One Night Only: The Saga Beef Sake Dinner at The Fireplace

...at The Fireplace. Six courses highlighting the world-renowned Saga Beef, each paired with a curated selection of premium Sake from the same prefecture combine for a memorable dining experience. Located on the southern Kyushu Island, Saga Prefecture is known for its world-class beef and is one of Japan's best quality sake-rice producing regions. The indulgent richness and flavors from the best of Saga Prefecture come together for one unforgettable evening at The Fireplace. Read on for a peek of Japan's best...

After the successful launch of Saga Beef last February (see my post, Made in Saga: The World's Best Comes to New World Manila Bay Hotel...), New World Manila Bay Hotel's Executive Chef James Williams and Guest Chef Shimoyama team up for a special one night only Saga Beef Sake Dinner at The Fireplace.

Known for their premium signature steaks, The Fireplace at New World Manila Bay Hotel (for more on The Fireplace, check out my post, What's New at The Fireplace...) is the perfect stage for the legendary Saga Beef of Japan for an epic one time only dinner, paired with the finest Japanese Sake for an experience like no other.

The Saga Prefecture is blessed with clean and abundant water sources known for its purity and mineral content, and even selected as part of Japan's 100 Top Water Sources. The waters and terroir of Saga Prefecture combine for the rich yet mellow notes of its famous sake, complementing the traditional heavier cuisine of southern Japan. Sake is a fermented beverage made from rice, yeast, water, and the distinct Koji mold, with its price and quality influenced by three crucial factors: type of rice, milling, and labor (i.e., handmade vs machine). The degree of milling, or polishing, of rice grains represented as a percentage, also defines the taste profile of the sake. The curated selection of the very best sake from the famed Saga Prefecture presents a wide and varied range of distinct notes, each one pairing well with the masterful Saga Beef creations of Guest Chef Shimoyama. 

The memorable dinner began with a delicate first course prepared by Guest Chef Shimoyama, the Saga Beef Tofu "Ginza Kira Style," paired with the fruity Nabeshima by Fukuchiyo made from Omachi rice, the oldest pure sake rice variety in sake production today. The light and frothy head of the Saga Beef dish delivers hints of savory richness...

...followed by the bold, beefy and luxurious flavors of the sukiyaki-cut Saga Beef and nutty notes of silky tofu. The richness of the dish is perfectly balanced by the crisp and clean, mildly sweet notes of the Nabeshima, cleansing the palate as you go for another sip. Then, Guest Chef Shimoyama prepared the next Saga Beef course...

The Asian Steak Tartar, with its tart and vibrant notes capped by the savory richness of Saga Beef is perfectly complemented by the Amabuki from Daiginjo made with local Yamadanishiki rice. The distinct fragrant nose with subtle hints of sweet melon and pear is followed by an elegant and velvety smooth finish, matching the tartness of the dressing and the richness of the Saga Beef.

A light yet flavorful Beef Soup "Shabu-Shabu Style," with its paper-thin slices of Wagyu beef and firm noodles in a light broth paired well with the Manrei by Komatsu Shuzo. The dual blend of Yamadanishiki and Miyamanishiki rice, polished beyond the 50% guideline, delivered subtle notes of fragrant ginger... 

...with a whisper of spice-like hints tempering the savory flavors of the Shabu-Shabu. Despite the bold flavors of the dishes served, Guest Chef Shimoyama weaves a delicate balance throughout the epic dinner, with each note complementing the other. Then, fresh from the oven, the next dish was presented...

A fragrant aroma is released along with the rising steam as the baked crust is carved, revealing a perfectly roasted slab of Saga Beef. The Roast Saga Beef in Baked Pie Wrap tastes as good as it looks, this is serious beef. The beautifully marbled Saga Beef just melts in your mouth, coating your palate with a buttery richness. Served with fondant potatoes and onion soubise, the dish is paired with the Manrei by Komatsu Shuzo. The full-bodied notes of the Manrei handles the savory flavors of the dish perfectly, leaving a lingering sweetness after every sip.

And there's more. Guest Chef Shimoyama's Saga Beefsteak with Norisotto "a la bottura" is paired with the Shichida by Tenzan, another balanced combination. The cloudy hues of the Shichida deliver notes of sweetness and tartness, with hints of honey and green apples pairing well with the savory dish.

And when you have one of the world's finest beef, how can you go wrong? Guests can enjoy the legendary Saga Beef at New World Manila Bay Hotel's Market Cafe with their Build-Your-Own Teppanyaki using Saga Beef and stir-fry vegetables at their Japanese station during the lunch buffet every Saturday (more on Market Cafe on my previous post, Back at Market Cafe...). 

The epic dinner ends with an elegant dessert, the Tonka Bean Panna Cotta Sakura topped with flowers and matched with the fragrant Nogomi. The decadent notes of the dessert are tempered by the vibrant apple and aniseed hints of the Nogomi without overpowering the dessert. It's another perfect pairing in an all too perfect one-time only dinner.

Sweet indulgent bites of Japanese-style Nama chocolate rounds out our memorable dinner at The Fireplace. In one evening, Guest Chef Shimoyama highlighted the versatilty of Saga Beef, paired with the different nuances of sake. The best of Saga Prefecture in one night...only at The Fireplace.