Hitachi Tasting Menu Flashcards
Rillettes (Amuse)
Brioche
Bronx Grape Jam (John Lagier, Escalon)
Heel
NO MARK
Ponson Champagne
Kanpachi
Baja Cauliflower Puree Wagyu Oil (Garlic, Thyme, Bay Leaf) Preserved Sudachi Citrus Begonia
APP FORK, APP KNIFE
Sauvignon Blanc, Tracy & Cie, Menetou-Salon 2019
(Due West of Sancerre, making similar style of SB. Flatter land than Sancerre)
Uni Toast
5 spice French toast Uni Tongue, Zabuton Hajikami (Pickled Ginger Sprouts), Negi Soy Purée Uni Mayo Zabuton
APP FORK APP KNIFE
Granbazan Albarino
Tartare
Pickled and Charred Ramps Egg Yolk (Pureed and Cured) EVOO Smoked Salt Beef Tendon Chip
LEG
NIGHTSHADE
APP FORK APP KNIFE
Mas de Cadenet, Côtes de Provence 2020
How about Lambrusco!!?
Poached Egg
NV Egg Vin jaune Yellow corn Puree Brentwood corn Smoked salt Wagyu canadien Bacon (knuckle) Yuzu kosho Sorrel
DAIRY/ALCOHOL/ALLIUM/CITRUS
APP FORK/APP KNIFE/SIDE SPOON
DOMAINE ROLET PERE ET FILS Arbois
100% Savagnin
This dish is powerful and rich and needs a wine of equal intensity to stand up. Vin Jaune “Yellow Wine” has it’s color because of the oxidized style it’s made in. This gives it a rich, nutty complexity along with bruised Orchard fruit, and lemon zest. This wines acidity is elevated, helping cleanse the palate from the richness of the egg, Chorizo and Manchego. The Kumquat Puree bucks up the citrus character in the wine.
Maybe Hermitage Blanc? Sauvinerres?
Abalone
Bao
Pickled Apples Apple Puree Crispy Shallots Negi Micro Cilantro Wagyu Belly Soy gel Bun
BELLY
ALLIUM/GLUTEN
APP FORK/ APP KNIFE
Rafanelli Zinfandel
Riper character of the Zinfandel plays with the sweetness of the Apples while the intensity of the wine matches the looming flavors of the Bun.
Striped Bass
Bargoule Wagyu Bacon Preserved Artichoke Mint Mint Oil Artichoke Chip Artichoke Puree
BEEF/ NIGHTSHADE/MINT
ENTREE FORK/APP KNIFE
Tegernseerhoff GV
Artichoke is difficult to pair with thanks to “Cynarin”. It makes food taste sweet, which also impacts the wine! We look for Bone dry (no sugar) and High acid wines to counter this off beat! At the same time, the wine is of medium intensity so it doesn’t overpass the subtle complexities of the bass itself.
Handmade Casoncelli
Confit Shank Bordelaise Toasted Pistachios Parmesan Parsley
DAIRY/NUTS/GLUTEN
APP FORK/APP KNIFE
Alfaro Sangiovese
Savory/tomato character of Sangiovese compliments the pastas meaty/fatty profile while High acid cleanses palate of the rich Confit Shank.
Filet
3oz (Always from Hitachi on the Menu)
Wagyu Confit Potatoes Parsley Tasting Salts Pickled Wasabi Negi
ALLIUM/NIGHTSHADE/DAIRY
DINNER FORK/STEAK KNIFE
Nebbiolo, Giacomo Fenocchio, Barolo, Bussia 2015
Rich marbling of the steak cuts the high tannin of this powerful yet elegant Barolo. High acidity in the wine cleanses the palate of the richness in the steak.
Wagyu fat Chocolate financier
Chocolate Hazelnut mousse Candied Hazelnuts Orange blossom ice cream Orange blossom gel
NUTS/DAIRY/GLUTEN/CITRUS
Side spoon
Crumpet Box
Cooked in Wagyu Fat
Homemade Grape Jam
Wagyu Butter
