With their complexity and layers of flavours, spirits can bring a whole new perspective to a meal. Indeed, there’s a blend for every palate and an accompanying meal that will highlight its finest points.

To celebrate the versatility of spirits after 125 years of leadership, Suntory has partnered with Itō Restaurant to showcase how Japanese drinks culture is ahead of the game when it comes to embracing a new dimension of flavours.

From November 13-17, Suntory Bar will open to treat guests at the popular Surry Hills Japanese izakaya to a bespoke four-course paired menu designed by Itō executive chef Erik Ortolani and ESCA Group executive chef Luca Lonati, in collaboration with guest chef Khanh Nguyen of King Clarence. The dishes have been created to highlight a range of Suntory spirits in a highball serve, including Toki Whisky, Roku Gin, Minus 196, Laphroaig, Maker’s Mark and more.

Focusing on Asian cuisine with a signature Itō twist, Suntory spirits have been used in the dishes, from the chawanmushi with roasted chicken, Toki Whisky, spanner crab, sweetcorn and brown butter to the Mayura Station wagyu, smoked bone marrow, whisky and pepper sauce, enoki and leek.

Feast on other dishes including Hokkaido scallop with bergamot orange, wasabi and shiso as well as a Hiramasa kingfish collar with finger lime, spicy oroshi and ponzu.

Then there are the matching highball cocktails, which have been paired with each course, all designed by ESCA Group bar manager Kerry Burgess.

The Toki Highball blends Toki Whisky and soda with a grapefruit twist, showing off sweet and spicy notes. The Blue Rose Roku and Tonic mixes Roku Gin with shiso, blue curacao and tonic. The Japan Blend Haku x BOSS Martini combines Haku Vodka, BOSS Coffee and miso caramel for a Japanese take on an espresso martini. The Maker’s Mark Dipped Iced Tea unites Maker’s Mark with umeshu and jasmine tea.

While Suntory boasts 125 years of leadership in Japanese drinks culture, Itō didn’t just rely on the Japanese-leaning spirits in its repertoire. Part of the fun for the kitchen and bar team — and the diners — was putting together unexpected pairings. ESCA Group executive chef Luca Lonati oversees the Itō kitchen and says the team had fun creating dishes that compared and contrasted flavours.

“With the drinks being heavily influenced by whisky, we decided to work around live fire with both the charcoal fish dish — miso Aquna Murray cod, charred greens, yuzu butter — and hibachi greens — with goma vinegar and layu chilli oil — to keep a consistent level of smokiness on the food side. For the main, we contrasted those strong smoky flavours with the freshness and tanginess of the cabbage salad with rocket and ginger,” Lonati says.

“As in many classic izakayas around Japan, the combination of charcoal cooked skewers and katsu with highballs is a match made in heaven. Whisky in particular complements the boldness of some Asian flavours really well.”

While it makes sense that Toki Whisky works with Japanese food, Lonati emphasises that bourbon and other blended spirits are just as versatile.

“Jim Beam is quite sweet with gentle notes of vanilla, while the cut-grass notes pairs well with soups like ramen as well as grilled meats, sushi, creamy dishes and curries because it’s gentle enough to not overwhelm any of them,” he says.

“Canadian Club, with notes of winter spice and dark sugars, pairs better with bolder flavours like wasabi, soy-heavy dishes and tangy flavours like yuzu, togarashi and umeboshi for a delightful harmony between sweet, smoky and spicy.”

Lonati’s favourite pairing is the fourth course, the Japan’s Blend Haku x BOSS Martini matched with the BOSS Coffee mochi. “You can’t go wrong with a boozy espresso martini paired with an ice cream dessert,” he says.

“If you want to be extra naughty you can dip your mochi in the cocktail to bring back memories of an Italian affogato.”

Suntory Bar takeover at Itō Restaurant

From November 13-17, Suntory partners with Itō in Surry Hills to showcase its pioneering spirit in Japanese drinks culture. Suntory highballs will be paired with each of the four courses, blending tradition with modern flair.

Ticket cost for the events are $140 per person. Regular bookings and walk-ins will also be available from Friday to Sunday, with a special food menu and Suntory highball drinks menu on offer. Book here.