In honour of the Ordre Mondial des Gourmets Dégustateurs (OMGD) 60th anniversary the Bailliage paid tribute to one of Japan’s greatest 20th century film directors, Yasujirō Ozu (1903-1963).

Often copied but never duplicated, Ozu’s films are poignant reflections on passage of time, decline of tradition, and transience of life. Deep explorations of the human heart told through the power of simple storytelling and emotional restraint. For Ozu seasons and nature were metaphors and symbols of how old and new generations were shaping a post-war Japan struggling to reconcile the forces of tradition and modernity.

Executive Chef Kalok Wong of ITO Beijing brought to our table a kaiseki feast of 11 artfully composed dishes that blended elements of traditional and modern Japanese cuisine. Fresh, seasonal ingredients from land and sea were featured creating a special dining experience for our distinguished members and guests.

Our curated wine selections were a symphony of white and red, the colours of the Japanese flag. Symbolizing the passage of seasons, from pale light of spring, white heat of summer to red leaves and sunset of an autumn afternoon. The wines from Europe and North America were all from prestigious appellations and made by internationally renowned wine producers. They were nature’s greatest masterpieces in their own right.

We are grateful to Executive Chef Wong and his excellent team at ITO Beijing for a splendid evening of haute cuisine from the Land of the Rising Sun. Many thanks to our fine-wine suppliers Davide Lupi of CWS, Cathy Dong of Torres Wines, Bruce Li of The Wine Republic; Dany Luetzel of the multi-awarded Hotel Éclat Beijing; and our confrère Christophe Tomoko Hein for our delightful Japanese sparkling sake welcoming drink.

Vive la Chaîne!

Michael Delacruz
Vice-Échanson