13 Sydney Japanese Chefs – Earthquake Tsunami Auction & Dinner

April 16, 2011 0 comments
tsunami appeal japan

13 Japanese restaurants collaborated in this charitable event, organised by Chef Haru Inukai of Blancharu. All food, wine, sake, auction items were donated, and kitchen, service staff and musicians kindly donated their time on the evening.

The auction and dinner raised $45,000 for Red Cross Australia for the Japan & Pacific Disaster Appeal.

The menu …

japanese food - course 1

Tasmanian sea urchin mousse, consomme jelly & sour cream

First course – by Rengaya

Wine – 2004 Champagne Ayala, Blanc de Blancs, Grand Cru, France

Sake – Uragasumi, junmai ginjou sake, Miyagi, Japan

japanese food - course 2

Ocean Trout Oshi Zushi, Sanriku Wakame Sauce

2nd course – by Sushi Samurai, Japaz and Busshari

Wine – 2009 Joseph Drouhin, Chablis, France

Sake – Nambu Bijin, tokubetsu junmai sake, Iwate, Japan

japanese food - course 3

Fois Gras Chawanmushi with Sharkfin Dashi

3rd course – by Kabuki Shoroku and Kyushu

Wine – 2009 Michele Chiarlo Nivole Moscato d’Asti DOCG, Italy

japanese food - course 4

Cone Bay Barramundi marinated in white miso “akita sugi ita yaki”

4th course – by Yoshii

Wine – 2007 Petaluma, Tiers Vineyard Chardonnay, SA

japanese food - course 5

Slow cooked wagyu beef, truffle miso emulsion and plum puree

5th course – by Waqu

Wine – 2007 Henschke, Cyril Henschke Cabernet Sauvignon, SA

japanese food - course 6

Green tea soba noodles in dashi soup

6th course – by Big Stone

Sake – Oku no matsu, tokubetsu junmai sake, Fukushima Japan

japanese food - course 7

Tear drop mascarpone mousse with peach oolong ice creme

7th course – by Galileo, Observatory Hotel

Wine – 2009 Tamar Ridge, Botrytis Riesling, TAS


A beautiful evening.

If you’d like to contribute to the Japan earthquake & tsunami relief, please donate to the Red Cross Japan and Pacific Disaster Appeal.

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