Saké Restaurant & Bar: Japanese flavours with a super-fusion twist.
Saké Restaurant & Bar’s around Australia are dishing up a range of new dishes with a super-fusion twist.
All six Saké restaurants across Sydney, Melbourne and Brisbane have added a core range of five new dishes to their menus, as well as creations that are exclusive, tailored to each location and draw on each chef’s personal style. Creation of the core quintet was overseen by Saké Brand Chef Yosuke Hatanaka.
Dining guests are in for a treat with some of the new dishes including; Ebi toast, the Osaka street-food take on quintessential Chinese prawn toast, is finessed and contemporised with lemon mayonnaise, tobiko, aonori and lemon zest in each crisp, fried bite. Sensational smoked ocean trout sashimi brings into play the ancient art of hay smoking, which Chef Yosuke learnt at Tokyo institution and 3-starred Michelin restaurant RyuGin, and in a masterstroke of food pairing brings together the delicate flavours of trout and basil’s sweet pungency.
Abrolhos Island scallops served sashimi-style with karasumi and yuzukosho, a Japanese citrus-chilli paste, in yuzu white soy dressing. Chef Yosuke describes the marriage of sweet scallops and the natural saltiness of karasumi, or salted mullet roe, as “one of my favourite chinmis” – the rare taste of an age-old delicacy that has fallen out of fashion, and is rejuvenated and celebrated by Saké chefs. Rangers Valley striploin tataki is tricked up in smokey BBQ Tex-Mex style, with the charcoal grill imparting a smokey touch to the beef which is amplified by smoked dashi soy.
And there are some pretty amazing cocktails to match the food. Alongside the new dishes are a fresh range of cocktails that blend exquisite Japanese spirits with house-made syrups and infusions to create an autumn-inspired repertoire. White Obake (ghost) marries Ketel One vodka, Kizakura Daku cloudy sake, Disaronno Amaretto with coconut milk, lime juice, and vanilla syrup, and is served in a coconut flake-rimmed coupe glass. Ginger Shojito combines warm, spiced notes of Pampero Blanco rum, gingerbread syrup, ginger beer and lime juice with shiso leaves. Grandpa’s Ice Tea is a blend of tea-infused Bacardi Reserva Ocho and house-made brown sugar and charred cinnamon syrup, which is dashed with chocolate bitters and served, hot or cold, in a Japanese teacup.
For more information and bookings visit: http://www.sakerestaurant.com.au
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