Solaire Resort Entertainment City’s premiere Japanese restaurant Yakumi presented a one-night-only 6-course sake pairing dinner last January 23, featuring premium sakes (including a Solaire branded one!), and dishes crafted from the freshest, highest-quality ingredients.

This year’s sake dinner offered a fresh perspective under the direction of Yakumi's new Executive Chef, Jin Suzuki, ensuring an elevated dining experience. Curated by Solaire Resort Entertainment City’s Director of Beverage, Daniel Blais, the sake selection perfectly complements each dish, blending the best of both worlds.

The evening began with an amuse-bouche of smoked Hokkaido scallops, tiger prawns, seaweed crystal, and Japanese soup stock jelly. Paired with the Kagamiyama Junmai Daiginjo, known for its floral and fruity notes, this sake enhances the delicate and rich flavors of the seafood. The next course features sushi, with seaweed-marinated flounder and fatty tuna, served with wasabi and rose flower. The Junmai Daiginjo ‘Solaire 65%’ Milled, brewed exclusively for Solaire at the Kagamiyama brewery using specially grown Saitama Sake Musashi rice, offers a harmonious balance of gentle aromas and deep, fruity flavors.

For the third course, a savory Japanese curry with glutinous rice and conger eel was aired with the floral and umami-flavored Junmai Ginjo Omachi ‘55’, which complemented the bold curry flavors beautifully. The meal continued with steamed Japanese sea bream accompanied by green tea soba noodles and yuzu “Hokkaido” beurre blanc. The Junmai Ginjo ‘55’ Aka Yamahai, with its fruity and dairy notes, provided a perfect match for the umami-rich sea bream.

The main course presented a sous vide Wagyu beef striploin, complemented by foie gras, truffle, and red miso. This indulgent and velvety dish pairs beautifully with the bold, fruity notes of the Junmai Black Dragonfly 2-Year Aged Kimoto. Crafted using the Kimoto method—a time-honored brewing technique that nurtures the yeast starter, or "shubo," essential for the fermentation process—this sake enhances the experience with its deep, complex flavors.

Last but not the least was a lavish dessert of hazelnut praline mousse tube with salted caramel sauce, praline crunch, caramel Chantilly, and vanilla mochi, which added a festive feel to end the course with the “Mio” Sparkling Sake bright with aromas of peach, ripe persimmon, freesia, and fresh bread.

For reservations, please call +632 8888.8888 or email restaurantevents@solaireresort.com.

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