Hong Kong Dinner
June 6, 2017
A Japanese gastronomic journey
" Another fantastic memory! "

Members and their guests shared in experiencing a truly one-of-a-kind “Japanese gastronomic journey” themed dinner matched with very rare sakes.

We were honoured to welcome the Deputy Consul General of Japan, Masaru Igawahara, who presented an introduction to Japanese culinary culture.

Held at the Ore-No Kappou Restaurant, the menu was conceived and prepared by Master Executive Chef Imani, previously with Four Seasons Hotel.

It took three months to source and prepare dozens of special ingredients from: Miyazaki, Kagoshima, Aichi, Yamagata, Aomi, Hokkaido and other locations.

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Carefully-selected ingredients for steamed egg custard
Fukui Okui-Kaisedo 3 years Rishiri seaweed kelp
Kagoshima honkare-bushi bonito flakes
Nagasaki "Taiyo" egg
Sake: Otokoyana Tokubetsu Junmai (Haokkiado)

Grilled Hokkaido white asparagus
with Miyazaki "Marumi" pork belly roll
sweet soy sauce
served Japanese-style with poached Nagasaki "Taiyo" egg

Wakayama Nachi-Katasuura wild prime fatty tuna
medium fatty tuna, lean tuna, seared Shizuoka sea bass
Sake: Dewazakura Yuki Manman Gonen Hyotenka (Yamagata)

Simmered "Sanriku" abalone

Grilled salt Hokkaido Abashiri individual line caught kinki fish
with Aomori black garlic miso sauce
grilled French foie gras marinated with "saikyo" miso sauce
Sake: Taiheizan Junmai Daiginjo Shingetsu (Akita)

Simmered Miyazaki beef and vegetables
Hokkaido new potato, Aichi baby onion
Kanagawa baby carrot, Shizuoka snow pea

Yamagate Kurosawa Farm milky queen rice
on Hokkaido Nemuro sea urchin
Sake: Born Diamond Tokusen Junmai Daiginjo (Fukui)

Gunma konjac (potato) noodles in soup

Okayama "Shimizu" white peach
with Hokkaido dainagon red bean "Minazuki (June)" style

Of particular note was the “Born Diamond” sake which is limited to just 12 bottles released per month.

Another fantastic memory!

Vive la Chaîne!

Steven Kahn
Bailli Délégué

Photos courtesy of Fred Sitt ( http://fredsitt.zenfolio.com/ )