The GOODS from Pidgin

Vancouver, BC | On Monday May 30th, the award winning restaurant PiDGiN will team up with 2 sake producers from Japan, Tengumai and Kozaeman. Each brewer rooted in different styles of sake brewing, Tengumai with a more traditional elegant approach balanced by Kozaeman’s modern take on flavours and profiles. The dinner will consist of 6 courses each of which will be paired by a sake from each brewery to help highlight the contrasting styles paired with each dish. The dinner will be hosted by president of Tengumai, Kazunari Shata, Kozaemon’s brew master, Nobuo Nakashima from Kozaeman and from Tengumai as well as certified sake sommelier, Mariko Tajiri, one of the best in the business.

oyster shots / licorice bread, seaweed butter – gin / carbonated sake / plum sake cocktail
wagyu carpaccio, geoduck gribiche – tengumai junmai umajun / kozaemon junmai
sake kasu black cod, cavolo nero – tengumai junmai daiginjo 50 / kozaemon junmai daiginjo
lamb rump, nori paste, chimichurri – surprise seasonals from each brewer
emmental cheese, ume sunflower puree – tengumai yamahai / kozaemon bizen omachi
toasted rice meringue, parfait, yuzu curd – tengumai umeshu / kozaemon junmai umeshu

Tickets are available for $125 + tax + gratuity
Make reservations via phone @ 604.620.9400 or sake [at] pidginyvr.com.

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

Brandon Grossutti – Owner/Operator
Alain Canuel – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Executive Chef

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 PiDGiN’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. 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.