Authentic Kaiseke & Sake Dinner

Furusato

by Luis Emmanuel D. Ermitano

Members were treated to an extra-special Kaiseki dinner by visiting chef, Hiroyoshi Amano, Chef-Proprietor of Yashima Restaurant (Oshino Village, Yamanashi Prefecture, Japan) at fellow member Kuni Munetomo's Furusato along Roxas Boulevard.  The dinner was organized by Philippines Branch member but now Tokyo-based Keiichi Miki.  Hiro-san, together with Sous Chef Hisashi-san, brought all the ingredients, plum wine, sake and the Koshu wine over from Japan.  Kuni-san kindly allowed them full run of Furusato's kitchen, as well as the able help of his cooking staff.

Upon their arrival, guests were greeted with a glass of apéritif - Manzairaku Kaga Umesyu - a very nice, sweetly ripe Kaga Plum liqueur from Japan.  According to Keiichi's better half, Christine, this is "a plum wine voted number one by the Nikkei Shimbun (Japanese Economic Journal)".

After the usual welcome remarks by President and Wine Master, Bernie Sim, and a commentary on the background of the night's event and menu by Keiichi, dinner started off with a single, beautiful, fresh and succulent Japanese tomato which was beautiful in its honest simplicity - and an excellent palate opener.

The Wan-mono (Soup) Course was a pristine and comforting Kujira Tofu and Hamo Shinjo with Mitsuba, Yuzu and Plum. Simple yet complex and singularly harmonious.  Words are not adequate to describe just how good it was.

The Tsukuri (Sashimi) Course was Katsuo Tataki (Roasted Bonito).  Aside from the delicate breath of smokiness was the seductive, meltingly yielding texture with just the right bit of initial resistance.  The combination of flavors were seamless, and, again, subtly graceful.

Next was the Nimono Course of Scallop Terini with Chasen Nasu (Eggplant), Pumpkin Umani & Gobou. This was a masterful blend of sweetish-and-savory scallop and pumpkin flavors.  The young corn and what is undoubtedly the most beautiful piece of taproot I have ever eaten.

The Yakimono Course followed: Fuki Miso Dengaku.  According to Christine, the calamansi was the only local ingredient used the whole evening.

Next up was the Agemono Course of Fried Japanese Taro, Agedashi Oysters with Haccho Miso.  The oysters were simply divine - their juicy freshness just burst in my mouth after the gossamer crunch of the perfectly executed crust.  The taro added an earthily-sweetish-nutty textural counterpoint, while the haccho miso just tied everything together perfectly.

Our meat course was Koshu Beef Shabu-Shabu in Sukiyaki-Style.  Simply beautiful and so comforting.  Hiro-san just let the quality of his ingredients shine on center stage.  It was a supreme effort to savor this slowly, thinking about the flavors, and not gobble it up in a trice.

The Tomemono Course was Cold Chestnuts-Flavored Somen with Sesame Sauce. Simple yet complex, comfortable yet thought-provoking, filling yet refreshing.  The chestnuts' nuttiness inside the noodles was definitely a nice touch.

Dessert was a Strawberry Monaka - a little "sandwich" of fish-designed mochi wafers filled with sugarless green tea cream and strawberries.

It was truly a dinner to remember and the next to look forward to.