Yakiniku and Martensen’s Rum Cocktails at Tei-An Rooftop Bar, Dallas

Mixologist and retro-mustachioed rum ambassador Michael Martensen, together with Tei-An bar manager Yosuke Fukuda, organized a fun summer event on the Tei-An Rooftop Patio Bar last night.


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^ Tei-An chef/owner Teiichi Sakurai discusses the finer points of Blue Fin Tuna with chef John Tesar in the bar downstairs; then joins Hunter Sullivan and the rest of the party on the roof.

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^ Teach and Yosuke talk fire and Yakiniku (grilled meats).

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^ Martensen prepares cocktails with exotic rums, including an Oronoco Mai Tai garnished with Soy Sauce reduction.

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^ Ron Zacapa XO Solera Gran Reserva Especial from Guatemala, blended from rums aged 6 to 23 years; Brazilian Oronoco Rum, a super-premium White Rum from Fresh Cut Brazilian Mountain Cane.


^ Yosuke tends to the pork Yakiniku.


There was a breeze and it turned out to be a lovely evening.

Afterward, Teach continued my education with a White Fish tasting:




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