Sake and Shochu Gumi

Upcoming Event: Sakqueso! An Evening with Hakkaisan Brewery + Casa de Kei

Kayoko Akabori on



Get ready for SAKQUESO!, our first dinner event with Timothy Sullivan of Hakkaisan Brewery and Casa de Kei (Keisuke Akabori) of Delage. Join us for a special meal paired with Hakkaisan Sake from Niigata, Japan, at Sequoia Diner in East Oakland on Friday June 17.

We will be serving a 5-course tasting menu highlighting CHEESE! Timothy will be here freely-pouring a few of our favorite Hakkaisan sakes to pair with the dishes.

Sakqueso! Menu
Nectarine Salad – Rogue Creamery Smokey Blue Cheese dressing, toasted almonds, mizuna, radish
Roasted Baby Potatoes – Panko-fried Le Chatelain Camembert, togarashi aioli, tarragon
Grilled Tsukune (chicken) – Grated Don Francisco Cotija, chives, lemon, fried quail egg
Chile Rellenos – Melted El Mexicano Oaxaca, spicy pork ka prow, pico de gallo
Poached Bing Cherries – Pugs Leap Herb Chevre, marjoram, cherry tomato, Yoko's honey, aged balsamico

Sake Gumi members get $10 off per ticket! Join today!

WHAT: Sakqueso! A five-course pop-up dinner with Casa dei Kei and free-flowing Hakkaisan sake

WHEN: Friday, June 17
There are two seating times, at 7pm and 9pm. (*Update: Tickets are currently only available for the 7pm seating.)

WHERE: This event is off-site
Sequoia Diner
3719 MacArthur Blvd., Oakland

TICKETS
Tickets are $60 per person / $50 for Sake Gumi members

Eventbrite - Sakqueso!

There is limited space so get your tickets soon! We hope to see you on the 17th!

ABOUT
Keisuke aka Casa de Kei honed his cooking skills in Los Angeles at Spago Beverly Hills. He returned to the Bay Area in 2014 to work under his father at Sushi Kuni restaurant. He is inspired by local ingredients, street food and home cooking.

Founded in 1922, Hakkaisan Brewery is situated at the foot of Mount Hakkai in Niigata, Japan. The spring water that flows from the mountain is used to produce its sake. In order to achieve the smooth flavors of Hakkaisan sake, the Brewery insists on producing in small batches, using hand-made koji and a slow fermentation at low temperatures.