It’s World Sake Day and we’re ready to celebrate Japan's favourite drink with an exciting Sake-centric lunch on Sunday October 1st.
Sake 101 - What is Sake?
It’s been a staple of Robata’s menu since the very beginning. But the drink itself is still a mystery to many people.
The short answer? Sake is an alcoholic beverage of Japanese origin made by fermenting and polishing rice.
The longer answer? Sake is unique, unlike almost any other type of alcohol. It’s refreshing with a deep rich history that spans thousands of years. Culturally, sake served as an essential bond between the deities and mortal beings. It boasts many different flavour profiles from salty and umami to floral and acidic. It can be served at many different temperatures and in many different vessels and the most important fact. It can be paired with just about anything!
Let’s start with the ultimate sake – Dassai 39. A world-renowned brand that demonstrates the elegance and sophistication of a junmai daiginjo sake. Premium, exclusive and limited. The meticulous attention to detail it fosters make Dassai true masters of this most premium style of sake. A sake many may not have the opportunity to try in their lifetime.
And it’s where our journey begins. Now let's explore just how interesting and diverse Sake can be. Dassai 39 and beyond!
Chef Yosuke Furukawa has created a menu where each course lends itself to the flavour profiles of the sake it’s paired with. A match made in heaven as they say. Every dish also celebrates the talents of our team and our local suppliers.
From the fresh hand dived sea urchin from Ozi Uni, to that Ora King salmon that has been a staple of our menu since day one. Chef Yosuke has also created his own fermented rice koji right here at Robata to accompany his spicy cucumber and cream cheese dish.
Our dessert Chef Sayaka Otsu has thought outside the box for this event, creating a crème brulee flavoured with Dassai Sake Lees, which is the fruity residue that is left over from the fermented rice during the sake making process. The combination results in a creamy, umami and sweet dessert that will change your outlook on this classic forever.
The Menu, The Journey
"Fruity, fresh, natural"
Masumi “Kuro” Junmai Ginjo – Nagano Prefecture
Ora King salmon, tuna, hapuka and scallop sashimi
Chargrilled abalone sushi
Aomori wagyu nigiri topped with fresh Australian short spine sea urchin
Chargrilled edamame with sea salt.
"Citrusy, savoury, earthy"
Niida Honke Shizenshu Kan Atsurae Junmai – Fukushima Prefecture
Chicken spare ribs with yuzu kosho
Duck breast with orange teriyaki
"Fermented, dense, seasonal"
Kinmon X3 Rose – Akita Prefecture
Chargrilled salt water black cod with miso, sake and celeriac puree, spring vegetable salad, thyme dressing
Cucumber, cream cheese, Yosuke’s house made rice koji and chilli sauce
"Rich, sweet, umami"
Tentaka Umeshu – Tochigi prefecture
Sayaka's Dassai sake lees crème brulee
Whether you're a sake lover or someone looking to broaden your horizons, our team are here to guide you every step of the way through the origins and complexities of Sake as we show you just how diverse it really is. Trust us, you will be pairing every meal you eat with Sake after this event.
Limited spots are available so book now to avoid missing out on this epic Sake celebration.
Date: Sunday October 1st
Time: 12:30pm (runs for approx 3 hours)
Location: Robata
Price: $220 for a four course lunch with matched sakes and an arrival cocktail.
Please note this event is allocated seating with communal tables. Due to the nature of this event we are unable to cater to any dietary requirements or allergies. The menu also includes a selection of paired Sake which cannot be substituted.
Cancellation with less than 72 hours notice will receive a restaurant credit to use in house, cancellation with less than 24 hours notice will not be refunded or credited. Have a question? Email us at info@robata.melbourne.