A Gastronomic Symphony Orchestrated by JFOODO in Joint with 16 Handpicked Restaurants in Singapore, Unveiling an Unparalleled Wine and Culinary Extravaganza

The Perfect Harmony: "Seafood Loves Sake. 2024" Presents Synergistic Flavours and Elaborated Enhancements Seafood Loves Sake. 2024identifies how the marriage of delicate seafood flavours with the elegant profiles of sake results in a true gastronomic delight, highlighting their synergistic flavours. Japanese sake, a traditional alcoholic beverage made from rice, koji (rice malt), and water, plays a central role in this Campaign. Brewed through a meticulous process, sake offers diverse flavours, ranging from light and mild to bold and rich. When paired with seafood, sake creates a new dimension of outstanding taste through the synergy of sapor. The Campaign introduces the different types of sake, including aromatic, smooth and refreshing, rich with umami, aged with a nutty fragrance, and the emerging naturally sparkling varieties. Each class offers a unique sensory experience, enriching the pairing with seafood. To Tantalise You with a Preview of Three Exceptional Michelin-starred Restaurants and Their Offerings Seafood Loves Sake. 2024aims to highlight the captivating allure of sake and seafood, bringing together the delicate flavours of seafood with the elegant profiles of sake. Sixteen prominent restaurants, including the prestigious Three Michelin-starred ODETTE and two other One Michelin-starred establishments, Tess Bar & Kitchen and WHITEGRASS, have joined forces to create exclusive menus that can only be enjoyed for a limited time.

• ODETTE, led by its co-founder and award-winning Chef Julien Royer, celebrates exceptional ingredients sourced from passionate farmers and producers worldwide. Through Chef Julien's unique vision, the cuisine at ODETTE opens up a world of exciting possibilities, showcasing the natural flavours of ingredients at their peak.

Indulge in the Scottish Scallops, where hand-dived scallops from Scotland are delicately wrapped with pancetta and seared to perfection. Accompanied by a luscious kabocha purée, slices of raw pumpkin, roasted chestnuts, and an irresistible sauce of chestnut miso velouté with a brown butter foam, this dish is a symphony of textures and tastes. The Kikkawa Afuri, Junmai "Rokugoh" Jikomi Yamadanishiki playfully teases the taste buds as it dances perfectly with this dish.The Hokkaido Kinki, a steamed masterpiece featuring Kinki from Hokkaido, is perfectly cooked between layers of kombu. Enhanced with bouchot moules from Moule Morisseau, razor clams, and a delightful pink garlic velouté crafted from mussel juice, each bite is a revelation. The Tamanohikari Sake Brewery, Zenriwill be coupled to bring depth and elegance to this extraordinary culinary journey.

• At Tess Bar & Kitchen, Chef Kenneth Oh, the World Gourmet Summit's "Rising Chef of the Year" in 2017, combines modern cocktails with a trendy interpretation of food. Bolstered by an industrial-chic design, Tess Bar & Kitchen provides a relaxed ambience for guests to enjoy their culinary creations.

Tess Bar & Kitchen enchants with a remarkable combination of dishes artfully paired with exquisite sake. The Norway Atlantic Cod Fish, sourced from the pristine waters of the Barents Sea, boasts a gentle and naturally buttery flavour, enhanced by a white miso marinade. It is suggested to drink Gozenshu Junmai 1859 Bodaimototo elevate each bite. Additionally, the Madagascar King Prawn & Pumpkin Risotto features succulent prawns from the warm Mozambique channel, grilled over binchōtan charcoal to achieve a firm, meaty texture and an enticing charred aroma. To complete this experience, the Echizen Misaki Junmai Daiginjo Sakahomare is expected to add a symphony of flavour that harmonises with its delicacies.

• WHITEGRASS is located within the historic Chijmes landmark. This exceptional restaurant seamlessly blends classic French cuisine with a distinct Japanese influence, resulting in an...