Yash Lakhan
May 07, 2025
Unlike cooked seafood preparations, sashimi offers clean flavours where seafood in its original form can be appreciated with minimal processing, allowing its natural flavours to take the spotlight. Drinks presented with the delicacies complement the profile of raw seafood without masking its texture, while creating fresh interplay between textures. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
When served side by side, tuna and a gin martini cocktail engage in subtle profile blends where one contributes depth in terms of firm but soft texture and the other brings botanicals to match.
Thinly sliced salmon provides a silken neutrality while glittering sake brings a peppery note to the combination – and in proper balance, they maintain an even flavour throughout.
Often served with a spicy slice of jalapeno on top, yellowtail sashimi is complemented by zesty yuzu that cleanses the palate to prevent the lingering of fishy flavour.
Nigori sake or cloudy sake brings a creamy texture to offset the delicacy of scallop – both of which possess a mellow sweetness which help exhibit the seafood in all its tropical glory.
The contrasting flavours between pungent wasabi-infused vodka and sweet, thinly sliced octopus is what makes this combination a refined one – aptly reserved for those with a taste for the unusual.
Although mackerel is known for its imposing fishy flavour, the fruity notes of the Japanese liqueur served on ice presents itself as a fresh profile against the salinity of the oily fish.