Rebekah Wilson-Lye

It is crab season🦀. We’re in Shanghai🇨🇳. It was a no brainer that day two of our Shanghai market visit was at Michelin starred Cheng Long Hang🌟. As always, our Ruby Red family spoilt us with a wonderful wine selection featuring Salon (🍾yay!), Stonecroft (🇳🇿🍷double yay!!) and 2012 grand crus from Domaine Michel Niellon and Château Cheval Blanc🙏🏻. The entire meal was divine — the Shanghai crab (picked and plated by an army of staff) is now my benchmark and the standout pairings were (in my unbiased opinion🤣) Juyondai Red Label and N by Hidetoshi Nakata NV✨🍶.

Menu details listed below 👇🏻

Cold Appetisers
Cod in Shanghainese Sweet Soya Sauce
Shiso Crab Meat Jelly
Pork stewed with Old Shanghainese Style
Cod in Shanghainese Sweet Soya Sauce
Salty Chicken with Crispy Skin
Tom Yum Kung Prawns
Pork Loin covered with Crab Roe Sauce
Sweet Lotus Root in Osmanthus Sauce

Soup
Fish Maw and Crab Claw Meat Wonton

Speciality
Crab Roe Lard Sauce on Rice

Hot Dishes
Steamed Chinese Hairy Crab
Rice Fettuccine braised with Crab Paste Sauce
Crab Leg Meat Stir Fried with Yellow Wine Vinaigrette
Braised Pork Belly in Brown Sauce - Sautéed Lily with Asparagus
Mapo Tofu with Crab Roe Sauce

Desserts
Stewed Autumn Pear with Almonds

@rubyredfinewine #ChengLongHang #成隆行蟹王府 #JuyondaiOfficialDistributor #juyondai #juyondairedlabel #nbyhidetoshinakata Less

Celebrating a long overdue reunion with the Ruby Red team in Shanghai🥰🇨🇳! It was so wonderful to see our dear friends again and express our gratitude for their incredible representation and quality control of our sake. The venue for our first dinner was at one of Shanghai locations of the multi-starred and Black Pearl Diamond awarded Taizhou cuisine restaurant 新荣记 Xinrongji - a Juyondai and N by Hidetoshi “Flagship Restaurant” - with a course specially arranged by the GM, who came directly from an F&B league football match to join us for dinner! The food, wine (by Ruby Red), sake (by JCSC: ˈɛks Yakiniku Vol.1 Senkin 🤫) and service were all perfection.. and the GM left with some world-class tips on controlling possession in midfield! 🤣⚽️
#rubyred #OfficialJuyondaiDistributor #xinronji @rubyredfinewine Less

The finale of our short but sweet trip to Taiwan was a stellar meal at one starred Sushi Akita (明壽司)🍣✨. Chef 高啟明 is so kind and gentle
, and his Edomae-zushi course is solid. In fact, the karasumi daikon was one of the best I’ve had😍— those familiar with my karasumi obsession will know that’s a BIG statement🤭.
Definitely worth a detour if you’re in Taipei. 👏🏻 Less

Moutai for lunch, Man Wah for dinner🤩. I’d be most grateful if anyone can tell me more about the white jar of moutai—it was a gift, and I can’t read the Mandarin text. 🐲🥃🎁
A huge thanks to the team at Michelin starred Man Wah, a Juyondai “Flagship Restaurant”, for their exemplary service and expert care of our sake. It has to be one of the most beautiful dining spaces and views in the city. 🥰🇭🇰🍶 Less

Celebrating my first trip back to HK since c🦠vid with a glorious dinner at 3 starred Sushi Shikon🤩🍣🥂. Many thanks to Kakinuma-san for the wonderful food & hospitality, and the Jebsen Wines and Spirits team—the only official Juyondai distributor in the region—for taking such good care of our sake 🥰 🙌🏻. If you want to enjoy Juyondai in immaculate condition, with bottle traceability to Takagi Brewery, head to the Mandarin Oriental Landmark where you can enjoy the entire collection at Shikon, Kappo Rin and SOMM❣️🍶
#juyondai #十四代 #juyondaigoldlabel #OfficialDistributor #sushishikon Less

October 12th: Memories of the fabulous pairings at this year’s Shichiken x Alain Ducasse dinner, which was held in the elegant surroundings of 1 star ESTERRE🌟🥂🤩.
The evening celebrated Yamanishi Meijo and the Ducasse Group’s enduring relationship as well as the launch of “Alain Ducasse Sustainable Spirit” — a shochu which embodies their shared philosophy of sustainably utilising natural resources🙌🏻🌏♻️.
Made from distilled sake kasu (a by-product of the sake brewing process) and then aged in Hakushu whiskey barrels, the resulting “spirit” has a refreshing Ginjō-like aroma, a mellow, multi-faceted flavour, and crystalline texture that evokes a sense of the pristine waters of Hakushu 🏔️🌾👏🏻.
Sadly, I forgot to take a photo of the superb Tokyo Negroni that was served with hors d'oeuvres🤦🏻‍♀️, but you can find out more about the story behind Alain Ducasse Sustainable Spirit as well as cocktail recipes via the link below 🍹🍸👇🏻.

https://sake-shichiken.com/alain_ducasse_sustainable_spirit/

#shichiken #七賢 #AlainDucasse #AlainDucasseSustainableSpirit #YamanashiMeijo #山梨銘醸 @shichiken_sake @esterre_restaurant Less

MAZ | Part II: Our culinary journey continued from extreme altitude to the deepest Amazon. 🇵🇪🌎🌽🍫🙌🏻

極端な高地 EXTREME ALTITUDE【4200 MASL】
Corn・Dry Aged Beef・Huacatay 🌽
トウモロコシのピューレ、紫とうもろこしのクリスプ、卵黄のヒモ、山形県産の熱成牛肉のスモークにワカタイを焦がしパウダーを半分かけた
Corn puree, purple corn crisp, egg yolk string, smoked, dry-aged Yamagata-raised beef with half charred and powdered Peruvian huacatay (“black mint”).

◇パン: マカを練り込んだもの、とうもろこしのパウダーがけ🥖
‘Bread’ made from maca root flour, sprinkled with choclo (Peruvian corn) powder.

Mil Zuccardi (Mendoza, Argentina) 🍷

アンデスの森 ANDES FOREST 【3760 MASL】
Chaco・Beef Cheeks・Kiwicha 🥔
◇ペルーのチャコという食用の粘土を塩と合わせて塩釜にしたものに紫のジャガイモを入れて蒸し焼きにしたもの
Nagano-grown purple potatoes that are salt-baked/steamed in a paste made from Peruvian chaco (edible clay) and salt.

◇牛頬肉 ペルーの唐辛子のソースに２４時間煮込んだものキノコ、紫芋のピューレ、牛の出汁ソース、牛のハツを削ったもの、２色(黄色・茶色)のキウィチャをかけた 🥩
Beef cheek, braised for 24 hours in a Peruvian chili (mole) sauce, covered with mushrooms, purple potato puree, beef broth sauce, shaved beef hearts and two colours (yellow and brown) of kiwicha.

Garage Wine Co. Isidore Vineyard D.O. Maule Semillon 2020 | F3 (Maule Valley, Chile) 🥂

高地の森 HIGH FOREST【1890 MASL】
Cabuya・Guava・Coconut 🌵
◇レモングラスのグラニテ、カブヤというサボテンのミツココナッツとキヌア、バワハナッツのシリアル
Lemongrass granita, cabuya cactus nectar, coconut, quinoa and bahuaja nut ‘granola’

◇グアバ、銀杏、ターメリック 、ココナッツの泡 🥥
Guava, ginkgo, turmeric, coconut foam.

O-Tuber Oxalis Tuberosa 🍸
A ‘sweet wine’ made from fermented ocas (oxalis tuberosa) that are organically grown in Cuzco , Peru. O-tuber is the set pairing at both CENTRAL and MAZ for the HIGH FOREST course.

アマゾニア AMAZONIA【750 MASL】
Chunchu Cacao・Macambo ・Copoazu 🍫
◇コポアス 果肉のシャーベット
Copoazu pulp sorbet.

◇マカンボ 種のクレームブリュレ🍫
Macambo (white cacao) seed crème brûlée.

◇マカンボのヌードル🍫
Macambo noodles. Had a delightful texture similar to moochi.

◇カカオの粘液のゼリー🍫
Gelée of cacao mucilage (the white pulp surrounding the cacao beans)

◇チュンチュカカオのスポンジケーキ🍫
Chunchu cacao sponge cake.

◇カカオニブペースト🍫
Cacao nib paste

Q’Aqe 3685 MSMN🌿
A herbal bitters made with herbs, roots and other wild plants foraged near Mil, in Moray.

#maztokyo #centralrestaurant #peru #tokyogourmet Less

MAZ | Part I: Every meal I’ve had the pleasure of enjoying at MAZ has been absolutely delicious, and staff have generously provided both warm hospitality as well as their encyclopedic knowledge of the diverse biomes and produce of Peru🌎🇵🇪👏🏻.

VERTICAL EXPERIENCE
冷たい海 COLD SEA【−5MBSL】
Shrimp・Squid・Cucumber
◇アチオテオイルを合わせた白エビの下に球体のスビルリナ 中にはイカスミのペースト 🦐
Spheres of green spirulina filled with ika-sumi (squid ink) puree, topped with shiro-ebi (white shrimp) flavoured with achiote oil.

◇イカスミのクリスプ 塩漬けしたイカ 🦑
Ika-sumi crisp, salt-cured squid.

El Esteco Brut Nature (Argentina) 🍾

◇ボタンエビと海老の頭のエマルション、パクチー入、 ハイビスカスの酢に漬けたキュウリ、ボリジの花 🌺
Botan-ebi in a prawn head emulsion with coriander, hibiscus vinegar pickled cucumber, borage flowers.

Zorah Vosik (Armenia) 🥂

海岸砂漠 DESERTIC COAST【85 MASL】
Crab・Pumpkin・Uni
◇タラバガニ 海老の頭のソース、バターナッツスクワッシュのカボチャ海藻のパウダー 🦀
Taraba-gani (red snow crab) and prawn head sauce, butternut squash, pumpkin seaweed powder.

◇南瓜の生地の上にウニ、キャラメルソース 🎃
Pumpkin fritter topped with uni, caramel sauce.

Alpamanta Breva Rose Syrah (Argentina) 🍷

海岸線 SEA SOIL【0 MASL】
Scallop・Sweet Potato・Grapara Leaf 🌿
◇ホタテ、柑橘系ソース、マコモダケ、金時草
Scallops, citrus sauce, makododake (water bamboo) and kinjisō.

◇サツマイモのスイートポテトの網、グラパラリーフという多肉植物 🍠
Above the scallop dish, a delicate mesh made with interwoven strands of satsuma-imo (sweet potato) topped with grapara leaves (from a succulent called “ghost-plant”).

Reta ‘Quebrada Seca’ Chardonnay 2019 (Limari Valley, Chile)🥂

淡水 FRESHWATER【225 MASL】
Yellowtail・Persimmon・Chia seed🐟
イワナ、赤いチアシードがけパームハート、柿のスライス、とんぶり仕上げた
Akita caught Inada (baby yellowtail), red chia seed-coated heart of palm and persimmon, finished with tonburi (‘mountain caviar’ - the seeds of summer cypress).

海霧 OCEAN HAZE【−15 MBSL】
Octopus・Sea Grapes・Spirulina 🐙
タコのグリル、海藻のクリーム、タコスミとメレンゲ、海ブドウ、オカヒジキ、ブルースピルリナの泡
Grilled octopus, cream of seaweed, octopus ink meringue, umi budoū (Okinawa sea grapes), okahijiki and blue spirulina foam.

Nichi Nichi Yamada Nishiki Kimoto (Nichi Nichi Shuzō, Kyoto) 🍶

[Nov’ 22]

#maztokyo #centralrestaurant #peru #tokyogourmet Less

Sushi Jin, Toyama Part II: There have been (literally) seismic changes since my last visit🫨. First, Kimura-san has reported that his restaurant only suffered minor damage during the Jan 1st earthquake—a huge relief🙏🏻. Second, as of June 2023, Sushi Jin has evolved to a stunning new concept and location, Tachigui Sushi JinJin (立ち喰い鮨人人)🍣. Knowing that this new challenge was being developed behind the scenes has provided some context to my dining experience at Sushi Jin…and peaked my curiosity🤔. I look forward to discovering what this maverick sushi chef is up to when I next return to Toyama😎.

The second part of our course continues👇🏻
　
富山県産 　甘鯛昆布締めの炭火焼き　きゅうりの塩昆布漬け 🐟
Charcoal grilled, Toyama caught amadai konbu-jime, salt & konbu pickled cucumber.

握り　富山県産　鮃の昆布締め 🐠
Toyama caught hirame (flounder) konbu-jime nigiri.

握り　紅ズワイ蟹 🦀🥶
Beni-zuwaigani nigiri.
Sweet, but super cold because the pre-prepped portions were served straight from the refrigerator.

鰤とノドグロのメスしゃぶしゃぶ 👯‍♀️🧅
Toyama caught buri and (female) nodoguro ‘shabu-shabu’, with tamanegi ponzu.
It’s usual to have nodoguro served raw, but Kimura-san said he wants to highlight the sweeter taste and softer texture of female nodoguro, which can’t be experienced when grilled.

青森県大間 本マグロの燻製　大トロ • 尻尾のコンビーフ　黒の塩 🔥
Ōma maguro kunsei (straw smoked) - ōtoro and tail meat ‘corned beef’ with black salt. (Not pictured—was delicious so must have hobbled it)

鱒の押鮨 🍣
Masu oshizushi - pressed sea trout sushi.
A speciality of Toyama, Kimura-san matures it for 5 days before serving.

握り　青森県大間産 本マグロの大トロ🎣🥶
Ōma maguro ōtoro nigiri
Served straight from the refrigerator, the texture was hard and unyielding, and it was far too cold to appreciate its natural aroma, flavour, or ambrosial, melting fattiness.

雄　ノドグロのねぎま 炭火焼き 🍢
Charcoal grilled nodoguro (male) negi-ma.

握り　穴子 😋
Anago nigiri

かぶす汁「魚のエスプレッソ」 🐟☕️
“Kabusu-shiru” (aka fish espresso)
Kimura-san adds katsuobushi, konbu and shrimp shells, and reduces the broth for 10-12 hours to concentrate the flavour—hence, his version is called fish espresso.

塩アイス最中 🍦
Toyama fresh cream and sea salt monaka

#sushijin #鮨人 #toyamagourmet #富山グルメ Less

Sushi Jin • Toyama | Part I: Kimura-san is a self taught chef who is renowned for his idiosyncratic, renegade style of sushi, which showcases the seafood and produce of the Toyama region. He’s kinda the Joey Ramone of the sushi world. 🤘🍣⚡️
Our meal had moments of absolute brilliance (shiro-ebi, botan-ebi shabu-shabu, grilled nodoguro, Kimura-san!), less an optimum ones (mushy sumeshi, stone-cold ōtoro), but overall it was a memorable experience… and the sake pairings rocked! 🍶👏🏻💥

握り　富山県産　白エビの昆布締め 🦐
Toyama caught shiro-ebi konbu-jime (broad glass shrimp cured in kombu) nigiri.
The shari (quite mushy) is Toyama grown Koshihikari rice seasoned with rice vinegar, and the nikiri is made with a local soy sauce.

IWA 5 Assemblage 3 (Shiraiwa Co. Ltd・Toyama) 🖤
The best vintage I’ve had so far. Rich, complex with plenty of umami grunt, but tastes a bit flabby and oxidised when served chilled. Personally, I think IWA performs best enjoyed warm (heat to 45ºC and enjoy the transition of the aroma & flavour as it cools).
Kimura-san only serves Masuizumi (a famous Toyama sake) and IWA.

富山の湧き水と梅の茶碗蒸し 🌸🐣
Umeboshi chawanmushi, made with Toyama free-range eggs and natural spring water.

富山県産　鯵 芽ねぎ 生姜 🐟🫚
Aji cured with Toyama soy sauce, menegi (chives) and ginger.

握り　富山県産　牡丹海老　しゃぶしゃぶ 🦐♨️
Toyama caught botan-ebi shabu-shabu nigiri.
A signature dish. The perfect mid-point between cooked and raw. Wonderfully sweet and juicy.

いくらと雲丹と香箱蟹の小丼 🦀
Toyama caught seko-gani (egg laden female beni zuiwa-gani - red snow crab), with
ikura and bafun uni ‘kodonburi’ (‘small rice bowl’).

握り　富山県産　アオリイカ 🦑
Toyama caught aori-ika (bigfin reef squid) nigiri.

握り　富山県産　バイ貝 🐚
Baigai (Japanese babylon shell) nigiri, finished with sudachi and Toyama sea salt.

満寿泉　純米大吟醸　寿　Platina 生 (桝田酒造店・富山) 💛
Masuizumi Junmai Daiginjo “Kotobuki” Platina [Unpasteurised] (Masuda Shuzōten・Toyama)

青森県大間 本マグロの赤身とフクラギ (鰤) 玉葱醤油漬け ミルフィーユ仕立て🎣
Ōma maguro akami and fukuraki (the local name for buri) ‘millefuille’ cured in tamanegi shoyu (yellow onion brunoise marinated in Toyama soy sauce for 1 month)

#sushijin #鮨人 #toyamagourmet #富山グルメ #masuizumi #満寿泉 #iwa5 Less