Prohibition & Sessions Sake Dinner
After months of planning we are incredibly excited to invite you to a what will be a night to remember. Our head chef John Mu and local Sake Sommelier and owner of Sessions in Box Hill have put their experience together to match 5 premium Sakes to a decadent 5 course dinner.
Arrival Canapés
Takara Mio Sparkling Sake
A light, gently sparkling sake to open the evening. The soft sweetness and delicate effervescence work well with the smoked mussel toast and kingfish tartare, refreshing the palate while complementing the salt and acidity of the dishes. It also sets a relaxed and welcoming tone for guests.
First Course – Seafood
Sawahime Momoiro Junmai Nigori
This lightly textured, slightly off-dry nigori brings a soft berry acidity and gentle creaminess. It pairs particularly well with the scallop mousseline and saffron pumpkin broth, echoing the dish’s richness while providing lift and contrast.
Transition / Delicate Profile
Dassai 45 Junmai Daiginjo
A clean, polished expression with subtle melon and pear notes. This acts as a point of refinement in the progression, allowing the natural sweetness of the seafood and the elegance of the dish to come through without interference.
Second Course – Duck
Imanishiki Junmai Ginjo Miyama
Soft, rounded and quietly aromatic. This sake complements the duck’s richness and the cherry glaze without overpowering it, while its gentle fruit profile supports the sweeter elements of the dish.
Third Course – Wagyu
Itteki Nyukon Junmai Ginjo
A slightly fuller-bodied style with a touch more structure and depth. It brings enough presence to stand alongside the wagyu and miso elements, while still remaining clean and approachable for the palate.
To Finish – Dessert
We may introduce an optional surprise pour here:
Gozenshu Bodaimoto Yuzushu (served over ice)
This would be presented as a small, unexpected addition at the end of the meal. The bright citrus character, gentle sweetness, and refreshing acidity work beautifully with the quince and chamomile elements, while the ice service keeps it light and engaging.
It also gives us an opportunity to show guests a different side of sake.
Yuzushu is still fundamentally sake-based, but infused with yuzu, creating a style that feels familiar yet surprising — often compared to a Japanese take on limoncello, but lighter, fresher, and more elegant.
In our experience, this moment tends to really resonate with guests — it’s a simple but memorable way to end the evening, and people always enjoy the surprise element.
Arrival Canapés
Takara Mio Sparkling Sake
A light, gently sparkling sake to open the evening. The soft sweetness and delicate effervescence work well with the smoked mussel toast and kingfish tartare, refreshing the palate while complementing the salt and acidity of the dishes. It also sets a relaxed and welcoming tone for guests.
First Course – Seafood
Sawahime Momoiro Junmai Nigori
This lightly textured, slightly off-dry nigori brings a soft berry acidity and gentle creaminess. It pairs particularly well with the scallop mousseline and saffron pumpkin broth, echoing the dish’s richness while providing lift and contrast.
Transition / Delicate Profile
Dassai 45 Junmai Daiginjo
A clean, polished expression with subtle melon and pear notes. This acts as a point of refinement in the progression, allowing the natural sweetness of the seafood and the elegance of the dish to come through without interference.
Second Course – Duck
Imanishiki Junmai Ginjo Miyama
Soft, rounded and quietly aromatic. This sake complements the duck’s richness and the cherry glaze without overpowering it, while its gentle fruit profile supports the sweeter elements of the dish.
Third Course – Wagyu
Itteki Nyukon Junmai Ginjo
A slightly fuller-bodied style with a touch more structure and depth. It brings enough presence to stand alongside the wagyu and miso elements, while still remaining clean and approachable for the palate.
To Finish – Dessert
We may introduce an optional surprise pour here:
Gozenshu Bodaimoto Yuzushu (served over ice)
This would be presented as a small, unexpected addition at the end of the meal. The bright citrus character, gentle sweetness, and refreshing acidity work beautifully with the quince and chamomile elements, while the ice service keeps it light and engaging.
It also gives us an opportunity to show guests a different side of sake.
Yuzushu is still fundamentally sake-based, but infused with yuzu, creating a style that feels familiar yet surprising — often compared to a Japanese take on limoncello, but lighter, fresher, and more elegant.
In our experience, this moment tends to really resonate with guests — it’s a simple but memorable way to end the evening, and people always enjoy the surprise element.
Tuesday 28 April 2026 6:30 PM - 11:00 PM (UTC+10)
Location
Prohibition Food and Wine
1395 Toorak Road, Camberwell, Melbourne Victoria 3124
Contact Details
Contact Form
Prohibition & Sessions Sake Dinner
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