Ta Vie And Godenya Present The Sake Bistro At Tatler Dining Kitchen

At The Sake Bistro, experience a poetic collision of the two culinary cultures, where classic technique and seasonal ingredients mix and complement each glass of carefully selected sake. Freshly-baked bread, served with honey truffle butter, sets the tone for the menu, which is divided into pairings: sake and bread, sake and mushroom, sake and meat, sake and curry and, finally, sake with French pastry.

The courses are designed to emphasise the hearty flavours of French gastronomy, through classic dishes such as ratatouille, onion gratin soup and duck leg confit, with little twists and turns along the way; the final savoury course is Ta Vie’s signature wagyu beef curry, an off menu item that Sato creates from the off cuts of premium beef that he uses at his fine dining restaurant. The menu concludes with two technical desserts: a beautiful tarte with Chinese plum, and gâteau au chocolat. Along the way, Goshima will present sake with the same seriousness as he does at his award-winning restaurant Godenya—where every course is impeccably paired with a sake chosen for its specific qualities to complement the food, served in carefully considered glassware and at a specific temperature to highlight the sake’s qualities.