SAKURA SEASON IN FULL BLOOM AT MARKET BY JEAN-GEORGES
Each spring, as the rainy season begins to fade, Vancouver residents and visitors are rewarded with one of the world’s most cheerful sites: 40,000 cherry trees bursting with pink and white blooms. Shangri-La Hotel, Vancouver is celebrating the changing of the seasons with a sakura-inspired tasting menu at Market by Jean-Georges, available from 1 to 30 April 2017. Created by executive chef Ken Nakano, the Sakura tasting menu pays homage to his Japanese heritage, and is inspired by his mother.
“I remember having bountiful picnics beneath the beautiful cherry trees in Queen Elizabeth Park with my family each spring,” said Nakano. “The flavours of this menu are inspired by my mother, and the Japanese cooking techniques that she instilled in me. For example, she taught us how to take quintessential Japanese ingredients such as kombu and katsuo and combine them with water to create a rich and flavourful dashi, which is the foundation for most Japanese cooking. She taught us precision, and how to handle ingredients with respect.”
Guests can anticipate dishes such as Lobster Chawan Mushi with Gold Caviar; Foie Gras Donburi with Koshihikari Rice and Black Truffle; and to finish Matcha White Chocolate “Kit Kat” with Lillooet Honey Lemon Ice Cream and Mochi. With a passion for authentic farm-to-table cuisine, Chef Nakano has incorporated the finest Canadian ingredients from coast to coast, which shine through on the Sakura menu. Sustainable ingredients include Yesso Scallops from British Columbia’s backyard of Prince Rupert, classic Nova Scotia Lobster, and Acadian Caviar from a family-run business in New Brunswick.
As an aperitif to the Sakura menu, guests are encouraged to try the sake-infused cocktails, such as the Sakura Sour made with Junmai Nama Nigori Sake, sakura-infused brandy, lychee, Japanese plum wine, and Strawberry Mah Kwan bitters. The Sake 75, made with Bombay Sapphire East, lemongrass-infused Shochu, elderflower, Sparkling Sake, White Peach Bitters, and Mount Fuji Bitters. Each cocktail uses award-winning Osake sake from Artisan SakeMaker, handcrafted on Granville Island by sakemaker Masa Shiroki. Osake is Canada’s first locally produced fresh premium sake.
The Sakura and Sake menu will be available from 1 to 30 April 2017, for CAD 125 per person. For more information or for reservations, call Market by Jean-Georges at (604) 695-1115 or visit www.marketbyjgvancouver.com.