a four course Sake paired dinner cutting edge experienceJoin us for an exceptional Dassai Sake Dinner , hosted by Dassai Japan , celebrating the pinnacle of modern saké craftsmanship. The evening will be guided by Patrick Ellis 酒サムライ (Saké Samurai), offering expert insight throughout the experience.Guests will be welcomed with a refined canapé reception, setting the stage for a four-course menu thoughtfully designed to showcase the elegance, precision, and purity of Dassai’s world-renowned sakés. This intimate and educational evening is beautifully paced, honouring the culture, technique, and artistry that define Dassai at the highest level.Among the evening’s highlights is DASSAI 23 CENTRIFUGE —an absolute jewel and a saké seldom poured. Presented alongside meticulously crafted dishes, each pairing is designed to allow the saké’s remarkable character to shine.First introduced by Dassai in 2000, the centrifuge method revolutionized Japan’s saké industry. Using pressure-free extraction through a centrifugal separator, this technique achieves extraordinary transparency, delicacy, and refinement—an enduring expression of Dassai’s relentless pursuit of better saké.The evening will be hosted by principals from Dassai Japan:Shohei Yamane , Executive Director of SalesTakenari Yamamori , Manager, International Business DepartmentWith guidance from Patrick Ellis, this special dinner promises a rare opportunity to experience Dassai’s philosophy, innovation, and excellence—one extraordinary pour at a time.For further inquires email us on victorbookings@parqvancouver.comPrice per person for a meal and pairing $139 (plus tax and service charge)Full price on Eventbrite $177.62 includes tax and tip.FEATURE MENUS & SAKE PAIRINGCANAPÉSFRENCH TOAST salt spring island camembert, honey combFANNY BAY OYSTER fresh shucked, cantaloupe granitePAIRING: Dassai SparklingFIRSTFOIE GRAS TORCHON (N) pistachios, apricot marmalade, toasted briochePAIRING : Junmai Dai Ginjo | Dassai 39SECONDBLUEFIN TUNA CRUDO cured olive, basil seed, blood orangePAIRING : Junmai Dai Ginjo | Dassai 23 CentrifugeMAINBEEF “BRACIOLE” USDA prime Omaha striploin, prosciutto di parma, slow stewed San Marzano tomato, black truffle whipped potatoesPAIRING : Junmai Dai Ginjo | Dassai 45DESSERTWHIPPED PANNA COTTA (N) poached pears, almond vanilla crumblePAIRING : Nigori | Dassai 45