The cherry blossoms at Lake Sanaru, which I look forward to seeing bloom every year, have bloomed a little earlier than usual this year. Now, at the end of March, they are in full bloom, delighting the many people who come to the lakeside to enjoy the flowers.
Just then, we had guests coming from Osaka, so we once again called in our private chef, Yoshikuni Yamada, for a special dinner. To give them a taste of spring, we changed all the fresh flowers in our house and arranged cherry blossoms and pink gerberas on the table for a cherry blossom viewing theme!
Champagne, France
Veuve Olivier et Fils Carte d'Or Brut
(Veuve Olivier & Fils Carte d'Or Brut)
The aroma features notes of white peach, honeyed apple, and various citrus fruits, accented by a hint of candied ginger. The acidity is refreshing on the first sip, followed by a juicy, soft, and supple mouthfeel that unfolds slowly, making it a soothing and relaxing champagne, perfect for a celebratory toast!
We conveyed the concept of "hospitality cuisine that connects Osaka and Hamamatsu" to our visiting chef, Yoshikuni Yamada, who will be in charge of this event once again. He used ingredients from Hamamatsu while adding the spirit of Osaka to create a unique and delicious dish!
"Seared Shizuoka beef shoulder and roasted local vegetable salad"
This dish pays homage to the hamburger steak from "Sumiyaki Sawayaka," touted as the No. 1 restaurant to take people to when they come to Hamamatsu. It features seared Shizuoka beef shoulder, lightly sautéed and served with fresh local vegetables in a salad-style dish with a refreshing onion sauce. The fragrant, slightly rare shoulder, the onion sauce, and the aroma and texture of the flavorful, fresh vegetables will whet your appetite!
South Africa "Bouchard Finlayson San Barrique Chardonnay 2018"
Bouchard Finlayson Sans Barrique Chardonnay”
"Bouchard," as the name suggests, refers to Bouchard Aîné, a renowned winery in Burgundy. Established in 1989 as a joint venture between owner Paul Bouchard and Peter Finlayson, one of South Africa's leading winemakers, they maintain constant technical exchanges. Unusually for South Africa, which generally produces wines with a relatively full-bodied character, Bouchard Finlayson wines boast a refined taste with elegant acidity reminiscent of Burgundy. Due to its high quality, Bouchard Finlayson is widely known as one of South Africa's top wineries. This "Saint-Barrique Chardonnay" is unique in that, unlike typical Chardonnays aged in French oak barrels, this particular cuvée is aged without barrels, resulting in a crisp, clean wine with a fresh style and a hint of lemon. It offers vibrant flavors of pear, quince, and orange blossom. Upon tasting, a creamy texture spreads throughout, creating a wonderfully harmonious Chardonnay!
Next up is a dish that pays homage to "Enshu-yaki," a local specialty of Hamamatsu!
Enshu-yaki refers to a traditional type of okonomiyaki (savory pancake) cooked in the Enshu region, mainly around Hamamatsu City. It's a popular local delicacy in Hamamatsu. Its most distinctive feature is the inclusion of pickled radish (takuan), and unlike other types of okonomiyaki, it's often rectangular in shape. This time, we've created a Western-style version of Enshu-yaki to pair with wine! Let's introduce Enshu-yaki to people from Osaka, the home of flour-based dishes!
"Prosciutto and white asparagus wrapped in Enshu-style grilled whitebait from Fukuda, with a sauce made from sakura shrimp from Yui."
This Enshu-yaki uses plenty of whitebait from Fukuda, and is filled with spinach prosciutto and white asparagus, then topped with a fragrant sauce made with sakura shrimp from Yui! The batter has a strong okonomiyaki feel, but the saltiness of the prosciutto and the aroma of the sauce give it a wonderfully Western twist, resulting in a dish that you wouldn't expect from "Enshu-yaki"!
"Pickled baby melons"
A dish that only a chef from Fukuroi could create. Fukuroi is famous for its "Crown Melon." These small melons, thinned out from the Crown Melon crop, are made into a refreshing pickle with a hint of thyme! Perfect as a palate cleanser!
"Akashi-style takoyaki with seaweed from Lake Hamana and scallops, served in a soup made with clams from Lake Hamana."
They brilliantly recreated the outrageous request to "give takoyaki a Western twist"! Paying homage to Akashi-yaki, they generously mixed Hamana Lake green laver into the batter, and instead of octopus, they added scallops to the dashi-rich takoyaki, which was then served with a soup made from Hamana Lake clam broth. The aroma of the sea from the green laver filled the air, and the umami of the scallops harmonized with the clam broth, creating an Akashi-yaki that was beautifully garnished with paprika and rapeseed blossoms, giving it a spring-like appearance!
South Africa's "Graham Beck Brut"
We finished the champagne and white wine a little too quickly to get to the red wine, so let's have a South African sparkling wine as a chaser. This "Graham Beck" is a popular sparkling wine with a good reputation and high ratings, having been enjoyed by Presidents Obama and Mandela when they took office!
"Spaghetti with oysters from Lake Hamana and bracken fern"
Spaghetti featuring oysters from Lake Hamana and bracken, evoking the feeling of spring's budding. The plump texture and creamy flavor of the oysters, along with their abundant mineral content, are all thanks to the bounty of Lake Hamana!
"Sirita Cabernet Sauvignon 2004"
(Sirita Cabernet Sauvignon Napa Valley)
A rare back vintage from Napa Valley, brimming with mature aromas. It exhibits powerful fruitiness and a refined maturity, with an alluring aroma of blackberry, dark cherry, cocoa, tobacco leaf, and mushroom. On the palate, the tannins are velvety smooth, and the concentrated fruit, umami, and subtle oak notes create a complex flavor profile. This is a supreme wine with a perfect balance of fruitiness and maturity, and it pairs exceptionally well with main courses of eel and lamb!
"Baked cheese risotto with eel from Lake Hamana and cod sprouts"
"Fried burdock and cod sprouts with red wine and balsamic sauce."
Hamamatsu is famous for its eel, and this time, we'll enjoy eel coated in a rich sauce made with red wine and balsamic vinegar, perfectly complementing the savory aroma of cheese risotto. Served with fritters of burdock root and cod sprouts!
"New Zealand lamb baked in tea-flavored breadcrumbs, sautéed maitake mushrooms and spinach"
Sweet potato with red wine and mustard sauce.
True to Shizuoka's style, the main dish features green tea, with New Zealand lamb coated in a fragrant mixture of roasted green tea leaves and breadcrumbs. The rich aroma of the lamb and the refreshing scent of the green tea combine perfectly, and it pairs wonderfully with aromatic maitake mushrooms, flavorful spinach, and the sweet and smooth Anno sweet potato. Enjoy it with a deep red wine and mustard sauce!
"Low-carb tiramisu"
Mameya Cafe "Golden Mandheling (Indonesian)"
At the end of the course, we served a "low-carb tiramisu" that Yohei Ishiwatari, who specializes in low-carb cuisine in Kagurazaka, had previously gifted to us. As a "low-carb dessert" with zero guilt, it is a "low-carb tiramisu" made without sugar, using "Lakanto." "Lakanto" is an artificial sweetener made from the monk fruit plant, and is often used as a substitute for sugar in making low-carb desserts. It is a healthy sweetener that does not raise blood sugar levels. The tiramisu had a gentle sweetness and was light, so we were able to easily finish it even after eating a full course meal. To go with the tiramisu, we paired it with "Golden Mandheling Coffee," an Indonesian coffee bean from "Mameya Cafe," a local roastery in Fukuroi, which offers a rich and elegant flavor from aging. I am so glad that you enjoyed spending time relaxing at my home with delicious wine and food! Next time, please join us on a tour of Osaka's delicious food♪
