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These beautifully julienned Okayama green grapes provide a clean contrast to the generous amount of fatty bluefin chutoro tartare beneath it, mixed with onions, pine nuts, and mayonnaise. This was giving a light touch of Yuzu koshō sorbet, delicate enough so that it's savoury-spice would not dominate the buttery and clean-acidic taste of this dish.
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And indeed, while the Hokkaido uni was visually dominating here, what stole the show for the palate were the grapes and chutoro tartare, which is probably the reason why these were listed in the menu instead of uni.
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This dish was paired with the Chilcas Chardonnay from Chile, 2015, a medium body wine with clean fruity acidity that went well with the grapes in this dish.
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This is only the second course of the dinner, which included:
* Alma Snacks (four amuse bouche)
* Irish Oyster - with kimchi, wakame, and frozen cucumber;
* Okayama Muscat Grape - with chutoro, nasturtium, yuzu kosho;
* Botan Ebi - with wasabi, saikyo miso and grapefruit;
* Smoked Foie Gras - with Japanese swimmer crab, lemon jam and laitue de mer
* Aji - binchotan grilled, with artichoke, turnip top;
* Aichi Egg - with ratte potato, chanterelles and black truffle;
* Ohmi Beef - with horseradish, red cabbage, sansho pepper
* Mango - with cremeaux, yoghurt, and myoga.
* Petit fours
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See my IG story highlights for photos of other courses in this menu.
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[Tasting]