The blooming of the fruit trees is a source of joy world ‘round, from DeBeauvoir to the banks of the Meguro River in Tokyo. At Oeno Maris we love to celebrate the changing of the seasons. As such, we have designed our next event as an ode to the beauty of the “Sakura” Cherry Blossoms of Japan.
Sake, Japan’s celebrated drink, has a seasonal element as well, with special brews released in the Spring to toast the blooming of the Sakura. We are fortunate to have worked with our suppliers to procure some super rare bottles & have curated a food paring menu inspired by Japanese cherry and our fresh seasonal seafood.
On the night we will convert our intimate wine room into a Sake izakaya. Our owner Sarah will be joined by our friend and sake expert Teri Su @ffxsake who will help talk us through the different types of sakes & why these are special - sure to be educational for beginners & sake experts alike. Check out this menu!
Masumi “Arabashi”
Louët Feisser Oyster, Sakura Mignonette
Dewazakura “Oka”
Ebi Tartar, Cherry gelatin, crushed Sansho, Sakura blossoms
Hyakujuro “Sakura”
Salmon Sashimi, Salted Sakura cherry leaves
Kenbishi Kuromatsu “Black Pine”
Otoro Tuna, Smoked cherry wood, Pea flower rice, Soy cured cherry
Gozenshu “Misty Mountain”
Cherry Amoretti
We look forward to having you!
Note, due to the small size of our venue we are unable to cater to dietary requirements, although this menu can be made gluten free. Do let us know.
The blooming of the fruit trees is a source of joy world ‘round, from DeBeauvoir to the banks of the Meguro River in Tokyo. At Oeno Maris we love to celebrate the changing of the seasons. As such, we have designed our next event as an ode to the beauty of the “Sakura” Cherry Blossoms of Japan.
Sake, Japan’s celebrated drink, has a seasonal element as well, with special brews released in the Spring to toast the blooming of the Sakura. We are fortunate to have worked with our suppliers to procure some super rare bottles & have curated a food paring menu inspired by Japanese cherry and our fresh seasonal seafood.
On the night we will convert our intimate wine room into a Sake izakaya. Our owner Sarah will be joined by our friend and sake expert Teri Su @ffxsake who will help talk us through the different types of sakes & why these are special - sure to be educational for beginners & sake experts alike. Check out this menu!
Masumi “Arabashi”
Louët Feisser Oyster, Sakura Mignonette
Dewazakura “Oka”
Ebi Tartar, Cherry gelatin, crushed Sansho, Sakura blossoms
Hyakujuro “Sakura”
Salmon Sashimi, Salted Sakura cherry leaves
Kenbishi Kuromatsu “Black Pine”
Otoro Tuna, Smoked cherry wood, Pea flower rice, Soy cured cherry
Gozenshu “Misty Mountain”
Cherry Amoretti
We look forward to having you!
Note, due to the small size of our venue we are unable to cater to dietary requirements, although this menu can be made gluten free. Do let us know.
