Nobu Hotel Marbella has launched a limited edition Japanese Wagyu & Whisky tasting experience, in partnership with Suntory Whisky.

Taking place every Thursday between 15 January and 5 February, guests will be invited to experience a curated menu of Japanese Wagyu dishes designed by Executive Chef Eleni Manousou and paired with Suntory whiskies. The pairing aims to embody harmony, with the unique umami flavour of each dish perfectly complemented by the rose, sandalwood and Mizunara oak notes of Hibiki Japanese Whisky.

Expressions on the menu include Hakushu 18 Years Old, sourced from Suntory’s mountain forest distillery on Mt. Kaikomagatake. The whisky offers gentle smoke on the nose, with crisp flavours of jasmine, mango and quince. The Hibiki 21 Years Old also features, offering blossoming notes of blackberry and dried apricot, and a final flourish of incense.

To mark the launch on 15 January, Nobu Marbella will host an exclusive evening featuring:
• A guided tasting of three Hibiki expressions by a Suntory Brand Ambassador
• A presentation of the Wagyu led by Wagyu Master, Mark Chapman
• A mixology demonstration of the Hikari Fizz, one of the menu’s signature serves
• An interactive Wagyu cooking demonstration, showcasing three different preparation styles

CREDITS
Photography: © Tony