We are not big whisky drinkers at The Editors, but we enjoy a glass occasionally, especially on a rainy Copenhagen evening in autumn and even more so when it involves dinner at the legendary Kadeau restaurant in Christianshavn. Robin got the chance to join an intimate group of diners – architects, gallery owners, journalists and a couple of whisky fans – in the restaurant’s private dining room to experience the Preservation Season menu accompanied by a pairing of Hibiki whisky from Japan.
Kadeau’s starting point will always be its connection to Bornholm (their sister restaurant on the island is well worth a visit), with dishes that reflect the very special topography and vegetation of that really rather exotic place.
This lends itself then to Hibiki whisky, which was developed by Suntory as a premium brand that celebrates Japan and its remarkable sense of craftsmanship. Starting with a pre-dinner highball using the Hibiki Harmony blend, Robin munched his way through small plates of raw scallop and cured squid, beetroot and conifer salad and salmon with raw deer loin, each paired with a well-chosen wine. Along with that came a line-up of whisky samples that are the main components of the Hibiki Harmony itself. The night closed with dessert and a pour of Harmony 21 and 30-year-old. It may have been lousy weather outside, but this was definitely an evening to warm the soul.
Hibiki Harmony
Hibiki quietly defines what Japanese whisky stands for: balance, patience, precision and calm craftsmanship. Created by Suntory in 1989 for the brand’s 90th anniversary, it blends whiskies from Yamazaki, Hakushu, and Chita, each adding its own character and depth, offering a result that is refined, smooth, and thoughtfully layered. Whether it’s the 21-year or the rare 30-year expression, every note feels deliberate, and each sip reflects the elegance.
