Glass Box Will Host a Six-Course Sake and Dinner Pairing on March 18

On March 18 from 6pm – 9pm, Glass Box in the Del Mar Sky Deck is hosting a six-course sake and dinner pairing! For only $65, the menu is filled with a ton of delicious sake, fresh fish, king crab, wagyu, and so much more.

Executive Chef Ethan Yang has thoughtfully paired each course with premium sake options to enhance the flavors of the dishes, creating a perfect balance between the food and the drink. Executive Chef Ethan Yang was raised in San Diego, California, and is a 3rd generation chef, who is following in the footsteps of his grandma, grandpa and father who were all chefs. Glass Box delivers a one-of-a-kind dining experience. Glass Box is a supersized glass-wall sushi restaurant featuring an intimate sushi bar at its center, surrounded by revolving seats, with additional seating just outside the glass walls for a dynamic yet immersive atmosphere.

Spots are limited, so be sure to reserve your seat.

Here’s what guests can expect:

First Course
– Kumamoto Oysters with Yuzu Ponzu and Chilled Tangerine (Fresh oysters topped with a light yuzu ponzu, micro shiso, and a delicate tangerine foam to enhance the citrus notes.)
– Paired with Sparkling Tangerine Wine

Second Course
– Hokkaido Scallop Crudo with White Soy, Ikura and Snow Kombu (Thinly sliced scallops, dressed with white soy vinaigrette, garnished with ikura, crispy snow kombu, and a hint of shiso)
– Paired with Korezo Snow Brew Sake

Third Course
– Steamed King Crab and Uni Chawanmushi (Silky Japanese egg custard infused with dashi, topped with Hokkaido uni and steamed king crab, finished with chive oil)
– Paired with Korezo Snow Brew Sake (continued)

Fourth Course
– A5 Wagyu Nigiri with Truffle and Smoked Soy (Lightly seared A5 wagyu over sushi rice, topped with black truffle shavings, a touch of wasabi, and smoked soy glaze)
– Paired with Amachi Hoshisora Junmai Daiginjo Sake

Fifth Course
– Miso-Glazed Black Cod with Yuzu Kosho and Pickled Daikon (Miso-marinated black cod, perfectly broiled, served with a yuzu kosho accent and house-pickled daikon for contrast)
– Paired with Amachi Hoshisora Junmai Daiginjo Sake (continued)

Sixth Course
– Japanese Citrus Mille-Feuille with Sake Kasu Cream (Delicate layers of flaky pastry with Japanese citrus cream and a sake kasu-infused finish)
– Paired with Sparkling Tangerine Wine