08 Sep Over and out from The House of Suntory

The past five weeks have been pretty epic at Tokyo Bird, with The House of Suntory popping up over five Wednesday nights at our Surry Hills small bar.

Together with Suntory Whisky, our aim was to showcase the art of Japanese whisky to all you whisky lovers and newbies alike, and we think it’s been a pretty great success.

The House of Suntory Exclusive Takeover at Tokyo Bird

We’ve had lots of fun looking after more than 400 guests for The House of Suntory dinners over the past five weeks. And we’ve gone through an epic amount of whisky and food in the process, including:

• More than 15 cases of premium Suntory Whisky, including the crowd favourites, Hibiki 17 year old and Hakushu 12 year old
• 10 blocks of ice, including more than 260 hand-chipped ice balls (Yoshi will be sharing the love and skill in these hands-on ice ball masterclasses this month!)
• 42 dozen natural Pacific oysters (that’s 504 deliciously briny molluscs!)
• more than 42 kilograms each of pork belly and wagyu beef rump
• 1,250 spears of baby corn
• 620 Brussels sprouts
• and more than 260 mochi ice creams!

Many thanks to Suntory Whisky, Beam Suntory and ICON International for their support over the last couple of months – and mega thanks to all our staff who have put in the hard yards each and every Wednesday (and all the other days!).

And of course, thanks to everyone who attended The House of Suntory – we hope you enjoyed the experience as much as we did; learnt something new about Suntory whiskies and how they’re enjoyed in Japan; and maybe made some new Japanese whisky friends (human or bottle form!). See you again soon!

Yamazaki Distillers Reserve highball, served with tsukune chicken meatball and baby corn in soy butter

Hakushu 12 year old single malt on the rocks, served with yakiton pork belly with yuzu kosho on Brussels sprouts with miso sesame dressing

* Photos by Hendy Ongkodjojo