A Kagoshima Masterpiece: Special Unagi Kabayaki
We are excited to announce the arrival of a very special shipment: Unagi Kabayaki (grilled freshwater eel) straight from Kagoshima, Japan's leading region for premium eel.
This specific Unagi comes from one of the absolute top producers in the prefecture. In the world of Kabayaki, perfection relies on a holy trinity: * The Unagi (The Fish): Plump, rich, and raised in pristine conditions * The Yaki (The Grill): Masterfully grilled to achieve the perfect balance of a lightly crisp exterior and a melt-in-your-mouth interior * The Tare (The Sauce): A deeply savory, slightly sweet glaze that enhances without overpowering
It is fully prepared and ready to be gently warmed and served over a bed of our premium rice.
Meet Our Winemaker: Sonoe Hirabayashi of Six Cloves
Sonoe crafts elegant California wines with a deep appreciation for precision, authenticity, and craftsmanship rooted in Japanese food culture. Growing up in Nagano, Japan, she was surrounded by a family deeply involved in sake-making, apple growing, and soy sauce/miso fermentation. The name "Six Cloves" honors her ancestors, whose centuries-old fermentation and medicine business featured a six-clove logo.
After studying winemaking at UC Davis and gaining experience across Napa, Sonoma, New Zealand, and Chile, Sonoe produces stunning wines emphasizing balance, harmony, and a profound respect for nature. You can taste Sonoe's wines at our weekend tastings and meet her in person this May.
Final Reminder: Japanese Women in Hospitality Dinner
The highly anticipated dinner celebrating Japanese Women in Hospitality is happening next Monday. Check @perrysdc for details.