The GOODS from Pidgin

Vancouver, BC | Pidgin invites guests to join Vancouver’s preeminent sakemaker Masa Shiroki to explore the unique flavours of Toshimori Shuzo’s Sakehitosuji collection. On October 29th at 6PM, Masa matches rice wines with a five-course tasting menu designed by Pidgin’s executive chef Makoto Ono.

Toshimori Shuzo is a boutique sake producer, crafting sake of the highest quality from the warmer western region of Okayama since 1898. The brewery devoted years to reviving “Akaiwa Omachi”, an extinct wild rice stock known to be the grandfather of a number of popular sake rice varieties. Mr. Tamura, Toshimori Shuzo’s Toji or master sakemaker, uses this rare single-variety rice grain to create premium sakes with distinct characteristics and rare flavour profiles.

The Sakehitosuji brand, meaning “the absolute dedication to sake making,” has become synonymous with this unique regional specialty and quality ingredients. Shuzo’s sake is highly recognized and celebrated locally and internationally. It has been awarded at the prestigious ALL-JAPAN New Sake Competition and Monde Selection’s International Contest of Wines.

The Toshimori Shuzo dinner is $100 per person including tax and gratuity, with limited seating available. The evening includes a five-course tasting menu with an amuse bouche and dessert, all paired with sake. Guests are encouraged to reserve early by calling the restaurant at 604-620-9400. Check out the Sakehitosuji Sake line-up after the jump…

Junmai Ginjo Black
Bizen Junmai Ginjo
Sakehitosuji 2005 Koshu
Nanzanjyu Daiginjo
Junbaishu 2008 Plum Sake

DETAILS

350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

The Team

Makoto Ono – Executive Chef
Brandon Grossutti – General Manager
Hao-Yang Wang – Assistant General Manager
Amanda Cheng – Pastry Chef
Robyn Gray – Bar Manager

About PiDGiN

Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of Chef Makoto Ono’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food and approach of chef Makoto Ono. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.