October 27, 2017, Asian technique influenced French food and Hakkaisan Sake pairing dinner was served at La Table French Brasserie in New World Millennium Hong Kong Hotel. 40 guests were mesmerised by beautiful food pairing of french food and Hakkaisan sake. The chef was influenced by Jean-Georges’ broth oriented light and elegant french which beautifully paired with sophisticated and elegant Hakkaisan sake.
6 courses of dinner were served with 5 Hakkaisan specially selected sake. Each dish perfectly matched with sake, no one was missing wine for entire dinner.
Amuse Bouche: Fresh Oyster – Gelee, pickled seaweed
Scallop Crudo – Siracha granita, finger line, rice cracker with Hakkaisan AWA Sparkling Sake
Sea Urchin Resotto – Sweet corn, black truffle with Hakkaisan Snow Aged 3 years Junmai Ginjo
Salmon – Cabbage, shiitake duxelle, salsify, dashi with Hakkaisan Kongoshin Junmai Daiginjo
Sirloin of Beef – Soya butter sauce, asparagus, chives with Hakkaian Tokubetsu Junmai
Yuzu Lemon Tart with Hakkaisan Kijoshu
Fermentation Professional, Ms. Fujimoto attended this dinner, and her best matching was Sea Urchin Risotto paired with Snow Aged Junmai Ginjo 3-years. She said that Umami of sea urchin and sweetness of sweet corn with Snow Aged Junmai Ginjo’s concentrated Umami was absolutely beautiful pairing.
Our Managing Sales Director, Mr. Inoue spoke the honer of being the first Sake Maker to hold the food pairing dinner with French food at one of the best French restaurant in Hong Kong, as well as characteristics of each bottle of sake.