Uka Saké Pairing Dinner at Table 165 Downtown Delray Beach at Table 165 – Delray Beach, FL

Join TheGourmetClub.com Sunday, September 7th at 5:30pm for a special Uka Sake Pairing Dinner at the new Table 165 in Pineapple Grove, Downtown Delray Beach.

Chef/Proprietor Coton presents a curated menu perfectly paired with Uka Sake, guided by Michael John Simkin, Level III WSET Sake Educator and expert in Japanese and East Asian studies with experience at renowned breweries in Japan.

Menu

Sake Cocktail | The Botanist Gin with Lemon, Smashed Basil topped Uke Sparkling Usunigori Organic Junmai Daiginjō

Thai Ceviche – Octopus, Wild Caught Shrimp, Fresh Catch, Thai Basil Lemongrass Mylk, Smoky Chili Meyer Lemon Oil | Paired with Sake Cocktail listed above

Hama Beach Seaside – Hamachi YellowTail, Leechee Yuzu, Jalapeno Emuison, Gochujang Glaze, Passionfruit Curd, Crispy Garlic | Paired with Uke Sparkling Usunigori Organic Junmai Daiginjō

Wagyu Tenderloin Tartare – Pepper Conserva, Caper Berries, Meyer Lemon, Heritage Egg, Cashew Pate and Grilled Warm Laffa | Paired with Uka Black Label Organic Junmai Daiginjō

Miso Ora King Salmon – Ora Salmon, Squid Ink Pasta, Garlic Ginger Miso Sauce, Shiso Micros | Paired with Uka Dry Organic Junmai Daiginjō

Dessert – Cacao Espresso Truffles and Toasty Sesame Chantilly

*Menu subject to change.

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Tickets – Very limited seating

• $168 Early Ticket + Eventbrite Fees

• $178 Late Ticket + Eventbrite Fees

Note: $168 Tickets are available (While they last) by phone when you call the restaurant. Call 561-266-3629.

Table 165 / 165 NE 2nd Ave, Delray Beach, FL 33444

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At Table 165, we blend bold flavors with fresh, organic ingredients to create a seasonal menu of shareable plates in a cozy, welcoming space. Whether you’re here for a casual night out or a special occasion, our team is dedicated to making every meal memorable.

https://table165.com

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Uka is the Japanese word for emergence, and it was chosen as the brand’s name for the symbolism it embodies on several levels. From humble beginnings as organic grain in a field, the rice is transformed through milling and brewing to emerge as a sake which is elegant and refined. The sake label itself is symbolized by the sumie style butterfly. The lower wings of Uka’s butterfly are stylized maps of California and Fukushima, signaling a new relationship established between the family of a California rice farm and a centuries-old brewer’s family in Japan. But most important, Uka sake is a renewal of continuing the Koda Farms’ founder’s passion for seeking ways to increase ties and foster relationships between the USA and Japan. Uka sake completes the circle of connection by using organic rice grown at the founder’s California farm and having it brewed into sake near the Koda family’s ancestral home in Fukushima, Japan.

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Uka Saké was first imagined to be a saké that could both excite saké lovers with its flavor profile and inspire them with its underlying story. Today it begins as a proprietary heirloom rice variety grown organically on the San Joaquin Valley California family farm of Ross Koda. The farm was established in 1928 by his grandfather, a Japanese immigrant from Fukushima Japan, Keisaburo Koda, who sought to strengthen ties between the USA and Japan. Ross’s dream was to complete this circle by having his California grown rice brewed into saké near Keisaburo’s birthplace at the brewery Ninki Shuzō in Fukushima. A brewery with more than nineteen generations of brewing experience and skill working with Koda Farm’s California organic rice is bringing together two different worlds which have coalesced into the unique drink that is Uka saké.

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Michael John Simkin, a certified Level III WSET Sake Educator, is a nationally recognized authority on Japan’s “drink of the gods.” With a background in Japanese and East Asian studies at Cornell and the University of Rochester, and hands-on experience at Aoki, Asahi, and Ichishima breweries, Michael has become a sought-after speaker for organizations including Japan Society, National Geographic, and the American Museum of Natural History. Widely quoted in national media, he bridges the worlds of Japanese tradition and Western markets as a consultant and as Director of Sales & Marketing for Omurasaki Beverage Company, where he champions Uka Sake’s journey from organic California rice to world-class junmai daiginjō.

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