Savouring the flavour of Sake at Benihana

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Benihana Teppanyaki Restaurant at Royal Garden Plaza recently held an event that showcased a wide variety of Sake and the skills of their entertaining chefs.

The evening was titled ‘Savour the Flavours of Japan’ and had a total of nine premium Kozaemon Sakes. Guests started with the Junmai Umeshu Beni Nankoubai, which is a Umeshu or plum liqueur which had an elegant mildly sweet & sour taste, this was accompanied with Nori chips, wasabi nuts and Sesame lavash.

Naoko Saito from BB&B Co., Ltd., beside the nine premium sake’s from Kozaemon.
Naoko Saito from BB&B Co., Ltd., beside the nine premium sake’s from Kozaemon.

This was followed by the Junmai Daiginjo which is created with fine rice and results in a soft flavour, and was accompanied with ice chilled fresh oysters, larb tuna tartar and Hamachi jalapenos.

Next up was the Junmai Ginjo Bizen Omachi with a balance of sweetness and acidity served with classic Tamako maki, Philadelphia rolls, Temari sushi and a delicious salmon with meringue which was served chilled with a dry ice concoction.

To accompany the Osuimono soup and Yakitori a Junmai Ginjo#20 Mino-Mizunami which was the only sake of the evening that was served hot.

The salmon with meringue looked and tasted wonderful.
The salmon with meringue looked and tasted wonderful.

Then a soft and fresh citrus Shiroku Janmai Yuzu sake and the Junmai Ginjo Shinano Miyama-Nishiki which was served with okonomiyaki and teppanyaki burger.

The chefs were tireless in creating the dishes and kept the attention of all the guests who looked on in wonder.

With 3 more treats to go the guests sampled the traditionally brewed Junmai Banshu Yamda-Nishiki with an aroma of roasted nut which was paired with Butterfish passionfruit sauce and Hibachi chicken.

The talented chefs created dish after dish of delicious and sometimes flaming delicacies.
The talented chefs created dish after dish of delicious and sometimes flaming delicacies.

The penultimate course was the teppanyaki marbled tenderloin with cream cheese served with Hibachi rice with garlic which was served with the original house blend simply called House Junmai.

The tour of all these sake’s was rounded off Shiroku Junmai Kabosu served with banana tempura and ice cream.

A very enjoyable evening that was educational as well as entertaining.