KIKUHIME
Ozaki Wagyu Kaiseki
Friday 8th September 2017
7.30 PM
KIKUHIME
Saké Brewery
WITH
Soshi Yanagi (Proprietor)
SGD 295 nett
KAISEKI DINING BY
Chef Hirohashi Nobuaki
BRAISED BEEF AND MAITAKE MUSHROOM
SERVED IN BEEF CONSOMMÉ
Yamahai Ginjyo (warm)
• • •
OZAKI BEEF SASHIMI
Gin Ginjyo
• • •
“ROSANJIN” STYLE OZAKI BEEF SUKIYAKI
WITH SOFT BOILED EGG AND TRUFFLE
Kayo Kikuzake
• • •
CHAR-GRILLED OZAKI BEEF
Yamahai Junmai
• • •
MINCED OZAKI BEEF WITH RICE AND
CHRYSANTHEMUM THICK SOUP
Daiginjo
• • •
DESSERT
Kashu Tsurigi Shochu
• • • • • • • • • •
USHIDOKI WAGYU
KAISEKI
57 Tras Street
Singapore 078996
RSVP
Email events@artisan-cellars.com, or
phone +65 6838 0373
Prepayment is required to confirm your reservation.
• • • • • • • • • •
57 Tras Street
Singapore 078996
RSVP
Email events@artisan-cellars.com, or
phone +65 6838 0373
Prepayment is required to confirm your reservation.
• • • • • • • • • •
The Kikuhime Brewery is among the crown jewels of the Artisan Cellars saké portfolio. It is located in the Ishikawa prefecture, situated on the coast of the Sea of Japan in the Chubu Region. The shape of the prefecture is long and narrow with a coastline stretching 581 km, which in the north of the prefecture forms the Noto Peninsula that juts into the Sea of Japan. Ishikawa is known for its fertile rice-producing areas and is one of Japan’s premier saké making regions, with many of its over 35 saké breweries having been in existence for hundreds of years. What makes Kikuhime unique though, is that they source their rice from the Hyogo prefecture instead. This is because Yanagi-San believes without a doubt that the best rice is grown there.
Kikuhime first opened its doors over 400 years ago in 1570. It is one of those breweries whose ethos relates to ours, a brewery where soul and passion reign supreme. We follow the same passion for saké that we do with wine. It is our personal commitment to search out and work with small artisan saké breweries that are making the best, most unique and authentic saké. Kikuhime clearly is in that category.
Kikuhime saké is hand crafted with traditional brewing techniques, the same as they have for centuries. Their toji masters work on the philosophy of quality over quantity and their clear goal is to make sakés that speak of character. Their saké has this timeless and authentic feel that bears no obligation towards trends.
So what makes this nihonshu so unique? Its commitment to quality is irreproachable. Despite the obvious high costs, they strictly only use Yamadanishiki rice, which they source from contracted local rice farmers in Yokawa in the Hyogo prefecture. Hyogo is considered the home of Yamadanishiki rice, which is known as the King of Saké rice. Its quality rises far above its competitors but it is limited in supply and expensive.
Kikuhime also has the ability to release their saké when they deem it ready. Most breweries won’t splurge on the luxury. A majority of their sakés we bring in from them have been matured a minimum of two years before being released.
In the company of such superlative sake talents and their awe inspiring rice juice, it is imperative that they are accompanied by the finest culinary delicacies. And we think nobody can put “fine” in “finesse” as the Japanese does.
USHIDOKI + Chef Hirohashi Nobuaki
Ushidoki Wagyu Kaiseki is a unique Kaiseki experience that is centred on a specific wagyu cattle breed raised by master breeder Mr Ozaki called simply the Ozaki beef.
Most types of wagyu in Japan are usually slaughtered at around 28 months. However, Ozaki-san believes that the flavour continues to improve as they become mature. In his farm he slaughters them at 32-36 months. Ozaki beef is fed controlled diet in the last 2 months of its life, so it is not as fat as other wagyu. Its flavour and textural profile are optimised so one can enjoy an entire slab of beef without being overwhelmed by its richness.
Chef Hirohashi Nobuaki (“Nobu”) started working in his father’s sushi restaurant in Osaka at the tender age of nine. His insatiable curiosity led to countless hours of experiments with the discoveries from his father’s cookbook.
Chef Nobu practiced his skill in well-known Kaiseki restaurant in Japan, after which he opened his own restaurant in Osaka called “Unshin”. Highly acclaimed by local media and culinary experts, he helmed the restaurant for seven years before moving to Singapore. He became the Head Chef at Kumo Kaiseki Restaurant before being appointed as the Executive Chef at Ushidoki. The intimate seating capacity allows Chef Nobu to interact with the diners, sharing the inspiration behind every dish he serves.
Few places on this tiny island induce gastronomic pleasure like Chef Nobu’s lovingly handled culinary creations. What’s more, he is an enthusiastic and attentive wine lover, a vital and uncommon aspect to ensure inspired matching in special dining occasions like this. And so for this evening he extends his culinary muscles to encompass a wider repertoire than usual to create a menu that will complement the exquisite saké served.
To book your seats, RSVP can be made by emailing us at events@artisan-cellars.com or by calling +65 6838 0373, leaving your full contact details and number of guests. Seating capacity is very, very limited.
- Due to limited capacity, admission is strictly by RSVP only, subject to final written confirmation.
- Full and immediate payment is required to confirm reservation.
- As space is limited, this invitation is non-transferrable.
- The restaurant reserves the right to adjust the menu to best availability of ingredients.
- Artisan Cellars reserves the right to make changes for the saké line-up to accommodate unexpected circumstances.
- All these terms and conditions do not supersede the restaurant’s reservation and service policies.
 390 Orchard Road B1-01 Palais Renaissance Singapore 238871 t +65 6838 0373 f +65 6836 0036 e sales@artisan-cellars.com w www.artisan-cellars.com   |
57 Tras Street Singapore 078996 t +65 6221 6379 ushidoki.com |