Passionate about food and drink? Go deeper with a class or evening dedicated to teaching you more about the produce you love. Here we showcase three of Auckland's many options: a sake class, an evening of wagyu, and a Christmas preserving workshop.
Sake Club at Nic Watt's Masu
There is a Japanese proverb that says, "Sake never fights with food". Sake production is a laboured process, and drinking it is all the more enjoyable when you understand exactly what goes into making a bottle. Marimo Sasaki is one of New Zealand's few sake masters and she will guide you through this class, which takes place in Masu's private dining room.
Join a shared table of food lovers to learn all about the flavours, production and culture of drinking sake. Over the course of the evening, try five sakes, all made by New Zealand sake brewery Zenkuro, based in Queenstown. The beautiful accompanying menu (which is advertised as "snacks", but more than enough for a lovely early dinner) includes tuna, salmon and kahawai sashimi and oysters, wagyu and kimchi gyoza, spicy lamb cutlets and a baked custard spiked with manuka honey, lychee and passionfruit. It is a full menu of food and drinks, but both are light (sake is typically about 15% ABV, and never higher than 22%) so you will leave pleasingly full without feeling you may have overdone it. Tickets are $115, including food and drinks.
The next Sake Club will take place on February 1 and will sell out quickly. Reserve your place at
