Japanese food, gin botanicals, sounds, scents, visuals - a very different dinner
MUSU and The House of Suntory are coming together to host a unique journey through Japanese food and flavour.
It’s a one-of-a-kind experience, held in the private dining room at MUSU. With only sixteen places available, it’s an exclusive event that you’ll remember for a lifetime. Held on Thursday 25 April, this is a one off.
The focus of the evening is an eight-course tasting menu that takes you through the four seasons. Chef Patron Michael Shaw has created each dish to harmonise with the distinctive botanicals in the Roku range of speciality gins by Japanese drink specialists, House of Suntory.
It’s more than a meal. MUSU and House Of Suntory have worked with experiential experts to create a full sensory experience. Guests will be invited to wear headsets, which will play seasonal sounds and music at the start of each section, along with the smells of the changing seasons.
Even the visuals throughout the night will move on as MUSU’s cinematic wall panels track a course through the year. Budding plants will make way for glorious sunshine and falling leaves will fade to show icy morning frosts.
Michael Shaw, Chef Patron at MUSU explained: ‘Food and flavour is about so much more than just taste. The sights, smells and sounds that a meal makes are just as important to how you experience what you’re eating. We wanted to channel the rich tapestry of Japanese culture already in the restaurant, and just heighten that experience to a level we’ve never seen before.’
Diners will explore Japanese food culture in a totally original way with each section linking to the rhythm of seasonal produce in Japan. The meal begins with a traditional Chawanmushi, flavoured with morel, peas and wild garlic blossom, and a selection of cuts of the highest quality tuna nigiri, before moving on to the carabinero prawns with yuzu and apple and a duck yakitori flavoured with umeboshi and red shiso.
The next section brings popular Japanese dishes together, with black cod served with Beluga caviar, umami broth and oyster before enjoying an A5 Japanese wagyu beef sirloin accompanied by miso aubergine and ox cheek.
The menu concludes with a gariguette strawberry and plum wine mousse, as well as MUSU’s most popular dessert, the salted white chocolate with almond and a soya milk crisp.
Tickets for the event are priced at £250pp and include a welcome drink and canapé reception, and a full eight-course tasting menu with drinks pairings.
