Embark on a Divine Epicurean Odyssey: “Seafood Loves Sake. 2024” Returns for its 4th Unforgettable Gourmet Affair

TPerfect harmony: “Seafood Loves Sake. 2024” presents Synergistic FlavoYours and Elaborated Improvements

Seafood loves sake. 2024 identifies how the marriage of the delicate flavors of seafood with the elegant profiles of sake results in a true gastronomic delight, showcasing their synergistic flavors. Japanese sake, a traditional alcoholic drink made from rice,
WHO (rice malt) and water play a central role in this campaign. Brewed using a meticulous process, sake offers diverse flavors, ranging from light and smooth to bold and rich. Combined with seafood, sake creates a new dimension of exceptional taste thanks to the synergy of the sap. The campaign showcases the different types of sake, including aromatic, sweet and refreshing, rich in umami, aged with a nutty scent, and emerging naturally sparkling varieties. Each course offers a unique sensory experience, enriching the pairing with seafood.

To seduce You with an overview of three exceptional Michelin-starred restaurants and their offerings

Seafood loves sake. 2024 aims to highlight the captivating charm of sake and seafood, bringing together the delicate flavors of seafood with the elegant profiles of sake. Sixteen renowned restaurants, including the prestigious three Michelin stars
ODETTE and two other Michelin-starred establishments,
Tess Bar & Kitchen And
WHITE GRASShave joined forces to create exclusive menus that can only be enjoyed for a limited time.

• ODETTE, led by co-founder and award-winning chef Julien Royer, celebrates exceptional ingredients sourced from passionate farmers and producers around the world. Thanks to Chef Julien’s unique vision, ODETTE’s cuisine opens up a world of exciting possibilities, showcasing the natural flavors of ingredients at their peak.

Treat yourself to
Scottish scallops, where hand-dived Scottish scallops are delicately wrapped in pancetta and seared to perfection. Accompanied by succulent kabocha puree, slices of raw pumpkin, roasted chestnuts and an irresistible miso chestnut velouté sauce with a foam of brown butter, this dish is a symphony of textures and tastes. THE
Kikkawa Afuri, Junmai “Rokugoh” Jikomi Yamadanishiki playfully teases the taste buds by dancing perfectly with this dish. THE
Hokkaido Kinki, a steamed masterpiece made from Hokkaido Kinki, is perfectly cooked between layers of kombu. Accompanied by bouchot mussels from Moule Morisseau, razor clams and a delicious pink garlic velouté made from mussel juice, each bite is a revelation. THE
Tamanohikari Sake Brewery, Zenri will be coupled to bring depth and elegance to this extraordinary culinary journey.

• HAS
  Tess Bar & Kitchen, chef Kenneth Oh, voted “Rising Chef of the Year” at the World Gourmet Summit in 2017, combines modern cocktails with a trendy interpretation of cuisine. Enhanced by industrial-chic design, Tess Bar & Kitchen offers a relaxed ambiance for guests to enjoy their culinary creations.

Tess Bar & Kitchen delights with a remarkable combination of dishes expertly paired with exquisite sake. THE Norwegian Atlantic cod, sourced from the crystal clear waters of the Barents Sea, has a smooth, naturally buttery flavor, enhanced by a white miso marinade. It is suggested to drink
Gozenshu Junmai 1859 Bodaimoto to enhance every bite. Furthermore, the
Risotto with prawns and Madagascar pumpkin features succulent Mozambique hot channel shrimp, grilled over binchōtan charcoal to achieve a firm, meaty texture and enticing charred aroma. To complete this experience, the
Echizen Misaki Junmai Daiginjo Sakahomare should add a symphony of flavors that harmonizes with its deliciousness.

• WHITE GRASS is located in the historical monument of Chijmes. This exceptional restaurant seamlessly blends classic French cuisine with a distinct Japanese influence, resulting in an extraordinary dining experience. Chef Takuya Yamashita, originally from nature-rich Nara Prefecture, imbues his dishes with a deep respect for the environment and a passion for storytelling. Chef Yamashita’s refined techniques and creative talent shine through in each carefully crafted dish.

Enjoy the
Fish with Tennōji Kabu, featuring succulent Japanese market fish roasted to perfection, accompanied by succulent yuzu-scented tennōji kabu puree and a rich clam butter sauce. To enhance its charm, it is recommended to associate it with
NANBUBIJIN JUNMAI DAIGINJO SAKE-MIRAI TENKEI sake. Another tailor-made dish, the
Scallop Tempura Hokkaido, where a plump and juicy Hokkaido scallop takes center stage, is fried tempura-style and served with beetroot puree, white soy sauce and Japanese vinegar sauce, topped with stracciatella, of hanaho flowers and cranberry hibiscus. Finishing off this extraordinary flavor is
KAMOSHIBITO KUHEIJI JUNMAI DAIGINJYO OMACHI WILD sake selections, adding a touch of refinement and sophistication to this unforgettable dining experience.

These are just a few glimpses of the extraordinary culinary experiences that await participants during the campaign. Each participating restaurant will offer unique menus featuring carefully selected dishes emphasizing the impeccable pairing of sake and seafood.

The remarkable “complementary effect” of sake Beyond High harmonious flavors

Unlike white wine, which could intensify the unpleasant smell of seafood. As a fermented liquor, sake enhances the umami of foods and neutralizes unwanted odors that may come from seafood, ensuring only delicious flavors predominate. A survey in Japan found that about 70% of people consume sake as their main alcoholic beverage during meals.

Bringing generations together: a spectacular show Party for young and middle-aged audiences

This Campaign warmly welcomes wine lovers aged 35 to 49 who regularly indulge in gastronomic experiences. It also seeks to engage the younger generation and foster their appreciation of the rich and deep-rooted sake culture. People aged 25-34 who consume low-alcohol drinks less frequently will have the opportunity to explore their interests and discover the wonders of this event.

“We are delighted to present the
Seafood loves sake. 2024a high couple informed by experts,” said
Mr. Tetsuya Ito, Senior Director from JFOODO, “with the guidance of sommeliers and the culinary expertise of distinguished chefs, this exceptional collaboration promises to deliver a truly splendid combination of sake and seafood.”

JFOODO encourages guests to make reservations in advance, as space for this exclusive event is limited. Further details regarding participating restaurants, menus and reservation information can be found on the official website »Seafood loves sake. 2024” website.

Appendix 1 – List of participating restaurants (*Alphabetical order)

https://www.jetro.go.jp/en/jfoodo/

Hashtag: #Japanese Food #Sake #CountryFood #Seafood

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