Kanpai! T. W. Food celebrates spring with a paired sake menu of seasonal eats. On Thursday, May 19th, chef de cuisine Rachel Miller has seven courses featuring the warm weather bounty: asparagus, morels, rhubarb and more. On the beverage side, owners Bronwyn and Tim Wiechmann are offering an array of Japanese rice wine covering a range of styles, from junmai to honjozo to sparkling. The menu is available for $95 per person and the sake pairings for $55 per person during dinner service (5:00-10:00pm). Call 617.864.4745 to reserve a seat and spring into sake.

FIRST
kumamoto oysters
knotweed ponzu
HIROSHIMA
nakao, seikyo takehara, junmai “mirror of truth”

SECOND
live scallop sashimi
dried corn and chili preserves
HIROSHIMA
nakao, joto, junmai nigori “the blue one”

THIRD
cured shima aji
asparagus, lime ash
SHIGA
tomita shuzou, shichi hon yari, junmai “the seven spearsmen”

FOURTH
beef in sakura leaves
soba, yolk, bronze fennel
YAMAGATA
eiko fuji, ban ryu, honjozo “10,000 ways”

FIFTH
cornish hen yakatori
morel mushrooms, koji
AKITA
saiya shozou, yuki no bosha, junmai ginjo “cabin in the snow”

SIXTH
goat’s milk cream cheese
black sugar, rhubarb, nasturtium
HIROSHIMA
nakao, joto, daiginjo “the one with 72 clocks”

SEVENTH
sweet millet dumpling
bitter cocoa, preserved yuzu
OKAYAMA
hou hou shu, sparkling sake