Get ready to embark on a culinary journey with Seafood Loves Sake 2024 in Singapore.
As the name implies, this event celebrates the beautiful harmony between sake and seafood, bringing together the finest flavours from Japan and beyond.
Running from 1 October 2024, this festival features 20 of Singapore’s top restaurants, including Michelin-starred gems like Nouri, Lerouy, Rhubarb, and WHITEGRASS.
Each restaurant will showcase exclusive menus, thoughtfully curated to pair premium sakes with exquisite seafood dishes, creating an experience that is both innovative and rooted in tradition.
Whether you are a seasoned sake enthusiast or new to this versatile drink, the event offers a chance to explore a wide variety of sake styles, from crisp and refreshing to rich and umami-packed.
Check out the following 20 Singapore restaurants which has specially selected the best sake to pair with their signature dishes:
Cask and Shells
36 Kim Keat Road, Singapore 328812
Tucked away at Kim Keat Road near Balestier, Cask and Shells offers an intimate dining experience with space for five groups at a time.
The cosy atmosphere makes you feel as if you have stumbled upon a hidden gem. Since opening, the restaurant has become a go-to spot for seafood lovers, particularly oyster enthusiasts.
Smoked Fish Pâté on Crispy Sushi Rice
Sake Pairing 1: Sakari Junmai Daiginjo
Savour the smoked fish pâté on crispy sushi rice for the blend of textures. The smooth, smoky pâté spread generously on crunchy sushi rice gives a satisfying contrast, along with garnish of fresh herbs and a drizzle of sesame oil.
To complement this dish, have the Sakari Junmai Daiginjo, a refined sake specially brewed with Hyogo rice. This sake’s tropical aromas and subtle hints of persimmon brings fruity freshness that cut through the richness of the pâté.
Hot Sake Oyster Shooter
Sake Pairing 2: Kamoizumi Shiboritate Nama Genshu (Amour for Oyster)
The freshly shucked oyster is served with in a shot of warm sake, along with a splash of ponzu sauce and a touch of wasabi. The briny, delicate oyster is the star, and the warm sake provides an unexpected depth.
The pairing is with Kamoizumi Shiboritate Nama Genshu, known as “Amour for Oyster”. This unpasteurised Junmai sake, with its balanced sourness and notes of mint, green apple skin, and pear, refreshens the palate after each sip.
Cibo Italiano
428 River Valley Road, #01-01/2, Singapore 248327
Cibo Italiano is a family-run restaurant at River Valley that brings a touch of Singaporean flavour to classic Italian dishes.
The charming setting and inclusive menu, which caters to various dietary preferences like vegan, gluten-free, and vegetarian, make it a welcoming destination for anyone craving comforting Italian cuisine.
Capellini no Kaisen Tartare
Sake Pairing 1: Uchu Junmai Daiginjo Campanella
The Capellini no Kaisen Tartare showcases tender Hokkaido sashimi scallops delicately dressed in shiro dashi, shoyu, and yuzu juice. Delizioso!
Paired with the Uchu Junmai Daiginjo Campanella, this sake with its apple and muscat aromas, adds a layer of gentle sweetness and complexity to the delicate scallops.
Ika no Sumi Risotto
Sake Pairing 2: Yamatoshizuku Junmai No.132
The Ika no Sumi Risotto is a well-seasoned dish with creamy consistecy that combines Arborio rice with a medley of luxurious ingredients, including dashi, sofrito, unagi, uni, crabmeat, and a drizzle of yuzu aioli.
The Yamatoshizuku Junmai No.132, brewed using the Yamahai method, is an ideal pairing for this dish. With its creamy texture, berry-like aroma, and subtle nuttiness, this sake enhances the butteriness of the risotto.
Eclipse by BDC
70 Eu Tong Sen Street, #06-01, Yue Hwa Building, Singapore 059805
Perched atop the historic Yue Hwa Building in the heart of Chinatown, Eclipse blends local ingredients with cutting-edge cooking techniques to offer a dining experience with a difference.
Founded by the talented chef Samuel Quan, this flagship restaurant features a modern and stylish interior, with outdoor balconies and private rooms offering panoramic views.
Hay Smoked Oyster Pumpkin Bread
Sake Pairing 1: Chiyomusubi Junmai Daiginjo Gouriki 40
The Hay Smoked Oyster Pumpkin Bread is where earthy, smoky flavours of the oyster-infused bread form a robust base. Topped with a delicate Obsiblue prawn tartare, Avruga caviar, Ohba leaf, and a drizzle of yuzu aioli.
To complement the dish, the Chiyomusubi Junmai Daiginjo Gouriki 40 is the recommended choice. This sake which is brewed from Gouriki rice, has delicate cherry aroma and rich umami finish that enhances the dish’s smoky notes without overwhelming the palate.
Coral Trout
Sake Pairing 2: Dassai 39
The pan-seared Coral Trout, is accompanied by an anchovy emulsion, beurre blanc sauce, and soft, pillowy gnocchi. The gnocchi provide a comforting, pillowy texture, absorbing the creamy sauces.
Paired with the Dassai 39, this sake’s luscious, nectar-like sweetness and aromas of cotton candy, banana, and Japanese pears create an intriguing counterpoint to the dish’s savoury elements.
Hua Ting Restaurant
Orchard Hotel Singapore, Level 2, 442 Orchard Road, Singapore 238879
Established in 1992, Hua Ting Restaurant at Orchard Hotel Singapore has become a pillar of Chinese dining in Singapore, offering high-quality Cantonese cuisine with a modern touch.
Under the expert guidance of Hong Kong Masterchef Lap Fai, Hua Ting’s talented culinary team continues to elevate classic Cantonese dishes, blending tradition with innovation.
Flamed Sea Perch Fillet, French Ice Lettuce, Hot Stone Bowl
Sake Pairing 1: Katsuyama Junmai Ginjo Ken
The Flamed Sea Perch Fillet, served dramatically in a hot stone bowl, offers both visual and flavour appeal. The sea perch has a delicate, flaky texture, and the brief flambé adds subtle smokiness.
The Katsuyama Junmai Ginjo Ken is an ideal pairing for this dish. With its smooth texture and crisp flavour, this sake with delicate red apple and floral aromas enhances the natural sweetness of the sea perch.
Stewed Noodles with Boston Lobster, XO Sauce
Sake Pairing 2: Nanbubijin Tokubetsu Junmai
The Stewed Noodles with Boston Lobster in XO Sauce is a flavourful and luxurious dish, where the sweetness of the Boston lobster meets the savoury depth of the XO sauce.
To pair with this noodle dish, the Nanbubijin Tokubetsu Junmai made with Ginotome rice provides just the right contrast. Slightly dry with a fine umami flavour, this sake refreshes the palate after each bite of the tasty XO sauce.
Joo Chiat Oyster House
328 Joo Chiat Road, #01-05, Singapore 427585
Housed among charming Peranakan shophouses, Joo Chiat Oyster House founded by the creators of Kings Cart Coffee, has quickly become a popular spot for oyster lovers and cocktail aficionados alike.
By day, it functions as a cosy café and coffee roaster, but as the evening sets in, the space transforms into a lively venue with warm reddish hues and funky beats.
Tangy Pistachio Oyster
Sake Pairing 1: Macho Sparkling
The Hyogo oyster is topped with crushed pistachios, lemon zest, and a rich, velvety cheese – each bite a mix of tangy, creamy, and nutty flavours.
Best paired with the Macho Sparkling, the carbonated junmai sake brewed using an exclusive yeast forming technique. It has subtle sweetness, sparkling bubbles and refreshing quality that help cut through the richness of the cheese.
Baked Scallop with Baby Pea Purée
Sake Pairing 2: Yamatoshizuku Junmai
This features succulent baked scallop resting atop a sweet pea purée, with pomegranate seeds scattered on top add a burst of tartness and vibrant colour.
With the Yamatoshizuku Junmai, this sake’s light body and clean, crisp finish and refreshing aftertaste leave the palate feeling light, providing contrast to the dish’s creamy and sweet components.
La D’Oro
333A Orchard Road, #01-16/17 Mandarin Gallery, Singapore 238897
Hidden within the luxurious Mandarin Gallery, La D’Oro offers a refined dining experience that blends the flavours of Italy and Japan under the creative direction of Chef Yohhei Sasaki.
Known for his mastery of both cuisines, Chef Sasaki presents an omakase-style degustation menu that takes guests on a culinary journey, where each dish showcases a balance of Italian ingredients and Japanese precision.
Charcoal Crusted Hokkaido Scallop
Sake Pairing 1: Eikun Junmai Ginjo Purple
The Hokkaido scallop, marinated in kombu, is enveloped in a thin charcoal crust that adds a subtle smokiness without overpowering the natural sweetness of the scallop.
Paired with a creamy truffle aioli and a refreshing organic cauliflower salsa.
The Eikun Junmai Ginjo Purple is the perfect sake pairing for this dish. With its fruity aroma and rich grape flavour, the pure rice ginjo sake complements the scallop’s sweetness with its crisp finish.
Hokkaido Uni Pasta
Sake Pairing 2: Kariho Yamahai Junmai Chokarakuchi
A signature of La D’Oro, the Hokkaido Uni Pasta is a luxurious take on traditional pasta, combining the creamy, briny richness of fresh uni with the savoury punch of Sardinian bottarga.
To complement this dish, the Kariho Yamahai Junmai Chokarakuchi is an inspired choice.
Best served warm, the extra dry yamahai sake has a fruity aroma and sweet rice notes which provides a balance to the intense flavours of the uni and bottarga, making it a memorable pairing.
Lerouy
7 Mohamed Sultan Road, Singapore 238957
LEROUY brings a dynamic take on modern French cuisine. Awarded one Michelin Star, LEROUY delivers an elevated dining experience that is anything but ordinary.
With an open kitchen concept, diners are invited to watch Chef Christophe Lerouy and his team work with precision and creativity.
Amaebi Tartar
Sake Pairing 1: Taiten Shiragiku Winter Bomb Nama Junmai Sparkling
The Amaebi Tartar is a chilled delight that showcases the sweetness of raw amaebi (sweet shrimp) balanced by a delicate dashi jelly. The miso-sauerkraut broth adds an unexpected tang and depth, while the premium caviar atop a burst of brininess.
Paired with the Taiten Shiragiku Winter Bomb Nama Junmai Sparkling, the dish takes on new dimensions. This sparkling nigori sake, brewed in the style of a ‘brut,’ is clean and dry with a sharp effervescence and delicate sweetness.
Poached Oyster
Sake Pairing 2: Sotenden Kuranohana Junmai Ginjo
The creamy texture of the Poached Oyster is elevated by the addition of teriyaki-glazed sweetbread, finished with sake beurre blanc sauce.
The Sotenden Kuranohana Junmai Ginjo is a fitting companion for this dish. Its fresh aromas of melon and pear accentuate the delicateness of the oyster, with soft sweetness and refreshing finish.
Min Jiang
22 Scotts Road, Goodwood Park Hotel, Singapore 228221
Named after the iconic Min River in Sichuan, Min Jiang is celebrated for its refined Cantonese and Sichuan cuisine.
With elegant locations in both the Goodwood Park Hotel and Dempsey, the restaurant combines sophisticated chinoiserie aesthetics with a contemporary dining experience.
Slow Braised African 5-Head Abalone with Black Truffle Sauce
Sake Pairing 1: Shinrai Blue
The Slow Braised African 5-Head Abalone is slow-braised to perfection in a house-made black truffle sauce, allowing its natural flavours to meld with the earthiness of the truffle.
Paired with the Shinrai Blue, a sake made from Senbon Nishiki rice, the dish’s flavours are elevated even further. This sake’s clean rice flavours and subtle aromas of banana and grape offer a delicate sweetness that contrasts well with the umami of the black truffle sauce.
Sautéed Fresh Scallops with Asparagus, Hon Shimeji Mushrooms in XO Sauce
Sake Pairing 2: Shinrai Thirteen
The Sautéed Fresh Scallops with Asparagus and Hon Shimeji Mushrooms in XO Sauce is a lively, flavour-packed dish that brings together the sweetness of scallops and spicy kick of the homemade XO sauce.
To complement the bold flavours, the Shinrai Thirteen is a perfect sake pairing. Made from Hattan Nishiki rice, this sake has a light body, low alcohol, and delicate umami that moderates the spiciness of the sauce.
Morsels
25 Dempsey Road, #01-04, Singapore 249670
Located in a cosy cottage in Dempsey Hill, Morsels offers a progressive approach to Asian fusion cuisine.
Helmed by award-winning chef Petrina Loh, the restaurant is known for its innovative dishes that highlight her passion for collaboration with artisans, including winemakers, farmers, and sauce makers.
Hamachi Kombujime
Sake Pairing 1: Kojimaya Untitled #01
The Hamachi Kombujime is cured using the kombujime method, which imbues the fish with a subtle depth. It is served with a nectarine blood orange sauce, providing a distinct sweet-tangy counterpoint, further topped with 8 Gems Caviar.
With nectarine, melon, and cherry flavours, along with a hint of yuzu peel, the Kojimaya Untitled #01 sake mirrors the fruitiness of the sauce while maintaining a velvety texture that pairs suitably with the fish.
Grilled River Prawn
Sake Pairing 2: Tengumai Junmai Daiginjo Yamahai
The Grilled River Prawn combines smoky, grilled flavours with earthy components. The prawn is served with a house-made mushroom miso, while the accompanying Akitakomachi risotto and maitake mushrooms bring satisfying textures.
With buttery mouthfeel and subtle notes of walnut bread and honey, the Tengumai Junmai Daiginjo Yamahai sake goes well with the grilled prawn and mushroom miso, leaving a crisp and floral finish.
NOU
45 Craig Road, Singapore 089683
NOU at Craig Road combines a sleek, modern minimalist design with a diverse menu centred around innovative cocktails, a thoughtfully curated wine list, and a variety of Asian-inspired noodle dishes.
Seared Hokkaido Scallop Spinach Noodle
Sake Pairing 1: Kikkawa Afuri Junmai “Rokugoh” Jikomi Yamadanishiki
The seared scallops are tender and sweet, sitting atop vibrant spinach noodles. Paired with XO sauce, it presents a robust depth to the delicate noodles.
Aged meticulously for complexity, the Kikkawa Afuri Junmai “Rokugoh” Jikomi Yamadanishiki sake sits between wine and traditional sake, offering the palate with smokiness, nuttiness, and a subtle hint of black cherry.
Fjord Trout Tartare
Sake Pairing 2: Kikkawa Afuri Ringosan 28
The Fjord Trout Tartare is a fresh and vibrant dish that brings together the flavours of trout with the spicy kick of papaya kimchi and tangy kimchi gel. The crispy pie tee shell adds a delightful crunch.
The Kikkawa Afuri Ringosan 28 adds a bright and refreshing counterpoint to the dish. With its bright acidity and tart green apple notes, the sake is reminiscent of a crisp white wine.
Nouri
72 Amoy St, Singapore 069891
Nouri’s philosophy is reflected in its innovative dishes, which draw from global food traditions while highlighting familiar flavours.
Chutoro Uttapam
Sake Pairing 1: Stella
The Chutoro Uttapam is a playful fusion of spiced raw tuna (chutoro) served atop a cultured rice cake and tomato milk foam, offering a creative take on both Indian and Japanese influences.
Paired with Stella, a sake that exudes aromas of steamed rice, pear, and citrus, the dish finds a perfect balance with its semi-sweet finish.
Bourride
Sake Pairing 2: Shinomine Moromi
The Bourride features dry-aged turbot with toasted fish bone broth, with roasted garlic emulsion and black sesame tahini that add layers of creaminess and nuttiness.
The Shinomine Moromi is a well-chosen sake pairing for this dish. With its vibrant fresh fermentation aromas and a dry, textural palate, this sake adds a refreshing lift to the dish.
Path Restaurant
12 Marina Boulevard, #01-05/06, Marina Bay Financial Centre Tower 3, Singapore 018982
At Path, Executive Chef Marvas Ng blends East Asian ingredients with refined French culinary techniques to create a contemporary dining experience.
Inspired by his personal memories and extensive training in French fine dining, each dish on the menu tells a story of his journey, presenting a fresh perspective on familiar East Asian flavours.
Kagoshima Burihira
Sake Pairing 1: Junmai Daiginjo Saykoh Aiyama
The Kagoshima Burihira features delicate slices of kingfish yellowtail amberjack, accompanied by fresh local greens and a ginger flower gastrique.
Paired with the Junmai Daiginjo Saykoh Aiyama, a rare sake that boasts refreshing floral notes, this pairing enhances the dish’s delicate flavours with its spring-like freshness.
BBQ Burihira Collar
Sake Pairing 2: Kinkon Junmai Muroka Genshu Juemon
The BBQ Burihira Collar offers a heartier and more robust flavour profile. The dry-aged yellowtail collar is grilled with a smoky char that intensifies the flavour of the fish.
Accompanied by an oriental mojo sauce made from fermented black lime, chilli flakes, shallot, and crispy garlic.
Paired with a dry, unfiltered Kinkon Junmai Muroka Genshu Juemon, this pairing is suited for the dish’s strong, smoky flavours. The sake’s mellow character makes it a match for the robustness of the fish collar.
Qi Lai Feng
198 Geylang Road, Singapore 389263
With a mission to introduce healthy Cantonese fish pot culture to Singapore, Qi Lai Feng emphasises quality seafood and warm, attentive service.
Spicy Prawn (Xiang La Xia)
Sake Pairing 1: Dewazakura Junmai Ginjo Tsuyahime
The bold and fiery dish showcases prawns stir-fried in hot oil with an aromatic blend of Sichuan peppercorns, dried chilli peppers, and a medley of spices.
For a dish that packs a punch, this is best paired with the Dewazakura Junmai Ginjo Tsuyahime for this sake’s fresh, fruity notes.
With aromas of Yamagata pear, cherry blossom, and guava, the sake’s elegant sweetness helps to temper the heat of the prawns while enhancing the dish’s complex spice profile.
Crispy Fish in Dried Chili & Peppercorn
Sake Pairing 2: Nito Junmai Ginjo Omachi 55
Savour crunchy muscle fish with a chewy interior, stir-fried with dried chilli, peppercorns, and garlic. Irresistibly addictive.
The Nito Junmai Ginjo Omachi 55 is an excellent match for this dish, with its fresh, fruity, and slightly sweet profile. With delicate acidity and lychee-like sweet and sour aftertaste, this sake provides that counterbalance to the intense spice.
Restaurant Khiri
15 Hamilton Road, Singapore 209185
At Restaurant Khiri, the essence of Thailand’s rich culinary heritage is brought to life through authentic, down-to-earth dishes.
Khiri showcases the depth and complexity of Thai cuisine, artfully balancing the traditional flavours of hot, sour, salty, and sweet with contemporary cooking techniques.
Hoi Paoheu Yum Maphrao Khua
Sake Pairing 1: Masumi Junmai Ginjo Karakuchi Kiippon
The Hoi Paoheu Yum Maphrao Khua showcases succulent abalone served in a clear tom yum broth, offering a burst of tangy and spicy flavours.
The spicy toasted coconut salad adds refreshing texture and a nutty depth cuisine.
The Masumi Junmai Ginjo Karakuchi Kiippon’s subtle sweetness and aroma of young Fuji apple complement the tamarind sauce, making a suitable pairing with dark fish and astringent vegetables.
Pla Kao Yang-Naam Jim Thua Tat
Sake Pairing 2: Born Ginsen Junmai Daiginjo
Expect slow-cooked flower grouper with a herb-infused scallop mousse. The rich, spicy peanut sauce adds depth and warmth, while the refreshing Thai vegetable salad provides a crisp and bright contrast.
Paired with the Born Ginsen Junmai Daiginjo, this sake’s citrusy grapefruit notes and delicate fruity sweetness bring a fresh and lively harmony to the already sophisticated dish.
Rhubarb
3 Duxton Hill, Singapore 089589
Located in a charming conservation shophouse on Duxton Hill, Rhubarb has been a fixture in Singapore’s fine dining scene.
This small yet sophisticated contemporary French restaurant has earned and retained its Michelin star since 2016.
Cold King Crab & Sago, Cucumber, Lemon Verbena, Avocado Pulp
Sake Pairing 1: Kikkawa Afuri “Akatsuki” Mizumoto Wine Barrel
The elegant creation includes delicate Japanese king crab mixed with soft sago pearls, resting on a buttermilk base.
The cucumber and lemon verbena jelly add a bright and zesty freshness, while the creamed avocado brings a smooth, creamy element.
Paired with the Kikkawa Afuri “Akatsuki” Mizumoto Wine Barrel sake, aged for 120 days in Bordeaux wine barrels, this pairing offers a modern and vibrant expression with bright acidity and hint of tannin.
Foie Gras, Cured Kampachi, Radish and Bergamot
Sake Pairing 2: Yukawa 16th Kuroemon Yamahai Miyamanishiki 13
A bold pairing of rich seared duck liver and delicate kampachi, complemented by a tangy bergamot puree and bonito vinegar.
Best with go with the Yukawa 16th Kuroemon Yamahai Miyamanishiki 13 which boosts of fresh fruitiness with underlying umami, refreshing acidity, and subtle herbaceous notes.
Tan Xiang Chai Chee
510 Chai Chee Lane, Singapore 469027
Tan Xiang Chai Chee transports diners back to the 1980s with its special wet market-themed coffeeshop concept, complete with retro signs, wooden stalls, vintage décor.
This 400-seat kopitiam captures the nostalgic atmosphere, with several local style dishes great for the family.
Cheesy Durian Lobster
Sake Pairing 1: Echizen Misaki Junmai Ginjo Nakadori Genshu
A food pairing you may not have expected. The lobster, succulent and tender, is enveloped in a layer of melted cheese and durian, creating an unusual but intriguing and flavour-packed dish.
Recommended to go with the Echizen Misaki Junmai Ginjo Nakadori Genshu, this sake’s full-bodied, lush flavours with ripe peach notes enhances the dish while balancing with its crisp, fruity undertones.
Sake Drunken Herbal Prawns
Sake Pairing 2: Narutotai Ginjo Nama Genshu
Expect fresh prawns infused with sake, herbs, and spices, served steaming in comforting and flavour-packed broth. Hearty, aromatic delight that’s great for sharing.
With aromas of strawberry, watermelon, sweet rice, and a hint of cinnamon, the Narutotai Ginjo Nama Genshu enhances the sweetness of the prawns while its lively, fresh profile synergises with the herbal-ness of the dish.
Tapasu Oyster Gastronomiya
29 Stanley Street #01-01, Singapore 068738
Located in the heart of Singapore’s CBD at Stanley Street, Tapasu Oyster Gastronomiya offers a modern twist on Japanese cuisine in a tapas-style setting, specialising in oysters sourced directly from Japan.
The restaurant’s menu showcases a variety of oyster preparations, from raw and smoked to fried, while also featuring other high-quality ingredients such as Hiroshima wagyu beef.
Red Prawns Tomato Salad
Sake Pairing 1: Shuho Junmai Ginjo Shikinomatsuri
The Red Prawns Tomato Salad combines marinated red prawns with juicy cherry tomatoes, pickled cucumbers, and a flavourful dashi tomato consommé.
Brewed from Koshihikari rice, the Shuho Junmai Ginjo Shikinomatsuri offers a savoury, slightly sweet taste. Its clean, smooth finish leaves a refreshing aftertaste that elevates the overall dish.
Oysters Ikura (2 pcs)
Sake Pairing 2: Takizawa Junmai Ginjo
The Oysters Ikura dish highlights Sakoshi Bay oysters, renowned for their clean and briny flavour.
Served with a delicate dashi vinegar, marinated ikura (salmon roe), and daikon oroshi (grated radish).
Made from Hitogokochi rice, the Takizawa Junmai Ginjo offers a smooth texture and fruity aroma, can be enjoyed either cold or warm, making it versatile enough to match the varying textures and briny notes of the oysters.
The Feather Blade Steakhouse & Seafood Bar
225A East Coast Road, Singapore 428922
Known for its focus on alternative steak cuts, particularly the feather blade, The Feather Blade sets itself apart as a dedicated steakhouse and cocktail bar.
The East Coast branch also offers daily specials like fresh seafood and sandos, making it a versatile spot for diners seeking both steak and lighter, seafood-focused dishes.
Hamachi Crudo
Sake Pairing 1: Katafune Tokubetsu Honjozo
The Hamachi Crudo is a refined and elegant dish usig dry-aged hamachi from Kagoshima.
Served raw with a light shiro shoyu dressing, the dish is enhanced by the salty pop of ikura and the crisp texture of nori chips.
Paired with Katafune Tokubetsu Honjozo, the dish is taken to new heights with its creamy, long finish. This honjozo offers bright fruitiness with mid-palate spice, while the rich butterscotch and green apple flavours pair well with the hamachi’s mild, fatty richness.
Tosazu Oysters Shooters
Sake Pairing 2: Gozenshu Junmai 1859 Bodaimoto
Showcasing silky Tsudau oysters from Hyogo, this is served raw with a touch of lumpfish caviar, a dab of wasabi, and a Tosazu dressing. A complex mix of briny, spicy, and tangy flavours.
With aromas of muscat, berries, banana bread, and vanilla, the Gozenshu Junmai 1859 Bodaimoto introduces a delicately sweet, aromatic element to the oysters.
WHITEGRASS
30 Victoria Street #01-26/27, Chijmes, Singapore 187996
Located within the iconic Chijmes, the Michelin starred WHITEGRASS seamlessly blends classic French cuisine with subtle Japanese influences.
The restaurant’s menu is rooted in respect for nature, using the freshest seasonal ingredients to craft refined and thoughtful dishes.
Kuro Maguro
Sake Pairing 1: Suigei Junmai Ginjo Koiku No.54
The bluefin tuna sashimi from Nagasaki, is served sashimi-style, highlighting the purity and freshness of the fish.
The fish is accompanied by a Sauce Basquaise, adding a French twist with its rich, smoky, and slightly spicy flavour profile, while the smoked pomme purée brings some creamy butteriness.
Brewed with Ginnoyume rice and Kumamoto yeast, the Suigei Junmai Ginjo Koiku No.54’s faint ginjo aroma and smooth finish enhances the sashimi’s clean, buttery texture and the smokiness of the pomme purée.
Japanese Market Fish
Sake Pairing 2: Ohmine 3 Grain Hiire Yamadanishiki
The Japanese Market Fish dish is a seasonal creation featuring roasted market fish with savoury chicken bouillon and a luxurious lobster sauce.
Brewed with Yamadanishiki rice and Benten spring water, the Ohmine 3 Grain Hiire Yamadanishiki offers a muscat aroma and subtle sweetness, which highlights the freshness of the market fish and complements the rich lobster sauce.
Xiao Ya Tou
6 Duxton Hill #01-01, Singapore 089592
Amid the lively scene of Duxton Hill, Xiao Ya Tou stands out as a restobar that blends modern Asian cuisine with a playful, irreverent touch. It invites diners to relax, enjoy, and have fun.
Scallop & Corn Fritter
Sake Pairing 1: Fudoh Junmai Ginjo
Featuring tender Hokkaido scallops and sweet corn fritters, seasoned with aromatic curry powder and aonori, which adds a spiced-fragrance.
Paired with Fudoh Junmai Ginjo, the dish shines even brighter. This sake brings forward aromas of plum, apricot, and strawberry, which enhances the sweetness of the corn and scallops with its long and satisfying aftertaste.
Chilled Crab Salad
Sake Pairing 2: Hyakujuro Junmai Daiginjo Black Face
A refreshing dish included with fresh crab meat, enhanced by zesty ginger flower, briny tobiko, and crunchy puffed buckwheat.
The Hyakujuro Junmai Daiginjo Black Face’s sweet strawberry and herbal aromas beautifully harmonises with the delicate crab. And distinct acidity and umami bringing out the fresh, briny flavours.
The “Seafood Loves Sake” 2024 restaurant campaign will run from 1 October 2024.
For more information on the “Seafood Loves Sake” campaign, Sake pairing tips, and details about the participating restaurants, head over to: https://japan-food.jetro.go.jp/sake/sg
