Whisky in Cuisine

Eyuzu Japanese Cuisine
Whisky in Cuisine

1 – 29 February 2012

On Thursday April 17, 1919, the father of the Japanese whisky industry, Masataka Taketsuru, walked into the ramshackle wooden buildings of Glasgow’s Buchanan Street Station and boarded the Caledonian Railway train going north. It was a historic moment. With this journey he was beginning the task of unlocking Scotland’s centuries old distilling secrets. He was to take that lore with him back to Japan. It still guides Japanese whisky making. Since then, Japanese whisky has become more diverse over the years, receiving notoriety among spirit lovers. Head to Eyuzu and savour the excellent marriage between Japanese food and Japanese whisky this February. Dishes include Teppan Gyu Aspara Maki, Teppan Gyu Tan and more.
From RM28.00++

Daily  12.00noon – 2.30pm & 6.30pm – 10.30pm

*For more information, please call Eyuzu Japanese Cuisine at +603-7665 1111 ext.203
*Prices are subject to 10% service charge and prevailing taxes.

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