SATORI by MASA × Taste SOOL: The Third Fermentation Pairing Dinner

📅 Date: Sunday, June 1 | 🕖 6 :00 PM
📍 Venue: SATORI by MASA, Crowne Plaza Hong Kong, Causeway Bay
💵 Price: HK$1,500 (incl. service charge) | 🎟️ Limited to 12 guests only

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🍽 A Secret Dinner. A Hidden Chef. A Fermented Awakening.

There are wine dinners.
There are sake pairings.
But you’ve never had this.

For one night only, Taste SOOL proudly presents the third in our artisan fermentation dinner series — hosted at SATORI by MASA, the charcoal-grill sibling of Hong Kong’s most exclusive omakase experience.

And this time, there’s a twist.

👨🍳 The Chef Behind the Curtain — Now in the Kitchen

Chef MASA is a name that circulates quietly among those who seek out the rarest tables.
His sushi counter operates without signage, without PR, and without walk-ins.
Reservations happen through personal networks — never through platforms.

His appearances outside that private space are exceedingly rare.

But on June 1, Chef Masa will step into the open kitchen of SATORI, his charcoal-focused concept at Crowne Plaza, for one night only. He will prepare a full-course tasting menu designed exclusively for Taste SOOL: The First Sip, paired with four exceptional brews from Korea’s artisan makgeolli scene.

This isn’t just dinner. It’s a rare alignment of chef, setting, and spirit.

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🍶 The Pairing: Four Brews, Four Stories

Each makgeolli in this dinner is unpasteurized, additive-free, and alive — handcrafted in Korea by small family-run breweries that let nature do the work.

From tart omija infusions to velvety yogurt-like finishes, each one is brewed using only rice, water, and nuruk — Korea’s native fermentation starter.

The results are unlike anything you’ve had. And they’re rarely served this far from their origin.

🥂 Featured Pairings:

1. Omija-ssi (7.8%) – by Dusuuldoga
Made with organic omija berries, this rose-colored brew is tart, floral, and crisp — the perfect apéritif. A natural pairing for lamb or grilled meats.

2. Huiyangsan 9° – by Dusuuldoga
This is a traditional unfiltered takju, not a sake-style drink. It is bright, dry, and carries a refined mineral tone, pairing elegantly with a variety of dishes, including wagyu sirloin or fish pie.

3. Sanjeonghosu (6%) – by Jeongane
Creamy and light, with Yakult-like tang. Low-alcohol but big in character. Served at Michelin restaurants in Hong Kong. Best with oxtail or simmered dishes.
Winner of the Grand Prize in the Takju category at the 2018 Korea Liquor Awards (우리술 품평회).

4. Gohyangchun (12%) – by Gohyangchun Brewery
Thick, yogurt-like texture with bright acidity and mellow sweetness. The perfect fermented dessert wine. Made to end the evening beside red bean ice cream.
Awarded the Excellence Prize in the Takju category at the 2023 Korea Liquor Awards (우리술 품평회).

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🍽 The Menu: Designed for Fire, Fermentation, and Finesse

Curated and cooked by Chef Masa exclusively for Taste SOOL, the menu moves between charcoal, broth, and fermentation — designed to elevate and align with the character of each brew.

• Sashimi Trio

• Chicken Paitan Soup

• Grilled Lamb Chop & Fish Pie

• Salad with Seasonal Herbs

• Simmered Oxtail

• Wagyu Sirloin, Charcoal Grilled

• Kamameshi (choice of Pork / Seafood; Wagyu +HK$98)

• Miso Soup

• Red Bean Shiratama Ice Cream

Every course is meant to express one of the brews — in texture, in temperature, in tempo.

This is not a dinner for photos.
It’s a dinner for memory.

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💬 Guided by the Brewer

Each course will be accompanied by a guided tasting and storytelling by the makers themselves — distillers, brewers, and fermentation artists flown in from Korea. You’ll not only sip, but learn the why behind each glass.

What makes a brew taste alive?
How does fermentation affect food pairing?
Why do some brews behave more like wine, while others are closer to yogurt?

These aren’t just answers.
They’re experiences — and you’ll taste them.

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✨ Why It Matters

Because fermented drinks don’t belong in just one part of the world.
Because charcoal and cloudiness belong at the same table.
Because Korean traditional alcohol — when done right — belongs in fine dining.

And because this dinner isn’t likely to repeat itself. Not with this chef. Not with these brews. Not in this city.

This is one night. One menu. One memory.

Make it yours.

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📌 Event Details

🗓 Date: Sunday, June 1 | 6:00 PM
📍 Venue: SATORI by MASA, Crowne Plaza Hong Kong
🎟 Limited to 12 guests
💵 HK$1,500 (incl. service charge)
🍶 Four guided pairings with Korean artisan makgeolli
👤 Hosted by the brewers and Chef MASA

Prepaid only. No walk-ins. Non-refundable. Transferable.

RSVP now — before the whispers go silent again.