Highlights include French oysters, USDA prime sirloin with yuzu kosho, six-hour braised bluefin tuna fish head with Niigata rice, with a genmaicha ice cream to finish. Fudoh sake from Nabedana brewery is considered a sacred sake for Buddha, offered at the Naritasan Shinshoji Temple in eastern Japan.
Where: Takujo Fine Dining, 6 Raffles Boulevard, Marina Square, 01-18
When: May 19, 7pm
Price: $188++ ($150.40++ for JCB cardmembers)
AN OMAKASE EXPERIENCE WITH THE WINES OF TOMI NO OKA
What: The citrus notes of the wines from the Suntory Tomi no Oka winery in Yamanashi prefecture, made from Koshu grapes, pair well with the delicate flavours of the Japanese food by chef Kenjiro Hashida.
Where: Hashida Sushi Singapore, 333A Orchard Road, Mandarin Gallery, 02-37
When: April 26, 7pm
Price: $468++ ($374.40++ for JCB cardmembers)
BENI PRESENTS THE PATRICIA DINNER
What: Beni chef Kenji Yamanaka brings the best of French cuisine and Japanese produce together with The Patricia Range of wines from Australian wine company Brown Brothers.
Dishes include asperges blanches - French white asparagus, orange- flavoured sabayon, morel and trumpet mushroom puree and fresh pork ham; amadai matsukasayaki, which is pan-fried tilefish with scales, Japanese bamboo shoot, Japanese herbs, green lettuce sauce; and cote de veau, roasted veal from Holland, morel cream sauce, turnip, carrot puree and carrot compote.
Where: Beni, 333A Orchard Road, Mandarin Gallery, 04-16
When: April 22, 7pm
Price: $228++ ($182.40++ for JCB cardmembers)
ASHINO PRESENTS A MASUIZUMI SAKE DINNER
What: Savour the sushi from Ashino - where the rice is cooked in a traditional iron kettle with air-flown water from Mount Fuji - together with Masuizumi sake from the Masuda Sake brewery in Toyama prefecture. Chef Taku Ashino will be cooking.
Where: Ashino, 30 Victoria Street, Chijmes, 01-23
When: May 4, 7pm
Price: $398++ ($318.40++ for JCB cardmembers)
A WAGYU KAISEKI DINNER WITH HIBIKI WHISKIES
What: Indulge in a wagyu feast at Ushidoki Wagyu Kaiseki, a wagyu-centric Japanese restaurant. Look forward to a "tongue to tail" experience in the Hibiki whisky-pairing menu, which features Ozaki beef from Miyazaki prefecture.
Menu items include braised beef tongue and seasonal vegetable served in Ozaki beef stock, wagyu tartare and grilled wagyu. Chef Hirohashi Nobuaki cooks.
Where: Ushidoki Wagyu Kaiseki, 57 Tras Street
When: April 28, 7pm
Price: $268++ ($214.40++ for JCB cardmembers)
- For bookings and more information, call 6319-2153 or go to www.gourmet-japan.com
