Match of the week
Dassai 50% unfiltered sake with lamb cutlets with Korean spices
I imagine you all know how well sake works with sashimi but it came as quite a surprise to me - wagyu aside - how well it could handle red meat and spice
This was one of a sensational series of dishes at Roka, Mayfair hosted by premium sake brewery Dassai which brilliantly demonstrated the effect of different levels of polishing rice with different dishes. The higher levels like the Dassai 23% were best with the delicate flavour of raw fish. The extra body and structure of sakes made from less highly polished rice like the unfiltered 50% supported more robust meat dishes like this fragrant, spicy lamb
I’d not come across the Dassai sakes before and was really impressed by the quality (they’re all Junmai Daiginjo grade). And I was so blown away by the food I went back for lunch with my daughter the next day!
Roka has made a major feature of its sake list which apparently accounts for 50% of its drink sales. A number are available by the glass so it’s a good place to go and experiment. They also hold regular sake and wine pairing dinners. The next ‘sake session’ is on 5th September and costs £90 a head including sake. Ring reservations on 020 7305 5644 to book. (Yes! Quaint notion. Pick up the phone! Try it!)
I attended the dinner as a guest of Roka restaurants.
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