The deep umami of traditional Kinzanji miso reveals layers of fermentation and richness. Paired with Hishiyama Rouge (Muscat Bailey A), its gentle fruitiness and bright acidity create a refined, balanced opening.
2. Salt-Cured Salmon × Ricca Chardonnay Mineral Precision The richness and salinity of salt-cured salmon meet the delicate mineral structure of Ricca Chardonnay. A pairing that enhances texture while maintaining clarity and elegance.
3. Tartar with Shibazuke Pickles × Katsunuma Blanc Clean Contrast The vibrant acidity of Katsunuma Koshu cuts through the richness of tartar. Shibazuke adds subtle aromatic lift, creating a refreshing and precise finish.
5. Vanilla Ice Cream × Ajimu Francisco Silken Finale Creamy vanilla ice cream melts into the honeyed sweetness of Ajimu Francisco. A gentle, lingering finish that concludes the experience with warmth and refinement.
・The bouquet will be brought to you after the meal (if you have a preferred timing, please write in the request column)
¥5,500Steuer enthalten
Signature Course Premium Japanese Wine 4G
[Course Contents] Wagyu Cigarette x Yamanashi Chef's Special x Hokkaido Kyoto Crispy Amadai x Kyoto Wagyu Sirloin Steak x Nagano ( Ultra A5 Kobe Beef Steak 10,000 JPY) Dessert ・Earl Grey Apple Pie ・Matt Tiramisu ・Red Wine Soup with Vanilla ※Prestige Japanese Wine Pairing 25,000JPY