At Nippon (R$44), for example, the bartender started with nori and katsuobushi powder sprinkled on the octopus dream
In a sort of B-side Itaim, where there are no restaurants, bars and startups, the house born in Campo Grande has been gathering solitary since its opening in 2019. Despite being called Japanese-Peruvian, Nikkei and even Latin, it attracts diners in balance “sea and fire, chopsticks and cutlery”. Now more than ever he wants to attract them through cocktails.
This is why Imakay relies on the creations of Kevin Cavalcante: “I have included 14 new cocktails in the menu which not only highlight the use of Japanese liqueurs, but also dialogue with the restaurant menu itself”. The dialogue is sometimes direct. At Nippon (R$44), for example, the bartender used nori and katsuobushi powder sprinkled on the octopus dream (R$24) on the menu to decorate the glass and to develop a savory syrup that enhances the umami flavor of the drink.
In the sunomono sour (R$ 42), the classic cucumber salad was used to star a cocktail of creamy foam based on house gin, fat washing (technique of maceration of fats in a distillate) of sesame oil, umeshu liqueur , lemon and Angostura, while Akai Chi (R$48) is a gastronomic interpretation of bloody mary with awamori (the most consumed drink in Japan, obtained from barley, sweet potatoes or rice), tomato juice, lemon, tuna jamón, karasumi (cured mullet roe) and cherry tomato pickles.
With exceptions, such as the Matsuri (R$ 48) which, inspired by the margarita, contains shochu, tequila infused with sweet pepper, Cointreau, lemon and katsuobushi salt with Campari, these are low-alcoholic recipes, very dangerous, as they always invite a another sip…
Proof of this is the Hana (R$ 46) which, although mixing sake and vodka, is dominated by the aromas of lychee, lemon and elderflower liqueur. A light, floral drink that directly competes with it for the nightcap spot is the Saitama (R$69). Served in a chawan, it is refreshing and slightly sweet thanks to the combination of sparkling sake, handcrafted Talisker single malt sorbet and edible flowers.
All right
R. Urussuí, 330, Itaim Bibi. Monday and Tuesday, from 12pm to 3pm and from 7pm to 11pm; Wednesday to Friday, from 12pm to 3pm and from 7pm to midnight; Saturday, from 12.30pm to 4pm and from 7pm to midnight. Tel: 11 3078-7786
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
