The Bailliage’s 27th General Assembly and Gala Induction Evening took place on a still cold winter’s night at the Sendai Shozankan.

The 72 members and guests attending this evening were welcome warmly by Shohei Isawa, Bailli Provincial of Tohoku.

We were also honoured by the presence of Koji Fukuda, the newly-designated Bailli Délégué of Japan, in his capacity as Inducting Officer, as well as by the exceptional participation of the 18th descendant of Lord Masamune Date, Yasumune Date.

After a welcome cocktail, members and guests were invited to take their places in the main dining room of the banqueting hall to enjoy the menu, prepared and served by the Sendai Shozankan staff headed by the brilliant Executive Chef Akira Nakayama, which focused on seasonal and mostly local products.

MENU

Hors d’oeuvre
King salmon mi-cuit and tartare
smoked foam, yuzu vinaigrette
pickled turnip, red daikon

Snow crab royale and double consommé soup

Poached grouper with its sauce
white asparagus, Savoy cabbage

Tomato granite

Roasted Sendai beef
Sendai red miso, red wine sauce
“Inca no Mezame” mashed potatoes
seasonal vegetables

Dessert buffet

The roasted Sendai beef was carved in front of the members and their guests who witnessed the scene with a great enjoyment.

Besides the cuisine, one of the most awaited events was the serving of a six-litre “Imperial” bottle of Château La Mission Haut-Brion 1989, surely the highlight of the evening.

The dinner confirmed the evening as a great success and definitely reinforced the already strong relations between the members of the Chaîne.

Vive la Chaîne!

Shohei Isawa
Bailli Provincial