THE ART OF PAIRING
SAICHO AT NOI, FOUR SEASONS, HONG KONG
At NOI, nestled within the prestigious Four Seasons, an extraordinary culinary dialogue is taking place. This 2-Michelin-starred restaurant, which earned its accolades in just 18 months, represents something entirely unique in the fine dining world: Italian omakase elevated by the sophisticated pairing of Saicho sparkling teas.
Chef
Chef Luigi
Cuisine
Italian
Location
Central, Hong Kong
WHERE TWO CULINARY PHILOSOPHIES UNITE
"Our philosophy is Italian and Japanese," explains Chef Luigi, Head Chef of NOI. "We are matching Italian and Japanese cooking - NOI is an Italian Omakase restaurant." This fusion of two of the world's most revered culinary traditions creates a dining experience that transcends conventional boundaries.
Chef Paulo Airaudo's vision comes to life through a seasonal menu that celebrates the finest produce from land and sea, prepared fresh daily with both cutting-edge techniques and time-honored recipes. The result is a deeply personal interpretation of gastronomy that reflects honesty, respect, and affection.
THE PAIRING PHILOSOPHY
For this collaboration, NOI has integrated three Saicho sparkling teas into their omakase experience, creating pairings that honor both Italian flavors and Japanese tea culture:
CRAFTING PERFECT HARMONY
This collaboration represents more than innovative pairings - it signals a new era in fine dining where non-alcoholic drinks can provide experiences as sophisticated and nuanced as traditional wine pairings. NOI's 2-Michelin-star status, achieved in record time, validates this approach and demonstrates that culinary excellence knows no boundaries.
The integration of Saicho's terroir-driven sparkling teas into NOI's Italian omakase experience creates something entirely new: a dining journey that celebrates the best of multiple cultures while remaining true to the fundamental principles of seasonality, quality, and craftsmanship.
SAICHO HOJICHA AND SICILIAN TUNA KAMATORO
One of the evening's standout moments features the exquisite Sicilian Tuna Kamatoro, enhanced by Hokkaido Red Uni and "Kaviari" Kristal Caviar. Chef Luigi notes, "The Hojicha is cutting the fattiness of the kamatoro de tuna... very good experience." The roasted notes of this Japanese tea provide the perfect counterpoint to the rich, buttery tuna.
SAICHO JASMINE AND SHIMA AJI
The delicate Shima Aji, served with Hokkaido Blood Clams and Piennolo tomato essence, finds harmony with Saicho Jasmine Sparkling Tea. Head Sommelier Iulian explains the choice: "We like to pair this with the Jasmine because it has beautiful floral aromas and is much lighter as well, which matches with the dish." The three-day dry-aged fish develops complex flavors that dance beautifully with the tea's floral elegance.
SAICHO DARJEELING AND PASTA ALLA CHITARRA
Perhaps no pairing better exemplifies NOI's Italian-Japanese philosophy than the restaurant's signature Pasta alla Chitarra with Gambero di Mazara and Vin Jaune, paired with Saicho Darjeeling. "This pasta is one of the signatures of NOI and we added red prawns—very sweet and tasty. The Darjeeling gives it the freshness, matching in an amazing way," Chef Luigi explains.
The muscatel character of the Darjeeling, with its bright acidity, provides the perfect foil to the sweet prawns while respecting the delicate balance of this signature dish.
THE SOMMELIER'S PERSPECTIVE
Iulian, NOI's head sommelier and restaurant manager, brings a unique perspective to these pairings. "Saicho complements our dishes because it has complex flavours," he notes. "Saicho is very suitable for our restaurant because it has this elegance, this complexity, variation of aromas as well."
His approach to pairing draws from traditional wine methodology while embracing the unique characteristics of sparkling tea. "The elements and aromatics of Saicho sparkling tea can really enhance the dining experience for our guests by providing this complexity and sophistication."
When asked to describe Saicho in three words, Iulian's response is immediate: "Refined, elegant, and balanced."
INNOVATION ROOTED IN TRADITION
What makes NOI's collaboration with Saicho particularly compelling is how it honors both Italian and Japanese traditions while pushing culinary boundaries. The restaurant's omakase format allows for the kind of precise, seasonal pairings that showcase each tea's unique terroir.
Using ingredients like Shimze - "an amazing fish from Japan" - alongside tomato pinola from near Naples, Chef Luigi creates dishes that embody cultural exchange. "This dish has a big freshness," he notes about one pairing, highlighting how "the texture of the fish matches very well with the sparkling of the tea."
