Shibumi x Hakkaisan Sake Dinner

What happens when one of the city's top restaurants teams up with one of Japan's most respected sake breweries? A collaboration dinner where Shibumi's traditional kappo cuisine serves not only as a vessel for Hakkaisan—like scallops cured in three-year-aged koji—but as a perfect complement, dish after dish, as you sip a variety of Hakkaisan sake. Book your spot for the 6 or 8:30pm seatings, then learn about sake from Timothy Sullivan—the brewery's U.S. ambassador—while you dine.