Rice, Stirred & Served: A Dining Experience by Prefecture 48 & Haku Vodka
An exclusive dinner designed for those who appreciate Japanese craftsmanship—right in the heart of the city.
In partnership with 
Overview
The humble grain of white rice—or hakumai in Japanese—can be the starting point for so many incredible dishes and drinks. This July, House of Suntory's Haku Vodka is teaming up with Prefecture 48 (P48) to celebrate just that.
Bringing together world-class martinis—infused with the smooth and subtly sweet flavour of Haku Vodka—with refined Japanese cuisine, this exclusive and intimate event is an ode to the craftsmanship behind one of the world's simplest ingredients. Guests will enjoy a martini masterclass and a six-course degustation, hosted across two of P48's distinct spaces.
First up: a martini masterclass held in P48's Whisky Thief cocktail bar. Join renowned House of Suntory Ambassador Natalie Ng to explore the elegance of Haku Vodka — a spirit distilled from polished Japanese white rice and filtered through bamboo charcoal for a remarkably clean finish. Discover its versatility as you sip your way through a flight of three martinis — paired with a canapé — including a Classic Haku Martini and onigiri, mentai mayo, shichimi; an Omakase Martini (a savoury, rice-inspired twist on a dirty martini), paired with beef tartare, confit yolk emulsion, hazelnut, rice cracker; and a Kozakura Martini (gently floral using sakura leaf) with sansho gravlax, potato aioli, rice puff.
Then, move into P48's fiery robata grill restaurant, Ibushi, for a six-course degustation that blends the elegance of Japanese with signature touches from P48's award-winning chefs. Expect seasonal seafood-driven mains showcasing the nuance and depth that makes Japanese cuisine so popular. Think grilled oyster with mentai, guanciale and chives; tuna tartare with yuzu kosho, crispy sushi rice and avruga; and aburi scallop with apple ginger and umeboshi—before working your way through salmon temaki with avocado, soy, tobiko and leek; prawn tsukune with tarragon mayonnaise, puffed rice and ebi powder; and toothfish fillet with koji marinade, sumiso and cavolo nero. Each dish has been carefully curated to showcase the different styles of rice found in Japanese cooking, from classic to crispy textures.
To finish, you'll receive an exquisite, handcrafted dessert to take home from P48's, Dear Florence. This dessert atelier blends the best of two treasured culinary styles: French and Japanese. A dreamy way to end a delicious evening – call it an edible ode to the beauty and artistry of Hakumai.
Experience the essence of Japanese craftsmanship with House of Suntory's Haku Vodka. With seatings running between 6–8pm and 7.30–9.30pm and only 70 seats available (35 per seating), this is an exclusive and intimate progressive dinner you won't want to miss. Click here to find out more.
By Elise Cullen
Image Credit: Jiwon Kim
