SAKE POP UP EVENT

FIRST CHAPTER

Artisan Bread

With Västerbotten cheese, glazed with miso, served with handmade cultured butter

from Värmland, flavoured with seaweed

SAKE: NABESHIMA

JUNMAI DAIGINJO
NIGORI SPARKLING


SECOND CHAPTER

Halibut Tartare

With lime sesame dressing, avocado, aji amarillo and Marcona almonds

SAKE: NABESHIMA

JUNMAI DAIGINJO
YOKAWA-SAN YAMADANISHIKI CLASSIC


THIRD CHAPTER

Rigatoni, winter truffle,

Parmigiano Reggiano 24 months

SAKE: HATSUKAME

DAIGINJO JUNMAI
HYOGETSU

SAKE: NABESHIMA

JUNMAI DAIGINJO
45% YAMADANISHIKI


FOURTH CHAPTER

Wagyu beef tataki,

Ponzu, crispy fried schallots, pickled kohlabi

SAKE: NABESHIMA

JUNMI DAIGINJO
TANKAN WATARI BUNE


FIFTH CHAPTER

Dry-aged Swedish Sirloin

Served with red wine- dark chocolate sauce and broccolini pan-fried with butter and garlic

SAKE: NABESHIMA

JUNMAI DAIGINJO
AKAIWA OMACHI


EPILOGUE

Chocolate pie

Vanilla bean cream cheese, candied orange slices

SAKE: NABESHIMA

SEASON SAKE BLOSSOM MOON