SIX-COURSE Sake & Bubbles Dinner A Standout Evening at Torien Rooftop and Bar

Attending the exclusive six-course Sake & Bubbles Dinner at Torien Rooftop and Bar (in the stunning Pattaya Marriott Resort and Spa), gave me a fascinating dive into the world of premium Japanese sake. Priced at THB 2,700++ per person the event brought together exceptional gastronomy, live music, and expert insights into two distinct philosophies of sake production. It commenced with a welcome glass of Champagne Barons de Rothschild “Concordia” Brut AOC. Mauro, of Italasia, explained to us that the name Concordia refers to an historic agreement made in 2005 between branches of the Rothschild family who came together to create a single unified champagne house. Concordia consists of 60% Chardonnay and 40% Pinot Noir, with 85% of the grapes sourced directly from Grand Cru and Premier Cru vineyards. Aged inside the bottle for at least three and a half years, this modern, high-mineral champagne provided a crisp, vibrant opening to our evening. It was paired with a refined Scallop Tartlet featuring delicate Hokkaido scallop, citrusy lemon zest, aromatic truffle oil, and ikura caviar.

Then Mr. Big, the brand ambassador for IWA sake and consultant for Italasia, took to the floor to guide us through five carefully curated sakes. He clarified a common misconception to say that while many diners associate sake with warm serving temperatures, high-end artisanal sakes are best appreciated chilled.

Serving them chilled preserves their delicate aromatic compounds, and by then leaving the glass to sit for a few minutes it allows the liquid to breathe and express changing layers of flavour as it warms to near room temperature.

We were next served Hamachi Yuzu: tender yellowtail fish, served alongside spicy yuzu kosho and a textured citrus grain mustard. This dish was paired with Hakurakusei Junmai Ginjo from the renowned Niizawa Brewery in Miyagi Prefecture. Located in northeastern Japan about an hour north of Tokyo, the Niizawa Brewery has earned the prestigious title of Sake Brewery of the Year at the International Wine Challenge in London for five consecutive years. Niizawa focuses on a clean, crisp, and dry style. As a Junmai Ginjo, it is crafted strictly from 100% pure rice with no added alcohol, polished down to a 55% remaining core. Removing the outer layers of fat and protein prevents unwanted bitterness, yielding a pristine, direct mouthfeel that cleanly cut through the richness of the yellowtail.

For our third course we enjoyed Kinoko Kombu Dashi, a light, clear Japanese soup of seaweed kombu, silky tofu, and seasonal wild mushrooms. It was paired with IWA 5 Assemblage 6. Produced in Toyama Prefecture founded by Richard Geoffroy, who served as the chef de cave at Dom Pérignon for nearly three decades. With a radically different approach to traditional sake making, rather than producing single-origin sakes, Geoffroy applies traditional champagne techniques, blending up to 40 different base sakes crafted from three distinct rice varieties and five yeast strains. Every base sake used is of Junmai Daiginjo grade, milled down to a 35% polishing rate. Following blending, the bottles are aged for at least 18 months to achieve seamless balance. Assemblage 6, being the driest profile in the IWA lineup which was perfectly selected to complement the earthiness of the mushroom broth.

The fourth course brought Seabass Kombu Butter, where expertly cooked seabass was accompanied by a savory kombu sauce with smooth cauliflower puree. This dish was matched with IWA 5 Assemblage 5 and followed by Wagyu Nikuyaki, a charcoal-grilled Wagyu beef skewer finished with a light shoyu glaze and pungent pickled wasabi. To stand up to the charred marbled beef, this course was paired with IWA 5 Assemblage 2 which sliced cleanly through the rich texture of the Wagyu.

To wrap up the evening, we were served a rich Japanese Matcha Cheesecake, and returning to Niizawa Brewery, enjoyed an accompanying Hakurakusei Junmai Daiginjo. This Daiginjo features a rice polishing rate beyond 50%, which results in an exceptionally smooth texture and delicate sweetness. The clean finish of the sake refreshed the palate after each bite of dense, earthy matcha cheesecake, concluding a memorable six-course exploration of culinary craftsmanship, precision brewing, and master blending at Torien Rooftop and Bar.

For someone who had never tried Sake before, the evening was an eye opener. I was surprised at just how different each variety was, and fascinated by how the flavours came out when the sake was allowed to breathe. A truly unique, enjoyable and informative event. Many thanks to the team at Torien Rooftop and Bar, Pattaya Marriot Resort and Spa, Marriott and to Italasia, who you can contact about any further fine dining experiences by emailing [email protected] Or popping in to the Italasia showroom in North Pattaya.

SINCE 1962 italasia TORIEN ROOFTOP AND BAR

Pattaya Marriott Resort and Spa 64 Moo 1, Najomtien, Sattahip, Pattaya City Chon Buri +66 33 168542