SEAFOOD LOVES SAKE

Pairing 1

Tedorigawa Junmai Ookarakuchi
MEIRYU

Aomori Scallop Pizza

Premium scallops from Aomori Prefecture are cut into juicy chunks, sautéed into submission with Aomori garlic from the same region, before generously adorned onto a bed of cream pizza with buffalo mozzarella cheese and Shimanto nori (seaweed). When paired with sake, the result is a delectable pizza with a new dimension of outstanding flavour.

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Pairing 2

Haneya Junmai Ginjou Kirabi
Nama Genshu

Miyagi Squid Ink Pasta

Handmade tagliolini with a Venetian-style squid ink sauce. Sautéed with red shiso, tomatoes and a rich squid ink sauce before adding more squid from Miyagi Prefecture for a succulent bite and finish, topped off with finely shaved peel of Amalfi lemon. A traditional pasta that captures the essence of both Italy and Japan.

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ITALIAN

Trattoria di La D'Oro

333A Orchard Road, #01-16/17 Mandarin Gallery, Singapore 238897

Tel: 8382 6200

https://www.ladoro.sg/trattoria-di-ladoro

Nestled discreetly within Mandarin Gallery, La D'Oro invites discerning epicureans to embark on a culinary odyssey that harmoniously blends the essence of Italy and Japan. Under the guidance of Chef Yohhei Sasaki, whose mastery spans both cuisines, each degustation menu promises a tantalising Italian-Japanese fusion experience. This artistry of omakase marries the flavours of Italy in every meticulously crafted dish, ensuring a dining adventure like no other.

Head Chef Yohhei Sasaki

Born in Aomori Prefecture, Chef Yohhei has worked for hotels and renowned restaurants across Japan but his culinary curiosity was unfulfilled. That was when he decided to move to Italy to work at establishments like Arnolfo in Tuscany (two Michelin Star) and Da Vittorio in Lombardia (three Michelin Star). After his time in Europe, Chef Yohhei decided to head back to Asia to pave his own career objectives – to promote Japan’s Tohoku region produce with his knowledge in Italian cuisine.

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