April Sunday Supper

March 28th, 2018 by



The Self Made Sake Ambassador — Chris Johnson
Sake Samurai Inauguration 2013

Chris Johnson fell in love with saké – and the culture and history that surround it – during the three years he spent living and working in the Japanese countryside.

Chris specializes in thought provoking saké-and-food pairing experiences that are approachable, yet rival the most serious wine and cocktail lists in the business. By combining his reverence for traditional Japanese flavors with a touch of Western ingenuity, he aspires to elevate saké beyond the confines of the traditional Japanese restaurant, and onto an international platform.

Chris is a saké sommelier certified by the Saké Service Institute in 1999, a member of the board of directors for Joy of Saké, and has served as a senior judge for the U.S. National Saké Appraisal since 2000. Chris has judged for the International Wine Challenge Sake since 2015. Chris is a certified WSET Level 3 Saké Educator and in 2013 earned the distinguished title of Saké Samurai.

Saké & Dumplings & Banchan

  • Scallop & Cilantro Stem
  • Shrimp Shumai
  • Turkey-Lemongrass
  • Carrot-Ginger
  • Pork Bao
  • Pork “Egg Roll” Dumpling
  • Kimchee Bing Bread
  • Short Grain Rice with Furikake
  • Assorted dips and sauces

Our Take on Banchan

  • Sea Bean Sprout Salad
  • Apple-Chive “Kimchi”
  • Scallion Pancake
  • Smoked Pepper & Tuna Dust
  • Glazed Lotus Root

Super Surprise Dessert...

Hint: Philippine “double angel”