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Japanese Whisky and Sake Experience

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East Meets West Spirits Soiree: Whiskey & Sake

Join us for a one-of-a-kind evening inspired by the fascinating and multifaceted culture of Japan. A culture steeped in deep traditions yet married to a desire to embrace modernism. The Colony Palms culinary team has curated an impressive combination of premium Japanese sake and whiskey brands to take center stage for this unique tasting. Our award-winning Executive Chef Michael Hung will be creating a menu of Japanese influenced bites to pair with these distinctive spirits.

What could be better than a Japanese inspired garden party featuring groovy musical mixes by our resident DJ, a very special hand-crafted cocktail, sake tastings, and Japanese whiskey tastings all thoughtfully matched with savory delights.

In Japan, sake is not only the national drink, but also a symbol of Japanese culture while Japanese whiskey is one of the most sought-after categories of spirit in the world due to its uniqueness of the rich history and culture. If you want to experience the craft and culture of Japan, you won’t want to miss this extraordinary evening.

Event Date:
Thursday, March 21, 2024
4-6pm

Additional Series Details:
$95 per person. Includes Japanese whiskey and sake tastings, a featured cocktail and food pairings. Tickets available for purchase on Opentable at the link above.





Some featured spirits include:


FUJI Whisky

FUJI Whisky is named after the most iconic landmark in Japan: Mt. Fuji, which is a UNESCO World Heritage site, cultural inspiration, and the location of Mt. Fuji Distillery, just 7.5 miles from the peak, surrounded by lush forest. Established in 1973 to bring the best of Japanese craftsmanship with Scottish, American, and Canadian technology under one roof, we are the closest distillery in all of Japan to Mt. Fuji.

Importantly, we are the only distillery who use Mt. Fuji snowmelt water in all processes of production. This water takes a 50-year journey from the peak of the mountain to the aquifer underneath the distillery, filtered and polished by Mother Nature — it is pure and soft. We refer to it as the precious gift from Mt. Fuji.


Sake - Namazake Junmai Ginjo “Glorious Mt. Fuji”
Founded in 1778, the Fuji Brewery is now managed by the 13th generation of the Kato family, Ariyoshi Kato. The head brew master Kodai Kato, one the youngest Toji in Japan to win a gold medal at the National Japan Sake Competition. Located in Tsuruoka City, a sake-brewing hub in Yamagata prefecture, Eiko Fuji embodies the style of Yamagata- light, clean and delightfully fruity.



Chef Michael Hung


Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere. His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie.

In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower, where under his leadership the restaurant was honored Best New Restaurant by Esquire magazine, Los Angeles Magazine, and Travel + Leisure Magazine. In 2015, he opened Viviane in the Avalon Hotel in Beverly Hills, earning a superlative review from LA Times’s Jonathan Gold, garnering Best Hotel Restaurant by LA Weekly Magazine, and was recognized by SF Chronicle food critic Michael Bauer as one of LA’s best restaurants.

Chef Michael is currently the Executive Chef for Steve Hermann Hotels in Palm Springs where he oversees the kitchens for The Colony Palms Hotel and L’Horizon Resort and Spa. His recent work includes revamping the menu at L’Horizon’s SO.PA as well as earning a listing in the Michelin Guide for The Colony Club at The Colony Palms.

In addition to his work in the kitchen, Michael was fortunate to consult on the Academy Award winning film, Ratatouille, where he earned a credit as Menu Chef and was listed alongside culinary greats as Thomas Keller and Guy Savoy. In 2013, Michael graduated with a Masters in Fine Arts in from the University of San Francisco graduate writing program. His essays have appeared in the SF Chronicle’s Voices blog, CNN.com, and Vice.com.

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