I was presenting 5 stellar sakes to pair with their wonderful omakase course which we were not only going to eat but also learn how to make.
Each course was presented by a different chef from Nobu and I introduced each sake at the start of each course. The pairings were fun and there was a lot of playing around with “umami”, that concept of savory deliciousness, in both the sakes and the nobu dishes.
The reaction from the students was enthusiastic! Everyone seemed to love the food and sake pairings as well. Check out the food pairings and lots of photos below to get a sense of the evening. If you’re interested in De Gustibus Cooking School, I can’t recommend it highly enough – it’s a great place study fine cuisine!
- Salmon Tataki with Sancho Salsa
Paired with: Dassai 23 Junmai Daiginjo
- Shitake Sashimi Salad with black sesame Parmesan
Paired with: Amabuki Daiginjo
- Lobster and Corn with house-made Tofu and smoked Tomatoes
Paired with: Hakkaisan Junmai Ginjo
- Kani Dashi with Seafood Shinjyo
Paired with: Tengumai Umajun Junmai
- Gyuhi with Koshi An and Matcha
Paired with: Nanbu Bijin Muto Umeshu