Our guest is Takatoshi Kadowaki who is the chef-owner of Sushi Kadowaki https://sushi-kadowaki.jp/eng/ in Tokyo. He started his sushi-chef training at 17 and after his master retired, he moved to the U.S. and developed a global mindset. Now he serves authentic Edomae-style sushi in the Ginza area of Tokyo, where every sushi chef dreams about opening a sushi bar.

Chef Kadowaki is known for his meticulous sourcing of his fish and his skills in maximizing umami through careful aging, which is a part of the Edomae-sushi traditions.

In this episode, we will discuss what Edomae-sushi is compared to other styles of sushi, the key to maximizing umami in fish through aging, his unique beverage pairing philosophy, including red wine and sushi and much, much more!!!

Our guest is Daniel Bennett who is the sake sommelier at Sushi-san www.sushisanrestaurant.com and The Omakase Room at Sushi-san www.theomakaseroom.com in Chicago. Both are a part of Lettuce Entertain You Restaurants, which is an independent, family-owned restaurant group that owns, manages and licenses more than 110 restaurants nationwide with over 60 concepts ranging from fast casual to fine dining.

Daniel is a certified sake sommelier and has approximately 15 years of deep experience working in Japanese food and sake.

In this episode, we will discuss how he built his career in sake, what types of sake people are drinking in America now, his collaboration with a 200-year-old sake brewery to make a private label for his guests, how he trains his staff to get certified as sake sommeliers and much, much more!!!

Our guests are Régis Camus and Carl Hirschmann, co-founders of Heavensake https://www.heavensake.com/, which was founded in 2016.

Heavensake is truly unique. It is the first sake producer that introduced the blending (assemblage) technique to the traditional sake-making process. The mastermind behind Heavensake is Régis Camus who led the renowned Champagne House Piper-Heidsieck as the Chef de Cave for 28 years. Another key point of Heavensake is that Régis and Carl and their team work closely with traditional sake brewers.

In this episode, we will discuss how the blending techniques that are used in Champagne production work in sake brewing, how its collaborations with top traditional sake breweries inspire the sake industry overall, and much, much more!!!