As we announced the other day, Sous Chef Hayato Sawada won the "Barilla Pasta Championship ASIA 2025 Japan" after competing in the finals against six famous Italian chefs from all over Japan!
Winner's Menu
"Penne Rigate with Whiskey Octopus Ragù"
(Penne Rigate, Whisky, Octopus Ragu Sauce, The flavors of the local region are captured in the barrel)
From here on, I would like to share the thoughts of Sous Chef Sawada Hayato.
"My favorite is octopus and whiskey."
Served in whiskey barrel-like vessels, the dish focuses on the essence of pasta, with the sauce made simply from octopus and whiskey, bringing out the full umami of the octopus, while Akashi whiskey enhances the aroma and depth of the pasta from various angles. Smoking chips mixed with domestic whiskey barrels and peat are smoked in a special smoker made from recycled domestic whiskey barrels.
The impact of the smoky, unique, rich aroma at the top, followed by a lingering aftertaste that somehow reminds you of dried bonito flakes, gives the octopus a umami aroma! The characteristic holes in the penne are an ingenious way to spread not only the sauce but also the aroma throughout.
If you let us know when you make your reservation, we can include it as pasta in your course.
Pairing food with alcohol is called "mariage," so we recommend pairing it with whiskey. This pasta is packed with the flavor, aroma, and passion of Otaru. We look forward to your reservation.
