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Overview
Leave everything up to the chef at this intimate harbourside omakase restaurant. Make your evening even more special with a complimentary Haku martini paired with the eight or 11-course meal.
Bay Nine is located along the heritage Campbell's Stores waterfront precinct and operates under the steady stewardship of master sushi chef Yul Kim — we sat down with Chef Kim to discuss bringing his menu to life with passion, precision and experimentation.
The intimate Japanese eatery has a smattering of tables and a ten-seater counter. This makes it easy for guests to see the chef's skills up close and personal — omakase is, after all, one part dining, one part performance.
Bay Nine's menu changes daily, depending on what's in season and what fish is available at the seafood market. You can pair your eight or 11-course meal with Bay Nine's Icon Collection wines, your choice of sake from a 40-strong menu and a solid range of craft Japanese spirits.
However, if you want to level up your omakase experience, from Friday, September 15, till Friday, October 15, all seatings at Bay Nine will begin with a complimentary Haku martini.
Restaurant manager Anthony Sin created Bay Nine's Haku martini as the opener of the omakase drinks experience. It will be on the menu exclusively during the first months of spring. The cocktail, topped with herbaceous foam, marries fruity notes and the nuttiness of brown rice, setting a high bar for the pairings to follow.
"There are two stages to our Haku martini," starts Sin. "Infusing the vodka with our genmaicha tea blend at room temperature for earthiness and a very mellow tone, and brewing the sencha green tea with syrup. Then, add the juices, shaking heavily and straining. That's it."
Make your booking on Bay Nine's website now and enjoy a complimentary martini with your first course. Haku Vodka's signature serve is the Haku martini — a drink that showcases the craftsmanship, nuanced flavour and exceptional quality of the premium Japanese liquid. To learn more, head to the House of Suntory website.
Images: Declan Blackall
