When you think of food and drink pairing, wine is always the first thing that comes to mind, but recently more and more restaurants in the city are experimenting with spirits. Pairing dishes with complementary spirits is a great way to taste new flavours. So, if you're feeling experimental, check out the one-month only shochu pairing menu at The Hari Hong Kong's Japanese restaurant Zoku Restaurant & Terrace in partnership with the Kagoshima Prefecture in Japan, and beverage distributor, Mizunara Hong Kong.
Often neglected in favour of sake, shochu is a distilled Japanese liquor typically made from rice, sweet potatoes, barley, or buckwheat. Discover shochu's varied flavours together with the seven-course pairing menu ($888/person for the tasting menu; additional $388 for the shochu pairing) prepared by Zoku's chef de cuisine, Phillip Pak – using ingredients from Kagoshima – and Shochu Meister Yoshie Kakimoto.
Highlights of the menu include Kagoshima yellowtail served as nigiri, sashimi, and tartare paired with lychee flavoured Daiyame shochu highball; Tobiuo' flying fish' ceviche paired with Samurai No Mon shochu mizuwari (mixed with water); and Kagoshima Wagyu Steak (if you don't eat meat, request if they can whip up an alternative and chef Phillip will gladly prepare a fish dish) paired with The Hachi virgin oak matured sweet potato shochu. The limited-time menu will be available for the whole month of May. Book your reservation via zoku@thehari.com or call 2129 0338.