Celebration is in order in the House of Suntory as the Yamazaki and Hakushu distilleries commemorate their respective centenary and golden jubilee this year. Shinjiro Torii, the visionary founder of Suntory, fearlessly forged ahead in 1923 when he established the Yamazaki distillery, bestowing upon Japan its very first whisky sanctuary. The legendary establishment, steeped in heritage and craft, affectionately became the cradle where Japanese whisky first awakened to the world, forever etching its name in the annals of spirits history. With a profound reverence for his father’s indelible legacy, Keizo Saji boldly seized the reins after Shinjiro passed. As the echoes of Yamazaki’s founding resonated for half a century, Keizo forged a new chapter by establishing the Hakushu distillery in 1973.
Guided by the wisdom passed down through generations, The House of Suntory is releasing a duo of limited edition expressions — namely the Yamazaki 18 Year Old Mizunara and Hakushu 18 Year Old Peated Malt — where the very essence of heritage is distilled into every precious drop. The Yamazaki 18 Year Old Mizunara expression has rich and elegant notes of dark cherry and ripe peach on the nose, with hints of cinnamon and nutmeg. On the palate, it is subtly spiced with organette undernotes of Japanese incense and a long and lingering finish, accentuated with clove, sandalwood, and hints of dried coconut. The Hakushu 18 Year Old Peated Malt expression features vibrant notes of sage, ripe green apple, and hints of ripe pineapple. It has a complex smoky flavour on the palate that reveals layers of herbal, grapefruit and acacia honey notes, with a smoky finish that lingers with undernotes of fresh green citrus. The Yamazaki 18 Year Old Mizunara and Hakushu 18 Year Old Peated Malt are available to be purchase here.
This August and September, the House of Suntory presents House of Suntory Masters: A Taste of Legacy and Celebration of Greatness. Immerse yourself in an otherworldly dining experience as the likes of Michelin-starred outlets Cheung Siu Kong of Summer Pavilion, Kenji Yamanaka of Béni and Takuya Yamashita of Whitegrass; chef-owners Yohhei Sasaki of La D’Oro, Yuji Sato of Sushi Sato, and Daniel Chavez of Canchita; and the boldly unconventional Yusuke Takada of Hanazen and Taro Takayama of Takayama weave a curation of tantalising delights around the Yamazaki 18 Year Old Mizunara and Hakushu 18 Year Old Peated Malt alongside the House of Suntory’s other award-winning premium spirits.
Seats for each of The House of Suntory Masters experience are limited, and on a first-come, first-served basis. Click here to make your reservations.
Men’s Folio had the privilege of catching up with these exceptional chefs to gain insights into their meticulously crafted dinner concepts.
La D’Oro
La D’Oro Presents Spirited Symphony: An Orchestration of Flavors, Textures, and Aromas by Chef Yohhei Sasaki
Tell us a little bit more about the concept and inspiration behind Spirited Symphony: An Orchestration of Flavors, Textures, and Aromas.
Chef Yohhei Sasaki: The inspiration behind Spirited Symphony is the harmonious blend of Suntory whiskies. The special menu will showcase the creative infusion of Suntory’s range of premium spirits, such as Hibiki Japanese Harmony and Suntory World Whisky Ao, into the dishes, creating a symphony of taste sensations.
Instead of a dish pairing, you infused the whiskies (e.g. Ao & Hibiki Japanese Harmony) into the dishes. What flavours did you want to focus on to bring out the best from the dishes and spirits?
On top of the whisky pairing, I have decided to infuse the spirits into the dishes to complement the main component of each dish. By doing so, guests will be able to taste the spirits in varied elements.
For instance, the capellini is delicately paired with Suntory AO jelly and Japanese swimming crab bisque, while the charcoal-grilled Iwate Short Horn Wagyu striploin is elevated with Hibiki and beef juice sauce, accompanied by smoked daikon and beef tartare salad.
The House of Suntory celebrates its 100th anniversary this year. As a chef, what are some of their values that resonate closely with yours?
I strongly believe in the value of continued innovation and deep respect for the past. These values are indeed shared in common with the House of Suntory, where rich heritage and tradition are honoured while innovations are welcomed.
What is your favourite dish from the menu?
Hibiki is my favourite whisky. Consequently, the dish that stands out the most to me on the menu is the charcoal-grilled Iwate Short Horn Wagyu striploin, which goes really well with the spirit.
23 Aug | 5-course dinner omakase at $380++ (Inclusive of pairing with Suntory World Whisky Ao, Hibiki Japanese Harmony, and Roku Gin) La D’Oro is located at Mandarin Gallery, 333A Orchard Rd, #01-16/17 Mandarin Gallery, Singapore 238897. Click here or check out their Instagram to find out more!
Takayama
Takayama Presents The Japanese Art of Omotenashi in Whisky Gastronomy by Chef Taro Takayama
Tell us a little bit more about the concept and inspiration behind The Japanese Art of Omotenashi in Whisky Gastronomy.
Chef Taro Takayama: I have envisioned the dinner based on Omotenashi, the experience of wholehearted Japanese hospitality that beautifully reflects the essence of Yamazaki and the restaurant. This exquisite journey intertwines the elegance of Japanese hospitality and the artistry of fine whisky gastronomy, where guests may indulge in the Yamazaki Distiller’s Reserve, 12 Year Old, 18 Year Old, and the rare limited edition 18 Year Old Mizunara.
While planning for the menu, what were some flavours you wanted to bring out to complement the various Yamazaki expressions?
Japanese cuisine is known for its simplicity, attention to detail, and emphasis on fresh, seasonal ingredients. For this menu, I drew inspiration from the flavours each season brings, particularly summer. My passion for showcasing the authentic flavours of Japanese food can be reflected in each course — from uni to ayu fish, your tastebuds will be delighted as you taste each dish.
The House of Suntory celebrates its 100th anniversary this year. As a chef, what are some of their values that resonate closely with yours?
Their belief in pushing boundaries in the Japanese Whisky realm aligns closely with how Takayama is run. I believe in exceeding our guests’ expectations by creating a unique dining experience for each of them.
Guests at Takayama have a firsthand view of how my team and I can bring ingredients to life — from the sight, sound and smell to the exquisite detailing of every artful creation. Luxury, craft and theatre combine to create a dining experience that connects with all senses and brings people together.
The Yamazaki is your favourite single malt, how do you like to enjoy yours? (neat, on the rocks, with a splash of water, as a cocktail)
I like to drink whisky on the rocks.
25 Aug | 6-course dinner omakase at $400++ (Inclusive of pairing with Yamazaki 18 Year Old Mizunara, Yamazaki 18 Year Old, Yamazaki 12 Year Old, Yamazaki Distiller’s Reserve, and Roku Gin) Takayama is located at OUE Downtown 2, 6A Shenton Way, #01-09/10 OUE Downtown Gallery, Singapore 068815. Click here or check out their Instagram to find out more!
Sushi Sato
Sushi Sato Presents The Verdant Trail: Discover Lush Terroir of Mountain Distillery in an Exquisite Whisky Affair by Chef Yuji Sato
Tell us a little bit more about the concept and inspiration behind The Verdant Trail: Discover Lush Terroir of Mountain Distillery in an Exquisite Whisky Affair.
Chef Yuji Sato: We take inspiration from Hakushu’s mountainous home in Mt. Kaikomagatake, where the crisp, fresh climate of the Japanese Southern Alps contributes to the unique forest character of Hakushu single malt.
We will import seasonal vegetables and ingredients from Yamanashi prefecture, where the Hakushu distillery is located. On top of that, we will also use natural water sourced from the same pristine water source as the Hakushu distillery from the Southern Alps, ensuring an unparalleled dining experience.
Are there any unique cooking techniques or methods used to create these dishes?
The flavours of Hakushu are of a clean smoke that lingers along with notes of grapefruit & honey. So to bring forth this flavour and taste to our guests, we keep our dishes paired with the whisky clean and simple without any complex cooking method that will hinder or linger on their tongue.
The House of Suntory celebrates its 100th anniversary this year. As a chef, what are some of their values that resonate closely with yours?
The values of the House of Suntory resonate quite deeply with me in more ways than one. Their pursuit of quality and finesse when making whisky aligns with my constant pursuit of premium quality ingredients that I serve at Sushi Sato. It takes decades to perfect the craft of sushi-making, which involves mastering knife skills, sushi rice, the golden ratio of vinegar and more — which is a constant journey of self-improvement that requires strong dedication.
What is your favourite dish from the menu?
My favourite dish from this menu is the Ika Somen, as it is one of my signatures featuring somen made of finely sliced squid, topped with uni, yam and shiso flower.
27 Aug | 11-course dinner omakase at $430++ (Inclusive of pairing with Hakushu 18 Year Old Peated Malt, Hakushu 12 Year Old, Hakushu Distiller’s Reserve, and Roku Gin) Sushi Sato is located at 6B Dempsey Rd, Singapore 247662. Click here or check out their Instagram to find out more!
Canchita
Canchita Presents Spirited Voyages: A Global Journey of Flavour and Pairings by Chef Daniel Chavez of Canchita
Tell us a little bit more about the concept and inspiration behind Spirited Voyages: A Global Journey of Flavour and Pairings.
Chef Daniel Chavez: What we want to do for this collaboration with the House of Suntory differs from what we serve every day at Canchita. Peruvian food has absorbed many different influences from various migrations that came to our country for centuries. This menu is Nikkei, a Peruvian Japanese cuisine that is very popular back home yet not fully exposed in this part of the world. Nikkei cuisine artfully combines the culinary traditions of Japan and Peru, resulting in a captivating fusion of flavours that mirrors the exquisite harmonies found in House of Suntory spirits like Hibiki, Roku gin, and Suntory Ao.
We want to show this as we realise guests in Singapore are very curious nowadays about such exciting new options. At the same time, our team created some delicious cocktails with the spirits of House of Suntory, which is something new to us. We are sure our guests will find it interesting.
You chose to pair the dishes with cocktails. What is the flow of the dishes and cocktails like throughout the tasting menu?
Nikkei cuisine brings an additional level of elegance and precision to Peruvian Food, which is intense, exciting and balanced in flavour. The menu is very flavourful, and the Japanese Peruvian touches are very exciting, like the “Alaskan Crab Nikkei” made with a Pisco and Aji Amarillo Butter paired with a Margarita made with Suntory AO World Whisky, Blood Orange and Agave.
To be honest, this is something we have never done, and it is exactly why we like to have such collaborations — to be creative and have fun. The menu has been carefully curated to take you on a journey, but in a relaxed way for you to have a good time with us!
The House of Suntory celebrates its 100th anniversary this year. As a chef, what are some of their values that resonate closely with yours?
Nowadays, everything seems so fast and hectic it is always impressive to see how projects that are 100 years in the making have passed on this excitement from generation to generation.
In my opinion, what makes the House of Suntory different is the quick adaptation and flexibility they have had throughout their history. It is not easy to come up with so many products that have become iconic while understanding new trends and, in many ways, creating them for all whisky lovers.
There are six cocktails as part of this pairing (Ume Gin, Mizuwari Shiso, Sour Hibiki Yuzu, Tsurai Margarita, Artichoku, and Roku Espresso Martini). Which cocktail is your favourite?
I am a Latino, so it is hard to say anything besides the Tsurumi Margarita!
31 Aug | 6-course dinner at $238++ (Inclusive of pairing with Hibiki Japanese Harmony, Hibiki Japanese Harmony, Suntory World Whisky Ao and Roku Gin) Canchita is located at Dempsey Hill, Dempsey Rd, #9A 9B, Singapore 247698. Click here or check out their Instagram to find out more!
Summer Pavilion
Summer Pavilion Presents Elevating the Senses: An Epicurean Evening of the Finest Whisky and Cantonese Cuisine by Chef Cheung Siu Kong
Tell us a little bit more about the concept and inspiration behind Elevating the Senses: An Epicurean Evening of the Finest Whisky and Cantonese Cuisine.
Chef Cheung Siu Kong : This collaboration is a great way to showcase and highlight the versatility of Cantonese cuisine with different pairings.
I hope guests dining at Summer Pavilion can experience and enjoy the authentic flavours of Cantonese cuisine through our cooking. Every dish on this menu is carefully designed to ensure that the flavours, when paired with the whisky, are enhanced.
While planning for the menu, what were some flavours you wanted to bring out to complement the various Yamazaki expressions?
Whiskies generally contain a higher amount of alcohol, which must be taken into consideration when pairing with food. For instance, we paired the Yamazaki 18 Year Old with the sautéed geoduck clam with asparagus and XO sauce. The clam has a briny taste, whereas the whisky contains woody and smokey notes that contrast especially with the spiciness of the XO sauce.
On the other hand, we paired the sweet and fruity Yamazaki 12 Year Old with the chilled Japanese peach with apricot and nostoc algae. I decided to incorporate the Japanese peach in the dessert to honour the Japanese roots of the whisky and as it contains notes of peach. The whisky also acts as a palate cleanser, allowing you to savour every bite as if it is the first.
The House of Suntory celebrates its 100th anniversary this year. What are some of their values and principles that resonate closely with yours as a chef?
Honouring harmony between culture and nature:
Summer Pavilion is designed to embody the spirit of summer. Set within a modern Chinese Garden, you will find floral motifs used throughout the restaurant’s printed collaterals and tableware. Our private dining rooms are also named after flora. When it comes to plating, I try to adopt a more contemporary approach to the food presentation that would complement the colourful hand-painted Italian tableware used in Summer Pavilion.
Finest attention to detail and craft:
Growing up, I have always enjoyed the art of cooking and learned along the way that a chef is trained to do more than just the ability to prepare food. In his own right, a chef is a master of science, trained to understand the chemistry of food and flavours, and various cooking techniques. We are also artists that work to bring our vision to life.
Honouring the beauty of natural ingredients:
I use traditional and modest cooking methods to ensure the authenticity of Cantonese flavours in my cooking.
The House of Suntory is working with eight esteemed chefs (including you) as part of the House of Suntory Masters experience. If you had the opportunity to taste one other dinner concept (Béni, Canchita, La D’Oro, Whitegrass, Hanazen, Sushi Sato or Takayama), which would you choose and why?
It is hard-pressed to pick from this outstanding list of chefs, but I look forward to seeing what each of these esteemed chefs showcase as part of the House of Suntory Masters experience.
1 Sep | 7-course dinner at $600 nett (Inclusive of pairing with Yamazaki 18 Year Old Mizunara, Yamazaki 18 Year Old, Yamazaki 12 Year Old, and Yamazaki Distiller’s Reserve) Summer Pavilion is located at Level 3, The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore, S039799. Click here to find out more!
Béni
Béni Presents Peat and Palates: A Harmonious Fusion of Verdant Nuances and Whisky’s Elegance by Chef Kenji Yamanaka
Tell us a little bit more about the concept and inspiration behind Peat and Palates: A Harmonious Fusion of Verdant Nuances and Whisky’s Elegance.
Chef Kenji Yamanaka: We draw inspiration from the surroundings of the Hakushu distillery. Nestled at a remarkable altitude of 700 meters within the majestic forest of Mt. Kaikomagatake, Hakushu is renowned for producing whisky with a distinctive profile of fresh, gentle smokiness and delightful herbal notes.
The menu pays homage to the unique flavours of Hakushu whisky by embracing and reflecting the diverse expressions of Japanese nature – from its earthy and grounded elements to the invigorating freshness it exudes. We specially source the finest and freshest ingredients of the season to complement the flavour profiles of the whiskies paired.
While planning for the menu, what were some flavours you wanted to bring out to complement the peat profile of the Hakushu 18 Year Old Peated Malt Limited Edition?
The Hakushu 18 Year Old Peated Malt Limited Edition will be paired with Bresse Chicken Pie with seasonal vegetables and Madeira. The depth of umami and savoury flavours of this dish, with a refreshing touch of fresh herbs, will create a harmonious pairing without overwhelming its flavours.
The House of Suntory celebrates its 100th anniversary this year. As a chef, what are some of their values that resonate closely with yours?
The basis of my French cuisine is traditional. While incorporating new styles into my dishes, I feel it’s important to stay true to the basics. Suntory is celebrating its 100th anniversary this year, and it’s inspiring to see its commitment to innovation while honouring its heritage. The timelessness of our respective crafts is why the practices can be passed down through generations.
What is your favourite dish from the menu?
These are all my favourites that I have specially put together for the dinner menu. It’s really difficult to choose just one.
6 Sep | 8-course dinner at $598++ (Inclusive of pairing with Hakushu 18 Year Old Peated Malt, Hakushu 18 Year Old, Hakushu 12 Year Old, Hakushu Distiller’s Reserve, and Roku Gin) Beni is located at Mandarin Gallery, 333A Orchard Road, #02-37 Mandarin Gallery, 238897. Click here to find out more!
Whitegrass
Whitegrass Presents Timeless Elegance: A Whisky Soirée with Classic and Modern Inspirations by Chef Takuya Yamashita
Tell us a little bit more about the concept and inspiration behind Timeless Elegance: A Whisky Soirée with Classic and Modern Inspirations.
Chef Takuya Yamashita: The rich history of Suntory has inspired me in many ways, and we should always learn from history to create something new, just like how Hakushu whisky brings a new angle to traditional peated whisky. For this menu, I am imbuing the traditionally heavy French cuisine with a lighter, modern twist in both presentation and taste.
What kind of experience or emotions do you hope to evoke in diners through this tasting menu paired with the Hakushu?
I would like guests to enjoy pairing Hakushu whiskies with the food. Savour the elegance and complexity of Hakushu whiskies when paired with the dishes.
The House of Suntory celebrates its 100th anniversary this year. As a chef, what are some of their values that resonate closely with yours?
I empathise with learning from history and creating new things.
What is your favourite dish from the menu?
All, especially the mains.
7 Sep | 5-course dinner at $500++ (Inclusive of pairing with Hakushu 18 Year Old Peated Malt, Hakushu 12 Year Old, Hakushu Distiller’s Reserve, and Roku Gin) Whitegrass is located at CHJIMES, 30 Victoria St, #01-26/27 CHIJMES, Singapore 187996. Click here or check out their Instagram to find out more!
Hanazen
Hanazen Presents A Sensory Journey of Japanese Mastery and Timeless Craftsmanship by Chef Karasawa Moto Nobu
Tell us a little bit more about the concept and inspiration behind A Sensory Journey of Japanese Mastery and Timeless Craftsmanship.
Chef Karasawa Moto Nobu: Inspired by the history of Suntory, I’ve put this menu together as a tribute to Suntory Whisky’s remarkable 100-year history and their unwavering commitment to excellence. It celebrates the artistry and craftsmanship that goes into creating exceptional spirits, such as Yamazaki, which have garnered acclaim in Japan and worldwide.
The dinner encapsulates the essence of Japanese mastery and honours Yamazaki’s enduring legacy of delivering superior quality and refinement.
What kind of experience or emotions do you hope to evoke in diners through this tasting menu?
The dinner aims to showcase the harmonious combination of whisky and cuisine nurtured by the four seasons of Japan. By highlighting the delicate and refined flavours of the whisky alongside carefully crafted culinary creations, the goal is to create an immersive experience that embodies nature’s beauty, the artistry of Japanese cuisine, and the exceptional craftsmanship found in Yamazaki whisky.
The House of Suntory celebrates its 100th anniversary this year. As a chef, what are some of their values that resonate closely with yours?
One of the House of Suntory values that resonates closely with me is their attitude of continual challenge. Like Suntory, I believe in constantly pushing the boundaries, exploring new flavours, techniques, and ingredients, and seeking excellence in every aspect of my culinary journey.
What is your favourite dish from the menu?
The Japanese beef main dish. The Wagyu beef, raised with artistry and cherished worldwide, resonates with Suntory’s whisky’s essence — both representing exceptional craftsmanship and being highly appreciated by connoisseurs.
10 Sep | 5-course dinner at $400++ (Inclusive of pairing with Yamazaki 18 Year Old Mizunara, Yamazaki 18 Year Old, Yamazaki 12 Year Old, and Yamazaki Distiller’s Reserve) Hanazen is located at CHJIMES, 30 Victoria St, #01-21/22 CHIJMES, Singapore 187996. Click here or check out their Instagram to find out more!
Seats for each of The House of Suntory Masters experience are limited, and on a first-come, first-served basis. Click here to make your reservations.
Once you’re done with this article on The House of Suntory Masters, click here to catch up with the June/July 2023 issue of Men’s Folio Singapore.
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