Dine on Wagyu Kaiseki with Guest Chef Hirohashi Nobuaki

Dine on Wagyu Kaiseki with Guest Chef Hirohashi Nobuaki

Wagyu and sake, what’s not to love?

Make that premium Nakanishi Miyazakigyu and award-winning Kid sake from the Heiwa Shuzou brewery, and be prepared for a dining affair to remember. The Ritz-Carlton introduces its first Japanese Guest Chef Hirohashi Nobuaki (of fine-dining kaiseki restaurant Ushidoki in Singapore, and previously Unshin in Osaka) for a five-day curated wagyu kaiseki showcase at The Library, bringing the taste of refined and authentic Japanese specialties to the fore.

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Beginning with the customary toast, the kanpai—Kid’s Junmai Daiginjyo, is followed by the first method of roast wagyu beef sous vide for over three hours, displaying the certified Grade A5 meat at its purest form, and a preview of what’s to come. Garnished with asparagus, miso vinaigrette and Yuzu herbs using green yuzu in season, and opens the meal delightfully when paired with a chilled Tokubetsu Junmaishu Karakuchi.

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Next, Chef Hiro’s mastery in capturing the essence of traditionally Japanese ingredients is beautifully presented in the grilled wagyu beef, served with soya sauce soil that provides an earthy saltiness, with crunchy edamame and sweet corn, and a touch of mountain wasabi to cut the richness. Here, the Junmaishu sake is served at room temperature to enhance flavour of the sake itself, it’s dryness allowing the melt-in-your-mouth quality of the meat to come through.

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The third course is a hearty braised wagyu beef complemented with sweet sauce sukiyaki, black truffles, mitsuba, steamed white rice, and a half-boiled egg to bind everything together in perfect harmony. A chilled Daiginjyo sake—a Kid signature, intensifies the sweetness from the onions and the sukiyaki sauce.

For the final dish, the luscious curd-like texture of the olive oil ice cream with generous, paper-thin summer truffles, is a decadent treat meant to be savoured. Together with the Tsuruume Kanjukuume—a sour plum liqueur that brings to mind summer walks in the park, and a sweet ending for the night.

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Available from 26 to 30 June from 7pm until 11pm, the four-course dinner is priced at MYR350 nett per person with an option of sake pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email [email protected].

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