Saturday, October 3, 2009

Nami Nami

Executive chef Shoichi Shiono made chef special for us.
We could not wait and show up half an hour early at 6:30pm.  Shoichi figured out the whole menu course by course because he finished shopping at 6 pm.

Always start with a more minearl and acidic white burgundy.  Sauzet, my favor.

Red snapper from Japan
rock salt, muscat vinegar

red snapper was so fresh that it is almost like its slightly cooked

Avocado mouse
salmon roe, fly fish roe, uni, and scallop

Pierre-yves after Sauzet, best combination

8-ball squash

snow crab, mzidashi mushroom
The light transparent sauce made from dashi is so flavorful.  We drank it all.

Pasta with dancing mushroom
Gorgonzola cheese

Great course but the cheese is a bit too strong.

Anne Gros, beautiful flower nose, so delicate and fine. a true girly wine.

Halibat, dry fish roe, Japanese herb
Gorgonzola cheese

The fish roe tasted fishy by itself.  The fishy flavor is gone when we combine with the Japanese herb, a true harmony.

Lamb wrap monk fish liver
truffle oil, berry sauce

typical Latour, earthy, berry fruit

the 89 is soft without any tannin
Grilled Kobe beef


Eggplant sucked all the fat from Kobe beef, so delicious.

Pyrenees cheese

Uzu milk 

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