In the Japanese language, the word ‘sake’ refers to any alcoholic drink, while the beverage known as ‘sake’ in English is in fact ‘nihonshu’, meaning rice wine.
This humble Japanese beverage of fermented rice has made its way across the globe, with breweries popping up throughout Asia, America and Australia. It can be served hot, cold, or even at room temperature depending on the preference of the drinker and the quality of the sake.
For world-renowned Chef Nobu Matsuhisa, sake is all about a full embodiment of flavour and wonderful smoothness.
At his legendary restaurant, NOBU InterContinental Hong Kong, the ancient brew is celebrated with a unique eight-course Omakase menu, showcasing signature dishes and new local creations, paired with three of the most exclusive Hokusetsu YK-35 sake.
The menu includes anago tempura, sea urchin, Serrano ham cured buri sashimi, A5 kobe wagyu striploin and wood-oven roasted lobster.
While the showcased sake includes Daiginjo YK35 Shizukuzake, extremely rare and filtered drop by drop with an elegant taste that lingers on the palette; Junmai Daiginjo YK35, clean and dry with an intense aroma; and Daiginjo YK35, crisp with a clear balance of fresh flower and fruit.
The sake pairing Omakase menu will be available on Friday 7 December and Saturday 8 December.
NOBU InterContinental Hong Kong
Second Floor, InterContinental Hong Kong
18 Salisbury Road, Kowloon
Restaurant reservations: (852) 2313-2323