Wed June 27, 2018
Learning Through Tasting: Science Behind Deliciousness of Dashi and Matcha
SEE EVENT DETAILS
ANA Air Restaurant welcomes Chef Hisato Nakahigashi from Miyamasou, a two-Michelin-star restaurant and inn outside of Kyoto, for a collaboration of with Stonemill Matcha.
This is a special event to share about the science behind umami. Chef Nakahigashi and Eijiro Tsukada, CEO of Stonemill Matcha, will present an educational talk on umami with tasting sessions of matcha and daishi, a Japanese soup stock.
Expected Event Schedule:
5:30pm: Door Open, a welcome matcha beverage will be served6:00pm: Event Start: Learning Through Tasting: Science Behind Deliciousness of Dashi and Matcha
Authentic Japanese Dashi (Tasting: Kombu dashi soup and Bonito dashi soup)
The science of Matcha (Tasting: Cold brew tencha)
Western Style Dashi, Soup stock with Bay Area local ingredients (Tasting: Western style dashi soup)
Miyama-sou's specialty "Owan" soup dish (Tasting: Miyama-sou's owan soup)
6:40pm: Q&A and interactive session with Chef Nakahigashi, accompanied by a matcha beverage 7:30pm: Event concludes
Each session consists of an educational talk and tasting.
*Due to the event nature, please note that no gluten-free or no substitutions are available*Event schedule and contents are subject to change
Chef Nakahigashi is famous for his unique foraging style, which allows him to prepare cuisine that co-exists with nature by being conscious of the natural environment. He has trained across Europe for 6 years working for chefs like Michel Guerard and Alain Ducasse, and in Japan for Eiichi Takahashi (Hyotei 14th generation owner) and Yoshihiro Murata (Kikunoi 3rd generation owner). Chef Nakahigashi is the fourth generation owner of Miyamasou. He forages each morning to prepare dinner with ingredients that grow wildly on the mountain or can be sourced from within 13 miles of his kitchen.
Eijiro Tsukada is a founder and CEO of Stonemill Matcha. Stonemill Matcha is a new café and tea room in the heart of San Francisco’s Mission District. Resembling the Japanese cha-no-ma, or center of dwelling, Stonemill Matcha is a place where all are welcome to gather, dine, rest and drink tea. Concepted by a tight-knit team of hospitality and tea experts, Stonemill Matcha blends Japanese traditions with San Francisco’s rich culture, providing an authentic and elevated tea and café experience centered around high-quality, stone ground matcha sourced straight from the birthplace of Japanese Matcha in Kyoto, Japan.
show less
This is a special event to share about the science behind umami. Chef Nakahigashi and Eijiro Tsukada, CEO of Stonemill Matcha, will present an educational talk on umami with tasting sessions of matcha and daishi, a Japanese soup stock.
Expected Event Schedule:
5:30pm: Door Open, a welcome matcha beverage will be served6:00pm: Event Start: Learning Through Tasting: Science Behind Deliciousness of Dashi and Matcha
Authentic Japanese Dashi (Tasting: Kombu dashi soup and Bonito dashi soup)
The science of Matcha (Tasting: Cold brew tencha)
Western Style Dashi, Soup stock with Bay Area local ingredients (Tasting: Western style dashi soup)
Miyama-sou's specialty "Owan" soup dish (Tasting: Miyama-sou's owan soup)
6:40pm: Q&A and interactive session with Chef Nakahigashi, accompanied by a matcha beverage 7:30pm: Event concludes
Each session consists of an educational talk and tasting.
*Due to the event nature, please note that no gluten-free or no substitutions are available*Event schedule and contents are subject to change
Chef Nakahigashi is famous for his unique foraging style, which allows him to prepare cuisine that co-exists with nature by being conscious of the natural environment. He has trained across Europe for 6 years working for chefs like Michel Guerard and Alain Ducasse, and in Japan for Eiichi Takahashi (Hyotei 14th generation owner) and Yoshihiro Murata (Kikunoi 3rd generation owner). Chef Nakahigashi is the fourth generation owner of Miyamasou. He forages each morning to prepare dinner with ingredients that grow wildly on the mountain or can be sourced from within 13 miles of his kitchen.
Eijiro Tsukada is a founder and CEO of Stonemill Matcha. Stonemill Matcha is a new café and tea room in the heart of San Francisco’s Mission District. Resembling the Japanese cha-no-ma, or center of dwelling, Stonemill Matcha is a place where all are welcome to gather, dine, rest and drink tea. Concepted by a tight-knit team of hospitality and tea experts, Stonemill Matcha blends Japanese traditions with San Francisco’s rich culture, providing an authentic and elevated tea and café experience centered around high-quality, stone ground matcha sourced straight from the birthplace of Japanese Matcha in Kyoto, Japan.
ANA Air Restaurant welcomes Chef Hisato Nakahigashi from Miyamasou, a two-Michelin-star restaurant and inn outside of Kyoto, for a collaboration of with Stonemill Matcha.
This is a special event to share about the science behind umami. Chef Nakahigashi and Eijiro Tsukada, CEO of Stonemill Matcha, will present an educational talk on umami with tasting sessions of matcha and daishi, a Japanese soup stock.
Expected Event Schedule:
5:30pm: Door Open, a welcome matcha beverage will be served6:00pm: Event Start: Learning Through Tasting: Science Behind Deliciousness of Dashi and Matcha
Authentic Japanese Dashi (Tasting: Kombu dashi soup and Bonito dashi soup)
The science of Matcha (Tasting: Cold brew tencha)
Western Style Dashi, Soup stock with Bay Area local ingredients (Tasting: Western style dashi soup)
Miyama-sou's specialty "Owan" soup dish (Tasting: Miyama-sou's owan soup)
6:40pm: Q&A and interactive session with Chef Nakahigashi, accompanied by a matcha beverage 7:30pm: Event concludes
Each session consists of an educational talk and tasting.
*Due to the event nature, please note that no gluten-free or no substitutions are available*Event schedule and contents are subject to change
Chef Nakahigashi is famous for his unique foraging style, which allows him to prepare cuisine that co-exists with nature by being conscious of the natural environment. He has trained across Europe for 6 years working for chefs like Michel Guerard and Alain Ducasse, and in Japan for Eiichi Takahashi (Hyotei 14th generation owner) and Yoshihiro Murata (Kikunoi 3rd generation owner). Chef Nakahigashi is the fourth generation owner of Miyamasou. He forages each morning to prepare dinner with ingredients that grow wildly on the mountain or can be sourced from within 13 miles of his kitchen.
Eijiro Tsukada is a founder and CEO of Stonemill Matcha. Stonemill Matcha is a new café and tea room in the heart of San Francisco’s Mission District. Resembling the Japanese cha-no-ma, or center of dwelling, Stonemill Matcha is a place where all are welcome to gather, dine, rest and drink tea. Concepted by a tight-knit team of hospitality and tea experts, Stonemill Matcha blends Japanese traditions with San Francisco’s rich culture, providing an authentic and elevated tea and café experience centered around high-quality, stone ground matcha sourced straight from the birthplace of Japanese Matcha in Kyoto, Japan.
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This is a special event to share about the science behind umami. Chef Nakahigashi and Eijiro Tsukada, CEO of Stonemill Matcha, will present an educational talk on umami with tasting sessions of matcha and daishi, a Japanese soup stock.
Expected Event Schedule:
5:30pm: Door Open, a welcome matcha beverage will be served6:00pm: Event Start: Learning Through Tasting: Science Behind Deliciousness of Dashi and Matcha
Authentic Japanese Dashi (Tasting: Kombu dashi soup and Bonito dashi soup)
The science of Matcha (Tasting: Cold brew tencha)
Western Style Dashi, Soup stock with Bay Area local ingredients (Tasting: Western style dashi soup)
Miyama-sou's specialty "Owan" soup dish (Tasting: Miyama-sou's owan soup)
6:40pm: Q&A and interactive session with Chef Nakahigashi, accompanied by a matcha beverage 7:30pm: Event concludes
Each session consists of an educational talk and tasting.
*Due to the event nature, please note that no gluten-free or no substitutions are available*Event schedule and contents are subject to change
Chef Nakahigashi is famous for his unique foraging style, which allows him to prepare cuisine that co-exists with nature by being conscious of the natural environment. He has trained across Europe for 6 years working for chefs like Michel Guerard and Alain Ducasse, and in Japan for Eiichi Takahashi (Hyotei 14th generation owner) and Yoshihiro Murata (Kikunoi 3rd generation owner). Chef Nakahigashi is the fourth generation owner of Miyamasou. He forages each morning to prepare dinner with ingredients that grow wildly on the mountain or can be sourced from within 13 miles of his kitchen.
Eijiro Tsukada is a founder and CEO of Stonemill Matcha. Stonemill Matcha is a new café and tea room in the heart of San Francisco’s Mission District. Resembling the Japanese cha-no-ma, or center of dwelling, Stonemill Matcha is a place where all are welcome to gather, dine, rest and drink tea. Concepted by a tight-knit team of hospitality and tea experts, Stonemill Matcha blends Japanese traditions with San Francisco’s rich culture, providing an authentic and elevated tea and café experience centered around high-quality, stone ground matcha sourced straight from the birthplace of Japanese Matcha in Kyoto, Japan.
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Date/Times:
561 Valencia Street, San Francisco, CA 94110
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