Suntory Toki Whisky and Yakimono Melbourne are teaming up to present two exclusive events on April 23 and 30.

A meticulously crafted four-course menu by Yakimono’s Executive Chef Daniel Wilson will be accompanied by Toki highballs and speciality cocktails, curated to complement the flavours of each course.

Toki Whisky Brand Ambassador James Buntin said the cocktail recipes were chosen to show the versatility of Japanese whisky and how it can be used in a variety of aperitif- and digestif-style cocktails – to be enjoyed before, during and after dinner.

“We created our Toki cocktails very much with the food in mind as we wanted to present an all-round experience where the drink enhances the enjoyment and delicate flavours and textures of the food and vice versa,” he said.

The set menu will kick off with a Toki Highball – a combination of Suntory Toki Whisky and soda water – served with Charcoal Roasted Edamame with Nori Salt.

“The Suntory Toki Highball is one of the simplest, tastiest, and most refreshing cocktails and, to be honest, pairs with almost any food,” Buntin said.

It will be followed by a Suntory Time ‘Flight’ – Suntory Toki Whisky, The Chita and Hibiki Harmony – served with Wagyu Beef Intercostal with Smoky Soy Glaze and Tuna Tataki with Tosazu, Orange and Wasabi.

Course three will feature the Toki Slipper (Suntory Toki Whisky, honeydew melon, orange, sugar-snap, lemon and bitters, served with Toki Smoky King Salmon with Yuzu Miso and Tempura Shungiku, alongside Charred Cauliflower with Sunflower Seed Miso, Chilli, Yuzu and Charcoal.

Buntin said he loved the Tokyo Slipper’s nostalgic nod back to the 1984 original Japanese Slipper cocktail by Jean-Paul Bourguignon from Mietta’s Restaurant in Melbourne, a drink created just a couple of years after Midori was launched.

“Secondly, the aesthetics and vibrance of the cocktail adds to its inviting appeal,” he said.

“It was a perfect fit to be paired with the lightness and freshness of the Tuna Tartare and the crunch and delicate aroma of the tempura leaf.”

The Toki O.F – Suntory Toki Whisky, apricot, shiso honey and bitters – rounds out the mouth-watering menu, served with Dark Chocolate & Toki Mousse, Suntory Toki Whisky Jelly and Raspberry.

The soundtrack to the evening will be provided by Australian artist and producer Cyrus Villanueva with a DJ set and a Q&A session to discuss the unique synergies between whisky and music production.

Limited tickets are available now for $99pp via the Yakimono website here. 

There is also a Toki Bites menu available each night, offering limited-edition cocktails and snacks. Think, Roast Scallops with Miso Wakame Butter or Tuna Tartare on Tempura Oba Leaf, matched to the likes of a honeydew-infused Whisky Highball.