Our evening started with a tasting of Masumi Junmai Ginio Karakuchi Kiippon Sake at the JW Marriott Hotel’s Sake Bar served alongside delectable canapés as guests gathered for an evening of Japanese cuisine at two restaurants on the same night.

The first two courses were served at the Tsu Japanese Restaurant. We then moved to the Nami Teppanyaki Steakhouse where we especially enjoyed a traditional iron griddle dinner of Australian Wagyu beef tenderloin paired with a 2016 St Joseph l’Olivae from Domaine Coursodon which was overwhelmingly enjoyed by our members. They certainly want to have this wine again at future dinners.

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Sake Bar
Baby sardine flat chips
prawn and corn wrap, avocado lime
Masumi Junmai Ginjo Karakuchi Kiippon

Tsu First Course
Homemade white sesame tofu, sea urchin
bonito soy sauce, fresh wasabi
2016 Tegernseerhof Loibenberg Grüner Veltliner Smaragd
Wachau, Austria

Tsu Second Course
Sashimi selection three kinds
(maguro, hamachi, salmon)
2016 Tegernseerhof Loibenberg Grüner Veltliner Smaragd
Wachau, Austria

Nami Third Course
Australian Wagyu beef tenderloin
seasonal vegetables, black pepper, ponzu, honey chilli
2016 St.Joseph L’Olivae
Domaine Coursodon Rhône Valley, France

Nami Fourth Course
Garlic fried rice
2016 St.Joseph L’Olivae
Domaine Coursodon Rhône Valley, France

Manhattan Studio for Dessert
Green tea panna cotta | Hokkaido cheesecake
Soft chocolate cake | Yuzu meringue tart
Sliced seasonal fresh fruit
2014 Niepoort Late Bottled Vintage Port

The combination of two venues allowed everyone to rotate their seating throughout the evening, dining with different members and guests embracing the Chaîne’s camaraderie.

To complete the evening, we adjourned upstairs to a third venue, namely The Manhattan Studio where we had a sumptuous array of desserts after which members and their guests could relax over a glass of Port.

Vive la Chaîne!

Finbarr O’Connor
Bailli Délégué