egg Custard Vessel by Kazu Oba

Owan
(Soup)
Honey Orchid Oolong + Chiang Rai Green
Tea Sesame Dofu
Local Rockfish

Chiang Rai Green
Urushi soup vessel by Tsutsumi Asakichi Urushi

Fish Course
House-Milled Matcha
Seabass, Matcha Miso Sauce
Pickled Radish

Wood-fired Iga ware by Kojima Yosuke

Rice 
Shiso Hibiscus PARU signature blend
Tea Rice, Myoga

Wood-fired Izumiyama porcelain rice bowl by Mike Martino

Dessert
Cardamom Wakoucha PARU signature blend
Tea Kudzukiri
Brown Sugar Sauce

Kaguya Glass Vessels by Naru
Yukiko Sakurai (Takachiho Foundation), Amy Truong (PARU), Masa Ozasa (Matsusho Kyoto), William Eick (Matsu Oceanside), Ai Kanazawa (Entoten), Jon Osio Lardizabal (PARU)