Toronto | March 27th, 2025 | Hana Nabeshima Sake Dinner
Date & Time: March 27th, 2025.
Time: 5:30pm or 8:30pm
Location: Aburi Hana, 102 Yorkville Ave, Unit 4, Lower Level, Toronto
Michelin Starred, Aburi Hana invites you to an exclusive one-night-only Nabeshima Sake Collaboration Dinner at the intimate Chef’s Counter.
This special evening features an eight-course Kyō-Kaiseki menu by Executive Chef Ryusuke Nakagawa, paired with six sakes from Fukuchiyo Sake Brewery, the acclaimed producer behind the Nabeshima label, selected and curated by Sake Director Amy Lee.
Founded in Kashima, Saga Prefecture, Fukuchiyo Sake Brewery is a family-run brewery led by third-generation Toji & President Naoki Iimori, who in 1987, established Nabeshima—a sake line dedicated to their highest quality and craftsmanship. Fukuchiyo gained international recognition when it was awarded Champion Sake at the International Wine Challenge (IWC) in 2011, cementing its status among Japan’s finest. Brewed with a focus on purity and depth, Nabeshima sakes are known for their vibrant character, refined complexity, and deep connection to Kyushu’s brewing heritage.
This collaboration unites Aburi Hana’s modern Kyō-Kaiseki with Fukuchiyo’s dedication to excellence, with each sake carefully selected to enhance the nuances of Chef Nakagawa’s menu.
Inclusions & Details:
An ultra exclusive dining experience with the Nabeshima family, curated and executed by Michelin-star Chef Nakagawa and Sake Director Amy Lee
An 8-course Kaiseki Dinner, available for 1 night only
Sake pairings, carefully selected by Aburi Hana’s Sake Director, Amy Lee
This is a pre-paid, non cancellable, non refundable, experience. Gratuity is included in the ticket price.
See additional details below
Date & Time: March 27th, 2025.
Time: 5:30pm or 8:30pm
Location: Aburi Hana, 102 Yorkville Ave, Unit 4, Lower Level, Toronto
Michelin Starred, Aburi Hana invites you to an exclusive one-night-only Nabeshima Sake Collaboration Dinner at the intimate Chef’s Counter.
This special evening features an eight-course Kyō-Kaiseki menu by Executive Chef Ryusuke Nakagawa, paired with six sakes from Fukuchiyo Sake Brewery, the acclaimed producer behind the Nabeshima label, selected and curated by Sake Director Amy Lee.
Founded in Kashima, Saga Prefecture, Fukuchiyo Sake Brewery is a family-run brewery led by third-generation Toji & President Naoki Iimori, who in 1987, established Nabeshima—a sake line dedicated to their highest quality and craftsmanship. Fukuchiyo gained international recognition when it was awarded Champion Sake at the International Wine Challenge (IWC) in 2011, cementing its status among Japan’s finest. Brewed with a focus on purity and depth, Nabeshima sakes are known for their vibrant character, refined complexity, and deep connection to Kyushu’s brewing heritage.
This collaboration unites Aburi Hana’s modern Kyō-Kaiseki with Fukuchiyo’s dedication to excellence, with each sake carefully selected to enhance the nuances of Chef Nakagawa’s menu.
Inclusions & Details:
An ultra exclusive dining experience with the Nabeshima family, curated and executed by Michelin-star Chef Nakagawa and Sake Director Amy Lee
An 8-course Kaiseki Dinner, available for 1 night only
Sake pairings, carefully selected by Aburi Hana’s Sake Director, Amy Lee
This is a pre-paid, non cancellable, non refundable, experience. Gratuity is included in the ticket price.
See additional details below
Date & Time: March 27th, 2025.
Time: 5:30pm or 8:30pm
Location: Aburi Hana, 102 Yorkville Ave, Unit 4, Lower Level, Toronto
Michelin Starred, Aburi Hana invites you to an exclusive one-night-only Nabeshima Sake Collaboration Dinner at the intimate Chef’s Counter.
This special evening features an eight-course Kyō-Kaiseki menu by Executive Chef Ryusuke Nakagawa, paired with six sakes from Fukuchiyo Sake Brewery, the acclaimed producer behind the Nabeshima label, selected and curated by Sake Director Amy Lee.
Founded in Kashima, Saga Prefecture, Fukuchiyo Sake Brewery is a family-run brewery led by third-generation Toji & President Naoki Iimori, who in 1987, established Nabeshima—a sake line dedicated to their highest quality and craftsmanship. Fukuchiyo gained international recognition when it was awarded Champion Sake at the International Wine Challenge (IWC) in 2011, cementing its status among Japan’s finest. Brewed with a focus on purity and depth, Nabeshima sakes are known for their vibrant character, refined complexity, and deep connection to Kyushu’s brewing heritage.
This collaboration unites Aburi Hana’s modern Kyō-Kaiseki with Fukuchiyo’s dedication to excellence, with each sake carefully selected to enhance the nuances of Chef Nakagawa’s menu.
Inclusions & Details:
An ultra exclusive dining experience with the Nabeshima family, curated and executed by Michelin-star Chef Nakagawa and Sake Director Amy Lee
An 8-course Kaiseki Dinner, available for 1 night only
Sake pairings, carefully selected by Aburi Hana’s Sake Director, Amy Lee
This is a pre-paid, non cancellable, non refundable, experience. Gratuity is included in the ticket price.
See additional details below
Chef Ryusuke Nakagawa | Executive Chef, Aburi Hana
Michelin Star Chef Ryusuke Nakagawa grew up on Shikoku Island, Japan, famous for its quality seafood. Born with a love of seafood, Ryusuke’s culinary journey began at 18, when he moved to Shiga (East of Kyōto) and took a job as a line chef at Kōyō Ryokan Hotel, where he studied authentic Japanese cuisine. Within seven years, he made his way through the ranks and earned the title of Head Chef. Hungry to learn more, Ryusuke studied under two master chefs of Kyōto style cuisine - Chef Murata Yoshihiro and Kotani Akihiro. Working at three-star Michelin restaurant Kikunoi under Chef Yoshihiro, Ryusuke learned the real meaning of kodawari- an obsession with quality and tradition.
Branching out from his mentors, Chef Nakagawa has developed his own style of contemporary Kyōto-Style Kaiseki with modern influences. Inspired by the seasons, he approaches plating as an art form; a way to communicate the seasonality of his dishes. His goal is to introduce his unique style of Kyō-Kaiseki to the world and to inspire other young Japanese chefs to do the same. At ABURI Restaurants Canada, Chef Nakagawa’s wish is for each guest to experience true Japanese service culture (omotenashi) and to introduce Japanese flavours and ingredients that are new to North American diners.
Additional Notes
This is a 19+ experience.
Due to the nature of the special menu, not all dietary restrictions may be accommodated. If you have specific dietary questions, please reach out to Aburi Hana directly or community@getdinr.com.
No refunds or event credits are permitted. If you cannot make the event, you are welcome to transfer your tickets to other guests in your circle. Please note that if you are transferring your tickets to another person(s), the restaurant team will do their best to accommodate any new dietary restrictions but cannot guarantee that all will be accommodated on short notice.
Your order confirmation is your ticket. This will be automatically sent to you upon purchase. Please check your spam to ensure you have it. Please note that it may be marked ‘pending’ until after the event is complete.