A saké dinner with Tamagawa

Tamagawa sits on the edge of Kawakamadani river in Kyoto Prefecture. The river slips around the brewery, giving Tamagawa its name of 'jewel river.' They are famed for using spontaneous fermentation in many of their brews. There, ambient yeasts produce rich sakés with a robust taste, making them exceptionally inviting with food. 

This style of wild fermentation was championed by Philip Harper in his first year as toji (master brewer) in 2020. He is known for boldness and complexity of flavour at Tamagawa saké, showcasing the unique savoury and umami characteristics possible through spontaneous saké fermentation.

There's no doubt Philip has gained a cult status amongst saké aficionados. He is the first foreign-born person to rise to the level of Toji in Japan.

On July 4th, we hosted Philip for a special dinner in our Private Dining Room. The night comprised of a carefully curated menu designed to complement Philip's saké.

THE MENU

Yuba cracker, tea-smoked duck, persimmon

Shiitake & nori, caramelised chilli

Junmai Ginjo Nama Genshu ‘Ice Breaker’

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Selection of raw seafood —
Bluefin tuna
Amaebi 
Kombujime alfonsino
Junmai Ginjo Omachi

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Tan Tan noodle clay pot, tori tsukune, white kimchi

Junmai Yamahai Muroka Nama Genshu ‘Kitanishiki’

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Wagyu prime rib roast
Yuzukosho bearnaise
Smoked Yakiniku
Yuzu mustard


Roasted Heirloom carrots, burnt honey & raisins
Ramarro Farm Leaves, perilla vinaigrette

Junmai Yamahai ‘Yanwari’

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Japanese whiskey three milk cake

Junmai Kimoto ‘Time Machine 1712’

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