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

A Gastronomic Symphony Orchestrated by JFOODO in Joint with 16 Handpicked Restaurants in Singapore, Unveiling an Unparalleled Wine and Culinary Extravaganza

The Perfect Harmony: “Seafood Loves Sake. 2024” Presents Synergistic Flavours and Elaborated Enhancements

Seafood Loves Sake. 2024 identifies how the marriage of delicate seafood flavours with the elegant profiles of sake results in a true gastronomic delight, highlighting their synergistic flavours. Japanese sake, a traditional alcoholic beverage made from rice, koji (rice malt), and water, plays a central role in this Campaign. Brewed through a meticulous process, sake offers diverse flavours, ranging from light and mild to bold and rich. When paired with seafood, sake creates a new dimension of outstanding taste through the synergy of sapor. The Campaign introduces the different types of sake, including aromatic, smooth and refreshing, rich with umami, aged with a nutty fragrance, and the emerging naturally sparkling varieties. Each class offers a unique sensory experience, enriching the pairing with seafood.

To Tantalise You with a Preview of Three Exceptional Michelin-starred Restaurants and Their Offerings

Seafood Loves Sake. 2024 aims to highlight the captivating allure of sake and seafood, bringing together the delicate flavours of seafood with the elegant profiles of sake. Sixteen prominent restaurants, including the prestigious Three Michelin-starred ODETTE and two other One Michelin-starred establishments, Tess Bar & Kitchen and WHITEGRASS, have joined forces to create exclusive menus that can only be enjoyed for a limited time.

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

Indulge in the Scottish Scallops, where hand-dived scallops from Scotland are delicately wrapped with pancetta and seared to perfection. Accompanied by a luscious kabocha purée, slices of raw pumpkin, roasted chestnuts, and an irresistible sauce of chestnut miso velouté with a brown butter foam, this dish is a symphony of textures and tastes. The Kikkawa Afuri, Junmai “Rokugoh” Jikomi Yamadanishiki playfully teases the taste buds as it dances perfectly with this dish. The Hokkaido Kinki, a steamed masterpiece featuring Kinki from Hokkaido, is perfectly cooked between layers of kombu. Enhanced with bouchot moules from Moule Morisseau, razor clams, and a delightful pink garlic velouté crafted 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.

• At Tess Bar & Kitchen, Chef Kenneth Oh, the World Gourmet Summit’s “Rising Chef of the Year” in 2017, combines modern cocktails with a trendy interpretation of food. Bolstered by an industrial-chic design, Tess Bar & Kitchen provides a relaxed ambience for guests to enjoy their culinary creations.

Tess Bar & Kitchen enchants with a remarkable combination of dishes artfully paired with exquisite sake. The Norway Atlantic Cod Fish, sourced from the pristine waters of the Barents Sea, boasts a gentle and naturally buttery flavour, enhanced by a white miso marinade. It is suggested to drink Gozenshu Junmai 1859 Bodaimoto to elevate each bite. Additionally, the Madagascar King Prawn & Pumpkin Risotto features succulent prawns from the warm Mozambique channel, grilled over binchōtan charcoal to achieve a firm, meaty texture and an enticing charred aroma. To complete this experience, the Echizen Misaki Junmai Daiginjo Sakahomare is expected to add a symphony of flavour that harmonises with its delicacies.

• WHITEGRASS is located within the historic Chijmes landmark. This exceptional restaurant seamlessly blends classic French cuisine with a distinct Japanese influence, resulting in an extraordinary dining experience. Chef Takuya Yamashita, hailing from the nature-rich Nara Prefecture, infuses his dishes with a deep reverence for the environment and a passion for storytelling. Chef Yamashita’s refined techniques and creative flair shine through in every thoughtfully crafted dish.

Delight in the Poisson with Tennōji Kabu, featuring a succulent Japanese market fish roasted to perfection, accompanied by a luscious purée of tennōji kabu flavoured with yuzu and a rich clam butter sauce. To elevate its charm, it is recommended to pair it with the NANBUBIJIN JUNMAI DAIGINJO SAKE-MIRAI TENKEI sake. Another tailored dish, the Tempura Hokkaido Scallop, where a plump and juicy scallop from Hokkaido takes centre stage, is deep-fried tempura-style and served with a beetroot purée, white soy sauce, and Japanese vinegar sauce, garnished with stracciatella, hanaho flowers, and cranberry hibiscus. Finishing this extraordinary flavour is KAMOSHIBITO KUHEIJI JUNMAI DAIGINJYO OMACHI SAUVAGE sake selections, adding a touch of refinement and sophistication to this unforgettable dining experience.

These are just a glimpse of the extraordinary dining experiences that await participants during the Campaign. Each participating restaurant will offer unique menus featuring carefully curated dishes emphasising the impeccable pairing of sake and seafood.

Sake’s Remarkable “Supplemental Effect” Beyond Elevating Harmonious Flavors

Unlike white wine, which might intensify seafood’s unpleasant smell. As a fermented liquor, sake enhances the umami of foods and neutralises the undesirable odours that may arise from seafood, ensuring that only delicious flavours prevail. A survey conducted in Japan revealed that approximately 70% of people enjoy sake as their primary alcoholic beverage during meals.

Bridging Generations: A Spectacular Celebration for Young and Middle-aged Audiences

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

“We are excited to present the Seafood Loves Sake. 2024, an elevated pairing informed by experts,” stated Mr. Tetsuya Ito, Senior Director of JFOODO, “with guidance from sommeliers and the culinary expertise of distinguished chefs, this exceptional collaboration promises to deliver a truly splendid combination of sake and seafood.”

JFOODO encourages patrons to make reservations in advance, as seating for this exclusive event is limited. Further details regarding participating restaurants, menus, and reservation information can be found on the official “Seafood Loves Sake. 2024” website.

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