Luxuriate in the Shiso Tempura with Hotate Tartare at Kabuke
Located on the second floor of a shophouse along Telok Ayer Street,
Kabuke is a sake gastrobar helmed by Sake Sommelier Keiji and showcases contemporary Japanese cuisine curated by Chef Rio.
Consisting of 3 Acts, Act One starts with the Shiso Tempura with Hotate Tartare.
Diced scallops, caviar and ikura are delicately placed on a Shiso Leaf and then drizzled with Truffle Shoyu.
It is served alongside the Yuki No Bosha Hiden Yamahai Junmai Ginjo, a sake that is smooth and consistent with layered notes of peaches and cream.
Exquisite tapas paired with Japanese rice wine, this is going to be one of a kind experience for sake lovers.