Mutsu Hassen Sake Pairing Dinner - Pan Pacific Singapore

Dining

Mutsu Hassen Sake Pairing Dinner at Keyaki

For one night only, Keyaki presents an exclusive sake pairing dinner on Thursday, 21 March 2019, featuring a curated selection of sakes from Hachinohe Shuzo brewery, established in 1775 in the Aomori prefecture.

For reservations and enquiries, please speak with us at +65 6826 8240 or email dining.ppsin@panpacific.com

Priced at SGD168 per person

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Join Hideyuki Komai, ninth-generation Master Brewer from Hachinohe Shuzo brewery, and Shinichi Nakatake, Executive Chef from Keyaki, as they take you through an epicurean journey with an exquisite seven-course Kaiseki menu, perfectly complemented with the finest Mutsu Hassen sakes. Learn more about the brewery's use of organic rice and yeast grown in Aomori prefecture and their environmental consideration in the brewing process.

The sake dinner is priced at SGD168 per person and is available only on Thursday, 21 March 2019

Seven-course Dinner Menu Paired with Mutsu Hassen Sakes from Hachinohe Shuzo Brewery

ZENSAI
Vinegar marinated Ark Shell and Brussel Sprout with Sesame Sauce
Simmered White Fish with Egg, Firefly Squid Tempura and Beef Tongue marinated with Miso
Mutsu Hassen Isaribi Tokubetsu Junmai

SASHIMI
Seared Bonito and Amberjack
Mutsu Hassen Isaribi Tokubetsu Junmai

YAKIMONO
Grilled Rockfish in Paper with Broad Beans
Mutsu Hassen Black Label Junmai Ginjo

NIMONO
Simmered Sea Bream with Soba Noodles
Mutsu Hassen Black Label Junmai Ginjo

TOMEZARA
Wagyu with Homemade Tofu and New Onions Sukiyaki-style
Mustu Hassen Tokubetsu Junmai

SHOKUJI
Sakura Shrimp Rice and Short Neck Clam Clear Soup

DESSERT
Kuzu Starch Noodle with Black Treacle
Mutsu Hassen Natural Sparkling


Terms and conditions

  • Price quoted are subject to service charge and GST.
  • Subject to availability and reservations are required.
  • This offer is not valid with other promotions.
  • Guests with known food allergies or intolerances may contact our service associates for assistance.

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