Chef Scott Hallsworth will usher in the new sake-brewing season at his Chelsea izakaya (Japanese gastro-pub) Kurobuta when he prepares a multi-course dinner in front of diners to serve with sake pairings on Saturday.

October 1 is the traditional first day of production in Japan’s thousand-year-old rice-brewing industry, and has more recently been declared World Sake Day.

Kurobuta has earned plaudits for it “amazing dishes bursting with big, bold flavours” from the Harden’s Survey. The sake pairings for the celebratory dinner will be provided and introduced by Oliver Hilton-Johnson of Tengu Sake.