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Yoshi's Oakland

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5:30pm to 9:00pm

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Yoshi's Oakland
510 Embarcadero West
Jack London Square
Oakland, CA 94607
Phone: 510.238.9200

press reviews

Celebrated Bay Area Chef “Sho” Kamio To Present Cuisine Samplings From Yoshi’s San Francisco at Joy of Sake 2007 in Honolu
by Staff
Go Hawaii.com

Address: Hawaii Convention Center
1801 Kalakaua Ave.
Honolulu, HI 96815
Beginning Date: 08/23/2007
Ending Date: 08/23/2007
URL: http://www.joyofsake.com
Ticket URL:
Description: Celebrated Bay Area Chef “Sho” Kamio To Present Cuisine Samplings From Yoshi’s San Francisco at Joy of Sake 2007 in Honolulu
- Nobu Waikiki among 12 restaurant participants in August 23 event -

Honolulu food and sake enthusiasts are in for a treat this August. One of the Bay Area’s most celebrated culinary artists, Shotaro “Sho” Kamio, will be the featured guest chef at The Joy of Sake on August 23, 2007. Currently executive chef at Yoshi’s Jazz Club & Japanese Restaurant in Oakland, Kamio is opening the new 405-seat Yoshi’s restaurant and attached 400-seat jazz club in San Francisco’s Fillmore district this fall.
“We’re very pleased that Sho accepted our offer to present his dynamic, contemporary interpretations of Japanese cuisine in Honolulu,” said Chris Pearce, coordinator of the annual Joy of Sake events in Honolulu, San Francisco and New York. “A lot of people in Hawaii travel to the Bay Area, and we thought it would be exciting to bring one of San Francisco’s top chefs here. Sho is an expert in pairing food with sake in new and interesting ways.”
In addition to Yoshi’s San Francisco, the event will feature Chef Lindsey Ozawa from the newly-opened Nobu Waikiki. Other participating Honolulu restaurants include Chai’s Island Bistro, Tokkuri-Tei, Hakkei, Musashi, Epic, Shigezo, Gyotaku, Marian’s and Momoyama. Desserts this year are by confectioner Alice Langlas.
Kamio will be using the kitchen facilities at Honolulu’s Gros Bonnet Culinary Academy to prepare four appetizers: Summer corn & Tokyo green onion cold soup with pureed sea urchin; Miso-marinated roasted fois gras with mushroom soy milk risotto; Salt-crusted kurobuta filet; and Kona kampachi with fresh wakame. Gros Bonnet culinary students will be assisting Kamio and his team of chefs in the preparation and serving of dishes for the event.
The Joy of Sake will be held on August 23, 2007 from 6 p.m. to 8:30 p.m. at the Hawai’i Convention Center at 1601 Kalakaua Avenue. More than 300 different junmai, ginjo and daiginjo sakes, including many not available in the U.S., will be available for tasting. Tickets for the Honolulu event are $65 in advance, $70 at the door (if available) and may be ordered online at www.joyofsake.com or by calling 808-739-1000. Information on this year’s Joy of Sake events in all cities, as well as a video of last year’s events, may be found at www.joyofsake.com.

About The Joy of Sake
The Joy of Sake is the largest sake-tasting held outside Japan and offers a rare opportunity to sample outstanding labels–many of which are not available in the U.S.– in peak condition. In each city top restaurants serve a favorite appetizer to complement the sakes available for tasting. In a first for Honolulu this year, appetizers will be grouped next to the sakes they best complement–contemporary Asian cuisine for the daiginjo labels; seafood delicacies by the ginjo tables and Japanese-style “comfort food” for the junmai and kimoto selections.

First held in Honolulu in 2001, The Joy of Sake traveled to San Francisco in 2003 and to New York in 2004. It has been held in each city every year since 2004. Over 3,000 sake enthusiasts are expected to participate in the Honolulu, San Francisco and New York events this year.

The Joy of Sake is held in conjunction with the U.S. National Sake Appraisal, a rigorous blind tasting conducted by ten judges from the U.S. and Japan prior to The Joy of Sake. Both the Appraisal and the Joy of Sake events are sponsored by the International Sake Association, founded in Honolulu in 1987.

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