Cover Japanese chefs Ricky Kamiishi and Norikazu Shibata of Sushi Kazu (Photo: Sushi Kazu)
Japanese chefs Ricky Kamiishi and Norikazu Shibata of Sushi Kazu (Photo: Sushi Kazu)
1 / 1
Tatler+
The House of Suntory celebrates its 100th anniversary with a series of bespoke dinners centred around some of its most luxurious whiskies
The founding house of Japanese whisky, The House of Suntory, celebrates 100 years of excellence through six curated dinners at Malaysia’s most iconic restaurants. Each gastronomical affair will be centered around The House of Suntory’s finest whiskies, featuring two new 100th Year Anniversary Limited Editions expressions – Yamazaki 18 Year Old Mizunara Limited Edition and Hakushu 18 Year Old Peated Malt Limited Edition.
The series kicks off with Sushi Kazu, helmed by executive masterchef Norikazu Shibata. The seasoned sushi chef’s journey began 36 years ago in Tokyo, but he has since honed his skills in Hong Kong, building his expertise in edomae sushi.
Read more: 5 things we love about The House of Suntory’s 100th anniversary exhibition in Singapore
“Simplicity is the best test of quality” is Shibata’s principle, and this rings true throughout the menu he has created for The House of Suntory’s 100th anniversary. Dishes featured are created to extract the flavours of the season’s finest ingredients and pair them with the selection of whisky-based drinks.
Above The first of the dinners will be held at Sushi Kazu
The first of the dinners will be held at Sushi Kazu
1 / 1
“We thought about the tasting notes of the Yamazaki 18 Year Old Mizunara 100th Year Anniversary Limited Edition and the Hakushu 18 Year Peated Malt 100th Year Anniversary Limited Edition, and how we can complement them, resulting in a menu that balances well with the drinks,” he smiles.
Above The dinners centre around The House of Suntory’s finest whiskies, namely namely the Yamazaki 18 Year Old Mizunara 100th Year Anniversary Limited Edition and the Hakushu 18 Year Old Peated Malt 100th Year Anniversary Limited Edition
The dinners centre around The House of Suntory’s finest whiskies, namely namely the Yamazaki 18 Year Old Mizunara 100th Year Anniversary Limited Edition and the Hakushu 18 Year Old Peated Malt 100th Year Anniversary Limited Edition
1 / 1
Within Sushi Kazu are three culinary concepts—sushi, kappo, and its bar, Ba by 61M, and each is integrated throughout the bespoke menu. “Customers can enjoy both raw and cooked food, which pairs with the whiskies, and Ba by 61M has also designed an exciting drinks experience for our diners, making use of The House of Suntory’s whiskies,” he says.
Above The menu was curated to pair with whisky-based drinks
The menu was curated to pair with whisky-based drinks
1 / 1
Designing the menu was not without difficulty, though. “We typically pair our food with sake or wine, so we had to think out of the box,” Shibata explains. “This was exciting, though, as whisky can be very enjoyable when thoughtfully paired.”
Above The bespoke meal features both raw and cooked food
The bespoke meal features both raw and cooked food
1 / 1
For instance, Yamazaki 18 Year Old Mizunara Limited Edition pairs well with otoro (fatty tuna) and chutoro (medium fatty tuna), while Hakushu 18 Year Old Peated Malt Limited Edition complements shellfish, namely akagai (Ark clam) and hotate (scallop). The style of serving was also taken into consideration—when food is stronger or heavier, such as in the case of beef, drinks are lighter, and vice versa.
See also: Where to go for glorious Sunday roasts in the Klang Valley
Above The dinner will only be available at Sushi Kazu for a limited time
The dinner will only be available at Sushi Kazu for a limited time
1 / 1
“We are excited for this collaboration and hope we present an experience customers enjoy, pushing our limits to a new level,” smiles Shibata.
NOW READ
First look: Potager at Bamboo Hills ignites all the senses
5 essential local dishes to try in Melaka
Cutting Edge: What makes a good chef’s knife, according to Masaru Knives’ Wayne Wong
Credits
Images: Sushi Kazu
Topics
About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
