In this issue:

• Mizu Special Event - Sake Master
• World-famous Wagyu Beef - try it at Mizu
• Hankering for a Japanese breakfast this weekend ?
• Coming in November - Teapots,T-shirts and handbags

with sake master Toshi Maeda
from Sake & Grill MAEDAYA, Richmond, VIC

Monday 6th October only

6.30pm – 7.30pm | $10.00 per person

Sake (rice wine)
learn about sake varieties, sake cocktails
with delicious Japanese nibblies.
Bookings essential

About Toshi Maeda

Born in 1975 originally from Kobe, Japan, Toshi grew up in North Kobe surrounded by great local products such as Kobe Wagyu and Koshihikari rice. Toshi landed in Australia in 1996 to study English for a year the lifestyle and people convinced him to stay for over a decade.

Toshi fell in love with Japanese premium sake in his mid 20's. Since then, Toshi has tasted hundreds of wine, beer and sake and now he strongly believes that the quality, variety, complication and profundity of Japanese sake are almost equal or even greeater than Western wine. It is Toshi's hope that, one day, Japanese premium sake will be apprciated and enjoyed by Australians, in a similar way to wine appreciation.

>> bookings essential

Wagyu - now experience it at Mizu  

The word Wagyu refers to all Japanese beef cattle ("Wa" means Japanese and "gyu" means cattle).This is the breed that produces Kobe beef, named for the city where the cattle were first bred 170 years ago.

There are all kinds of stories about these imperial cattle from Japan that are massaged, fed on beer and sold at astronomical prices at Tokyo's top restaurants. These are not just folkloric - the Japanese have devoted extraordinary care and attention fo the rearing of this unusual breed of cattle, focussing on the quality rather than the quality of the beef. The result is the 'caviar of beef'.

Wagyu meat is striking becuase of its marbling, indicating a high fat content that provides a unique taste sensation. The marbling means the meat has more monounsaturated fats than normal meat, making it suitable as part of a lower-cholesterol diet.

Mizu offers two Wagyu delights for customers to experience:

wagyu shio yaki | $28
pan fried sesame, sake and salt marinated wagyu beef slices, crispy julienne salad and lemon

wagyu sirloin steak | $33
sliced wagyu sirloin steak with spicy garlic miso sauce, pan fried eggplant, zucchini and green beans. This wagyu has a marbling ration of 6-7 - a guaranteed taste sensation.

If you have visited or lived in Japan, you know that nothing quite hits the spot like a Japanese breakfast sometimes......

Enjoy a full Japanese breakfast at Mizu - open for breakfast on weekends only.

08:00 AM - 11:00 AM

Some favourites, and something new....

MIZU breakfast bento box
chef's selection of traditional Japanese breakfast dishes such as grilled fish, nimono, sunomono and pickles, served with bowl of rice & miso soup

yaki onigiri
two grilled soy brushed rice balls, served with pickles
add miso soup or clear wakame soup

okomomiyaki
japanese style savory pancakes, wild rocket, japanese BBQ sauce, mayonnaise, aonori seaweed & pickled ginger

Mizu omelette
served with steamed rice & light vegetarian sauce with bamboo shoots, shiitake mushrooms and carrots choose from: soy glazed roasted pumpkins and sweet potatoes, or fresh crab meat and shallots;

Finish it off with a Green Tea Latte !

>>view more

From November, Mizu is pleased to announce the sale of an extensive range of authentic Japanese teapots and tea cups.

Also coming, striking Mizu-design t-shirts in both black and white, and a growing range of handmade Japanese handbags.

Full details provided in our next (October) e-newsletter.