Chef Sangtae Park and Kate Park of HIS Hospitality are welcoming IWA to Chicago for an exclusive one-night-only pairing experience at Bonyeon. IWA is a new craft in the world of sake, founded by Richard Geoffroy, known as the fifth Chef de Cave of Dom Perignon. After nearly three decades crafting champagne, Geoffroy transitioned from the world of winemaking to the art of sake brewing, driven by his fascination with and love for Japan and its culture, and his desire to contribute to Japan in a meaningful way.
On Wednesday, August 8th, this exclusive Bonyeon x IWA dinner will celebrate Chef Sangtae's tasting experience with a 14-course beef omakase, paired with a selection of IWA 5 Assemblages, from various vintage years, as presented by IWA Ambassador Brenton Blanchard. This immersive gastronomic journey will feature a vertical tasting of four IWA 5 Assemblages served at various temperatures, along with Dom Pérignon Vintage 2013, and a signature cocktail featuring IWA 5 sake. Diners will also enjoy a variety of rare and premium cuts selected by Chef Sangtae, including Wagyu, American Wagyu, and A5 Japanese Wagyu.
The dinner begins at 6:30 PM. Tickets are $525 per person and can be purchased on Resy. Space is extremely limited.
Chef Sangtae Park and Kate Park of HIS Hospitality are welcoming IWA to Chicago for an exclusive one-night-only pairing experience at Bonyeon. IWA is a new craft in the world of sake, founded by Richard Geoffroy, known as the fifth Chef de Cave of Dom Perignon. After nearly three decades crafting champagne, Geoffroy transitioned from the world of winemaking to the art of sake brewing, driven by his fascination with and love for Japan and its culture, and his desire to contribute to Japan in a meaningful way.
On Wednesday, August 8th, this exclusive Bonyeon x IWA dinner will celebrate Chef Sangtae's tasting experience with a 14-course beef omakase, paired with a selection of IWA 5 Assemblages, from various vintage years, as presented by IWA Ambassador Brenton Blanchard. This immersive gastronomic journey will feature a vertical tasting of four IWA 5 Assemblages served at various temperatures, along with Dom Pérignon Vintage 2013, and a signature cocktail featuring IWA 5 sake. Diners will also enjoy a variety of rare and premium cuts selected by Chef Sangtae, including Wagyu, American Wagyu, and A5 Japanese Wagyu.
The dinner begins at 6:30 PM. Tickets are $525 per person and can be purchased on Resy. Space is extremely limited.
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