Upcoming Events

Ishikawa Sake Pairing Dinner: Closing - SELLING FAST

Saturday, 20 Jan 2018

Churchill Room, 7.00pm

Member $128.00/Guest $148.00

Treat yourself to an exquisite dinner, specially prepared by Guest Chef Noriyuki Nishihana, with carefully selected sake pairings. This event sold out last year, so do make a reservation soon.

 

Saturday, 20 January - SELLING FAST

7.00pm to 11.00pm

Churchill Room

Member $128 | Guest $148

Performance by Hibikiya

 

Featuring Guest Chef Noriyuki Nishihana

Chef Nishihana, an exquisitely talented chef, honed his craft working at one of Ishikawa’s top onsen ryokans (hot spring resorts) for nearly 30 years. He is currently working at a famous traditional Japanese restaurant in Tokyo, and this is the second time Chef Nishihana will be whipping up authentic Japanese dishes for our Ishikawa feature.

 

Reservations: events@tanglin-club.org.sg | Enquiries: 6622 0432

Please note that only form and email bookings / cancellations are accepted.

A 1-week cancellation policy applies.

 

Opening Toast with Local Ishikawa Sake

Shishi no Sato – Sen, Kassei Junmai Ginjo (Matsuura Brewery)

 

Zensai (Appetiser)

Salmon temari sushi with ikura, dried persimmon and cream cheese, vinegared gensuke daikon, shiraae salad of Kanazawa chrysanthemum and persimmon, herring roe

Kiss of Fire

 

Tsukuri

Seared buri (yellowtail), chuutoro maguro

Yuho Junmai Ginjo

 

Nimono (Stewed Dish)

Jibuni stew with wagyu

Tengumai Umajun

 

Yakimono (Grilled Item)

Grilled nodoguro (blackthroat perch) and Kaga renkon lotus root, with Kanazawa shoyu wafu sauce

Kikuhime Yamahaiginjo

 

Mushimono (Steamed Dish)

Steamed wagyu sirloin soba maki, Noto shironegi leeks, grated carrot, radish

Taikei Tokubetsu Junmaishu

 

Sumono

Monkfish liver and grilled cod milt served with vinegar jelly, sliced grapefruit, Noto shironegi leeks, capsicum, yuzu

Okunoto no Shirogiku Junmai Daiginjo

 

Tomewan (Final Dish)

Hyakumangoku shiitake and matsutake rice

miso soup

Gendai no Meiko

 

Mizugashi (Dessert)

Mizu-yokan (soft adzuki jelly)

ume, yubeshi