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Maesawa Wagyu Beef & Premium Sake Pairing Seminar and Dinner

Jun 12 2026, 7:00 pm - 8:30 pm

$80

Bacchus Wine & Spirits

25 Hillcrest Blvd
Millbrae, CA 94030 United States

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Join us for an unforgettable evening celebrating the extraordinary flavors of one of Japan’s most prized and rare wagyu varieties, Maesawa beef, expertly paired with premium sake. Raised in limited quantities in Oshu, Iwate (also the hometown of Shohei Ohtani), Maesawa beef is nurtured in a low-stress environment and fed high-quality local rice straw, producing exceptional marbling and a refined, melt-in-your-mouth texture.

This multi-course experience features a variety of cuts and preparations, from elegant small bites to more substantial dishes such as sliders and barbecue. Each course is thoughtfully paired with premium Japanese sake sourced from the same region in Iwate, highlighting the nuanced harmony between local beef and brews.

More than a tasting, this evening offers a guided, educational journey alongside a generous dinner designed to satisfy both curiosity and appetite. Whether you are a seasoned wagyu enthusiast, a sake aficionado, or simply eager to explore the depth of Japanese culinary culture, this event promises a rich and memorable experience.

大谷選手を生み出した岩手奥州の極上の前沢牛と銘酒を、味わう特別な一夜。日本が誇る希少な和牛「前沢牛」を、多彩な料理でご堪能いただきながら、岩手産のプレミアム日本酒とのペアリングを楽しむセミナー&ビュッフェディナーです。前沢牛の魅力や酒との相性についてもご紹介し、味わうだけではない、知的で贅沢な食体験をお届けします。

Date: Friday, June 12th from 7:00-8:30 PM

Venue: Bacchus Wine & Spirits | 25 Hillcrest Blvd, Millbrae, CA 94030

Parking: Public parking and street parking (free after 6pm) are available nearby.

Tickets:
Non-Members $80
Members $75
A discount code has been shared with members via email. If you’d like to become a member, click here. If you’re not sure you’re a member, contact jsnc@usajpan.org.

Agenda:

6:30 PM Doors Open & Registration
7:00-7:05 PM Opening Remarks – Deidre Foley | Program Manager, Japan Society of Northern California
7:05-7:20 PM Introduction of Sake

  • Eduardo Dingler | Sake Ambassador; VP of Wine, Wine Access
  • Richard Bischoff | Vice President of Business Development, Suzuki Marketing
7:20-7:35 PM First beef & sake pairings (2)

Grilled Wagyu Skewers
(Flank Steak & Flap Meat, Wasabi, Soy sauce and Chive)
(Pairing Sake: Oshu no Ryu Tokubetsu Junmai)

Shabu shabu
(Thin Sliced Rump cap, pea shoots, mizuna, konbu-dashi,
grated daikon, ponzu, yuzu syrup)
(Pairing Sake: Oshu no Ryu Junmai Daiginjo)

7:35-7:55 PM Sake and Beef Pairing Basics – Eduardo Dingler | Sake Ambassador; VP of Wine, Wine Access
7:55-8:25 PM
Second beef & sake pairings (2) plus dessert
Wagyu “gyu-don” bowl
(Thin-sliced short plate, onion, soy sauce, sake, mirin, rice,
pickled ginger, green onion, sesame)
(Pairing Sake: Oshu no Ryu Junmai Ginjo)
Wagyu slider
(Wagyu patty, brioche bun, cheddar, pickles,
mustard, butter lettuce)
(Pairing Sake: Yukikko Junmai Nigori)
8:25 PM
Introducing Chef Yusuke Konno – Suzuki Marketing
8:30 PM
Closing Remarks – Quinton Jay | Bacchus Wine & Spirits
In Collaboration with

Our Amazing Speakers:

Eduardo Dingler | Sake Ambassador; VP of Wine, Wine Access

Yuko Suzuki | President, Suzuki Marketing; Certified Wine Advisor (JSA), WSET Advanced, CSW

Richard Bischoff | Vice President of Business Development, Suzuki Marketing

Venue

  • Bacchus Wine & Spirits
  • 25 Hillcrest Blvd
    Millbrae, CA 94030 United States

Details

  • Date: June 12
  • Time:
    7:00 pm - 8:30 pm
  • Cost: $80
  • Event Category: