Golden Eye Snapper, Japanese Barracuda, White Trevally, and Japanese Flounder. Its isn't often one can enjoy the freshest, even uncommon seafood flown in straight from Japan. And when you get to pair it with some of Japan's finest sake, the dining experience becomes an elevated and memorable taste of Japan's rich culinary traditions. Fresh and premium Japanese seafood from Mida Food Specialists, exquisite sake by Philippine Wine Merchants and masterful execution by the chefs of Sakagura, indulge in A Taste of Japan: Takumi Grand Omakase Sake and Seafood Pairing...
Indulgent bites and soothing sips. Sakagura becomes the stage once more for an epic feast highlighting Japan's freshest premium and even rare and seasonal seafood paired with exceptional sake with A Taste of Japan: Takumi Grand Omakase Seafood And Sake Pairing. Available for a limited time, Sakagura in collaboration with Mida Food Specialists and Philippine Wine Merchants offers local diners a taste of the prized seasonal catch of Golden Eye Snapper, Japanese Barracuda, Striped Jack or White Trevally and Marbled Sole or Flounder imported by Mida Food Specialists paired with the finest sake from Philippine Wine Merchants. A rare ocean catch, this is one pairing that should be on your list.
Inside Sakagura, the counter is transformed as the seafood pairing feast is prepared. And Sakagura knows its seafood. And Sake too, hosting numerous memorable dining experiences in the past three years (for more on Sakagura, see my posts Seal The Deal With The Ebisu Business Lunch At Sakagura from April this year, JETRO x Sakagura: JETRO PH Presents The Art Of Japanese Liquor, An Elegant Sake Pairing Feast At Sakagura from early last year and Setting The Bar: Sips And Bites At Sakagura In One Bonifacio High Street Mall from three years back).
More than just another seafood feast, A Taste of Japan: Takumi Grand Omakase showcases lesser known yet highly coveted seafood offerings including Golden Eye Snapper, Japanese Barracuda, White Trevally and Flounder. A tasty Amuse Bouche of salmon tartar, guacamole, Peruvian chalaquita salsa made with red onion, red chili and cilantro topped with ikura on crisp nori cracker starts your seafood feast with fresh, clean yet bold flavors and a delectable play on textural contrast...
...pairing well with the crisp and refreshing notes of the Tatenokawa Seiryu Junmai Daiginio. Also known as "Stream," the Tatenokawa Seiryu Junmai Daiginio brings a refreshingly light and clean yet smooth finish with a subtle sweetness enhanced by hints of green apple, pear and melon. The elegant sake expression from the Yamagata Prefecture has the ideal flavor profile that best complements the freshness of raw seafood. One more sip to cleanse the palate just opens it up for the delicate flavors from the next courses...
...starting with the Kinmedai Nigiri. The deep sea fish known for its striking red skin and large eyes is a coveted fatty fish with a rich melt-in-your-mouth finish. Fish from the cold, deep waters may not the prettiest but more than make up for it with their refined richness of flavor. The white-fleshed deep water catch boasts high fat content that translates to elegantly indulgent notes to kick-off your A Taste of Japan: Takumi Grand Omakase experience at Sakagura. Also known as the Splendido Alfonso or Golden Eye Snapper, the Kinmedai Nigiri is just the first act in a lavish performance of pure seafood and sake indulgence.
The firm yet tender flesh and high fat content of the Kamasu Nigiri offers yet another flavorful layer to the lavish omakase at Sakagura. The rich flavors of the sleek predatory fish with its distinctive long, slender torpedo-like shape built for speed may look familiar. That's right, it's a barracuda. Yet the flavors aren't what you'd expect from a fish with a fearsome reputation. Instead, one's palate is delightfully teased with a sublime yet lingering depth of flavor unique to the kamasu. By the second course, you just know that A Taste of Japan: Takumi Grand Omakase isn't your usual seafood dining experience. Sakagura takes it a notch higher with the premium seasonal catch from Mida Food Specialists and premium sake selection from Philippine Wine Merchants.
Completing the decadent trifecta of nigiri creations using premium seafood is the Shima Aji Nigiri with its buttery texture and subtle sweetness. Also called Striped Jack or White Trevally, the Shima Aji Nigiri uses another lesser known yet extremely coveted catch popular in Japan. The firm and silky texture and indulgent yet delicate buttery finish makes it a top pick among serious sushi and sashimi lovers. Paired with the premium award-winning Nanbu Bijin Junmai Ginjo from Iwate Prefecture, expect an elegant rich and clean finish to complement the fresh notes of fatty fish sushi or sashimi. Like the Shima Aji Nigiri. A bite and a sip just never felt more complete than with the Shima Aji Nigiri and Nanbu Bijin Junmai Ginjo. And there's more pairings to discover and savor with A Taste of Japan: Takumi Grand Omakase at Sakagura.
The Crab Chawanmushi offers a refreshing change of pace with its silky smooth and luscious play on textures and flavors to the A Taste of Japan: Takumi Grand Omakase at Sakagura. From the refined briny sweetness of the succulent crab to the decadent hints of the steamed egg custard, each spoonful brings even more layers of flavorful notes to the seafood and sake pairing experience. From the Kinmedai Nigiri to the Kamasu Nigiri and Shima Aji Nigiri, the A Taste of Japan: Takumi Grand Omakase at Sakagura now invites you to take a closer look at the famed Bluefin Tuna...
...with the Bluefin Tuna Experience. Known as the "underwater missiles" of the Atlantic and the Pacific, the Bluefin Tuna are magnificent apex predators and considered the most expensive fish in the world sought by upscale seafood markets. Its rich marbling, buttery texture and high fat content makes the Bluefin Tuna the undisputed top catch with three distinct cuts on your plate: the lean Akami from the spine with its intense deep red meat, firm texture and iron-rich notes, the semi-fatty Chutoro from the belly with its balanced layers of meat and fat and the ultra fatty Otoro from the underbelly with its near legendary melt-in-your-mouth finish. One fish, three cuts, one epic seafood experience in three exquisite bites. You'll find it at Sakagura.
The Bluefin Tuna Experience becomes even more special when paired with the Sugei Junmai Ginjo, the celebrated dry and iconic "Drunken Whale" from Japan's Kochi Prefecture. The high acid and crisp finish with modest aroma and balanced umami makes it the ideal libation for The Bluefin Experience by Sakagura enhancing the fresh lean and fatty richness with subtle hints of citrus and mild acidity complementing the Bluefin Tuna's delicate notes.
Right from the start, the curated pairings designed by Sakagura for Mida Food Specialists and Philippine Wine Merchants brings an elegantly nuanced weave of richness presented with the finest seasonal catch and masterful distilled expressions in the art of sake. Executive Chef Richie Buenaventura of the Nikkei Group then draws inspiration from a comforting Japanese staple with the Crab Leg Udon for A Taste of Japan: Takumi Grand Omakase at Sakagura. The chewy bite of the hand-rolled udon and the light yet comforting broth with the bold briny sweetness from the succulent crab leg combine for another flavorful episode in your seafood and sake experience as a soothing sip of the Masumi Kaya Junmai seals the deal with its sweet, mildly earthy umami notes and clean acidity.
Anchored on history and tradition, a 274 year old brewery honors the kimoto method with the Daishichi Junmai Kimoto Classic. Boasting a full-bodied flavor profile with hints of roasted nuts, earthy mushrooms and rich cream, the Daishichi Junmai Kimoto Classic presents a more complex expression of the sake culture tempered by a sharp acidity that's perfect for a savory duo of grilled seafood. But not just any seafood...
...starting with the Charcoal Grilled Kinmedai or Golden Eye Snapper. From the tasty bite of Kinmedai Nigiri earlier in A Taste of Japan: Takumi Grand Omakase, the Charcoal Grilled Kinmedai presents the whole fish grilled to perfection with its fresh and clean sweetness accentuated by smoky hints from the grill. The flavors are both pronounced yet sublime complemented by the Daishichi Junmai Kimoto Classic like a balanced tune...
...while the Mako Garei or Japanese Marbled Sole completes the symphony of pure and unrestrained flavors. Like most flat fish, the Japanese Marbled Sole is one of many seasonal catch highlights at A Taste of Japan: Takumi Grand Omakase seafood and sake pairing feast. A fresh squeeze of lemon is all you need to bring out even more flavors from the Mako Garei, best enjoyed with the Daishichi Junmai Kimoto Classic. Romanced by fire and smoke seeping deep into the fish, each bite brings a flavorful burst of refined notes warming the palate to cap a sumptuous seafood and sake experience.
Your culinary experience of seasonal catch paired with the finest of Japanese sake culture ends on a sweet and indulgent note with the Matcha Truffles with its own delectable play on contrasting notes and textures. Can there be any other perfect ending?
Pairing seafood and sake is nothing new. But it's the elevated and elegantly nuanced take expressed by Sakagura in collaboration with Mida Food Specialists and Philippine Wine Merchants that clearly sets the tone for any seafood and sake pairing. The seasonal omakase paired with premium sake has to be on your list for a unique taste of Japan masterfully executed by Sakagura, Mida Food Specialists and Philippine Wine Merchants. The Journey of the Sea of A Taste of Japan: Takumi Grand Omakase is priced at P 7,500+ plus Sake Pairing for an additional P 1,995+. Diving deep into Japan's finest seasonal catch and the art of sake is as easy as booking your table at Sakagura (see contact numbers and links below). But better hurry. The A Taste of Japan: Takumi Grand Omakase is available only for a limited time...
Sakagura is located at the Second Floor, One Bonifacio High Street Mall, Bonifacio Global City, Taguig City. You can call 0956 029 4791 for inquiries and reservations or visit their FB Page at https://www.facebook.com/sakaguramanila for updates and more information.
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