IMBIBE: Sushi & Sake (& Wine!)

Indulge your senses in an evening of exquisite Japanese flavors at the Sustainable Food Center’s Learning Kitchen. Hosted by Jeremy Bolf, WSET II Award in Sake, and in partnership with the team at Aburi Oshi Sushi – we will taste the most common styles of premium sake available in the U.S. and discuss the factors that define the premium grades, their taste profiles, and price points so guests can leave the class better equipped to make their next sake selection!

In addition to providing a delicious selection of bites to pair with our sake tasting, some of our friends from Auburi Oshi will join us for a chef demo of a couple of their most popular menu items!

Finally, because the Wine & Food Foundation can’t host an evening with no wine, we will also present a quick tasting and intro to sushi and wine pairings.

Whether you’re a seasoned sake enthusiast or new to Japanese flavors, this intimate tasting event offers something for everyone. We can’t wait to see you there. Kanpai!

Registration Schedule:
Epicurean Members: 10 AM Friday, April 25
Connoisseur Members: 10 AM Monday, April 28
Aficionado Members: 10 AM Tuesday, April 29
Open to all: 10 AM Wednesday, April 30

ABOUT THE HOST

I’ve completed the Wine & Spirit Education Trust (WSET) Level 3 in Sake certification testing. My interest in sake education grew from my own confusion when reading sake menus. I realized I wasn’t alone, and I wanted to help others learn more about sake. Besides teaching about sake, I work as an executive in finance and enjoy spending time with my wife, daughter, and pets.

ABOUT ABURI OSHI

Opening in the North Loop Area in Austin in 2024, The Aburi Oshi Sushi concept is deeply rooted in tradition while embracing innovation, an idea pioneered by the founder, Seigo Nakamura.
Seigo’s culinary journey began in a small sushi restaurant in Miyazaki, Japan, which he took over from his father at the age of 20. Seigo expanded to nine locations and popularized the groundbreaking concept of Aburi Sushi—flame-seared sushi—a technique that marries traditional Japanese sushi making with proprietary sauces and flame-searing.

In 2008, Nakamura left Japan with the goal to bring Aburi Salmon Oshi Sushi to North America, opening his first restaurant abroad, Miku Vancouver. In the Guide’s 2023 Vancouver announcement, Miku Vancouver was named a MICHELIN Guide Recommended restaurant. In September 2022, Nakamura’s Toronto venue Aburi Hana received Canada’s first MICHELIN star.

ABOUT THE IMBIBE SERIES

IMBIBE means to consume or absorb – and that’s exactly what you’ll do in our classes… consume and absorb wine, food, and knowledge.

Our IMBIBE series offers tastings and classes that provide a great way to learn and engage with other like-minded members of our community.  We have a variety of highly knowledgeable professionals who impart great information, and usually a few good laughs, too!