SEAFOOD LOVES SAKE

Pairing 1

SHICHIJI
(7:00pm)

“Sushi Croquette”
with Uni & Amaebi

A prawn bisque croquette is topped with a generous serving of Hokkaido sea urchin, sweet prawn sashimi, as well as a touch of kizami wasabi, colatura (Italian aged fish sauce) and extra virgin olive oil for a truly rich and delectable antipasto. The sake to pair, while effervescent and refreshing on its own, has a well-balanced acidity and a sweetness that will enhance the flavours of the dish.

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Pairing 2

ICHIJI
(1:00am)

Bottarga (Karasumi)
Tagliolini

Handmade Tagliolini pasta is combined with a mullet bottarga (fish roe) that was cured in-house with garlic, chili and extra virgin olive oil. A simple but scrumptious dish that reflects the itameshi culture of fusing Japanese ingredients and Italian cooking methods. The dish has salty elements with hints of “fishness” that pairs well with the selected sake to balance and complement the richness and dryness of the overall palate.

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ITALIAN

Luka Italian

18 Tanjong Pager Road, Singapore 088441

Tel: 6221 3988

https://ristoranteluka.com

Mangia, Mangia! Ristorante Luka is known for serving up delicious Italian-Japanese cuisine in a casual and contemporary setting. Chef Takashi has been cooking his riffs on fresh, quality ingredients, along with wine and sake that are personally sourced. The food is classic but heady. Most importantly, Luka guarantees a good time shared around a well-fed table.

Head Chef Takashi Okuno

Chef Takashi Okuno comes from a family of restaurateurs. He is no stranger to Italian food as his parents are operators of Italian eateries in Tokyo. Like many other Japanese chefs trained in Italian gastronomy, Chef Takashi’s menu reflects the itameshi culture of fusing Japanese ingredients and Italian cooking methods. Before Luka, he previously led L'Operetta, Drinks & Co. and brought Truffle Gourmet to Singapore.

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