You don’t have to be a connoisseur to navigate Table 33’s jaw-dropping 180-sake menu. Master Sake sommelier and co-founder Janice Chi and her team are always on hand to propose an elegant pour to complement their tasty robatayaki (charcoal-grilled skewers). Besides exclusive bottlings, the subterranean bar is also known for its unique hot sake program, where premium sakes are carefully warmed to different optimal temperatures to accentuate their flavours. The melt-in-your-mouth buttery gindara saikyo yaki (miso grilled cod) and the surume ika (Japanese flying squid) are both superb, but there are also many more surprises to discover in their well-rounded dinner menu.
