Food connoisseurs and sake enthusiasts, the time has arrived to mark your calendars.
The “Seafood Loves Sake 2024” campaign now in its 4th edition, is set to tantalise your taste buds with an extraordinary fusion of flavours.
Organised by the Japan Food Product Overseas Promotion Center (JFOODO) in collaboration with 16 of Singapore’s most prestigious restaurants, this culinary festival is a symphony of refined tastes and unmatched pairings.
This year’s campaign is poised to unfold in two distinct phases: the first phase from 20 January to 8 February 2024, will feature thirteen culinary powerhouses.
The second phase, running from 26 February to 17 March 2024, will see three additional esteemed restaurants joining the fray with their exclusive offerings.
Among the participating gems are Michelin-starred establishments like Odette, LEROUY, and WHITEGRASS, terra Tokyo Italian, Tess Bar & Kitchen; alongside innovative venues like Bar Cicheti, Morsels, and Open Farm Community.
Check out these 16 top restaurants which will showcase a unique set of seafood dishes thoughtfully paired with premium sake:
Bar Cicheti
10 Jiak Chuan Road, Singapore 089264
Bar Cicheti in the vibrant Keong Saik enclave is a gem for Italian cuisine enthusiasts.
What sets Bar Cicheti apart is its dedication to homegrown authenticity. Diners are treated to fresh, handmade pastas, each bursting with bold, and unforgettable flavours.
Complementing these culinary masterpieces is a curated global wine list.
Spaghettini
Best Paired With: Kikkawa Afuri Kimoto Ohanasake
This Spaghettini dish features Argentinian red prawns sumptuously cooked in a sauce of Taggiasca olives, lilliput capers, bisque, chilli flakes, Datterino tomatoes, parsley, and basil.
To elevate this exquisite dish, Bar Cicheti recommends pairing it with Kikkawa Afuri Kimoto Ohanasake.
This particular sake is renowned for its sweet rose aromas, leading to an intricate palate of intense flavours. The bright acidity, umami, and subtle sweetness work in tandem with a touch of bitterness at the finish.
CAVIAR
390 Orchard Road, B1-07 Palais Renaissance, Singapore 238871
CAVIAR at Palais Renaissance proudly stands as Singapore’s first caviar-centric restaurant.
This exclusive restaurant specialises in offering an array of exquisite caviar from prestigious caviar houses worldwide, including France, Italy, Russia, Uruguay, Japan, China, Azerbaijan, and Holland.
With a limited seating capacity of just 30 diners, CAVIAR promises an intimate and luxurious fine-dining experience.
The menu is thoughtfully curated as a tasting course featuring seasonal offerings, crafted to enhance and complement the unique characteristics of each caviar variety.
Normandy Brown Crab
Best Paired With: Keigetsu Junmai Daiginjo Sparkling “HAO”
The Normandy Brown Crab showcases crabs sourced from Northern France, renowned for its rich and delicate flavour.
The crab is elegantly paired with jicama (Mexican turnip), local ginger flower, and a light, herbal cream made with vermouth, culminating in a dish that is both floral and subtly spiced.
Further crowned with Magnum Opus Oscietra Caviar, the choice is known for its slightly larger and firmer grains, celebrated for its complex profile.
CAVIAR has chosen Keigetsu Junmai Daiginjo Sparkling “HAO” as the ideal sake pairing – a symphony of fresh aromas, including white peach, white flowers, and melon, creating an inviting and refreshing taste.
Foliage
11 Kee Seng Street, #01-03, Singapore 089218
Foliage is an exclusive and intimate culinary destination with just 14 seats.
This restaurant is the brainchild of a dedicated husband and wife team, delivering a dining experience centred around modern Singaporean-Asian cuisine.
Drawing inspiration from Singapore’s rich multi-ethnic culture, Foliage offers an innovative culinary journey.
Kobujime Red Sea Bream
Best Paired With: Kamonishiki Nifudasake Junmai Daiginjo Kisuisen
This signature dish features red sea bream, skilfully cured in Kobujime style, sourced from Kumamoto Prefecture.
It is artfully presented with radishes, fresh seaweed, sesame, and satsuma mandarin orange, reminiscent of the Yusheng style – offering fresh, clean taste with umami.
To elevate the Kobujime Red Sea Bream, Foliage has recommended the Kamonishiki Nifudasake Junmai Daiginjo Kisuisen as the accompanying sake.
The choice of this particular sake is meaningful as well, resonating with the theme of Yusheng and the ethos of Foliage.
On the palate, Kisuisen is ethereal and juicy, characterised by its delicate effervescence which beautifully complements the dish.
JUICE
86B Circular Road, Singapore 049438
JUICE stands as a hidden gem in the bustling Circular Road. This off-the-beaten-path wine bar is cosily nestled on the second floor of a shophouse.
Created by a group of young, passionate wine aficionados, it is a place where the ambience is as important as the drink, offering an experience that is both cosy and genuine, reminiscent of a home away from home.
Catalan Sardines with Tzatziki Dip
Best Paired With: Kikkawa Jozo, Kikuyu Usunigori “Momo Cloud”
This dish features tender Catalan baby sardines accompanied by a refreshing Greek yogurt tzatziki dip.
Served alongside sourdough bread, generously doused in olive oil, olive brine, and flaky sea salt, you get a balance of savoury, tangy, and smooth flavours.
To complement this signature dish, JUICE recommends the Kikkawa Jozo’s Kikuyu Usunigori “Momo Cloud”.
This sake is a modern interpretation of traditional Japanese brews, characterised by its fruity, tart, sweet, and cloudy profile. The low-alcohol content makes it a fun and approachable choice, especially for those new to sake.
LEROUY
7 Mohamad Sultan Road, Singapore 238957
LEROUY is a one-Michelin-star restaurant specialising in carte blanche French cuisine.
Known for its open kitchen concept, it offers diners an immersive experience.
Chef Christophe Lerouy at the helm, is renowned for his fiery edge and artistic finesse, which is vividly reflected in the ever-evolving menu.
Scottish Scallop
Best Paired With: Taiten Shiragiku Kimoto Junmai Omachinanaju
This exquisite creation features scallops complemented by a miso sake beurre blanc and adorned with black truffle.
The addition of black truffle brings an earthy depth, creating a dish that is both sophisticated and delightful.
Best paired with the Taiten Shiragiku Kimoto Junmai Omachinanaju, this sake is distinguished by its deep and strong flavour profile.
The robustness of this sake wonderfully complements the dish, with its acidity cutting through the sweetness of the scallop and miso beurre blanc.
Luka Italian
18 Tanjong Pager Road, Singapore 088441
Ristorante Luka at Tanjong Pager Road stands out as a purveyor of exquisite Italian-Japanese cuisine.
Set in a casual yet contemporary environment, Chef Takashi leads the culinary experience, infusing his dishes with a blend of classic and bold flavours.
Additionally, Luka Italian’s wine and sake selections are thoughtfully sourced, adding to the richness of the dining experience.
Best Paired With: “Sushi Croquette” with Uni & Amaebi
HINEMOS (Moriyama Sake Brewery) Shichiji 7:00pm
This “Sushi Croquette” features a prawn bisque croquette crowned with a lavish topping of Hokkaido sea urchin and sweet prawn sashimi.
Enhanced with a touch of kizami wasabi, colatura (an Italian aged fish sauce), and a drizzle of extra virgin olive oil, this dish is both opulent and delectable.
Best paired with HINEMOS (Moriyama Sake Brewery) Shichiji 7:00pm, this sake is an embodiment of elegance and balance, boasting a refreshing effervescence and a well-balanced interplay of acidity and sweetness.
Morsels
25 Dempsey Road, #01-04, Singapore 249670
Morsels at Dempsey is known for progressive Asian fusion cuisine.
Under the guidance of award-winning chef and owner Petrina Loh, Morsels has carved out a niche in the culinary landscape.
Chef Petrina is renowned for her collaborative spirit, regularly partnering with artisans such as winemakers, farmers, and sauce makers to infuse her menu with distinctive and novel elements.
Best Paired With: Petai Miso Hokkaido Scallop Risotto
Yamawa Junmai Ginjo Miyamanishiki
The highlight Risotto dish features Hokkaido scallops, meticulously cured in salt, kōji (fermentation culture), and kombu, then partially grilled to maintain their natural sweetness and semi-raw texture.
The scallops are elegantly placed atop a bed of koshihikari rice, which is cooked with house-made petai miso and petai miso dashi.
To complement this exquisite dish, Morsels has chosen Yamawa Junmai Ginjo Miyamanishiki as the ideal sake pairing.
This sake is a fruit-forward Ginjo, characterised by a balance of gentle and clean savoury notes, with mild citrusy flavours.
NOU
45 Craig Road, Singapore 089683
NOU presents a fusion of cocktails, wine, and noodles in a modern and minimalist setting.
This recently opened establishment offers an inviting ambiance that is both chic and comfortable.
NOU stands out for its fresh and innovative approach to cocktails, a meticulously curated wine list, and a selection of Asian-inspired noodle dishes.
Fjord Trout
Best Paired With: Kikkawa Afuri Kimoto Ohanasake
The Fjord Trout sustainably caught, is cured in the kombujime style, lightly seasoned with sesame oil, and presented on a bed of homemade calamansi ponzu vinaigrette.
The dish is then artfully topped with spring onion oil, shallot oil, and homemade furikake that includes puffed rice and aonori (seaweed).
To complement the Fjord Trout, NOU pairs it with Kikkawa Afuri Kimoto Ohanasake.
This sake is characterised by its sweet rose aromas, leading to a palate that is rich in intense flavours, bright acidity, a hint of sweetness, with a touch of bitterness at the finish.
Odette
1 Saint Andrew’s Road, National Gallery Singapore, #01-04 Singapore 178957
Odette needs little introduction to fine dining lovers – the distinguished establishment that has earned the honour of 3 Michelin stars.
At its core, Odette incorporates Chef Julien Royer’s experiences in Asia, offering a distinct culinary perspective.
The philosophy at Odette is to let produce take the centre-stage, where exceptional ingredients from around the globe are meticulously sourced from passionate farmers and producers.
Scottish Scallops
Best Paired With: Kikkawa Afuri Junmai “Rokugoh” Jikomi Yamadanishiki
These hand-dived scallops from Scotland are delicately wrapped with pancetta and expertly seared.
The dish is beautifully composed with a purée of kabocha (Japanese pumpkin), thin slices of raw pumpkin, and roasted chestnuts.
It is brought together with a sumptuous chestnut miso velouté and topped with a foam of brown butter.
Odette chooses Kikkawa Afuri Junmai “Rokugoh” Jikomi Yamadanishiki – meticulously aged to achieve a complex character, presenting a palate that intriguingly lies between wine and sake.
Its profile includes smokiness, nuttiness, and a subtle hint of black cherry, which complement the rich flavours of the scallops and the earthy, sweet undertones of the pumpkin and chestnuts.
Open Farm Community
130E Minden Rd, Singapore 248819
Open Farm Community at Dempsey is a pioneering concept that merges urban farming with a dining experience.
Features a glasshouse restaurant set against the backdrop of Dempsey’s urban farm, it stands as a testament to sustainability and community-centric dining.
Emphasising local and regional produce, Open Farm Community is dedicated to celebrating Singaporean roots while exploring international culinary perspectives.
Hokkaido Scallop Crudo
Best Paired With: Miyanoyuki Yamahai Jikomi Tokubetsu Junmai
Featuring Hokkaido scallops, this dish is skilfully prepared with a zesty wasabi dressing.
It is accompanied by house-made white kimchi, fermented for a month to achieve a complex flavour profile.
Completed with a refreshing granita made from tomato and kimchi water, this is a light and refreshing dish.
Open Farm Community recommends pairing the scallops with Miyanoyuki Yamahai Jikomi Tokubetsu Junmai.
This sake is characterised by intriguing aromas of sour cream, mushrooms, cacao, and fresh coffee beans. The clean profile of the sake pairs impeccably with the dish, complementing the spicy kick of the wasabi and the tangy notes of the kimchi.
Restaurant Khiri
15 Hamilton Road, Singapore 209185
Restaurant Khiri at the Jalan Besar food enclave offers authentic and grounded flavours of Thailand.
The name “Khiri” meaning “mountain” in Thai, symbolises strength, tranquillity, and an ambitious pursuit of culinary excellence.
Under the guidance of Chef Miller, Khiri presents a tasting menu which features a sophisticated balance of the classic Thai flavours – hot, sour, salty, and sweet – while incorporating contemporary culinary techniques.
Kung Chae Nam Pla
Best Paired With: Nanbubijin Tokubetsu Junmai
This dish features mantis shrimps, renowned for their natural richness.
They are delicately poached in a crustacean stock and then finished over hot coal, infusing a subtle smoky essence.
The shrimps are served on a bed of homemade nam pla prik (a blend of chili and fish sauce) and ginger flower, crafting a harmonious dance of heat, sweetness, tang, and salt.
The Nanbubijin Tokubetsu Junmai goes well with the dish – slightly dry with a refreshing aftertaste which pairs splendidly with the richness and complexity.
terra Tokyo Italian
54 Tras Street #01-01, Singapore 078993
terra Tokyo Italian is a Michelin-starred omakase restaurant, renowned for its contemporary approach to Japanese-Italian cuisine.
With no à la carte menu, the restaurant embodies a philosophy of blending Japanese food culture with Italian cuisine.
Each course is a creative vision, harmonising seasonal ingredients sourced directly from Japan’s farms and producers.
Hokkaido Kegani Croquette (starter, pair of a course menu)
Best Paired With: Kikusui Shiroki Tenryu Honjozo Nigori
The Hokkaido Kegani Croquette is the tasting menu is a standout starter in the course menu.
This dish features Kegani crab from Hokkaido, lightly steamed and then mixed with béchamel and tomato sauce before being deep-fried into croquettes.
The croquettes are served with a sauce made from early-season Hokkaido white corn, tarragon, and bafun uni, creating a rich tapestry.
Pair this with the Kikusui Shiroki Tenryu Honjozo Nigori, known for its creamy flavour, mild sweetness, and an expansive finish.
It is a Nigorizake (unfiltered sake) that has received multiple awards and accolades, including the prestigious IWC 2021.
Tess Bar & Kitchen
36 Seah Street, Singapore 188392 (Beside Raffles Hotel)
Nestled in a classic shophouse on Seah Street, Tess Bar & Kitchen is a drink-centric and food-centred concept.
This establishment is known for its modern interpretations of cocktails and cuisine, set in an ambiance that combines industrial chic with a welcoming, open space.
Norway Atlantic Cod Fish
Best Paired With: Gozenshu Junmai 1859 Bodaimoto
The Norway Atlantic Cod Fish features cod sourced from the icy cold waters at the edge of Norway’s Barents Sea, a location known for its optimal conditions that contribute to the fish’s gentle and naturally buttery flavour.
The fish is thoughtfully marinated with white miso, enhancing its delicate taste, and served with roasted seasonal vegetables atop a bed of Champagne beurre blanc.
To complement the fish, the Gozenshu Junmai 1859 Bodaimoto presents a complex aromatic profile with notes of muscat, berries, banana bread, and vanilla.
On the palate, it is dry yet structured, with high astringency and subtle hints of ginseng and nutmeg.
The Oyster Bank Tanjong Pagar
39 Tanjong Pagar Road, #01-02, Singapore 088462
The Oyster Bank at Tanjong Pagar is a fun, relaxed venue known for its Japanese-influenced comfort food with an inventive twist.
Its approach to traditional Japanese flavours, combined with a modern culinary perspective, makes it a popular destination for foodies.
Truffle Kombu Oyster
Best Paired With: Ariga Jozo Kissui Hidariuma Junmai-shu
The Truffle Kombu Oyster combines the earthy depth of kombu (edible kelp) with the luxurious taste of truffles to elevate the natural juiciness of the oysters.
To pair with the Truffle Kombu Oyster, The Oyster Bank has selected Ariga Jozo Kissui Hidariuma Junmai-shu.
This sake, crafted by a brewery with a 300-year history since the Edo period, presents a sophisticated balance between sweetness which contrasts the brininess of the oysters.
Trattoria di La D’Oro
333A Orchard Road, #01-16/17 Mandarin Gallery Singapore 238897
Located discreetly within the Mandarin Gallery, the Michelin-recommended Trattoria di La D’Oro offers an exquisite culinary journey blending Italian and Japanese cuisines.
Under the guidance of Chef Yohhei Sasaki, experience both Italian and Japanese cuisines through the degustation menus, promising a tantalising fusion experience.
Aomori Scallop Pizza
Best Paired With: Tedorigawa Junmai Ōkarakuchi Meiryu
This specially created Pizza showcases premium scallops from Aomori Prefecture, renowned for their juicy texture and exquisite taste.
The scallops are sautéed with Aomori garlic, adding depth and flavour, and then generously placed atop a creamy pizza base with buffalo mozzarella cheese and Shimanto nori (seaweed).
To complement the Pizza, try the Tedorigawa Junmai Ōkarakuchi Meiryu known for its delicate floral fragrances.
The sake is rich and extra dry, with a crisp and nutty midpalate, followed by savoury notes which balances the creamy richness of the Pizza.
WHITEGRASS
30 Victoria Street #01-26/27, Chijmes, Singapore 187996
WHITEGRASS is a one Michelin starred restaurant at CHIJMES, offering a dining experience where classic French cuisine meets Japanese finesse.
The restaurant’s philosophy is centred on utilising the freshest seasonal produce to craft dishes that are both gastronomically sophisticated and respectful of nature.
Poisson with Tennōji Kabu
Best Paired With: Nanbubijin Junmai Daiginjo Sakemirai Tenkei
The Tennōji Kabu features a Japanese market fish of the day, expertly roasted.
So, what’s Tennōji kabu? It is a Japanese white turnip known for its sweetness and persimmon-like texture.
The turnip is enhanced with a hint of yuzu, and the dish is completed with a luxurious clam butter sauce.
To complement this exquisite dish, go for the Nanbubijin Junmai Daiginjo Sakemirai Tenkei.
This sake is known for its delicate, velvety texture and is rich in fruity aromas. It offers a balance of rich umami and light acidity, finishing refreshingly on the palate.
The “Seafood Loves Sake” Restaurant campaign will run from 20 January to 17 March 2024. (Note: campaign period for participating restaurants varies.)
For more information on the “Seafood Loves Sake” campaign, Sake pairing tips, and details about the participating restaurants, head over to: https://japan-food.jetro.go.jp/sake/sg
