By Paul Hunter

Aperitif
Louis Sostène, Brut Premier Cru, Champagne, 50% chardonnay, 25% pinot noir, 25% meunier, 12% abv.
Bright gold colour with abundant bubbles. A medium bodied wine, yeasty aroma and a good balance of fruit and acid. A very good start to the lunch.

Pitan Tofu (Century Egg Tofu)
Domaine de Souch, Petit Manseng, 13% abv.
From Béarn, Juraçon, South West France, this wine was a golden colour with intense fragrances of citrus and flowers, lots of citrus fruit on the palate finishing with a balance of acid and citrus flavours.

Tai Shirako (Seabream Milt)
Manotsuru Daiginjo, Sake, 16% abv.
Clear spirit with floral aromas and a creamy almond flavor that finished clean and dry.

Fugu Mirin Boshi/Ehire (Grilled Fugu and Stingray)
Karakuchi Ginjo, Sake. 16% abv.
“Karakuchi” means dry. Pine nut fragrance, rice spirit flavours with a light clean finish.

Sashimi
Josmeyer Mise du Printemps, Pinot Blanc, Alasce, 2005, 12.5% abv.
Pale gold colour with a soft fruity nose that developed on the palate with well balanced acid that carried through the clean, crisp finish.

Isaki (Grunt Fish)
Namachazoushu, Sake, 15% abv.
The name means long, fresh taste which it did have with classic rice spirit flavours and a dry finish.

Unagi Imo Tofu (Mountain Yam with Sea Eel)
Josmeyer Pinot Gri-Gris, Alsace, 2005, 12.5% abv.
Pale gold colour with a nutty fruit aromas and apple flavours on the palate. The wine was well balanced and finished cleanly.

Fukahire Kani Chawan (sharksfin & crab egg custard)
Junmai Tsuru, Sake, 16% abv.
Nutty, spirit flavours and a soft acid finish.

Takenoko Tempura (Bamboo Shoot Tempura)
Nama Junmai Daiginjo, Sake, 17% abv.
Some wood fragrance, strong acid, fruit flavours and slight sweetness. Lingers with an acid finish.

Sushi
Manotsuru “Maho” Daiginjo, Sake, 16.5% abv.
National Sake Gold Medal winner. Made from Yamada-nishiki, the best sake rice. Clean fresh aromas, full bodied and well rounded on the palate with a complexity of flavours and a crisp, elegant finish. A very good sake.

Dessert (Citrus Jelly with Yuzu Sorbet)
Kiku Masamune, Plum liqueur wine, 8% abv.
A balanced sweetness that matched the dessert.