Kikkawa Afuri Junmai “Rokugoh”
Jikomi Yamadanishiki

Scottish Scallops

Hand-dived scallops from Scotland are wrapped with pancetta before seared on the pan. It is served alongside a purée of kabocha (Japanese pumpkin), slices of raw pumpkin, roasted chestnuts, and completed with a sauce of chestnut miso velouté and foam of brown butter.

Tamanohikari Sake Brewery
ZENRI

Hokkaido Kinki

Kinki (channel rockfish) from Hokkaido, Japan, is steamed in between layers of kombu and served with bouchot moules (​​mussels traditionally grown on ropes) from Moule Morisseau in the north-west of France, razor clams and finished with a pink garlic velouté based on mussel juice.