ECHO IN THE NIGHT VOL. 3 FEATURING ASIA WINE CELLAR & SUSHI HIBIKI (鮨ひびき) @ SHOPPES AT FOUR SEASONS PLACE KL

Wandei Haziran 16, 2022

Following the successful swift launch of monthly series Echo In The Night Vol. 1 and Echo In The Night Vol. 2 , featuring exclusive collaboration with Fisherman Japan and No Black Tie respectively, it is only natural to resume the momentum with the third sequel installed at Sushi Hibiki!

The unparallel wine degustation is back again by popular demand for more sensuous, jazzy tunes, which harmoniously coalesces with delicate Japanese morsel and of course, with wine pairing as well.

This time round, Echo In The Night Vol.3 will commence slightly differently by doing things less contemporary way, whereby The Executive Sushi Chef Makoto Saito Sam (Founder & Owner of Sushi Hibiki) has specifically chosen deluxe wine from the refined region of Burgundy and Champagne to match its delineated culinary art of sushi and thence, the crossover between Sushi Hibiki and Master of Wine (MW) candidate Marcus Lai from Asia Wine Cellarin this third series.

Sushi Hibiki x Asia Wine Cellar

Echo In The Night Vol. 3

~ Omakase x French Wine ~

Wine is already in his veins way before his passion become more apparent after his varsities days and subsequently during his profession in healthcare line previously before pursuing the wine business. Marcus Lai who hails from Penang, is the Managing Partner at Asia Wine Cellar, which he sets up to focus deeper into specializing fine and rare wines and spirits after gaining essential wine trading gist from his maiden wine auction house established in Singapore for the Asian market antecedently. Asia Wine Cellar is a fine wine importer and distributor based in Singapore, focusing on top tier fine wines from France, including but not limited to Champagne, Burgundy, and Bordeaux.

A gleeful soul of a zealous wine sommelier, Marcus is also a judge at the Decanter Asia Wine Awards 2018 who aims to focus in this luxury vino segment on niche wines with the best provenance in order to navigate the world of food and wine pairing definedly. Marcus has traveled to numerous wine regions and is currently studying the Master of Wine programme. He is also a member of the La Confrérie des Chevaliers du Tastevin & Confrérie du Sabre d’Or and is serving for both the roles as Maitre de Vinothecaire.

Throughout this recherché wine pairing, guests are treated to delightful blend of exquisite vintage and non-vintage Champagnes, such as the best quality Chardonnay from Le Mesnil Grand Cru in Champagne and Pinot Noir from Burgundy. The lineup kicks off with the number one rated entry Champagne in 2018 by Decanter, which is the Andrè Jacquart Vertus Premier Cru Blanc de Blancs, besides other highly sought-after top quality Champagnes and Burgundian wines.

MENU

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Champagne André Jacquart Vertus ler Cru Blanc de Blancs, NV

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CANAPÉ APPETIZER

Vinaigrette Japanese Oyster

(Japanese Oyster marinated in olive oil and Japanese vinegar)

Monk Fish Liver with Narazuke

Tomato Ohitashi

(Japanese tomato marinated in dashi, kelp and bonito flakes)

Fried Manganji Togarashi

(Japanese chili from Kyoto pan grilled and topped with bonito flakes)

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Domaine Francois Gaunoux Meursault ‘Le Clos de Tavaux’ 2015

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Hamaguri Clear Soup

Huge breed of Japanese mollusk that goes by the name as Oriental Clam that is salubriously cooked in flavourful clam stock and wine.

Caviar Hand Roll

One of the treasured hors d'oeuvre of salted sturgeon roe which perfectly complements the seaweed taste with slight notes of brininess but remained bright to the palate.

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Champagne André Jacquart Le Mesnil Grand Cru Blanc de Blancs, NV

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Fugu Sashimi

(Puffer Fish)

SUSHI

Sumi Ika

(Cattle Fish)

Hotate with Homemade Lemon Cream

(Scallop)

Kuruma Ebi

(Japanese Tiger Prawn)

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Champagne André Jacquart Le Mesnil Grand Cru Blanc de Blancs, “Brut Nature”, NV

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Shirako, Uni and Renkon Tempura

(Cod Treasure, Sea Urchin and Lotus Root)

Chewy and creamy cod sperm that is lightly deep fried and coasted with a thin layer of tempura to retain its juiciness, accompanied with premium lotus root which is usually 6 times higher in price compare to the normal one.

Ginzake

Japanese Salmon

This is not your usual Japanese salmon but outstandingly priced selection which is of three times more expansive than the usual range, due to the fact that these fishes are only bred in small quantity under stringent farm environment in order to ensure its top notch quality than those commercially mass produced.

Chutoro

Fatty Tuna

Sawara

Spanish Mackerel

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Domaine Francois Gaunoux Volnay ‘Clos des Chenes’ ler Cru, 2015

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Buro Teriyaki with Red Wine

As opposed to its customary way which uses rice wine or sake, Chef Saito-san gives the heritage recipe a refreshing twist with some glaze made of red wine drizzled on the grilled yellow tail fish, before drizzled with some Yuzu morsels and uniquely- Japanese pepper. To be honest, these little black pearls hit your tongue with some surprises of citrusy notes; very much far away than what you may have thought of going to be hot spicy. But instead, it greets you with a faint sour plum nuance that comes with mild numbness aftertaste.

SUSHI

Zuke

(Tuna marinated with homemade soy sauce)

Anago with Sweet Red Wine Soy Sauce

(Sea Eel)

Wagyu Beef

DESSERT BY LEGECI PASTRY

White chocolate cheese with strawberry, matcha almond crumbs and dark chocolate with brandy-infused cherry

The serene evening was filled with camaraderie from the table of epicureans who relish in the night of Champagne and Burgundian wines discovery with delicate pairing of Chef Saito distinctive élan of moreish dishes as light chatters and laughter were heard subtly permeating throughout the warm space.

Can’t wait for Marcus’s incumbency as Master of Wine officially soon!

Sushi Hibiki 鮨ひびき opens everyday except on Monday and also in case there is any public holiday in Japan. Therefore, it’s best to check with the restaurant earlier for reservation beforehand prior to your visit to avoid any disappointment.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤