What a great experience of sake and food on Granville Island! We started with a presentation on the art of making sake by Artisan Sake Maker Masa Shiroki at his studio in Railspur Alley with a tasting of his premium sake followed by a reception with canapés and Osaketini cocktails at the Granville Island Hotel. Our dinner featured the sake products of Denemon, a premium producer in Japan. The velouté of sesame edamame and green asparagus with prosciutto accompanied by the Yuki Hotoru (Snow Firefly) Denemon was followed by a beautifully presented octopus bacon strapped scallop with mentaiko cheese ravioli, Lotus root crisps and wakame daikon salad paired with the Junmai Sake Denemon. The Junmai Daiginjo Denemon was matched with flavourful slow roasted sake miso beef ribs with braised celery, yam frites and a crab and avocado salad. Finally for dessert we enjoyed a toasted Shizuoka green tea panacotta with Bailey’s cream and cherry blossom aspic with the Junmai Ginjo Denemon. Truly a memorable evening with new experiences of premium sake paired with the deliciously innovative cuisine of Chef Mario Fernandez. Thank you both, and your teams, for a splendid occasion!