Tako Yaki and Nikka Whisky Pairing

Nikka Tako Yaki web


Mits and I love eating tako yaki. My first order was with Mits on my first trip to Japan in 2009.  I really didn’t know what to expect but Mits kept raving about the soft, gooey, street confection months before our trip, so anticipation for my first order was high. The tako yaki stall we stumbled onto was close to the Nishiki food market in the covered, downtown, shopping district of Kyoto. The scene unfolding before me was amazingly new: large, whole octopus being plunged into steamy water, batter being poured on to desk-size, iron pans with a hundred half spheres depressed into them, and the deft work of the tako yaki chef as he scraped and turned all the individual pockets of runny batter  into spheres as the dough cooked. Upon ordering the chef flipped five into a dish and slathered the steamy balls in thick, salty-sweet sauce then sprinkled shaved bonito (which is a dried and smoked fish) on top.


 

Cocktail Menu for Compass Box Release Party at Moshi Moshi Wednesday June 1st, 2016


The classic Compass Box Penicillin

Great King Street Artist’s Blend Scotch Whisky, fresh lemon juice, Compass Box Honey Ginger Syrup, The Peat Monster Blended Scotch Whisky

Rusty Needle

Compass Box Great King Street Glasgow Blend Scotch Whisky, black peppercorn infused Drambuie, Galliano anise liqueur


Spice Tree Sazerac

Compass Box Spice Tree Blended Scotch Whisky, Peychaud Bitters, Germain Robin absinthe, simple syrup

Complete Cocktail and Whisky Menu for Compass Box Release Party

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