You’ve heard of the craft beer movement, craft balsamic vinegar, and elaborate olive oil. Now add soy sauce to the list of products that get better over time and when produced in small batches.

Grant Portier, chef and co-owner of Poké in the Rear on Angela Street, recently found himself experimenting with some of the most distinctive soy sauce fillets and decided he had to share his findings.

The result? A seven-course artisanal dinner with soy sauce and sake at Poké in the Rear.

“Look at this. It’s black garlic soy sauce. These special sauces are getting huge in Japan and once you try them you will never go back to the red or green Kikkoman soy sauce that is in your. refrigerator for years. I wanted to make something unique for a special gourmet dinner, and these sauces were my inspiration, “Portier said while showing off a perfectly marbled Japanese steak that will be one of the dinner dishes.” These artisan soy sauces are so tasty, so complex, it’s almost like tasting a wine, with all its layers. I let our guests serve themselves this range of artisan soy sauces and they are hooked. .

Portier is not alone in his analysis.

Poké in the Rear is celebrating the artisan soy sauce movement with a special soy and sake dinner on January 9. MANDY MILES / Keys Weekly

“There are 300 different flavors in soy sauce, apparently a number comparable to wine,” says food writer Michael Booth in his exploration of soy sauce in Japan for flavor.com.

The seven-course peak dinner at Poké in the Rear will take place on Sunday, January 9 from 6:30 p.m. to 9:30 p.m. at Poké in the Rear.

“It’s a dinner you can’t miss,” Portier said. “We take the gloves off and show what we can really do. Seven courses, each accompanied by a very special drink, talks from our soy sauce maker, music by Andrew Burelson and all around, a truly memorable evening.

Only 36 tickets are sold and only January 16 to 4 were left, he said.

The cost is $ 195 per person, which includes tax but not tip, Portier said.

Each dish goes perfectly with sake, Yamazaki single malt scotch or the Grand Marnier Cuvée Centenaire, centenary edition.

Grant Portier and Jenn Stefanacci-Portier from Poké in the Rear and the adjacent 22 & Co. bar. Keys Weekly Photo File

It all starts with a welcome drink, a high Lychee Martini created by Grant’s wife and business partner, Jenn Stefanacci-Portier, who owns the adjacent 22 & Co. Bar.

Then there’s an ancient mushroom, backfin crab and goat cheese roulade, fresh belon oysters topped with trout roe and ponzu, Key West prawns with artisan soy sauce, and grilled white asparagus. , a Hawaiian sunfish sashimi, seared Chilean seabass with grilled violet Japanese eggplant and steamed bok choy, Japanese Wagyu strip loin steak, seared and served on a block of Himalayan salt with a mash of Parsnip with white truffle and finally a croissant bread pudding with candied pecans and golden raisins with the century-old Grand Marnier.

Visit Poké in the Rear on Facebook to book and get ready to change your tastes forever.

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