Oct 10 & 11, 17 & 18, 24 & 25
Experience six restaurants on this tour, with a delicious small plate and a drink in each. 'Passport' holders will be able to visit six restaurants in one weekend (three restaurants on each day, from 12-3pm), walking between each at their leisure.
Restaurants include: Bo Drake, Tonkotsu East, Shoryu
It's been over 90 year’s since the founding father of Japanese whisky, Mr Shinjiro Torii, built Japan’s first whisky distillery, Yamazaki in 1923.
It began dream to create a true Japanese whisky to complement the Japanese palate and cuisine. Today, Shingo Torii, grandson of Shinjiro Torii and current Master Blender of the House of Suntory, continues to perfect the quality of Japanese whisky as Suntory enters a new era of global critical acclaim with countless award wins.
Suntory Japanese whisky is designed to retain its unique flavour profile when mixed with water. The most popular whisky serve in the izakayas of Tokyo is a Suntory whisky highball - a long, refreshing blend of whisky and soda over plenty of ice that cleanses the palate and has enough acidity to cut through the fat of grilled and fried dishes.
In Japan, you are more likely to enjoy a whisky highball with food than a wine. It is only natural then that a whisky meant to accompany Japanese cuisine such as Suntory is subtle, refined, complex and delicate.
Suntory will be offering a range of highball inspired cocktails to accompany the Japanese Journey in 2014, made using the next generation of Japanese whiskies -Yamazaki Distiller’s Reserve and Hakushu Distiller’s Reserve.