At Savor Borgata weekend, Philadelphia’s chef extraordinaire, Michael Schulson, prepared a unique, dinner menu paired with award-winning Suntory Japanese Whiskies. These subtly refined whiskies were designed to be paired and shared with the most delectable culinary bites, which made Izakaya a perfect way to kick off the weekend.
For the first course, the Chef prepared Toro Baguette served with caviar and wasabi, King Crab Tempura with scallion and ponzu, Hearts of Palm served with yuzu, jalapeño, and radish, Tuna Tartare with avocado, chili oil, and rice pearl, all served with a Hashi Old Fashioned, featuring Hibiki 12 year, smoked caramel, bitters, and orange.
The second course featured Kampachi Nigiri with soy and Périgord truffle, Big Eye Tuna Roll, served with shrimp tempura and avocado, Grilled Tiger Prawn with meyer lemon, crispy shallot, and nori crumble, and Kobe Meatball with a yakitori glaze and sesame. This was paired with a Japanese Sidecar, featuring Suntory Toki, Nigori Sake, lemon, and orange liqueur.
The third course brought Chilean Sea Bass with barley miso, pickled myoga, and red chili, Herb Crusted Lamb Loin served on cedar paper with garlic confit, and Nori Crusted Filet Mignon with sunchoke puree and caramelized shallots. A Widow of the East cocktail was paired, with Hibiki Harmony, benedictine, and yellow chartreuse
Finally, there was a dessert course, featuring Yuzu Cheese Cake with cream cheese mouse, chantilly cream, and orange, a Chocolate Genmiacha served with milk chocolate crémeux and caramelized white chocolate. The nightcap of the evening was the High Moon, featuring Yamazaki 12 year, amaro, espresso, and burnt vanilla.