Whiskey and Wagyu Dinner

Join us at Stone & Webster Chophouse for an exceptional evening celebrating the artistry of Japanese whisky and the extraordinary quality of Wagyu beef. This exclusive dining experience brings together the precision, heritage, and craftsmanship of Japanese whisky-making with the culinary excellence of one of the world’s most prized beef traditions.

Throughout the evening, guests will explore a progression of distinguished House of Suntory Japanese whiskies, each selected to complement the flavors and techniques of a thoughtfully composed multi-course menu under the leadership of Executive Chef Eric Fullem. From the approachable elegance of Toki Black to the renowned expressions of Hibiki, Yamazaki, and Hakushu, each pour offers a distinctive perspective on Japanese whisky, from delicate floral notes and subtle smoke to rich oak, spice, and layered complexity.

The evening concludes with the celebrated Hibiki 21 Year, a distinguished expression of Japanese whisky craftsmanship, paired with an indulgent dessert to bring this remarkable culinary experience to a memorable close.

Set within the historic elegance of Stone & Webster Chophouse at JW Marriott Savannah Plant Riverside District, this intimate gathering invites guests to discover the depth of Japanese whisky, the exceptional character of Wagyu, and the art of pairing two extraordinary culinary traditions.

MENU

Canapes

Grilled Wagyu Beef Tongue
Sweet Soy Glaze 

Hamachi Tartare
Yuzu, Taro Root 

Sunchoke Chawanmushi
Sunflower Seed, Tarragon 

The Black Crane (Toki Black Whisky)

First Course

Seared A-5 Wagyu Striploin  
Caviar, Daikon, Cherry Blossom Ponzu 
Hibiki Harmony 

Second Course

Mishima Wagyu Beef “Hot Pot” 
Shaved Eye Round, Enoki Mushroom, Tofu, Black Truffle Dashi, Foie Gras 
Yamazaki 12 yr Whisky

Third Course

48 Hour Braised Short Rib 
Lobster Dumpling, Celery Root, Smoked Beef Jus 
Hakashu 12 yr Whisky

Dessert

Japanese Milk Bread Pudding 
Kaffir Lime, Baking Spice, Malt Ice Cream 
Hibiki 21 yr Whisky