Japanese Whisky & Cuisine Dinner

The team at The Rumpus Room is very excited to host a truly unique event – an evening highlighting Japanese whisky and cuisine.

In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky-making. He is Masataka Taketsuru, the founder of Nikka Whisky.

Given the chance to go to Scotland, Masataka became the first Japanese ever to master how to make whisky. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at three Scotch distilleries. The young and passionate man was fortunate to learn first-hand from craftsmen and have practical training to master blending. The two notebooks filled with every detail later became Japan’s very first guide in whisky production.

Recently, Japanese whisky has become increasingly popular outside of Japan, and global demand for these spirits has caught some distilleries off guard. Stocks of aged whisky has shrunk driving prices up. However, The Rumpus Room team has secured several bottles of some of the best whisky Japan has to offer.

Executive Chef Andrew Koser and Sous Chef Evan Greenhalgh have taken their combined experience and training in Japanese cuisine (and love for Japanese whisky) to create an amazing four-course menu for this event. Gather your friends and make plans to join us for an exclusive dining experience in downtown Milwaukee highlighting Japanese whisky and cuisine.


Tea-Smoked Duck Nigiri

Whisky Barrel-Aged Shoyu


Shiitake Okonomiyaki

Traditional Savory Pancake, Marinated Shiitake Mushooms,
Green Onions, Okonomi Sauce, Kewpie Mayo, Aonori, Katsuobushi
Nikka – From The Barrel

102.8 Proof, Hokkaido/Miyagi

2018 Whisky Advocate’s Whisky of The Year

Suzuki no Sakamushi

Bacon Dashi-Steamed Sea Bass, Shiro Shoyu Glaze,
Vegetable Nimono, Micro Shiso
 Yamazaki Single Malt 18 Year

86 Proof, Osaka

93 Points Whisky Advocate

Tonkotsu Udon

Roasted Pork Belly, Creamy Miso Broth,
Udon Noodle, Soy Quail Egg, Baby Bok Choy, Nori
Mars Shinshu, Iwai – Tradition

80 Proof, Nagano


Shibuya Honey Toast

Vanilla Bean Ice Cream, Fresh Banana,
Strawberry, Cocoa Honey
Nikka – Coffey Malt
90 Proof, Miyagi

Four courses with four ¾ oz pours
$85 per person plus service charge and tax

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