Miyanoyuki Yamahai Jikomi
Tokubetsu Junmai

Hokkaido Scallop Crudo

Raw scallops from Hokkaido are fused in a wasabi dressing and accompanied with house-made white kimchi that was fermented for a month. It is topped off with a granita made from tomato and kimchi water reserved from fermentation. A light and refreshing dish that is best to pair with the Tokubetsu Junmai sake because of its clean, umami flavour.

LOHAS
Sake Junmai

Lombok Mahi-Mahi

A line caught Mahi-Mahi fish from Lombok, Indonesia, sits on top of a bed of creamy, whipped parsnip purée and emulsified brown butter. To add texture, it is served with a slide of slaw that consists of pickled ginger flower that was grown on their farm, green papaya and chayote, tossed in a rich port wine glaze.