Wine Pairing

Issei Yuasa is a refined modern Italian restaurant in Nishi-Azabu, Tokyo, led by chef Issei Yuasa, who trained in Italy and later cooked at biodinamico before opening this more personal project. Yuasa uses seasonal Japanese ingredients he has found through producer visits, prepares them with Italian technique, and serves them on serious Japanese ceramics, in a gallery-like space surrounded by art.

• NV Deutz Champagne Brut Classic 91 Points

  France, Champagne

  Wow like a nice apple cider. Biscuit, chalk.

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• 2022 Cantina Terlan Gewürztraminer Lunare 91 Points

  Italy, Trentino-Alto Adige, Alto Adige, Alto Adige - Südtirol

  Interestingly a dry Gewurz. 15% abv though. Lychee, jasmine, ginger, orange peel

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• 2023 Jean-Claude Ramonet Bourgogne-Aligoté 91 Points

  France, Burgundy, Bourgogne-Aligoté

  Lemon, minerals, lemon peel, chamomile. Simple and nice

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• 1988 Château Margaux Pavillon Blanc 92 Points

  France, Bordeaux

  Arugula, citrus, almond, orange peel, beeswax. Oxidised - A bit bitter. Paired with fried Porcini in panko. Also went well with Kegani risotto

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• 2017 Bouchard Père et Fils Chevalier-Montrachet Domaine 94 Points

  France, Burgundy, Côte de Beaune, Chevalier-Montrachet Grand Cru

  Chalk, oak, tangerine, toast, pear, acacia

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• 1987 Domaine Michel Juillot Corton-Perrières 91 Points

  France, Burgundy, Côte de Beaune, Corton Grand Cru

  Mild oxidation - so it tastes more like Nebbiolo. Earthy, cherry, oak, raisin. Goes well with truffled pasta

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• 1978 Château Lynch-Bages 92 Points

  France, Bordeaux, Médoc, Pauillac

  Truffle, mushroom, pepper, leather, plum, cigar box

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