The Art of Umami - Dassai beyond Borders @ The Victor - Parq Casino

Join 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 Sales
• Takenari Yamamori, Manager, International Business Department

With 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.com

Price 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 PAIRING

CANAPÉS

FRENCH TOAST salt spring island camembert, honey comb

FANNY BAY OYSTER fresh shucked, cantaloupe granite

PAIRING: Dassai Sparkling

FIRST

FOIE GRAS TORCHON (N) pistachios, apricot marmalade, toasted brioche

PAIRING : Junmai Dai Ginjo | Dassai 39

SECOND

BLUEFIN TUNA CRUDO cured olive, basil seed, blood orange

PAIRING : Junmai Dai Ginjo | Dassai 23 Centrifuge

MAIN

BEEF “BRACIOLE” USDA prime Omaha striploin, prosciutto di parma, slow stewed San Marzano tomato, black truffle whipped potatoes

PAIRING : Junmai Dai Ginjo | Dassai 45

DESSERT

WHIPPED PANNA COTTA (N) poached pears, almond vanilla crumble

PAIRING : Nigori | Dassai 45