IWA 5 Sake Dinner With Richard Geoffroy at Warabi
For Richard Geoffroy, bubbles are a big deal. He was the former chef de cave – or cellar master in charge of champagne-making – at French champagne house Dom Pérignon.
But since leaving his post in 2019, he’s gone on to create a new sake label called IWA 5. With the utmost respect for Japanese traditions, Geoffroy’s sake is an expert blend of three different rice varieties and five classes of yeast. And he’s in Australia for a short time this winter to showcase what it’s all about – and how it pairs with food.
He’s hosting two extravagant dinners – on Friday and Saturday July 1 and 2 – at Warabi, an intimate new omakase experience, from a group behind Michelin-starred restaurants, at Melbourne’s W Hotel.
Geoffroy’s sake will undoubtedly be the star of the dinners, but you’ll also get a glass of his favourite, rare 2012 Dom Pérignon on arrival. To eat? A matched eight-course menu curated by Warabi head chef Jun Oya; think tuna tartare with black truffle and nori; A5 Wagyu with sea urchin and caviar; and sake lee ice-cream with mochi.
There are two sittings each night: 5pm and 8.30pm.