Tokimeite & Suntory Whisky Create Culinary Showcase In London

Tokimeite & Sunitory Whisky Come Together For Culinary Showcase In London

This October, as part of the London Restaurant Festival tasting menu series, Mayfair restaurant Tokimeite will partner with Suntory Japanese whisky, to showcase the very best of Japanese food and drink

The collaboration will take place on Thursday 27th October in London’s Mayfair where guests will be invited to feast on a sixteen course ‘Kaiseki’ menu prepared and hosted by renowned Kyoto chef Yoshihiro Murata. The specially-prepared menu will be accompanied by a selection of rare and refined whiskies from the nigh-on 90 year-old whisky brand.

For this special event, Chef Murata, who holds a total of seven Michelin stars across his three restaurants in Kyoto and Tokyo, has created a traditional multi-course Japanese dinner, demonstrating the variety of skills and techniques of the cuisine. Yoshihiro Murata is arguably Japan’s finest and most respected chef, internationally acclaimed as the master of kaiseki – the highest level in Japanese cuisine – balancing deep tradition, delicate flavours and exquisite presentation with genuine innovation.

As the third generation owner-chef of Kikunoi, a century-old ryotei traditional restaurant in Kyoto, he is credited with redefining the parameters of kaiseki cuisine through a fresh, modern approach. Yoshihiro Murata also serves as chairman for The Japanese Culinary Academy, a highly respected NGO with a mandate to promote quality Japanese cuisine internationally. As a recognised expert on umami, he continues to play a mentoring role for chefs worldwide, collaborating with masters such as Ferran Adrià, Alain Ducasse, René Redzepi and Heston Blumenthal.

Grilled Scottish lobster with truffle meringue
Grilled Scottish lobster with truffle meringue

About the food
The menu begins with a selection of assorted starters including Wagyu kunsei tataki karashi (slow cooked and smoked Wagyu beef served with mustard); Yakisaba-saffron-sushi pinkpepper kikuka-kabu (grilled cured mackerel served with saffron sushi rice, pink pepper and pickled turnip; and Yaki-nasu tsuya-syoga itogaki (char-grilled Japanese aubergine with ginger and dried bonito flakes).

The menu will also feature sashimi and a selection of nigiri sushi as well as a grilled course of Scottish lobster awayuki gratin truffle (grilled Scottish lobster with truffle meringue) and a main course of Wagyu sirloin ichijikuhayaki (grilled Wagyu sirloin wrapped with fig leaves served with fig and onion). The meal will be rounded off with a dessert of Hoji-cha ice cream tanbaji-matsukaze (Hoji-cha ice cream and Matsukaze cake).

The Whiskies
Suntory whiskies were originally created to suit the delicate palate of the Japanese, to enrich their dining experiences. Each whisky has been meticulously selected by Suntory’s Global Brand Ambassador, Mike Miyamoto, to ensure that they complement each dish harmoniously.

Hakushu 12 Years Old
Hakushu 12 Years Old

From Suntory’s mountain forest distillery is Hakushu. The single malt’s fresh and gentle smoky nature is a natural partner to seafood; Hakushu Distiller’s Reserve has been chosen to pair with the opening assortment of starters, and the Hakushu 12 Years Old with the sashimi platter.

Hibiki’s elegant, complex and profound taste profile blends beautifully with subtle flavours, such as Hibiki 17 Years Old with the delicateness of the Japanese Wagyu beef.

Yamazaki, a deep and multi-layered whisky from Japan’s first and oldest malt distillery, is a wonderful companion to rich, grilled food. The succulent, fruity flavours of Yamazaki 12 Year Old complements the delicately grilled lobster and truffle meringue perfectly. Whilst Yamazaki 18 Year Old’s full-bodied taste profile, contrasted with the mildness of the Hoji-cha ice cream, makes the perfect end to a Japanese dinner.

In addition to this, three specially created whisky-based cocktails will also be available from the end of August until the end of October, including the Sparkling Forest (Hakushu Distiller’s Reserve, homemade Japanese aromatic Oba leaf liqueur, Angostura bitters, Mio Sparkling Sake); Ume Beauty (Yamazaki Distiller’s Reserve, Apricot Brandy, Piccon Amar, Oolong tea); and White Flower (Hibiki Japanese Harmony, Lychee Liqueur, Sayuri Sake Nigori, Kewra Floral Essence).

Hassun Starter Hakushu Distiller’s Reserve
Hassun Starter Hakushu Distiller’s Reserve

Tickets for the event will be priced at £229 and can be booked via

Tokimeite – Where and how

23 Conduit St, London W1S 2XS
Opening times:
Monday – Friday 12:00-2:30pm, 6:00 – 10:00pm
Saturday 6:00-10:00pm

Editorial Team

The independent luxury magazine showcasing the finest and most luxurious things in life. Luxurious Magazine travels the world visiting the best resorts, hotel and restaurants to see whether they warrant the 'Luxurious Magazine' seal of approval. We also feature the latest news, finest products and services, luxury events and talk to leading personalities and celebrities.

error: Copying this content is prohibited by Luxurious Magazine®