La Bombance and Jebsen Fine Wines Co-present: Raifuku x Modern Kaiseki - Sake Pairing Experience


This autumn, La Bombance is taking the modern Kaiseki experience to another level.  Partnering with Jebsens Fine Wines, Raifuku from Ibaraki Perfecture, an over 300-year-old sake brand will be introduced to local connoisseurs.  Using almost 20 types of sake rice to brew with 10 kinds of flower yeast, the natural yeast developed from flowers, Raifuku’s produce is famous for its round and smooth sensation, robust floral tone with a diversity of flavours on palate.

Meanwhile, a brand new seasonal menu will be launched with a vision to match with the exquisite range of sake, featuring luxurious autumnal delicacy like matsutake, monkfish liver, sea perch, wagyu beef and French duck, all served inside the contemporarily furnished dining hall with a breath-taking 270-degree Victoria Harbour view.

From Oct 9 – Nov 5, 2017, a 7-kind sake pairing will be served at HK$628* inclusive of super premium sake, the award-wining Raifuku Junmai Daigingo Ultra 8, as well as the La Bombance exclusive, Raifuku X-Black. 

Inaugurating this special collaboration, sake maker of Raifuku is visiting La Bombance to host a 2-night-only Raifuku x Modern Kaiseki experience.  Details as follows:

Date:      Oct 11 & 13, 2017
Time:     7:30pm (reception at 7:00pm)
Price:     HK$1,880* for 9-course seasonal kaiseki and 7 kinds of sake pairing
* 10% service charge applies

For reservation and inquiry, please contact us by calling 3188 3326 or email:


October Kaiseki Menu with Raifuku Sake Pairing

Sakizuke          Grilled mini rice ball topped with saury and grated radish

                         Kuruma shrimp marinated with Chinese rice wine, served with jellyfish, cucumber and caviar

                         Monkfish liver wrapped with wagyu beef, served with ginko nut & mashed sweet potato ball

                          Paired with Raifuku Junmai Ginjo Nama Genshu Omahci (7 kinds)

                          Paired with Raifuku Junmai Daiginjo Aiyama (4 kinds)         


Wanmono         Grilled pike eel served with Matsutake mushroom and Tamago tofu in ichibandashi

                          Paired with Raifuku Ginjo Yamadaho (7 kinds)


Mukozuke        Torched pen shell, flounder, sea perch,

                           Akami tuna sushi, sea urchin Gunkan sushi

                          Paired with Raifuku Junmai Daiginjo Ultra 8 (both 4 & 7 kinds)


Onmono           Deep-fried autumn eggplant topped with pan-seared foie gras,

                           served with assorted mushroom sauce and truffle

                          Paired with Raifuku Junmai Daiginjo Aiyama (7 kinds)


Kuchinaoshi       Hokkaido sweet corn sorbet served with seasonal vegetables and tomato jelly

Shiizakana         Charcoal grilled French duck breast served with sweet pepper,

 Hokkaido mashed potato, cardamom and 

                           semi-dry persimmon stuffed with blue cheese

                           Paired with Raifuku X Black (7 kinds, La Bombance Exclusive)

                          Paired with Raifuku Junmai Ginjo Hattan (4 kinds)


Syokuji            Steamed rice served with salmon roe and salmon in a Kama pot

                         Paired with Raifuku Junmai Ginjo Hattan (7 kinds)


Mizumono        Earl grey tea blancmange, black sesame sorbet

                         Paired with Kikusaki Ume-shu (both 4 & 7 kinds)             




9-course kaiseki menu at HK$1,280 per person                                                  
4-kind sake pairing at HL$458 per person                                                        
7-kind sake pairing at HL$628 per person                                                                 
*10% service charge applies