How does a delicately flavored fish dish change when paired with sake? How can the richness of Wagyu find harmony with a traditionally brewed sake? These questions set the stage for the Daishichi Sake Dinner on October 30 at Izakaya by Koki, Capella Hanoi.
Izakaya by Koki invites guests to explore the harmony between Japanese cuisine and Daishichi sake at a special dinner on October 30.
Under the theme “The Art of Kimoto,” the evening brings together a selection of Daishichi sakes and a menu thoughtfully curated and prepared by Chef Hiroshi Yamaguchi. With each course, guests can discover how ingredients and cooking techniques interact with the aromas, textures, and finish of sake.
A bespoke menu, meticulously curated and prepared by Chef Hiroshi Yamaguchi.
Founded in 1752 in Nihonmatsu, Fukushima Prefecture, Daishichi has preserved its sake-making heritage through ten generations. Central to the brewery’s identity is kimoto, a traditional brewing method that demands time, labor, and a deep understanding of fermentation. This craftsmanship helps produce sake with richness and depth, reflecting knowledge accumulated and passed down over generations.
Capella Hanoi introduces guests to Daishichi’s sake heritage, preserved through ten generations in Fukushima.
Throughout the dinner, Daishichi’s story unfolds through carefully considered food pairings. Daishichi serves flounder, stonefish liver terrine, and sake jelly with Daishichi Shoka, a Kimoto Junmai Daiginjo. The fish’s delicate sweetness, the richness of the liver, and the sake’s aromatic character create layers of flavor, inviting guests to take their time and explore how the palate responds with each taste.
Wagyu shabu-shabu with koji-fermented soy sauce introduces a richer register. The beef’s marbling and the depth of the fermented sauce provide a foundation for the sake pairing, continuing the exploration of fermentation’s role in Japanese cuisine.
Flounder with stonefish liver terrine and sake jelly is paired with Daishichi Shoka, revealing subtle nuances of flavor.
For dessert, genmaicha crème brûlée, brown butter ice cream, and yuzu zest are paired with Daishichi Kimoto Umeshu. Toasted rice tea aromas, the richness of brown butter, and the bright fragrance of yuzu meet the sweet-tart character of the plum liqueur, bringing the dinner to an elegant close.
Themes of nature, rice, fermentation, fire, time, and harmony run throughout the menu. These elements, long associated with sake-making, find expression at the table, allowing guests to approach the story of kimoto through both knowledge and personal sensory discovery.
With “The Art of Kimoto,” Capella Hanoi continues to enrich its culinary offerings by bringing traditional sake craftsmanship together with Chef Hiroshi Yamaguchi’s expertise.
The evening takes place at Capella Hanoi, a hotel developed by Sun Group near the Hanoi Opera House. Designed by Bill Bensley and inspired by the world of 1920s opera, the hotel is also a destination for diners seeking to explore different culinary styles. At Izakaya by Koki on October 30, the appeal lies in the opportunity to experience Chef Hiroshi Yamaguchi’s cuisine while discovering why Daishichi continues to uphold this centuries-old sake-brewing method.
| Daishichi Sake Dinner - The Art of Kimoto
|
