2.) Uni Carbonara with The Cato
A unique take on carbonara, an Italian pasta staple made with egg, hard cheese, guanciale, and pepper, Morimoto adds sea urchin and nori to enhance the richness of the dish. It is mingled through fine udon noodles, with smoked bacon, fresh English peas, and a final garnish of quail egg yolk. The dish is a symphony of rich sweetness, smoky flavors, and umami, melting in a silky texture – a playground for pairing indeed!
Morimoto’s choice for a cocktail to go with the dish is The Cato. With Humboldt vodka, lemon, and Solerno blood orange liqueur, the Cato is topped with a unique light foam of blood orange and cardamom, which adds a delightful transition from the creamy sauce.
“The acidity of the cocktail blends well with the richness of the carbonara, creating a balance between the citrus components and the fatty rich element of the dish,” Morimoto said.
