Whole Maguro and premium sake at KI Izakaya

Hello. Hello. Hello. On this episode, we take you to Ki Izakaya. This time is different from the many other times we’ve been here. It’s a buffet style izakaya with a show, a breakdown of a giant yellow fin tuna. Also, we get to try an ultra unique premium saké made by the process of creating champagne. Join us for this spectacular event!

Let’s see how Chef Sawada breaks down this fish. Usually you don’t see something like this happening in Bangkok. Having the whole fish is a special occasion. It starts with the belly half and as you can see, it’s a lot of meat. Believe it or not, one of the best part of the meat is between the fish bones.

We start with the first saké. Five Assembly two with the CEO of. You are himself. Charles Antoine. Then some sushi, eggplants, firefly squid and chilled tofu. More sushi, tempura udon and a crab seaweed appetizer. The udon is topped with bonito flakes, ginger and sweet savory source.

We also tried the lotus root tempura, vegetable tempura, and pork belly skewers. This is the moment we’ve been waiting for. The maguro we saw dissect; a combination of Akami, chutoro, and otoro. Starting with Akami, it has this beautiful color and it has this very rich umami taste. More saké. This time the IWA assemblage three, which pairs very well with the chutoro. Very fatty and luscious. Next we have the fatty tuna avocado sushi and a spicy salmon avocado with uni sauce.

The akami don; Very simple dish rice and akami but a perfect combination. It’s paired with this beautiful saké based cocktail. Natural sweetness from the saké and the floral scent with a bit of tanginess makes it very refreshing.

Japanese food is all about simplicity. The soft, moist cake is a good example, with the bit of tartness from the fruit. Mild taste, but very appealing. To end this beautiful meal, we get to try U5 assemblage five. The higher number, the more complex the taste.

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