Nish's last foray into a Barrique tasting was EPIC. It was a cold Friday night, and the sake flowed freely. Afterwards we sat and talked about how good it would be to learn a whole lot more about Sake. To understand the classifications, the methods, the polishing. For that, we thought a dinner format would be best. So, here it is! The long-awaited sake dinner!

Nish has selected an array of sakes to show the diversity, flexibility, and downright deliciousness of sake. From the fresh sour of yuzushu, the complexity of junmai ginjo, to the sweetness of umeshu. All are exceptional.

To accompany the sake, we have chef Michael Themel. Little did we know that, during his time in London, Michael worked with a Japanese chef. So he's putting together a menu to pair with the beverages.

Beef tataki, chilli and ponzu sauce
Kingfish sashimi, yuzu-truffle marinade
Seaweed salad - kaiso

Salmon nigiri, wasabi
Tuna tartar inside out maki roll, crispy chili oil
Vegetable tempura, yuzu shichimi

Hibachi grilled spicy chicken skewers, spring onion
Iceberg lettuce, caramelized onion dressing

Baby back pork ribs, sansho pepper, cashew nuts
Warm eggplant salad, sesame miso, katsuobushi
Steamed rice with seasoning

Dessert

Your ticket is inclusive of Sake tasting and Dinner.

Note: The menu contains meat.