Lots of Sushi & Burgundy wines

Tasted Wednesday, May 31, 2006 by jamiekutch with 808 views

Introduction

Aaron a friend in San Francisco asked Kristen and I to join in celebrating his birthday this week. Aaron is in the business (a buyer for Oakville grocery) so he didn't have to twist my arm very hard especially when he mentioned we would be dinning at Anzu restaurant in the Nikko hotel. I am not sure if the word has been out and being the new guy in town I wasn't told till now, but Anzu's sushi is OFF THE CHARTS! Chef Kazuhito Takahashi delivered course after course and I am happy to say it was the greatest sushi experience of my life so far. Eight of us dinned at the Sushi bar were there are only nine seats available and always in high demand. Having both a hotel in Japan and a hotel in San Francisco often the fish is flown in that same day.

Flight 1 - Champagne Toast (1 Note)

We began the meal with some sweet shrimp, flying fish roe, a seaweed dish, fiddler ferns in miso, and a medley of wild mushrooms and giant Japanese clam.

Flight 2 - Token Whites (3 Notes)

Just as the bubbles were all gone, out came 3 baby squid to a plate. They were absolutely amazing and it was at that point I knew this meal was going to be something special.

Sashimi was next. Sole, Ivory Salmon, Fatty Tuna, Blue Fin Tuna, and Amber Jack which blew my mind! All the wasabi as shaved fresh from the root.

Alone then on a plate we were brought Copper River Salmon from Washington. The chef told us his cost is $28 per pound. It was so so oily. He first brushed it with Ponzu on the skin side and just touched it was a flame.. Out of this world!

Flight 3 - Burgundy, La Dominode (3 Notes)

Chef Takahashi now turned to sushi and lit up up with:

Snappy, Sea Bass, Yellow Tail, King Fish, Salmon, and Ocean Trout

Next alone on a plate came two pieces of sushi, Spanish Mackerel and Herring.

Flight 4 - Token White break (1 Note)

Next up was two pieces of Sea Urchin. One Japanese and one from Santa Barbara. Both were delicious.

Soon after was two pieces of eel, sushi. One was Fresh water from Japan and one from the sea.

Flight 5 - More more more... (3 Notes)

The Sushi chef cut some fresh mackerel, and koheda (a Japanese fish) for us.

Then we had two white fish which were Japanese.

Finally to end we had two different Giants Clams which were perfect.

  • 1988 Joseph Drouhin Griotte-Chambertin

    France, Burgundy, Côte de Nuits, Griotte-Chambertin Grand Cru

    Dark cherry, slightly cloudy. Earth notes with great length and a trace of unresolved tannins. Very good.

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  • 1997 Mount Eden Vineyards Pinot Noir Old Vines

    USA, California, Santa Cruz Mountains

    Cuvee Vieilles Vignes. Made from 40 year old vines, the original Martin Ray. Wow, this was hanging hardcore with the crew. No wanna-be in this glass. While it was a trace sweeter than its French pals it still had great complexity, minerality, and an overall similar profile. This is one of those California Pinots for the cellar. Red strawberry and cherry fruit with traces of earth. Very soft though a touch thin on the end.

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  • 2002 Domaine G. Roumier / Christophe Roumier Morey St. Denis 1er Cru Clos de La Bussière

    France, Burgundy, Côte de Nuits, Morey St. Denis 1er Cru

    Firm tannins showing brief traces of what’s underneath. Grippy and edgy. As I type this the following day, I am sipping the wine after being opened for almost 24 hours. Still, the quiet mans in the corner. The nose has darker berried fruit. Infincide..

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Closing

Thanks Aaron. I had a blast and can't wait till you are a year older to do it again.

Kutch

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