Is there any ritual involved?

Unlike wine service, where the waiter pours for you, with sake, it is the guests at the table who pour for each other. This is to increase the rate of natural bonding, similar to breaking bread. Who wouldn’t appreciate having somebody pour a cup of sake for them, when their glass is finished?

What sakes do you serve at Nobu, and how do they differ?

We only serve sake from Hokusetsu Brewery on Sado Island in Japan. Onikoroshi is the driest, with a neutral nose and earthy character. YK 35 (my favourite) is the pinnacle of traditional sake production: very delicate, with tropical aromatics. Nigori is the closest expression of original sakes, before we had modern methods of production and filtration. It still has very fine sediment of yeast and rice, cloudy in colour, with a rich, creamy texture.

What does sake pair well with, in terms of dining at Nobu?

Sake is very versatile and can be paired with hot and cold dishes. Since it’s a delicate beverage, I personally shy away from very bold, spicy dishes. Desserts work very well, too. The Nobu Cheesecake with the rich, creamy Nigori is absolutely delicious.

What inspired Nobu’s Sushi Masterclasses?

We’ve seen a massive boom in Asian cuisine in South Africa. For regular patrons of Nobu, we created our interactive, informative Masterclasses and sushi-bar dining experiences. The appreciation that these guests now have for Japanese cuisine is unreal. We love to play a role in developing appreciation for Japanese cuisine and culture. True appreciation only comes with great understanding.

A celebration of sake