Israel Dinner
Herzliya, October 17, 2017
A Japanese experience

Autumn in Israel when it starts to get a little cooler creates just the right atmosphere for dining in the open air. On this occasion we gathered at the residence of His Excellency the Ambassador of Japan in Israel, Koji Tomita, for a Japanese dinner cooked by the Ambassador’s Chef Roy Suehiro and two Chaîne members, Chef Charlie Fadida and Chef Maor Sabag.

We were welcomed by the Ambassador and the Embassy staff with glasses of Born sparkling sake which encouraged much chatting.

After welcome speeches by His Excellency Koji Tomita and Bailli Délégué Ron Fogel as well as an introduction to sake by Atsuhide Kato, President of the Born Sake Brewery, we experienced a great Japanese dinner.

- Japanese starters: marinated white fish, corn and rolled chicken
- Sushi plate: marinated tuna, smoked salmon and Japanese yellowtail
- Tempura: shrimp, white fish, vegetables
- Yuzu sorbet
- Special meat dish: sous-vide beef fillet with sage, garlic and olive oil on a bed of cauliflower cream with red wine sauce
- Dessert: rice cake with red bean paste

All the dishes were matched with Born sake and selected wines from the Carmel Winery.

Ron Fogel thanked the Ambassador for a lovely evening and gave him a book covering the first 50 years of the Chaîne in Israel.

Hezy Nissan