{"id":6153,"date":"2022-05-27T07:52:57","date_gmt":"2022-05-27T07:52:57","guid":{"rendered":"https:\/\/hoteliersweb.com\/News\/?p=6153"},"modified":"2022-05-27T07:53:00","modified_gmt":"2022-05-27T07:53:00","slug":"experience-elevated-dining-with-hapusa-gin-at-sanqi-four-seasons-hotel-mumbai","status":"publish","type":"post","link":"https:\/\/hoteliersweb.com\/News\/articles\/6153","title":{"rendered":"EXPERIENCE ELEVATED DINING WITH HAPUSA GIN AT SAN:QI, FOUR SEASONS HOTEL MUMBAI"},"content":{"rendered":"\n<p>With extraordinary food &amp; beverage being at the forefront of Four Seasons Mumbai\u2019s offerings, San:Qi is set to showcase a yet another new height of culinary expertise with a special dinner experience. Chef Atsushi Yonaha of Four Seasons Bengaluru joins Chef Anupam Gulati to curate an exceptional six-course Japanese menu for San:Qi\u2019s discerning guests. This flavourful journey will be paired with exquisite cocktails crafted with Hapusa Gin \u2013 the world\u2019s first Himalayan Dry Gin.<\/p>\n\n\n\n<p>Distilled in India with foraged Himalayan Juniper and botanicals from all over the country, Hapusa Gin gets its name from the Sanskrit word for juniper berries, cementing its character and identity with the country of its origin. This spirit has received many an accolade \u2013 national and international, while representing the country at multiple global events. Using this gin, Evgenya Prazdnik, Drinks Director for Hapusa Gin stirs up a selection of cocktails paired with this exceptional menu for Four Seasons Mumbai.<\/p>\n\n\n\n<p>Bringing together this exclusive amalgam of talents is Gagan Sharma of Indulge India, a wine &amp; beverage professional with unparalleled experience designing beverage adventures.<\/p>\n\n\n\n<p>This exclusive dinner will take place on Friday, 27<sup>th<\/sup> May at the award-winning restaurant, San:Qi \u2013 Four Seasons Hotel Mumbai. For more reservations, call +91 77100 33143.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"1050\" data-id=\"6155\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Tuna-Tataki.jpg\" alt=\"\" class=\"wp-image-6155\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Tuna-Tataki.jpg 840w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Tuna-Tataki-768x960.jpg 768w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"1050\" data-id=\"6156\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Negroni.jpg\" alt=\"\" class=\"wp-image-6156\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Negroni.jpg 840w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Negroni-768x960.jpg 768w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1313\" height=\"1050\" data-id=\"6157\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Chef-Atsushi-Yonaha.jpg\" alt=\"\" class=\"wp-image-6157\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Chef-Atsushi-Yonaha.jpg 1313w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Chef-Atsushi-Yonaha-768x614.jpg 768w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>With extraordinary food &amp; beverage being at the forefront of Four Seasons Mumbai\u2019s offerings, San:Qi is set to showcase a yet another new height of culinary expertise with a special dinner experience. Chef Atsushi Yonaha of Four Seasons Bengaluru joins Chef Anupam Gulati to curate an exceptional six-course Japanese menu for San:Qi\u2019s discerning guests. This [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6154,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[36],"tags":[],"class_list":["post-6153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-offers"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/05\/Elevated-Dining-at-SanQi.jpeg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/6153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=6153"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/6153\/revisions"}],"predecessor-version":[{"id":6158,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/6153\/revisions\/6158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/6154"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=6153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=6153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=6153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}