Sake Caliente welcomes Chef Yuji Tani of restaurant HOUSE from Tokyo, a beloved French bistro in the Nishi-Azabu neighborhood, offering home-style dishes prepared with French techniques and finest local ingredients.
For this event, Chef Yuji will offer a special seven-course tasting menu showcasing his signature and special dishes using New York local and Japanese ingredients. Sake Samurai, Chizuko Niikawa will pair each of these courses with a premium selection of new chilled and warm blended sake.

Please join us for this special one-night-only dinner at Bouley at Home.
Seatings are limited. The ticket includes the sake pairing and gratuity.

Chef Yuji Tani

Owner and Chef of restaurant HOUSE NISHIAZABU.

Born and raised in Kyoto, Chef Tani began his culinary career at French restaurant Bellecour in Kyoto after leaving his job as a sales rep of an acclaimed Japanese futon brand. After years of trainings and working at several other restaurants in Kyoto and Tokyo, Tani opened HOUSE NISHIAZABU in Tokyo as the Executive Chef in 2007, which he became the owner of in 2015.

Tani combines his French techniques with his Kyoto heritage, using various traditional Japanese ingredients, which results in refined, yet homey dishes. His policy is to bring “farm on the dish” and to embody all the farmers and craftsmen who were involved in creating each plate. Chef Tani also consults for many projects including the culinary programs at The Trunk Hotel, Bespoke Hotel and Café Kitsune and has been featured in many publications, including Tokyo New Wave by Andrea Fazzari. Tani is opening HOUSE BROOKLYN in Crown Heights later this year.

At Sake Caliente, he will be showcasing some of his signature dishes combining Japanese and French elements with his inspirations from New York City.