On the second night of my business trip to Okayama, I visited Hasunomi.This time, I opted for a course meal with pairings.We started with a toast using Cava sparkling wine.The course began with soup, followed by another toast with Japanese sake. From here, a series of small dishes began to arrive.The sea urchin and octopus with green onion sauce was paired with a white wine from Verona, Italy.The refreshing fruitiness beautifully complemented the sweetness of the sea urchin and the aroma of the green onion.Next, the sauce made from the liver of the western clam was paired with Gewürztraminer from Alsace.The rich umami of the liver harmonized perfectly with the wine's floral aromas.We enjoyed a dish of green beans with the same Alsace wine.The steamed chicken with spicy sauce had a pleasant accent from cilantro.Additionally, the homemade char siu was paired with a triple award-winning sake.The Japanese sake supported the flavors of the Chinese dishes wonderfully.Following that were seafood with aromatic sauce, okra, and edamame.The shark fin and abalone showcased a truly classic Chinese presence.Here, Shaoxing wine was a must.The harmony with the dishes was undeniable.Next came the sautéed Spanish mackerel.Paired with a spicy sauce was a white wine from Côte du Jura.The mineral notes and acidity enhanced the fish's umami.The main dish was a plate of pasture-raised beef wrapped in lotus seeds.This was paired with Barbera from Piedmont, Italy.The fruitiness and acidity gently enveloped the beef's flavors.We finished with fried rice.Dessert included almond tofu, tea sweets, and Chinese tea to wrap up the meal.Each small dish had its own character, accompanied by wine, sake, and Shaoxing wine.The excitement of "What will come next?" continued until the end, making it a highly satisfying course.It was a great meal.
We use cookies on this site to enhance your user experience.
