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Social Sake Club Newsletter
Sushi and Sake Magazine & Japanese Restaurant News
1st issue In Sep 2010
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| Dear valued readers,
We appriciate your support. It is very important for us to hear our valued readers and their immediate opinions. we would like to pursue and to improve the quality of the magazines and news letters and the events which we have planned. Please feel free to respond to our newsletters.
Thank you.
Do not forget to Eat well, drink well, and be Happy. We believe that the great dinning experiences brings tremendous happiness to all of us.
David Kudo
Sushi and Sake Magazine Chairman
Sake Sommelier, Food Safety Administrator
The founder of Sushi and Sake Magazine,
Japanese restaurant news
All Japan News, Inc |
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Kabuki Japanese Restaurant 14th Location
has opened in City of Brea! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kabuki Japanese Restaurant
Brea location
975 E.Birch St. Brea, CA 92821
714-255-0090
I attended the Kabuki Japanese Restaurant Ribbon Cutting Event for celebration of the Grand Opening 14th location for the Kabuki Restaurants in city of Brea CA Orange County Last Tue Sep 7th. They are featuring a variety of traditional and inventive Japanese Cuisine and artfully-created cocktails, all design that draws on Japanese Culture, with mutual, a back-lit bar, an outdoor patio, and polished wood and granite sushi bars for both sushi novices and connoisseurs to enjoy the skills of Kabuki's seasoned sushi. Dinner will find a consistently exiting menu at Kabuki's Brea Location, as corporate executive chef Masa Kurihara showcases traditional Japanese culinary. In addition the Brea location will provide a full bar with exotic sochu and sake-based cocktails by Master Sake Sommelier Yuji Matsumoto who is the currently the only certified Master Sake Sommelier in North America and upcoming award recipient for esteemed" Sake Samurai" Award in Kyoto, Japan on Octobr 15th. The attendees started to gather the Brea Location around 11:30am. The ribbon cutting and speeches followed to the open the barrel for good luck followed delicious luncheon. The founder and  President of the Kabuki restaurants inc Davd Lee had shared with me their mission statements and his ambitions for the future plan. I interviewed Yuji Matsumoto who is the Master Sake Sommelier and Executive Chef Masa Kurihara. (Keiko Azuma)
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Upcoming A Sake Tasting & Food Pairing
Niigata Sake Selection
At Gonpachi Beverly Hills
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Don't miss this great chance to taste everything!
You can try the Best sake with The best Food
October 17th (SUN) 2010
12:00pm-3:00pm
(Business to Business) Invitation Only
3:00pm-6:00pm
(Business to Customers) Open to public
Pre-registration $40 per person
$75 per couple or more
at the door $50
igata Sake nurtured by people and nature in Niigata, is the crystal of the continuing pursuit for ideal sake and the superb environment for sake brewing. Niigata Sake is characterized by a superb, "clean-smooth-gracious" taste and pleasant drinking and is admired by many sake lovers.
For more information, Please call 213-680-0011 or Alljapannews@gmail.com
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70th Annual Nisei Week Japanese Festival Photo Exhibit By Nobuyuki Okada
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Featuring:
2010 Nisei week Opening Ceremony, Queen Coronation, Grand Parade, Fashion Show, Baby Show, and More
Free Admission
Place: Little Tokyo Koban & Visitor's Center
307 East First Street
Los Angeles, CA 90012
213-613-1911
Date : Aug 14th through Sept. 30th 2010
Times: Monday-Saturday 10am-6pm
Sunday Closed
More information: Email: nokada@hotmail.com
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 Please become a Friend on Facebook!
About Keiko
The Group leader of the Social Sake Club ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Sake Social Club is the group that consists people who love sake, are interested in networking, want to learn about Japanese Sake, want to have the opportunities to exchange your business cards, just want to enjoy great sake and foods.
Our mission is to create the space and time for people who are energetic and ambitious to share their passions and dreams. This is not just a party, a little bit more sophisticated. This is the first meeting of our social Sake Club. We would like to grow together with the group members.
Please feel free to contact with me about the group and mission statement.
We want to meet you!!
Let's have fun and grow together
Organizer Group Leader
310-800-0366
Keikoazuma01@msn.com
Sushi and Sake Magazine
About Keiko :
Japanese, living in Los Angeles. B.S Degree in Nutritonal Sciences, Alternative Nutrition certification. My goals are conduct my passion of foods and lead the appropriate dietary habit for the indivisuals who are concerning the life styles such as foods and related food matters. My specialized areas are Alternative Nutrition (Holistic Approach), Food Service consultation, Nutritional Column. I am Passionate about food, cooking, love, and happiness. Utilizing useful tips,recipes, restaurant reviews, drinks, nutritional values, excercises, and relaxation techniques to feed loving and caring information about food along with the benefits of wellness and happiness in all aspects of life.
 LOVE is nutrition for the soul. My passion is to feed loving and caring information about food along with the benefits of wellness and happiness in all aspects of life. Love is a spice! Too much love, never! The real me emerges in the kitchen. Love the food and it will love you back. We don't prepare food, food prepares us. Kanpai !! Thank you very much.
Keiko Azuma Nutritionist/ Newsletter/Event Coordinator
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Sushi and Sake Magazine is a monthly English Language publication dedicated to presenting Japnanese culture in Southern California to readers with foucus on Japanese food, Cultural events, business, education, entertainment and travel. Sushi and Sake magazine is grateful for the tremendous support of those cultured individuals who have an interest in foreign cultures. Since its founding in 2000, every year the number of published copies has increased. Every month, the published number of copies is 55,000 which are read avidly by approximately 150,000 people.
Japnese Restaurant News is a monthly magazines with the primary objective of disseminating information to the Japanese food anf beverage industry regarding sales anf marketing, legal and regulatory measures, food safety and hygienic presentation, service and disposal of food as well as sanitation regarding cooking utensils and related items, restraurant openings and reviews and the latest trends in japanese cuisine. The news magazine is printed in both Japanese and Engish, serving a sophisticated rearship, with distribution nationwide, including Los Angeles, SanFrancisco, Seattle, New York, Boston, Washington D.C, Miami, Chicago, Dallas and Houston metropolitan areas and in Japan, too. Japanese Restaurant News was founded in 1991. It has been growing ever since and now has a circulation of 10,000. Copies are distributed at retail establishments such as Japanese Restaurants and to subscribers. |
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