Cover The Johnnie Walker Blue Label Elusive Umami
The Johnnie Walker Blue Label Elusive Umami
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In an exclusive intimate dinner, Tatler friends got the chance to experience a new whisky expression by Johnnie Walker Blue Label
Tatler Malaysia recently hosted an intimate dinner with several Tatler friends at the esteemed Sushi Hara in collaboration with Johnnie Walker Blue Label to introduce the newly launched limited edition Johnnie Walker Blue Label Elusive Umami bottle—a testament to the groundbreaking collaboration between Dr Emma Walker, Johnnie Walker’s master blender, and the acclaimed chef Kei Kobayashi from the three-Michelin-starred restaurant Kei in Paris.
Crafted from one of the brand’s 25,000 casks among its 10 million reserves, the Johnnie Walker Blue Label Elusive Umami offers a sensorial journey through an intricate tapestry of flavours that blend sweet and savoury notes. It unveils hints of fresh apples, confections, cashews, and a touch of salinity, creating a truly layered whisky experience.
Read more: Experience the fifth taste with Johnnie Walker Blue Label Elusive Umami
Above Setup featuring Johnnie Walker Blue Label Elusive Umami welcoming guests into Sushi Hara
Setup featuring Johnnie Walker Blue Label Elusive Umami welcoming guests into Sushi Hara
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Sushi Hara, renowned for its premium Omakase experience, provided the perfect backdrop for this extraordinary evening. Executive chef Hiroyuki Murakami, a seasoned Japanese sushi master with 26 years of experience, curated a special menu to harmonise with the complexity of the Johnnie Walker Blue Label Elusive Umami.
See also: Tatler Dining Guide 2022: What To Order at Sushi Hara
Kenny Fernandez, senior brand manager, Johnnie Walker and Daphne Tan, ambassador, Johnnie Walker Blue Label
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The gastronomic journey commenced with three tantalising appetisers—burdock root chips, sardine, and snow crabs—setting the stage for the evening. A highlight of the night was the special pairing of Osetra Malossol sturgeon caviar with the Johnnie Walker Blue Label Elusive Umami, accentuating the brilliant savoury notes of both the dish and the whisky.
A carefully curated sashimi course featuring scallops, red seabream, and fatty tuna was a testament to the chef’s precision and expertise. The indulgence continued with a sumptuous foie gras chawanmushi, followed by hot dishes that included uniyaki lobster and amadai (Tilefish) karaage. The main course featured an omakase sushi experience, showcasing botan shrimp, engawa, otoro (tuna), uni, abalone, and buri yellowtail sushi.
Don’t miss: In Pictures: The Johnnie Walker Blue Label and Front & Female dinner at Akâr Dining
Guest enjoying uniyaki lobster
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Chef Hiroyuki’s culinary symphony concluded with an exquisite ebi miso shiru soup, followed by a beautifully crafted dessert featuring Japanese melon, and mochi—a sweet conclusion to an evening of unparalleled taste and sophistication.
The union of Johnnie Walker Blue Label Elusive Umami and Sushi Hara's culinary mastery created an unforgettable experience, leaving guests with a heightened appreciation for the artistry of whisky and the culinary delights of Japanese cuisine.
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Photography: Daniel Adams
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