Seven Japan-exclusive sake, poured free-flow across four themed courses, in an upscale private tasting room built around a single table of reclaimed Showa era timber. Over two hours, the Sake Omakase Course is led by multi-certified sommeliers who work inside the sake industry itself: a curated passage through the world of modern sake, each pour matched to a premium bite.

The guides are the reason this tasting goes deeper than most. With more than 3,500 sake tastings behind them, they host in native English, Japanese, or Chinese, and the session is built to be interactive rather than lectured: you are asked what you taste, and the conversation follows your palate. Questions about production, labels, or the wider world of Japanese gastronomy are all welcome.

Across the four courses you work through the components of flavor and how to read them, the difference a single change of technique or ingredient makes in the glass, the way one sake shifts character as its temperature rises, and the effect of the vessel it is poured from. The last course turns to infusion, pairing sweeter sake with a spice or herb chosen to meet it.

The group is capped at six, which keeps the session immersive and the table conversational: guests often leave with new friends. The bites run from artisanal pickles through aged cheese and cured meat to a seasonal dessert, so every sake arrives with something built to carry it.