[image-1] Combine the culinary talents of Ushabu chef Matthew Spinner and Black Pig chefs Michael Nowak and David Kocab with the encyclopedic enlightenment of two of the world’s leading non-Japanese sake experts and you have the makings of a pretty spectacular epicurean experience.

On offer will be eight courses of Japanese and French cuisine, perfectly paired with various sake selections as chosen by Chris “the Sake Ninja” Johnson, a renowned sake sommelier certified by the Sake Service Institute. Also on hand will be John “the Sake Evangelist” Gauntner, author of “Sake Confidential” and co-founder of Sake Today magazine.

“It’s kind of a big deal that we’ll have the two biggest American names in the sake world in the same dining room,” Spinner says. “Chris and John combined have over 50 years of experience in sake sales and education.”

The event takes place at 6 p.m. on Monday December, 3rd. Tickets are $99 per person and can be purchased by visiting this link.

“We’re hoping to use the event as a way to bridge the gap between Western cuisine and sake, as well as hopefully get some exposure in a setting that Ushabu normally wouldn’t be seen,” adds Spinner. “Mike and I have been friends for years, so this seemed kind of like a no-brainer for both of us.”

This article appears in Nov 21-27, 2018.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.

2 replies on “Ushabu and Black Pig Chefs to Host Eight-Course Sake-Themed Bonanza”

  1. ZZZZZZZZZzzzzzzZZZZzzzzzZZZZZZZZ ……………… free press for Trattner’s friends who hook him up when he comes to visit

  2. Hi! My name is Matt Spinner, Im the executive chef and owner at Ushabu. I appreciate your opinion, but Id like to make it very clear that we have never, nor will we ever, hook any member of the reviewing press up. We take our jobs very seriously, and that means not paying for write ups or reviews. We released this to the press, Doug chose to write it up. Thats how it works.

    That being said, we work very, very hard to plan and execute special events in order to bring unique experiences to diners in Cleveland, a city which I care very much about. For this event, John Gauntner (mentioned) is a Westpark native, and a St. Ignatius grad, as well as one of the most important American voices in sake for over 25 years. We are privileged that he has made himself available for the evening alongside Cheis Johnson, who has been in the industry for almost as long. Thanks for commenting, you should stop by some time, we make it a regular practice to hook up guests on special occasions, make a reservation, and well see you for dinner. Cheers!

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