The Gohan Society had the pleasure of participating in a special event at
the residence of the Consul-General of Japan in New York. Izakaya
ULTIMATE SHOCHU Night featured ten distinguished shochu makers from
Japan; a lecture about shochu by Stephen Lyman of Kampai.US; and food
pairings with dishes prepared by John McCarthy, chef/owner of The
Crimson Sparrow restaurant in Hudson, New York, and Executive Chef Kenji
Kamiya, who serves traditional kaiseki cuisine at the Consulate General of
Japan in New York.