SEAFOOD LOVES SAKE

Pairing 1

Kissui Hidariuma
Junmai-shu

Truffle Kombu Oyster

The selected Junmai-shu sake presents a sophisticated balance of sweetness and umami. While the earthy kombu and luxurious truffles elevate the flavour of the oyster, the sweetness of the sake brings contrast to the brininess of the oyster to create a complex and indulgent flavour profile. It is simply tantalising!

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Pairing 2

Manaturu Hyoutengakoi
Junmai-shu

Salmon Miso Carpaccio with Ikura

A salmon miso carpaccio perfectly harmonises the natural buttery flavours of the fish with the umami of miso. To top it off, fresh ikura (fish roe) that brings bursts of textures to the dish. The Junmai-shu sake has a mellow sweetness and acidity with a clean finish that acts as a refreshing counterpoint to the richness of the raw seafood elements.

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SEAFOOD

The Oyster Bank Tanjong Pagar

39 Tanjong Pagar Road, #01-02, Singapore 088462

Tel: 6970 7662

https://www.theoysterbank.sg/

The Oyster Bank is a fun and laid-back space that dishes out comfort food of Japanese influence with punchier flavours and a moreish twist. Anchored on freshness and quality ingredients, The Oyster Bank is brought to you by the fun-loving people behind Kiki’s Reserve.

Head Chef Mitchell Yin

With over 20 years of experience in the culinary realm, Chef Mitchell has evolved from an apprentice to a seasoned head chef. She went through a pivotal 11-year stint in Hong Kong, where she had the privilege of learning from Michelin-starred chefs – shaping her approach to diverse culinary styles. Fuelled by a passion for creating flavourful, quality dishes, Chef Mitchell always prioritises fresh and seasonal ingredients.

Make your reservation here