Eric Swanson is our guide for the evening, for a range of six sakes (one even brought from his own cahce - which was my favorite). During the 3 hour dinner, Mr Swanson informed/taught us on all things sake. At the end of the evening, my head was spinning (weather it was from the alcohol or all the knowledge layed down upon us, I will never know). Chef Gras brought out another amazing set of dishes that complemented the Japanese wines very well. Good, and tasty times.

- Suzuki Shuzouten, Amakarapin
- Dewatsuru Shuzo, Habataki
- Tenju Shuzo, Chokaisan
- Naba Shoten, Minato, Harbor
- Ishibashi Shuzo, Yashiorinosake
- Ichishima Shuzo, Silk Deluxe

- Octopus (amuse)
- Oyster (course 1)
- Sashimi Platter (course 2)
- Cantaloupe (course 3)
- Lobster (course 4)
- Smoked Komburi (course 5)
- Miyazaki Wagyu Beef (course 6)
- Meyer Lemon Mousse (pre-dessert)
- Exotic Fruit Consommé (dessert 1)
- Effervescence (mignardise 1)
- Canelé (mignardise 2)

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