Dinner at 徳山鮓

Dinner at 徳山鮓

at Tokuyamazushi on 6 May 2021
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Byo lunch at Tokuyamazushi. The funky funazushi calls for a funky wine and 00 Radikon Oslavje Fuori dal Tempo was just impressive. 60% Chardonnay 40% Sauvignon Blanc, 9 years bottle aging before release. The combination of skin contact, controlled oxidation and maturation made it taste almost like an old Barolo. Both Dujac and Mortet paired well with kuma nabe. A bottle of Tatsumi gin on the terrace after the meal was just the perfect ending to the trip!





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Byo lunch at Tokuyamazushi. The funky funazushi calls for a funky wine and 00 Radikon Oslavje Fuori dal Tempo was just impressive. 60% Chardonnay 40% Sauvignon Blanc, 9 years bottle aging before release. The combination of skin contact, controlled oxidation and maturation made it taste almost like an old Barolo. Both Dujac and Mortet paired well with kuma nabe. A bottle of Tatsumi gin on the terrace after the meal was just the perfect ending to the trip!





#wine #vino #winelover #winetasting #winetime #instawine #winelovers #vin #wineporn #wineoclock #winestagram #wines #vineyard #wino #winegeek #drink #winelife #radikon #skincontact #naturalwine #miani #dujac #denismortet #tatsumidistillery #byob #burgundy #frenchwine #italianwine #gin

Tokuyamazushi 徳山鮓 1st visit — located in the small village of Yogo north of Biwa lake, 1 hour by train from Kyoto. Tokuyamazushi is famous for funazushi — a type of fermented sushi, quite pungent, definitely an acquired taste for most people. The restaurant though, is a lot more than just funazushi. The main focus in spring is mountain vegetables, served both fresh and as tempura. The funazushi dish was actually quite refined, not as rustic as I expected. Highlight was the signature kuma nabe at the end with spring vegetables, we each had 3 servings as the soup got thicker and more intense. The setting was beautiful with a terrace overlooking Yogo lake, great for hanging out and continue drinking after the meal. Looking forward to going back in winter! •




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