［Conrad Osaka Kura Teppanyaki & Sushi offers a variety of elaborate events each time. Located on the 40th floor of the Conrad Osaka in Nakanoshima, this space overlooking the Osaka cityscape has a comfortable modern Japanese interior suitable for welcoming special guests. It is a place where you can enjoy the most luxurious cuisine and special experiences.
The emcee was Kenji Ueyama (sake taster), producer of Sake World, chief blender of the Assemblage Club, and winner of the 2024 Mr. SAKE Grand Prix. The guest speaker was Tokubei Masuda, the 14th generation head of Tsukitsukatsura, who is also the master blender of the Assemblage Club, adding to the food and sake.
A total of eight types of sake (including some not for sale) were prepared for this event, including "Taro'," a representative brand of the Assemblage Club. The occasional addition of shiso juice, sansho (Japanese pepper), and other spices that made the food and sake even more enjoyable broke down the barriers of how to drink sake and the concept of pairing.
First, we toasted with Tsukitsukatsura's signature "Tsukitsukatsura Nigori Sake (Sparkling). It is an excellent sake that directly expresses the sweetness and umami of the rice. The yeast is kept alive and the second fermentation in the bottle, similar to that of champagne, produces bubbles.
It is very effervescent, so don't shake it even if there is sedimentation at the bottom! In fact, it is the most complained-about sake in Japan. It tastes great, though," said Masuda. First, he gives instructions on how to open the bottle. Everyone tasted the sugary, sparkling sake. It soaks into the five and six internal organs and stimulates the appetite. (Official name: Tsukitsukatsura Junmai Nakakumi Sparkling)
Then, the first dish was steamed abalone with bonito broth. The first dish was "steamed abalone with bonito soup jus," which was served to the participants along with the umami of rice from the sparkling nigori sake. When a little of this juice was drizzled into the nigori sake, a purple gradation appeared in the fluted glass, creating a wonderful color.
What was also surprising was the pairing. Ueyama says, "This is a summery dish of steamed abalone. I had an image of the Hoshiso (a type of shiso used in Japanese cooking) on the abalone. I added it not to the dish but to the sake. It was an interesting idea to match not only the food and sake, but also a third surprise item in the trio. It was an interesting idea, and made the wonderful dishes stand out even more.
The following dishes are also summery: "Ponzu (vinegared tiger fish), grated momiji mushrooms, and leeks" and "Hamo no Ochire, ume plum paste, and mountain". The matching sake was "Tsuki no Katsura," which is a low-alcohol white wine with a strong acidity. This is a low-alcohol white wine with strong acidity. The participants were impressed by its unprecedented taste.
It is served simply with vinegar, plum paste, or other "acidity". The refreshing taste resonates. It is surprising to learn that such a modern sake has actually been produced for 35 years.
The third dish, "squid somen, sea urchin, caviar" was paired with "Tsuki no Katsura The Branche". This is a gorgeous aroma type developed for the European market.
The flavor of squid and the ginjo aroma of sake play with each other in this elegant pairing. A surprise here was the "kinome," or tree buds. The participants themselves pounded it with their own hands to release its aroma and float it in the sake. The woody, bluish Japanese aroma was refreshing, and the overall impression was that of summer.
Next up is the playful grilled "Kuroge Wagyu Beef Rice Burger". The sake to be paired with the burger is "Assemblage Club 01 Taro'. This is a new sake made by assemblage (blending). It was originally developed as a sake "exclusively for Wagyu beef" and brings out the umami of Wagyu beef.
Mr. Ueyama then added, "In fact, the umami of wagyu beef is inosinic acid, and the accompanying mushrooms are guanylate and sake is glutamate. The mushrooms used as a garnish are guanylate, and sake is glutamate. This is the Japanese "umami marriage" that we want to share with the world! Mr. Kato
Participants commented that "sake itself is delicious," "I usually drink wine, but sake satisfies me," and "sake goes well with meat.
Finally, the sushi appeared. The sake to be paired with the sushi was Tsukitsukatsura Junmai Ginjo. It seems that the most habit-free and docile type was selected for the sake of enjoying the sushi. The ginjo aroma is relatively mild and dry. Since there have been many pairings with a different flavor, you can enjoy the deliciousness of the sushi with ease.
After the wonderful food and groundbreaking pairings, the dessert was preceded by Tsukitsukatsura's treasured aged sake. What was even more impressive was that it was an assemblage (blend) of 1993 (31 years old) and 2000 (24 years old) to adjust the flavor.
It is full of the mellow aroma unique to aged sake, which is not found in new sake, and allows one to discover the joys of aging, which is different from that of whiskey or wine. Tsukitsukatsura keeps its sake in a 20-liter porcelain jar, and some of its aged sake is said to be over 50 years old. Aged sake can be served chilled, at room temperature, or even warmed up to give it a completely different appearance. Recently, many people have become obsessed with the allure of aged sake.
Sake is experiencing a huge global upsurge, including assemblages, aged sake, and even cocktails. Furthermore, the possibilities for pairing with food are endless.
There are also unknown possibilities for new discoveries and ideas about sake in the assemblage. Sake pairing dinners are likely to increase in the future. The meeting was held to enjoy this possibility and fun at the highest level.
Conrad Osaka Kura Teppanyaki & Sushi
address (e.g. of house) 40F Conrad Osaka, 3-2-4 Nakanoshima, Kita-ku, Osaka-shi, Osaka
TEL 06-6222-0111
home page https://conrad-osaka.hiltonjapan.co.jp/restaurants/kura
