he Perfect Harmony: “Seafood Loves Sake. 2024” Presents Synergistic Flavo<\/b>u<\/b>rs and <\/b>Elaborated <\/b>Enhancements<\/b><\/p>\n
Seafood Loves Sake. 2024 <\/b>identifies how the marriage of delicate seafood flavours with the elegant profiles of sake results in a true gastronomic delight, highlighting their synergistic flavours. Japanese sake, a traditional alcoholic beverage made from rice,koji<\/i> (rice malt), and water, plays a central role in this Campaign. Brewed through a meticulous process, sake offers diverse flavours, ranging from light and mild to bold and rich. When paired with seafood, sake creates a new dimension of outstanding taste through the synergy of sapor. The Campaign introduces the different types of sake, including aromatic, smooth and refreshing, rich with umami, aged with a nutty fragrance, and the emerging naturally sparkling varieties. Each class offers a unique sensory experience, enriching the pairing with seafood.<\/p>\n
To Tantalise<\/b> You with a Preview of Three Exceptional Michelin-starred Restaurants and Their Offerings<\/b><\/p>\n
Seafood Loves Sake. 2024 <\/b>aims to highlight the captivating allure of sake and seafood, bringing together the delicate flavours of seafood with the elegant profiles of sake. Sixteen prominent restaurants, including the prestigious Three Michelin-starredODETTE<\/b> and two other One Michelin-starred establishments,Tess Bar & Kitchen<\/b> andWHITEGRASS<\/b>, have joined forces to create exclusive menus that can only be enjoyed for a limited time.<\/p>\nSake and Seafood Pairings from Michelin-starred Restaurants<\/i><\/p>\n
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\nODETTE<\/b>, led by its co-founder and award-winning Chef Julien Royer, celebrates exceptional ingredients sourced from passionate farmers and producers worldwide. Through Chef Julien’s unique vision, the cuisine at ODETTE opens up a world of exciting possibilities, showcasing the natural flavours of ingredients at their peak.<\/li>\n<\/ul>\n Indulge in theScottish Scallops<\/i><\/b>, where hand-dived scallops from Scotland are delicately wrapped with pancetta and seared to perfection. Accompanied by a luscious kabocha pur\u00e9e, slices of raw pumpkin, roasted chestnuts, and an irresistible sauce of chestnut miso velout\u00e9 with a brown butter foam, this dish is a symphony of textures and tastes. TheKikkawa Afuri, Junmai “Rokugoh” Jikomi Yamadanishiki <\/i><\/b>playfully teases the taste buds as it dances perfectly with this dish. <\/b>TheHokkaido Kinki<\/i><\/b>, a steamed masterpiece featuring Kinki from Hokkaido, is perfectly cooked between layers of kombu. Enhanced with bouchot moules from Moule Morisseau, razor clams, and a delightful pink garlic velout\u00e9 crafted from mussel juice, each bite is a revelation. TheTamanohikari Sake Brewery, <\/i>Zenri <\/i><\/b>will be coupled to bring depth and elegance to this extraordinary culinary journey.<\/p>\n\nAtTess Bar & Kitchen<\/b>, Chef Kenneth Oh, the World Gourmet Summit’s “Rising Chef of the Year” in 2017, combines modern cocktails with a trendy interpretation of food. Bolstered by an industrial-chic design, Tess Bar & Kitchen provides a relaxed ambience for guests to enjoy their culinary creations.<\/li>\n<\/ul>\n Tess Bar & Kitchen enchants with a remarkable combination of dishes artfully paired with exquisite sake. <\/i>The Norway Atlantic Cod Fish<\/i><\/b>, sourced from the pristine waters of the Barents Sea, boasts a gentle and naturally buttery flavour, enhanced by a white miso marinade. It is suggested to drinkGozenshu Junmai 1859 Bodaimoto<\/i><\/b> <\/i>to elevate each bite. Additionally, theMadagascar King Prawn & Pumpkin Risotto<\/i><\/b> features succulent prawns from the warm Mozambique channel, grilled over binch\u014dtan charcoal to achieve a firm, meaty texture and an enticing charred aroma. To complete this experience, theEchizen Misaki Junmai Daiginjo Sakahomare<\/i><\/b> is expected to add a symphony of flavour that harmonises with its delicacies.<\/p>\n
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