The first-ever Japanese whisky was (courageously) produced for the first time back in the 1920s by Shinjiro Torii, the founder of Suntory. Now, almost a century later, the world just cannot get enough of Japan’s whiskies – to the point where there’s effectively a world-wide shortage. There’s a lot more to that story, and you’ll have the opportunity to get schooled like never before by Dan Woolley, a whisky fanatic and ambassador for Suntory, who will be at Yamagen for the one-night-only event.

Dan has worked closely with Yamagen’s executive head chef Adam Lane to create an innovative six-course menu that will be paired with a series of whiskies. Everything from sakura-smoked ocean trout with negi, fennel, crispy leek, ikura and lime zest through to pork-belly kushiyaki and succulent wagyu beef sirloin with buckwheat, shiitake and yakiniku will be plated up. Each course will come with a whisky hand-selected by Dan – and expect a thorough explanation of the story behind what you’re sipping and why it’s matched with what’s on your plate. Whether you’re into whisky or are a first-timer that just wants to learn more, then this informative and incredibly delicious event will be right up your alley. Jump online to book your spot.