Important Update From the Founder

Lots of Sushi & Burgundy wines

Tasted May 31, 2006 by jamiekutch with 809 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.

Rosé - Sparkling

N.V. Billecart-Salmon Champagne Brut Rosé France, Champagne

Served from Magnum. Great way to start the rose was crisp like a French pressed shirt with rosy fruit and fresh pink fresh flowers. Just a smidge of bready yeast and a slight twang on the end.

Comment

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!

White

1996 Zind-Humbrecht Pinot Gris Heimbourg France, Alsace

More golden in color than the Donnhoff. Botrytis nose, it smells like its going to taste sweet but near dry. The layers are emerging with hints of sweetness. Very good with the sushi.

Comment

White - Off-dry

2004 Dönnhoff Niederhäuser Hermannshöhle Riesling Spätlese Germany, Nahe

Pebbles and grapefruit on the nose. Tons of C cup fruit, honeysuckle. The wine hangs on ones palate like a cheap date. Well balanced.

Comment

White

1994 Domaine aux Moines Savennières Roche aux Moines France, Loire Valley, Anjou-Saumur, Savennières Roche aux Moines

Some funk blew off we were left with a tiny sweetness in the nose but bone dry on the palate. Slate and river bed. Paired with ginger it was an amazing match like a stick to the box. Honeysuckle, acid bite. Wonderful.

Comment

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.

Red

1988 Domaine Pierre Guillemot Savigny-lès-Beaune 1er Cru Les Jarrons France, Burgundy, Côte de Beaune, Savigny-lès-Beaune 1er Cru

Beautiful funky sous-bois, tree bark, shrooms. Purple haze in color. Getting tired, but still ohh so pretty. Very good.

Comment

Red

1993 Louis Jadot Savigny-lès-Beaune 1er Cru La Dominode France, Burgundy, Côte de Beaune, Savigny-lès-Beaune 1er Cru

Slight savage. Still young with some drying tannins. Two at the table loved it, I did not.

Comment

Red

1995 Domaine Pavelot (Jean-Marc et Hugues) Savigny-lès-Beaune 1er Cru La Dominode France, Burgundy, Côte de Beaune, Savigny-lès-Beaune 1er Cru

Clean in color and flavor, good healthy touch of funk on the nose which blew. Red cherry fruit. Tannins are resolving. A good wine

Comment

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.

White

1995 Hanzell Chardonnay USA, California, Sonoma County, Sonoma Valley

Ripe and full flavored with only a trace of acid. Little touch of bread, yeast.

Comment

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.

Red

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.

Comment

Red

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.

Comment

Red

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..

Comment

Closing

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

Kutch

Lots of Sushi & Burgundy wines

Introduction

Flight 1 - Champagne Toast (1 note)

Flight 2 - Token Whites (3 notes)

Flight 3 - Burgundy, La Dominode (3 notes)

Flight 4 - Token White break (1 note)

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

Closing

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