Black Truffle Oil (270ml per Bottle) – Premium Finishing Oil for Japanese Fusion HORECA

Supplied by Senri (M) Sdn Bhd, Black Truffle Oil (黒トリュフオイル) is a 270 ml bottle of premium black truffle-infused finishing oil — a luxury culinary oil combining the unmistakably deep, earthy, musky aroma of black truffle (Tuber melanosporum) with a high-quality base oil. Truffle oil is widely used in Japanese omakase, fusion Japanese cuisine, and fine dining for finishing dishes, drizzling over pasta, enhancing sauces, and elevating Japanese ingredients like wagyu, risotto rice, sushi, and premium seafood with an unmistakable luxury aroma.

1. What is this product?

Black Truffle Oil is a culinary oil infused with black truffle flavour compounds (either natural truffle extract or synthetic truffle flavouring in a high-quality olive or sunflower oil base). It is used exclusively as a finishing oil — added to dishes after cooking to preserve its volatile aromatic compounds — rather than as a cooking oil. The 270 ml commercial bottle is sized for professional HORECA kitchen use.

2. Product Category

Premium luxury finishing oil. Japanese fine dining ingredient. Truffle-infused specialty condiment for HORECA.

3. Who is this product for?

Omakase restaurants, Japanese-Western fusion establishments, hotel fine dining, premium izakaya bars, and any HORECA operator seeking to incorporate truffle flavour into Japanese and fusion dishes for luxury positioning.

4. Cuisine Type

Truffle oil bridges Japanese and European fine dining traditions. In Japanese-Western fusion (wa-yō setchū), it is used to finish wagyu dishes, enhance miso cream sauces, drizzle over uni (sea urchin) presentations, add depth to Japanese pasta (wafu pasta), and accent premium sashimi or tataki preparations.

5. Commercial Value

The intense aroma of even a few drops of truffle oil dramatically elevates a dish's perceived luxury. Dishes described as "finished with black truffle oil" command significant menu price premiums — often RM 10–30 per dish above the same preparation without truffle.

6. How to Use

Drizzle 3–5 ml over finished dishes immediately before service. Do not cook with truffle oil — heat destroys its aromatic compounds. Use on wagyu, grilled mushrooms, uni presentations, pasta, risotto, sushi, and premium protein dishes as a finishing drizzle.

7. Serving Size / Yield

3–5 ml per dish application. From 270 ml: approximately 54–90 individual dish applications.

8. Revenue Potential

Truffle-finished dishes command RM 10–30 premium per plate. From 70 uses at RM 15 premium per dish: RM 1,050 in additional revenue per bottle.

9-11. Margin / Positioning

At estimated bottle cost RM 50–120 (verify with Senri), and 70 dish applications at RM 15 premium each, the ROI is exceptional. Market as "Finished with Black Truffle Oil" or "Truffle-Kissed" for luxury menu descriptions.

12-13. Benefits / Profitability

Instant luxury positioning for any dish at minimal per-application cost. Extremely versatile — applicable to Japanese, European, and fusion dishes simultaneously.

14-15. Storage / Shelf Life

Store in a cool, dark place away from heat and light. Keep tightly capped. Check best-before date. Typically 12–18 months.

16-17. After Opening / Handling

Keep tightly sealed. Store away from heat. Use within 6 months of opening for optimal aroma.

18. Origin

Black truffle flavouring / infusion. Production origin to be confirmed with Senri (M) Sdn Bhd.

19. Halal Status

Verify with Senri (M) Sdn Bhd. Oil-based product may qualify for halal certification pending ingredient verification.

20. Allergens

Check label for base oil allergens (may contain olive oil). No major food allergens typically.

21. MOQ

Confirm with Senri (M) Sdn Bhd. Sold per 270 ml bottle.

22-23. Reorder / Central Kitchen

Monthly for fine dining operations. Central kitchen can produce truffle oil-finished sauces for distribution.

24. Comparisons

Compared to fresh/preserved whole truffle: truffle oil is dramatically more economical and easier to work with consistently at volume. Some premium restaurants distinguish between genuine truffle oil and synthetic-flavouring versions — confirm with Senri if natural truffle extract is used.

25. When to Choose

When luxury truffle aroma and premium menu positioning are required for wagyu, uni, sashimi, and Japanese-fusion fine dining dishes.

26. Alternatives

White truffle oil for a different (sharper, garlicky) truffle variety. Truffle salt for a solid-format truffle finishing option. Fresh black truffle shavings for the ultimate premium presentation.

Commercial Summary

Black Truffle Oil from Senri (M) Sdn Bhd is a premium luxury finishing oil that transforms any dish with the unmistakable aroma of black truffle. At 270 ml per bottle with 54–90 applications, it is a highly cost-effective tool for positioning Japanese and fusion dishes at the premium end of the menu. Contact Senri (M) Sdn Bhd through Supplybunny to confirm pricing, MOQ, and halal status.