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Drago Centro Champagne

Sep26

Restaurant: Drago Centro [1, 2, 3, 4, 5, 6, 7]

Location: 525 S Flower St, Los Angeles, CA 90071. (213) 228-8998

Date: January 21, 2022

Cuisine: Italian

Rating: Great high end Italian

Back to Drago Centro for “another” Sauvages Champagne lunch. Historically this series has been located at Chinois, but this year it has been relocated east.

Located on busy Flower in DTLA.

The reception was held around our large square table — big group this time including a separate ladies table.

Multiple buckets were needed to ice all the champagne.

2012 Christophe et Fils Chablis 1er Cru Mont de Milieu. 92 points. Medium yellow. Quite ripe fruit but a whiff of seashell behind this. Pretty plush feel-you definitely sense the wood influence. More pear and yellow apple than citrus fruit character, some spice (unusual for Chablis), late iodine and limestone, lowish acidity. The wood plus ripe fruit plus low acidity make it veer in the direction of more southerly climats, but there is just enough Chablis character to identify it as such. To be drunk over the short term, that’s for sure.

2014 Domaine William Fèvre Chablis Grand Cru Vaudésir. JG 94+. Out of the blocks, the 2014 Domaine Fèvre Vaudésir seems just a touch more accessible than the top couple of structured premier crus and the Bougros. The beautiful, zesty bouquet delivers scents of pear, fresh pineapple, lemon, beeswax, chalky soil tones, a touch of licorice and a topnote of spring flowers. On the palate the wine is pure, full-bodied and a bit more tensile than the wide open nose suggest, with fine mid-palate depth, bright acids and really superb cut and grip on the long, vibrant finish. Another superb wine, which I may be underrating a tad, but I had to leave room for what was to follow! (Drink between 2017-2050)

2008 Domaine William Fèvre Chablis Grand Cru Bougros. VM 93. Good pale yellow. Restrained aromas of fresh apricot, pineapple and spices; showed riper stone fruit notes as it opened in the glass. Sweet, tactile and elegantly styled, with strong acids framing and lifting the intense peach flavor. Already boasts a lovely fat texture and considerable pliancy but this wine really needs three or four years to express itself.

2014 La Chablisienne Chablis 1er Cru Mont de Milieu. 92 points. Pale yellow in color. Very precise aromas of sea-spray, yellow florals, , green apples, herbs, green citrus leaf on the nose. Palate shows sweet, tart lemon curd, good mid palate sap, savory sea shell broth and a long saliva inducing mineral finish. Lovely.

2017 La Chablisienne Chablis Grand Cru Blanchot. 95 points. Superb.

Beef and truffle.

Crab Toast, Lemon and chives.

Seafood Arancini al Nero, saffron aioli. I’ve never had a squid ink risotto arancini before.

Celestino Drago in the house!

Our special menu.

2006 Piper-Heidsieck Champagne Cuvée Rare. VM 93. Piper-Hiedsieck’s 2006 Cuvée Rare is racy and polished to the core. Baked apple tart, apricot, lemon confit, vanillin and brioche infuse the 2006 with striking aromatic intensity and creaminess that builds with time in the glass. Sumptuous and forward, the 2006 offers tons of near and medium-term appeal. (Drink between 2019-2028)

2006 Gosset Champagne Brut Grand Millésime. VM 93. The 2006 Brut Grand Millésime offers more near term appeal than many Gosset Champagnes as the flavors show a good amount of complexity, while the contours are nicely mellowed. Hazelnut, savory herbs, anise, mint and dried pear meld into the generous, inviting finish. The typical Gosset energy is nicely balanced by the weight and soft, relaxed contours of a wine that is now nearly ten years old. Lightly honeyed and toasty notes round out the close. In 2006 the blend is 56% Pinot Noir and 44% Chardonnay from vineyards in Avize, Cramant, Le Mesnil-sur-Oger, Trépail, Vertus, Ambonnay, Avenay, Aÿ, Chigny-les-Roses and Louvois. (Drink between 2015-2021)

2008 Dom Pérignon Champagne Legacy Edition Label. 95 points. This wine was served to celebrate the legacy of my in-laws 50th anniversary while in St. John’s. I think time, place, people, and meaning can deeply impact how wine is remembered or appreciated. This was the best bottle of 2008 Dom that I’ve had to-date. There was a deep and complex nose that shifted each time the glass was lifted for a sip or a sniff. The wine was bright and focused, with a mid-palate that seemed to shift like the tides. While we served this with food, this wine, tonight was spectacular with the food and without. I don’t think the bottle lasted us more than 2 hours, but it was a pleasure to drink this from start to finish.

2008 Doyard Champagne Grand Cru Les Lumières Grand Cru Extra Brut. VM 93. The 2008 Extra Brut Les Lumières Grand Cru is a blend of 65% Chardonnay (from Avize and Mesnil) and 35% Pinot Noir (from Aÿ) that spent ten years on its lees before being disgorged and given just the smallest touch of dosage. Creamy, resonant and expressive, the 2008 has so much to offer. Even so, it clearly needs at least a bit of time in bottle to be at its best. Tropical accents provide a hint as to where the 2008 will go over the next handful of years. (Drink between 2020-2030)

Onion Panna Cotta, Scallops Tartar, Caviar. Lovely.

2005 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. JG 95+. The 2005 Comtes de Champagne is a stunning young wine. The bouquet is deep, pure and youthfully complex, as it offers up a very classy blend of pear, delicious apple, fresh almond, incipient notes of crème patissière, chalky minerality, brioche and just a whisper of vanillin oak in the upper register. On the palate the wine is full-bodied, focused and rock solid at the core, with exquisite balance, refined mousse, crisp acids and simply superb length and grip on the seamless, youthful and oh, so promising finish. The style of the 2005 vintage gives this some early accessibility that was not evident with the more tightly-knit 2004 out of the blocks, but this wine has the structure to also age long and very, very gracefully. It has been a year since I last tasted this wine and it has started to show more precision to go along with its early generosity and is a classic in the making. My gut feeling today is that it will be superior to the 1989 version, to which I compared it to a year ago. Brilliant wine. (Drink between 2015-2045)

2006 Dom Pérignon Champagne. VM 96. Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink. (Drink between 2026-2056)

2005 Philipponnat Champagne Brut Clos des Goisses. VM 94. The 2005 Clos des Goisses is easily one of the wines of what turned out to be a complicated vintage. Just beginning to show the early signs of aromatic complexity, the 2005 graces the palate with the essence of candied lemon, almonds, chamomile, apricot and wild herbs. The 2005 is not the most complex or pedigreed Goisses, but it drinks beautifully today and should continue to deliver pleasure for another 15-20 years, perhaps more. (Drink between 2016-2031)

2006 Philipponnat Champagne Brut Clos des Goisses. VM 96. The 2006 Clos des Goisses is stellar, but it is also going to need quite a bit of time to come into its own. Powerful and ample in the best of the Goisses style, the 2006 hits the palate with serious intensity. Orchard fruits, lemon oil, white flowers and almonds are some of the many notes that open up in the glass, but, as is often the case with young Goisses, it is the wine’s gravitas that is front and center. Even with all of its overtness, though, the 2006 retains striking, crystalline purity. I imagine the 2006 will reward Champagne lovers with many decades of truly exceptional drinking. The only thing the 2006 needs is time. The question is: How much? (Drink between 2020-2046)

Seafood Panzanella, Sea Urchin, Salmon. Quite deconstructed with chunks of the seafood and fluffs of bread on the plate.

2002 Pol Roger Champagne Cuvée Sir Winston Churchill. VM 95. The 2002 Brut Cuvée Sir Winston Churchill is wonderfully open, expressive and resonant. The richness of the vintage comes through nicely, yet the more overt elements are very nicely balanced by a good deal of freshness. Baked apple, pastry, candied lemon, dried flowers and warm, toasty notes shape the generous, resonant finish. With time in the glass, the 2002 takes a on a striking, vinous character. Readers might want to consider opening the 2002 a few hours in advance, as it really blossoms with air. (Drink between 2016-2032)

2002 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. VM 96. The 2002 Cuvée Nicolas François Billecart is outrageously beautiful. The ripeness of the Chardonnay is front and center in a Champagne that delivers the goods, big-time. An infusion of apricot, orange peel, crème brûlée, chamomile, hazelnut and honey give the 2002 its racy, exotic personality. I enjoy it most with bottle age, but the 2002 is undeniably beautiful right now. The 2002 is a stunning NFB. The blend is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, done partially in oak (20%). Dosage is 4 grams per liter. (Drink between 2020-2030)

2005 Jacquesson & Fils Champagne Aÿ Vauzelle Terme. 94 points. The 2005 Aÿ-Vauzelle Terme is the most polished of Jacquesson’s 2005 single-vineyard Champagnes. Silky and nuanced on the palate, the Vauzelle Terme highlights the more understated side of the vintage. Hints of chalk, red cherry, plum, mint and wild flowers are laced into the highly expressive finish. Today, the Vauzelle Terme comes across as a bit weightless to the point of being a bit on the ethereal side. It will be interesting to see if the wine acquires a bit more depth in bottle. Disgorged October 2014. Dosage was 2.5 grams/liter. (Drink between 2015-2022)

2002 Piper-Heidsieck Champagne Cuvée Rare. JG 95. It is funny that I have to “pull teeth” to get current releases from Piper-Heidsieck’s importer here in New York, but out in the real world of wine, I keep having people serve me the maison’s beautiful 2002 “Rare” Brut Millesime and thank me for alerting them to its excellent quality by writing it up in the newsletter several years ago! Such is the state of the world in 2021. In any case, this wine continues to evolve splendidly in bottle and is drinking with great style and breed at the present time, offering up a fine bouquet of apple, pear, warm bread, a fine base of chalky soil tones, caraway seed, a touch of citrus peel and a gently smoky topnote. On the palate the wine is bright, full-bodied, crisp and shows off excellent mid-palate depth, with refined mousse, lovely focus and a long, complex and impeccably balanced finish. Fine, fine juice. (Drink between 2021-2050)

Black and White Tagliolini, Langoustine, Lemon Zest. Great pasta dish. I always love a lobster/langoustine reduction.

1999 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 93. These four vintages of Dom Pérignon provide a fascinating snapshot of how the house has performed in recent years. The 1999 Dom Pérignon is a little flabbier than the 2000. Smoke, toastiness, tar and ripe fruit emerge from the glass in a generous, expansive style. The 1999 offers more body than the 2000 but the aromas and flavors are less well-articulated. This is a relatively simple Dom Pérignon, yet the wine possesses outstanding balance and plenty of harmony. According to Chef de Caves Richard Geoffroy the warm vintage also resulted in relatively high yields, and the low-acid style is most reminiscent of the 1976. (Drink between 2013-2024)

2002 Krug Champagne Vintage Brut. VM 94. This is perhaps the best bottle of Krug’s 2002 Vintage I have tasted. Expansive and creamy on the palate, with lovely finesse and brightness, the 2002 is quite expressive today. I don’t see the depth or pedigree that might place this wine among the best examples of the year. Instead, the 2002 Vintage continues to be an underwhelming wine by Krug standards. (Drink between 2017-2037)

2002 Salon Champagne Blanc de Blancs Brut. VM 97. Another highlight in this vertical, the 2002 Salon is also fascinating to taste after the 2004. Rich, opulent and intense, yet also very classic in the Salon house style, the 2002 possesses superb persistence and depth. The radiant vintage has softened the contours and given the wine fabulous depth to match its decidedly powerful personality. At the same time, the 2002 remains quite youthful. Next to the brighter and more finessed 2004, the 2002 offers more of a baritone-inflected expression of Chardonnay. (Drink between 2016-2036)

2000 Philipponnat Champagne Brut L.V. Clos des Goisses. VM 96. The 2000 L.V. Long Vieillissement, a recent re-release, is a fabulous choice for readers who enjoy Champagnes with a bit of bottle age complexity. Hazelnut, dried flowers, orchard fruit, herbs, mirabelle and lightly honeyed notes are all beautifully delineated throughout. The 2000 offers the weight and slightly more mature notes of a mature Champagne, but with the freshness that comes from impeccable provenance and a relatively recent disgorgement. If that sounds appealing, well, it is. The Brut L.V. Long Vieillissement offers a quintessential Goisses experience from the first taste until the last. This is an absolutely pristine bottle. Dosage is 4.5 grams/liter. Disgorged: May 2015. (Drink between 2016-2036)

Truffle Crust Breast of Chicken, Truffle Cream Sauce.

1990 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 93+. Pale color. Youthful aromas of lemon, quince, pear, toast, spice, chalk and red berries. Big, sweet and seamless, if a bit clenched in the early going. A powerful, very young wine whose fruit builds slowly in the mouth and explodes on the finish. A charry note contributes to its complexity. Possesses amazing depth of fruit, but the high quality of this wine can most easily be seen today on the extraordinary finish. May ultimately merit a 95+ rating.

1996 Pol Roger Champagne Cuvée Sir Winston Churchill. VM 95. Pol Roger’s 1996 Winston Churchill is fabulous. One of the most expressive, complete 1996s today, the Winston Churchill is in a great spot. Butter, spice, almond and lemon oil notes meld together effortlessly in the glass. In 1996, the Winston Churchill is a clear overachiever. Best of all, it remains reasonably priced vis-à-vis its peers. (Drink between 2014-2024)

1990 Krug Champagne Vintage Brut. VM 97+. Full copper-gold color. Initially restrained, brooding nose exploded with aeration, showing apple, orange, apricot, honey, iodine, smoke, hazelnut, macadamia and a suggestion of dry oloroso sherry. Dense, full, chewy and rich; an extraordinarily solid Champagne with an intriguing suggestion of Calvados. Broadens toward the back and goes on and on on the echoing aftertaste, with rich, mellow notes of toffee, brown butter and marrow. Like the ’92 Clos du Mesnil, this displays its powerful underlying acidity with aeration (Krug’s wines never go through malolactic fermentation) and should be long-lived.

1995 Krug Champagne Clos d’Ambonnay. VM 98. Thrown in as a ringer, the 1995 Clos d’Ambonnay is a real treat to taste next to the 1996. In particular, tasting both vintages together shows that that 1995 is the more complete of these two first releases of Krug’s single-vineyard Champagne from Ambonnay. Finely-cut fruit, expressive aromatics and exceptional textural finesse are the signatures. This is another fabulous showing from the 1995 Clos d’Ambonnay. (Drink between 2014-2024)

Breast of Duck, Kumquat Sauce.

Chef’s Selection of Assorted Cheeses.

Château Tirecul La Gravière Monbazillac Cuvée Madame.

Cherry Gelato – a blend of Morello Cherry and intense Amarena Cherry fruit make this dairy gelato really pop — topped with Candied Amarena Cherries — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #amarena #morello #cherry

Dulce Vanilla Gelato — a very simple and elegant Tahitian Vanilla Bean White Base (no egg) ribboned with house-made Dulce de Leche and Valrhona Dulce Pearls — made by me for @sweetmilkgelato — sugar time! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #vanilla #dulce #DulceDeLeche #leche #caramel

Birch Beer Gelato — Birch Beer flavored gelato base topped with Valrhona White Chocolate Pearls — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #RootBeer #RootBeerFlaot #Sarsaparilla #whitechocolate #Varlrhona

All the champs.

The main table.

And the ladies table.

Overall another great lunch. Drago did an incredible job handling the challenging logistics of this lunch. First of all, the custom menu was carefully paired to all that Champagne. Then they managed to actually serve so much bubbly to so many people. And the square table, despite being large, did enable us to all talk to each other.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Celestino Drago, Champagne, Drago Centro, DTLA, Gelato, Italian cuisine, Sauvages

Kaneyoshi Take 2

Aug14

Restaurant: Sushi Kaneyoshi [1, 2]

Location: 250 1st St B1, Los Angeles, CA 90012. (213) 277-2388

Date: November 30, 2021

Cuisine: Omakase Sushi

Rating: Lean mean and awesome

Our Foodie Club “Sushi Series” continues with not one but two visits to LA Omakase newcomer Kaneyoshi. This dinner was sort of a half “Foodie Club” and half Sage Society dinner (in my mind). Mostly it’s just my serious sushi friends which happen to overlap into those two realms. This is the second dinner, and the people are pretty similar.

Kaneyoshi is tucked away in the basement of a Little Tokyo mall/garage building. It’s fairly hard to find. The first time we located the sign but it took us 15 minutes of hunting around to actually find the restaurant (you go up a sketchy stairs, enter a lobby, ask the bored guard, take an elevator down to…

This glamorous “service corridor” — they don’t let anyone in early.

Inside, however, it’s very attractive. It’s just a single 10-12 person seat sushi bar L and a some space around it.

The chefs prepping away.

This time Liz “upped the ante” with regard to the slate of wine — as if it wasn’t impressive before :-)!

2000 Krug Champagne Clos du Mesnil. BH 98. I have had the opportunity to try this vintage 3 times since it was released but this is the first time in large format (see the database for the reviews from 750 ml). As is often the case in magnum there is just another level of depth and freshness as the expressive, cool and restrained nose displays only a trace of secondary character to the yeasty aromas of brioche, white orchard fruit and citrus peel nuances. There is a gorgeously clean and highly sophisticated mouth feel to the middle weight flavors that are supported by an ultra-fine if notably firm mousse, all wrapped in a markedly dry but not really austere finish that possesses excellent lift that contributes to that beguiling feeling of being impatient for the next sip. Unlike this wine from 750 ml, in magnum format this is nowhere near ready and this knockout will require plenty of patience, indeed it wouldn’t surprise me if my 2025+ suggested drinking window proves to be overly optimistic. In sum, this is a wine of such harmony and balance that it really sticks in your memory as having provided one of those rare ‘wow’ experiences! (Drink starting 2025)

Not totally sure which Selosse this was.

1976 Krug Champagne Vintage Brut. VM 94. Krug’s 1976 Vintage, tasted from magnum, is rich, deep and powerful, with Riesling-inflected veins of minerality that run through a core of orange peel, ash and dried flowers. A deeply Pinot leaning wine, the 1976 offers notable richness and breadth throughout. The 1976 vintage in Champagne is remembered for a hot, dry growing season with an early harvest that produced intense powerful wines. Krug’s 1976 Vintage is now fully mature. Well-stored examples should continue to drink well for a number of years, although there is no upside from cellaring bottles further. Interestingly, this 1976 magnum was aged on cork, rather than crown capsule, like the 1979 tasted alongside it. (Drink between 2015-2018)

1995 Moët & Chandon Champagne Cuvée Dom Pérignon Rosé. VM 94. The 1995 Dom Pérignon Rosé (magnum) is absolutely stellar. Of course, the magnum format helps, especially vis-à-vis the 1996. The 1995 might fall just short of being truly epic, but not by far. Today, it is the wine’s overall balance and harmony that are most captivating. A Champagne with no hard edges and tons of pure appeal, the 1995 Rosé is wonderfully open, soft and expressive today. (Drink between 2015-2025)

2007 Coche-Dury Meursault Les Rougeots. VM 93. The 2007 Meursault Les Rougeots is consistent with the bottle encountered a few months earlier, that hint of pumpkin and dried honey still lending complexity on the nose. The palate retains the same distinctive oily texture with stem ginger and roasted walnut flavors and the fennel popping up toward the finish to lend a bit of Provençal flair. Wonderful! (Drink between 2021-2040)

From my cellar: 2011 Coche-Dury Puligny-Montrachet Les Enseignères. BH 91. This compares quite favorably with the extraordinarily good 2010 version (see review herein) with its impressively complex nose of white flowers, pear and quinine suffused nose. The excellent depth continues onto the utterly delicious and seductively textured medium-bodied flavors that offer very fine persistence on the lingering finish. What I especially like about this wine is the mid-palate texture, which is something that Coche consistently coaxes from his villages level wines. While this will certainly reward mid-term cellaring it would be no vinous crime to open a bottle now as it’s really hard to resist! (Drink starting 2019)

2012 Coche-Dury Meursault Les Rougeots. BH 91. This is very Meursault in style with plenty of roasted hazelnut character adding breadth to the pretty and well-layered combination of freshly sliced citrus, apricot, nectarine and white peach aromas. The palate impression is one where the richness of the mid-palate buffers well the firm acid spine that shapes both the medium-bodied flavors and finish. This terrific effort is still quite young but it may very well be the best of the Coche villages wines in 2012. (Drink starting 2019)

2010 Domaine Leflaive Chevalier-Montrachet. BH 97. An airy, cool and ultra-refined nose displays distinct lemon-lime and acacia blossom scents include background notes of stone and saline that complement to perfection the intensely mineral-driven middle weight flavors that possess superb precision on the explosive and palate staining finish that seems to just go on and on. This is quite dry; in fact it’s arguably the driest wine in the range yet this is not forbiddingly austere. I very much like the contrast between the sense of focused power and the mouth feel which is almost delicate. This is sheer class and the balance is flawless. This should go down as a classic vintage for this storied wine. A true ‘wow’ wine. (Drink starting 2022)

2001 Domaine Leflaive Bâtard-Montrachet. VM 98. The 2001 Bâtard is absolutely stunning. What a wine! It’s everything one could ask for, and more. The aromatics alone are breathtaking. On the palate, the 2001 is vibrant, with the oiliness and texture of Bâtard, but no excess weight and exactly the sort of mellow patina a Grand Cru white Burgundy should show at age twenty. Orange confit, spice, almond paste, honey and a kiss of new oak all open with a bit of air. The 2001 is an emotionally moving wine of the very highest level. Magnificent. (Drink between 2021-2026)

2008 François Raveneau Chablis Grand Cru Les Clos. BH 96. This too is impressively pure and cool with an airy but reserved mix of floral, spice, mineral reduction and iodine notes merging seamlessly into gorgeously intense and almost aggressively stony medium-bodied flavors that exude a subtle sense of harmony, indeed this is Zen-like on the explosive, balanced and lingering finish that positively screams Chablis. This is simply fantastic and while I have a very slight preference for the Valmur, this is certainly an inspired effort as well. If you can find it, don’t miss this either but also like the Valmur, be prepared to be patient. (Drink starting 2020)

2007 Domaine Roulot Meursault 1er Cru Les Perrières. VM 94+. Bright pale yellow. Soft citrus fruits and crushed rock on the musky, slightly reduced nose. Rich, perfumed and tightly coiled, with a terrific core of acidity intensifying the orange, floral and mineral flavors. Offers compelling cut and concentration but this infant will require several years of aging. Wonderfully refined Perrieres of grand cru class.

2014 Château de Puligny-Montrachet Chevalier-Montrachet. BH 92-95. Equally discreet wood sets off the beautifully layered nose that blends together notes of citrus, wet stone, rose petal and subtle spice hints. There is excellent verve to the delineated and overtly muscular yet refined big-bodied flavors that possess an abundance of acid-buffering dry extract before terminating in a moderately austere and explicitly saline-infused finish that is like rolling rocks around in your mouth. This is very clearly built-to-age and is going to require at least 5 years to unwind and develop more depth. (Drink starting 2024)

Belt fish tempura. Japanese pickle tarter. Caviar.

Japanese Surf Clam and Wild Red Snapper sashimi.

Chawanmushi with matsutake mushrooms and hairy crab.

You can see the crab here.

Scallops. Niyu prefecture. Shiso sauce.

Sea perch with nori. The open hand rolls are back (actually they never left, we just did).

Bonito. Two parts. Small one very smoked.

Monkfish liver.

Sunomono. Grilled green eyes.

Baby snapper nigiri.

Sweet shrimp.

Shimaji.

Marinated scallop.

Barracuda being charred with a hot binochan coal!

Charred barracuda nigiri.

Shirako nigiri. Not sure I’ve ever had the sperm sacks as a nigiri!

Aged blue fin.

Snow crab hand roll.

Chu toro.

O-Toro. All 3 of these tuna pieces came from the same fish.

Uni hand roll.

Sea Eel.

Monkfish liver hand roll.

Tamago. Again, this is about as much as passes for dessert here. It was top notch tamago however.

Miso soup.

The wine lineup.

Joe travels light.

The sushi at Kaneyoshi was really awesome (again). They specialize in a style of “cured and aged” sushi and it’s all very straight up showcasing the fish. The flavors are subtle and spectacular. It’s not particularly stunty or overdressed at all. And service is really good. The space, while far away and hard to find, is quite lovely once you get inside. We had the whole place taken over of course. The food is light, however, and by the glutton standards of Erick and I this is definitely a “second dinner required” meal.

Our wines were curated by Liz and therefore even more amazing than before! The company was great too.

Like almost all high end Omakase places Kaneyoshi isn’t cheap. The base was $250 back then (it’s now $300 as of May 2022). They charged a lot of corkage too. Probably at least $100 a bottle. The total was hefty.

Erick and I rolled off in search of second dinner. Thankfully no hiccups tonight.

We found a little izakaya type place.

Plastic samples.

Cabbage Salad.

Regular miso soup.

Pork Katsu Curry.

BBQ Eel box. Needed some fat and carbs!

For more LA dining reviews click here.

For more sushi meals click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Champagne, DTLA, Foodie Club, Kaneyoshi, Omakase, Sage Society, Second Dinner, Sushi, Sushi Series

Kaneyoshi Take 1

May17

Restaurant: Sushi Kaneyoshi [1, 2]

Location: 250 1st St B1, Los Angeles, CA 90012. (213) 277-2388

Date: September 24, 2021

Cuisine: Omakase Sushi

Rating: Lean mean and awesome

Inside, however, it’s very attractive. It’s just a single 10-12 person seat sushi bar L and a some space around it.

The chefs prepping away.

Liz brought us a little gift.

Cute!

1995 Krug Champagne Vintage Brut. VM 94. The 1995 Krug is gorgeous. I chose it because one of my guests loves Krug and I thought the 1995 would have the right amount of complexity to pair beautifully with the smokiness in Saison’s caviar. Although the 1995 Krug is not a truly epic wine, it is in a sweet spot right now. (Drink between 2018-2023)

Belt fish Tempura, Salt and Caviar.

The stain.

1997 Salon Champagne Blanc de Blancs Brut. BH 95. An elegant and very fresh but distinctly yeasty nose of stupendous breadth leads to incredibly intense, pure, detailed and vibrant flavors that possess superb depth and simply knockout length. This is a powerful Salon and even though it doesn’t have the solid acid spine of the very best vintages, this compensates by its approachability and terrific mouth feel. This could be drunk now or aged, depending on one’s preference. If you can find it, I would lay in a case and drink it selectively over the next 20 years.

Chawanmushi with Japanese Hairy Crab and Kani Miso (crab brain).

Japanese Kinki (Rock Fish) Shabu Shabu with Monkfish Liver Sauce (beneath).

2004 Veuve Clicquot Ponsardin Champagne Brut Rosé La Grande Dame (from mag). VM 94. Vivid orange-pink. Seductively perfumed aromas of ripe red berries, Asian spices, rose and smoky minerals. Densely packed and palate-staining, offering vibrant red and dark berry flavors, along with floral pastille and buttered toast qualities. The strikingly long finish repeats the red fruit and mineral notes and lingers with serious tenacity.

1996 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. A head-turning beauty, the 1996 Dom Ruinart Rosé boasts gorgeous, resonant fruit to match its considerable structure and intensity. Although quite pretty and expressive, the 1996 has enough balance to develop gracefully in bottle for years to come. (Drink between 2014-2024)

The next dish is presented like a magic trick.

Smoked Skipjack Tuna with Onions. Lovely smoky flavor.

And the prep for the next.

Sea perch. Torched. In nori. Bit of shiso. Kaneyoshi uses some really stunning nori, particularly crunchy. They have this sort of “open hand roll” too.

1990 Krug Champagne Vintage Brut. BH 97. 1990 is one of my favorite vintages ever for this storied cuvée because while the vintage was on the riper side the high yields allowed the fruit to retain a very good level of acidity which made for balanced and ageworthy wines. While I have had the pleasure of tasting the ’90 on a number of occasions since its release, the last time was alongside the 1985 and the 1988, and as admirable as those two vintages are, the 1990 is head and shoulders above them to my taste. The fantastically complex nose is comprised of an abundance of yeast and toast characters that don’t completely dominate the essence of apple, pear, citrus, spice, acacia blossom and discreet orange peel scents. There is equally good depth to the delicious, full-bodied and powerful flavors that possess a lovely sense of vibrancy thanks to the still firm but fine mousse that shapes the delineated, delicious and impeccably well-balanced finale. In my view 1990 is one of the greatest vintages for this wine of the last 25 years and one that is still drinking well. While there is no additional upside development to be hand, neither is there any rush to drink up as this should continue to hold effortlessly for years to come. (Drink starting 2015)

From my cellar: 1969 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. The 1969 Dom Pérignon (Original Release) is fabulous. Aromatically, this bottle is perhaps a touch advanced, but the wine’s inner sweetness and textural depth more than make up for that. In the glass, the 1969 is ample, creamy and incredibly inviting. Hints of orange peel, crème brulée, hazelnut and honey blossom in this super-expressive Champagne. The bubbles have mostly receded, and yet all the elements are impeccably balanced. (Drink between 2017-2022)

More delicate work.

Ankimo Monkfish Liver, Salted Santa Barbara Uni, and Sweet Shrimp cured in Kombu.

2011 Domaine Jean-Louis Chave Hermitage Blanc. VM 95. Light yellow. Intense scents of nectarine, pear skin and lemon curd, with complicating floral and mineral notes gaining power with air. Broad and fleshy but tightly focused, offering vibrant orchard and pit fruit flavors and a refreshingly bitter note of citrus pith. Dry and nervy on the penetrating, powerful. sharply focused finish, which leaves sexy honeysuckle and ginger notes behind. I suspect that this wine will age gracefully on its tension and balance.

Seaweed and Melon. Very dashi!

1999 Domaine Jacques Prieur Montrachet. BH 93. Young Montrachet can often be quite austere yet this is forward and flashy with expressive aromas of oak spice, orchard fruits and a background note of acacia blossoms followed by large scaled, relatively dense flavors of remarkable complexity and a fine minerality that continues on into the intense and remarkably powerful finish. A very impressive effort. (Drink between 2009-2020)

2015 Domaine Michel Niellon Chevalier-Montrachet. BH 93. This too was quite heavily reduced and again I strongly recommend allowing this 30 minutes or so in a decanter first if you’re going to crack a bottle young. The powerful and impressively concentrated broad-shouldered flavors brim with both sappy dry extract as well as plenty of minerality that suffuses the wonderfully complex and persistent finish. I wouldn’t describe this as a typical Niellon Chevalier but it is certainly a dramatic and high-quality wine. (Drink starting 2021)

2011 Louis Jadot Montrachet. BH 94-97. Here the nose is notably more reserved with aromas of citrus zest, spice, wood toast, fennel and spice hints. This is also a very imposingly-scaled wine with its big, muscular and wonderfully complex flavors that culminate in a long, focused and explosive finish of breathtaking length and intensity. This overtly powerful effort should reward at least a decade in the cellar and drink well for another. A ‘wow’ wine. (Drink starting 2023)

Baby snapper.

Grouper.

Black Perch with a bit of char.

Japanese Jumbo Clam.

Sweet Shrimp.

King Mackerel.

Scallop with eel sauce.

Da da! This is one aged block of tuna.

Aged Maguro. Spectacular.

Aged O-Toro. Even better.

Hokkaido Sweet Shrimp nigiri.

Hokkaido Uni “hand roll.”

Same uni, but as a tiny baby nigiri.

Sea Eel.

Monkfish liver and cucumber hand roll. Super crispy nori. Very lovely interplay and unusual too.

Red Miso Soup.

Futomaki. I haven’t had a real Futomaki in years and I have always loved it. Although oddly, this is what passes for dessert at Kaneyoshi.

The chef enjoys some wine.

Our lineup.

The sushi at Kaneyoshi was really awesome. They specialize in a style of “cured and aged” sushi and it’s all very straight up showcasing the fish. The flavors are subtle and spectacular. It’s not particularly stunty or overdressed at all. And service is really good. The space, while far away and hard to find, is quite lovely once you get inside. We had the whole place taken over of course. The food is light, however, and by the glutton standards of Erick and I this is definitely a “second dinner required” meal.

Our wines were curated by Liz and therefore amazing as always :-). The company was great too.

Erick and I rolled off in search of second dinner. Annoyingly on this particular night I had the super hiccups which just kept on going and going for about 4 hours!

We found a little izakaya type place.

Plastic samples.

Regular miso soup.

Chicken Katsu Curry with egg.

Pork Katsu Curry with egg.

BBQ Eel box. Needed some fat and carbs!

For more LA dining reviews click here.

For more sushi meals click here.

By: agavin
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Tagged as: Champagne, DTLA, Foodie Club, Kaneyoshi, Omakase, Sage Society, Second Dinner, Sushi, Sushi Series

Brothers Sushi Two

May04

Restaurant: The Brothers Sushi [1, 2]

Location: 21418 Ventura Blvd, Woodland Hills, CA 91364. (818) 456-4509

Date: September 14, 2021

Cuisine: Japanese Sushi Kaiseki

Rating: Really wonderful modern style Kaiseki

This dinner is part of a “Sushi Series” (the others being here) in a vast array of epic Japanese sushi and/or Kaiseki dinners post lockdowns that all included myself, Erick, Joe and Bonnie — and often Larry, as is the case tonight. Herein we “endeavor” to visit or revisit most of the top sushi spots in LA.

Larry has been coming to Brothers for years, but in 2018 recently Chef Mark Okuda took over and totally transformed the place into one of the Valley’s — and LA in general’s — top omakase destinations. Larry took us on a foray a couple weeks ago, but we immediately set up a giant even longer one for more people a few weeks later (this meal).

But the inside is attractive and there is a large patio and this interior with an extensive sushi bar and a few tables.

1990 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. VM 94. The 1990 La Grande Dame is a shock to the palate after all the older wines in this tasting. Candied lemon, rosemary, dried flowers and spices are all super-expressive in the glass. The 1990 retain a good bit of brightness, especially for its age. The citrus flavors have still not moved into realm or more orangish tonalities, as is likely to happen over time. The 1990 can be enjoyed now and for the next 20 years or so. (Drink between 2015-2034)

From my cellar: 1996 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 97. Taittinger’s 1996 Comtes de Champagne is another highlight. The flavors are only now beginning to show elements of complexity, a great sign for aging. Gently spiced and buttery notes suggest the 1996 is about to enter the early part of its maturity, where it is likely to stay for another decade or so. (Drink between 2014-2026)

1995 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 95. Wonderfully subtle, complex aromas of white flowers, acacia honey, minerals, nuts and mushroom, with musky and leesy nuances. Oily, rich and smoky but with terrific verve and lift. Quite substantial and chewy for a young D.P. but not at all heavy. Yellow plum and strong soil tones in the middle and on the palate-staining finish. Offers a rare combination of richness and finesse. (Schieffelin & Somerset, New York, NY)

2009 François Raveneau Chablis 1er Cru Montée de Tonnerre. BH 93. Subtle wood sets off aromas of flowers, oyster shell and tidal pool that complement perfectly the racy, pure and strikingly well-detailed medium plus weight flavors that brim with minerality on the delicious, mouth coating and impressively long finish. This beautifully vibrant and concentrated effort should drink well young and age well too plus it’s more classic in style than many wines from this vintage. (Drink starting 2016)

2010 Domaine des Comtes Lafon Meursault Clos de la Barre. VM 92. Fruit-driven aromas of peach, apricot, pear and flowers. Then juicy and tight in the mouth, with strong citrussy acidity leavening the wine’s mid-palate sweetness. The long, peachy finish shows lovely finesse for this bottling.

2011 Henri Boillot Corton-Charlemagne. VM 96. An utterly mesmerizing wine, the 2011 Corton-Charlemagne conquers all of the senses with its grace and harmony. Lemon oil, white flowers, pears and crushed rocks are some of the many notes that are woven together in the glass. The 2011 is perfumed, sublime and drop-dead gorgeous from the very first taste. With time, though, the wine blossoms beautifully as it fills out its broad-shouldered frame with tons of style. (Drink starting 2018)

Marinated Jellyfish from Okinawa.

3 Week Dry Aged King Salmon, Marinated Tomato and Burgundy Truffle.

Smoke!

Smoked Dry Aged Amberjack Kanpachi.

Sautéed Hudson Valley Foie Gras with Ikura and Mango. Amazing texture difference with the crunchy shell and soft interior.

Sweet Corn Chawanmushi with Santa Barbara Uni and Japanese Watercress.

Japanese Milk Bread, Toro, Takuan, Sweet Onion, and Caviar.

Black Abalone with wasabi.

Risotto (with the abalone).

Monkfish Liver with a very sweet glaze.

Steamed Hairy Crab from Hokkaido.

Sweet and tangy sauce for the crab.

Fried River Crab (eaten whole).

Ginger.

Hokkaido scallop and shimiaji dry aged 1 week from Japan.

Japanese sea perch and golden eye snapper.

Otoro and chu toro from Spain.

Uni. Santa Barbara, Hokkaido, and Red Sea urchin from Japan

White shrimp from Japan and Wagyu.

Green tea cheesecake.

Tea.

Blue Cherry Gelato – a blend of Morello Cherry, intense Amarena Cherry, and Blueberry fruit make this dairy gelato really pop — topped with Candied Amarena Cherries — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #amarena #morello #cherry #blueberry

Burnt Basque Cheesecake Gelato — Milk steeped with Tahitian Vanilla Beans and Valencia Orange Peels and then blended with Cream-cheese and Egg Yolks, layered with house made “burnt” Caramel and topped with house-made Caramel Brittle, finished with the torch! — created by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #basque #cheesecake #caramel #brittle #orange

The wine lineup.

Some of the gang with Chef Mark in the mask.

I was really impressed by Brothers. Not only was the fish superlative and the dishes every inventive, but Mark has a really refined sense of balance to his flavors. Nothing was overly sweet, or overly salty, or overly tangy — but instead hovered in that lovely space where all of the flavors hang in proper harmony.

Bravo! I’d highly recommend Brothers as one of the best “modern style” Omakase places in the city.

This second (even bigger) dinner was just as good, if not even better, than the first visit. Really really great place. I’ve been back a couple times for lunch since but have been waiting (for six months since this dinner) for their long awaited Santa Monica branch to open!

For more LA dining reviews click here.
Or for epic Foodie Club meals, here.
Or for more Sushi Series dinners, click here.

By: agavin
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Posted in: Food

Tagged as: Brothers Sushi, BYOG, Champagne, Foodie Club, Gelato, Mark Okuda, Omakase, Sashimi, Sushi, Sushi Series, White Burgundy

N/Naka Again

Apr18

Restaurant: N/Naka [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252

Date: September 3, 2021

Cuisine: Modern Kaiseki

Rating: Awesome

ANY CHARACTER HERE

The Foodie Club returned to N/Naka in September (having been last in June).

The busy street corner on National.

The empty interior.
Our table — before we got to it.

Our menu for the night.

1971 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. This bottle of 1971 Dom Pérignon, the second that I have tasted, was an original disgorgement and slightly paler than the Cristal 1971 served alongside. It has a devastatingly gorgeous bouquet, intoxicating from the get-go: grilled walnuts, dried honey and even a hint of marmalade, all delivered with exceptional delineation. The palate is beautifully balanced with perfect acidity. There are subtle notes of citrus peel, mandarin, crushed stone and honeysuckle, though these are discrete. It is rather the tension and precision that elevates this magnificent Champagne. Tasted at Christies/Fine Wine Experience 1971 dinner. (Drink between 2021-2030)

1990 Krug Champagne Vintage Brut. BH 97. 1990 is one of my favorite vintages ever for this storied cuvée because while the vintage was on the riper side the high yields allowed the fruit to retain a very good level of acidity which made for balanced and ageworthy wines. While I have had the pleasure of tasting the ’90 on a number of occasions since its release, the last time was alongside the 1985 and the 1988, and as admirable as those two vintages are, the 1990 is head and shoulders above them to my taste. The fantastically complex nose is comprised of an abundance of yeast and toast characters that don’t completely dominate the essence of apple, pear, citrus, spice, acacia blossom and discreet orange peel scents. There is equally good depth to the delicious, full-bodied and powerful flavors that possess a lovely sense of vibrancy thanks to the still firm but fine mousse that shapes the delineated, delicious and impeccably well-balanced finale. In my view 1990 is one of the greatest vintages for this wine of the last 25 years and one that is still drinking well. While there is no additional upside development to be hand, neither is there any rush to drink up as this should continue to hold effortlessly for years to come. (Drink starting 2015)

1998 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 94. An elegant but austere wine that is almost as reticent as the ’96 with pure citrus and floral aromas that continue onto the crisp and still very tight medium-bodied flavors that are beautifully precise and impressively delineated on the gorgeously long finish. This is a long way from being ready and I wouldn’t touch a bottle for another 5 to 7 years.

Sakizuke. Aji, Snap Pea, Bell Pepper Gelee.

A welcome drink.

Zensai. Nasui Yasai, Corn Tofu, Oyster Lime, Shishito White Fish Tempura, Unagi Avocado, Fig, Wagyu Nikogori.

Nasui Yasai.

Unagi Avocado.

Corn Tofu.

Shishito White Fish Tempura.

Fig.

Pickles.

Shrimp with caviar.

Modern Zukuri. Roasted Tomatillo, Chili Sauce, Hokkaido Scallop, Finger Lime, Chayote, Turnip, Kohlrabi, Lemon Verbena Oil

Can’t remember, but it was good!

2002 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. Light, bright orange-pink. Heady mineral- and yeast-accented aromas of dried red berries, blood orange, buttered toast and tea rose. Densely packed and expansive on the palate, offering intense raspberry, cherry compote and floral pastille flavors and a smoky overtone that gains strength with aeration. The mineral quality comes back strong on the silky, focused finish, which goes on and on. An outstanding blend of power and finesse. Disgorged September, 2012.

2002 Krug Champagne Vintage Brut. BH 96. There is a subtle phenolic character to the secondary-tinged yet super-fresh nose reflects notes of baked bread, yeast, pear, baked apple, spice and a hint of citrus. The bold and full-bodied flavors possess superb complexity while being underpinned by a notably fine but dense mousse, all wrapped in a gorgeously persistent finish. This full-bodied effort is seriously impressive and one that is aging effortlessly though for my taste, it could certainly be enjoyed now. (Drink starting 2020)

Owan. Tai, Eggplant, Green Bean

Sake we bought from them.

Otsukuri. Traditional Sashimi.

Yakimono. Ayu, Duck Liver, Smoked Cherry.

Mushimono. Tomato, Lobster Shinjo, Tomato and Fennel Mochi.

From my cellar: 2011 Etienne Sauzet Chevalier-Montrachet. BH 94. A pure and elegant if very restrained nose reluctantly offers up notes of white flower, lemon zest, wet stone and an herbal tea hint. There is an equally stony character to the beautifully detailed middle weight plus flavors that possess real verve and superb depth on the gorgeously textured and markedly firm finish. This does a slow build from the mid-palate to the explosive and palate staining finish. A Zen wine of considerable understatement that will require all of a decade to arrive at its full potential. (Drink starting 2021)

2013 Etienne Sauzet Montrachet. BH 93-96. This is markedly more restrained with its reserved aromas of spice, white and yellow orchard fruit, acacia blossom and a broad array of citrus nuances. There is seriously impressive richness to the overtly powerful full-bodied flavors that possess an admirable plenitude of dry extract that completely drenches the palate on the driving and hugely long finish. As one might reasonably expect this is presently very, very backward and while this may be fully ready 12 years hence I would not be surprised if it required more like 15. Either way, this has terrific upside development potential. (Drink starting 2025)

Shiizakana. Spaghetti, Abalone, Picked Cod Roe, Truffles. Awesome as always.

Niku. A5 Miyazaki Wagyu Beef, Baby Corn.

Sunomono. Nopales, Golden Kiwi, Cucumber, Aloe, Chia Seeds.

Yuzu juice intermezzo.

They brought us some giant bottle sake.

Shokuji. Nigiri Sushi.

And more sushi, including uni/ikura.

Miso Soup.

Blue crab Hand roll.

Mizumono. Lychee Sorbet, Shiso Lime Granita

Mizumono. Ginger Poached Plum, Lavender Ice Cream, Wasabi Mochi, Honey Crumb, Tuile

Blood Peach and Ume Sorbetto, Chocolate Peanut Cream Gelato, and Caramel Fudge Marshmallow Gelato made by me for @sweetmilkgelato.

Take home gift.

Roasted green tea.

Pretty chocolates.

The setting is elegant, minimalist, and very Japanese. N/Naka really is a very special place. All the meals I had here were spectacular. Plus we even did an amazing all foie gras meal here once. The place keeps getting better and better. This is thrice wonderful because often one finds a slight bloom to come off a place on repeat meals. At N/Naka everything is seasonal and constantly rotating.

Coming back to N/Naka after the pandemic I thought they were really firing on all cylinders. This was the best meal I’ve had there since the incredible Foie meal. I think her sushi has gone from “okay” to “great” and with regard to other dishes she has toned down a bit of the “theatrics” slightly but really upped the flavor balance and intensity. There weren’t some of the more interactive dishes of years past, like cooking your own item on hot stones, but the cooking was even more on point.

Service is also spectacular, highlighted all the more by the extremely low understaffed standard currently found in LA.

Click here to other LA Japanese restaurants.

Or other Foodie Club extravaganzas.

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, Foodie Club, Gelato, Japanese cuisine, N/Naka, Niki Nakayama, Sushi, Wine

Go Go Gozen

Jan19

Restaurant: Gozen Sake Bistro

Location: 521 N La Cienega Blvd, West Hollywood, CA 90048. (213) 308-9393

Date: July 30, 2021

Cuisine: Japanese Kaiseki

Rating: Very good, but not mind blowing

This dinner is arguably the second in (the first being here) in a vast series of epic Japanese sushi and/or Kaiseki dinners post lockdowns that all included myself, Erick, Joe and Bonnie — and often Larry, as is the case tonight. Herein we “endeavor” to visit or revisit most of the top sushi spots in LA.

Gozen bistro.

A cozy looking spot for being right on La Cienega.

Fairly large and stylish interior.

We had a private room with a cool dragon decor.

The menu — lots of options.

Larry brought: NV Krug Champagne Brut Rosé Edition 21eme. JG 95+. The Krug Brut Rosé “21ème Édition” is from the beautiful base year of 2008, with the oldest reserve wine in the blend going back to 2000. The wine was disgorged in the spring of 2015 and is a blend of fifty-one percent pinot noir, forty-one percent chardonnay and eight percent pinot meunier. Ten percent of the pinot noir in the blend is still red wine from Krug’s own parcels of vines in the village of Aÿ. The blend is a slight departure from many releases of Krug Rosé, as hail in the village of Ste. Ghemme in 2008 dramatically cut back the quality of pinot meunier from this vintage, so that Chef de Caves Eric Lebel opted to use all reserve wines for the pinot meunier portion of the blend. The very complex wine offers up the characteristically refined and gently exotic bouquet that this cuvée is cherished for, wafting from the glass in a blend of cherries, a touch of pomegranate, orange peel, beautiful, savory spice elements, rye bread, a complex base of soil tones , dried rose petals and incipient smokiness. On the palate the wine is full, complex and still quite youthful in terms of structure, with vibrant acids, a lovely core, elegant mousse and a very long, perfectly balanced and seamless finish. This is already beautifully complex, but I would love to revisit it five to ten years down the road and see what the passage of time does to this beautiful constellation of aromas and flavors. (Drink between 2018-2050)

5 Good Things.

Marinated fish and onions.

Taco (octopus).

Monkfish Liver with Caviar.

Seaweed salad.

Steamed sesame tofu with uni.

Marinated tomato.

Dashi-maki Tamago (Japanese egg omelet) with Mountain Vegetables.

Salmon roe in a lemon.

Young Peach with Wine Jelly. Sure looks pretty.

2007 Domaine Ramonet Bâtard-Montrachet. VM 94+. Bright, pale yellow. Rich aromas of stone fruits, yellow currant, lees and iodine, plus a complicating whiff of rye bread. Dense and powerful but not at all heavy. Quite youthfully closed but aeration brings up captivating inner-mouth floral character and penetrating talc-y minerality. Wonderfully precise, classy Batard with uncommon complexity.

2007 Domaine Ramonet Chevalier-Montrachet. BH 96. Given the almost extreme reticence of the Bâtard, I was moderately surprised to see how wonderfully expressive this positively brilliant wine is already. The nose is simply stunning with a supremely elegant and kaleidoscopic range of spice, floral, citrus, stone and pain grillé notes that is the perfect complement to the racy, detailed and equally complex middle weight flavors brimming with the underlying minerality advertised by the nose, all wrapped in a driving, delineated and explosive finish. As good as the Ramonet Chevalier is, in the 10 vintages that it has been made, I can’t think of one where it’s the equal of the Montrachet. However, 2007 just might be that vintage. (Drink starting 2015)

From my cellar: 2008 Domaine Ramonet Bienvenues-Bâtard-Montrachet. BH 94. Soft if not invisible wood sets off strikingly pretty and solidly complex honeysuckle, white peach and spiced pear aromas that give way to intense, delicious and equally complex middle weight flavors that possess ample concentration and outstanding balance and length on the palate staining finish. This is really classy juice and quite stylish as well. (Drink starting 2016)

Sashimi “plate”.

Chawanmushi Steamed Egg Custard with Japanese Sea Urchin.

Softshell Crab Tempura.

Three kinds of nigiri sushi. Toro on the left.

Uni, Ikura, and rice.

2001 Alain Hudelot-Noellat Richebourg. BH 94. While this has certainly matured since I first saw it from bottle in 2004, the original note still largely captures the wine with its deep, complex and spicy old vine aromas that are slightly floral in character. This brilliant introduction is followed by wonderfully harmonious and quite powerful middle weight flavors that are beautifully delineated and perfectly balanced while delivering superb length. In sum, this ultra-pure effort offers reference standard quality with more refinement than young Richebourg usually displays – plus it’s approaching readiness for prime time and could easily be enjoyed now though for my taste another 3 to 5 years would serve it well. Tasted twice in the last few months. (Drink starting 2015)

A smoked dish.

Roast Duck with Mashed Potatoes.

Raspberry Granita.

Red miso soup.

The grilled meat dish.

Yogan-Yaki A5 Japanese Kobe Beef.

Condiments for the beef.

Kamameshi (Japanese seasoned rice in a small pot) with Tuffles.

We had several bowls each (I love good fried rice).

Black sesame ice cream. Looks almost like a B&W photo!

Matcha Tiramisu. Delicious.

Our wines for the night.

Gozen was quite good. It’s tonally very Japanese and quite reserved. I probably prefer a slightly flashier style. Not all the way to Nobu style mind you, that’s too disconnected from the Japanese sense of balance, but maybe I like a touch more acidity and punch. And Gozen is expensive (as all top kaiseki and sushi places are). It does give you a lot of variety in flavors, ingredients, and style, but not very much actual nigiri (which I do love).

The wines were really singing too, particularly the Ramonets. Overall, a great evening.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.
Or for more Sushi Series dinners, click here.

By: agavin
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Posted in: Food

Tagged as: Champagne, Foodie Club, Gozen, Japanese cuisine, Sashimi, Sushi, Sushi Series, White Burgundy

Wolvesmouth Win

Jan02

Restaurant: Wolvesmouth [1, 2]

Location: Los Angeles

Date: July 18, 2021

Cuisine: Modernist

Rating: Very tasty and great night

It’s been 7 years since I went to a Wolvesmouth dinner. My previous visit was great fun, but it was for a long time a complicated “application based” dinner and I’m kinda lazy about such things. So when some of my friends decided to buy out the night and invited me I jumped at the chance and brought along my entire family, including my parents, wife, and brother.

In these uncertain times, albeit in the relatively optimistic early/mid summer window, this dinner was held in the Chef Craig Thornton’s home.

The dining table is right in front of the open kitchen.

Champagnes at the ready.

2004 Dom Pérignon Champagne. VM 97. Another stellar wine, the 2004 Dom Pérignon is just starting to show the first signs of aromatic development, as well as a bit of added weight it did not have as a young wine. The 2004 remains a bright, mid-weight DP built on persistence and length more than overt volume. I have always had a soft spot for the 2004. This tasting does nothing to dampen that enthusiasm. (Drink between 2019-2039)

Jeridan shows off the Krug.
Our handwritten menu for the night.

NV Krug Champagne Brut Grande Cuvee Edition 169eme. VM 94. Krug’s NV Grande Cuvée 169ème Édition is brisk and finely cut, with terrific energy driving the citrus, floral and light tropical notes. Even with all of its energy, the 169 balances the vibrancy of the late-ripening 2013 vintage it is built on, with the depth that the reserve wines added to the blend. The 169 drinks well now but clearly has the potential to age. The 169 is a blend of 146 separate wines back to 2000. Krug ID: 120003. (Drink between 2022-2042)

2004 Krug Champagne Vintage Brut. VM 97+. Krug’s 2004 Vintage is absolutely mesmerizing. Layers of bright, chiseled fruit open up effortlessly as the wine fleshes out with time in the glass. Persistent and beautifully focused, with a translucent sense of energy, the 2004 captures all the best qualities of the year. Moreover, the 2004 is clearly superior to the consistently underwhelming 2002 and the best Krug Vintage since 1996. Readers who can find it should not hesitate, as it is a magical bottle. (Drink between 2017-2044)

2006 Krug Champagne Vintage Brut. VM 97. The 2006 Krug Vintage is fabulous. Here the richness, breadth and texture of Pinot come through loud and clear in a Champagne that is classic Krug. Red plum, coffee, spice, baked apple tart and lemon confit all flesh out effortlessly in the glass. The ripeness of the year is evident, and yet the vibrancy of the Chardonnay lends so much energy. The 2006 can be enjoyed today, but also has the balance and stuffing to develop well for many years to come. This is a superb showing from the 2006. This is Krug ID: 118014. (Drink between 2021-2041)

Most of the savory dishes tonight have two components, in this case the middle of the bowl and the sandwich on the right.

Tempura Fried Quail. White BBQ, piquante with green tomato and dill. The sauce was amazing, very zingy.

Cheddar biscuit with pimento cheese.

A pescatarian version of the dish had something else fried up besides the quail.

From my cellar: 2011 Domaine Roulot Meursault Les Narvaux. 92 points. Punchy and broad. With most vivid palate among all village-level wine tonight. Hint of Santalum toward the end.

2014 Pierre-Yves Colin-Morey Puligny-Montrachet Le Trézin. BH 89-91. A discreet, even shy nose offers up attractively fresh and ultra-pure notes of citrus, pear and a hint of acacia blossom. There is excellent delineation to the intense and clean middle weight flavors that possess good verve and plenty of minerality on the solidly persistent if only moderately complex finish.

2010 Rhys Chardonnay Alpine Vineyard. VM 94. The 2010 Chardonnay Alpine Vineyard is a much deeper, vertical wine that fills out all layers of dimension and flavor. Crushed rocks, white flowers and lemon are some of the notes that flow from this powerful, intense Chardonnay. The Alpine is all about tension and energy. I loved it. (Drink between 2013-2017)

Halibut with corn, zucchini, sungold tomatoes, taragon pelmeni.

Ceviche verde. Super tangy!

2012 Sine Qua Non In the Abstract. VM 94. The 2012 White Wine In The Abstract represents a return to a much more opulent style after a few years in which the Sine Qua Non whites were a bit more energetic than is typically the case. Honey, apricot, mint, orange blossom and spices meld together in a huge, viscous wine that covers every inch of the palate. The purity of the fruit here is simply striking. (Drink between 2014-2022)

2015 Progeny Winery Trinity Blanc. 92 points. This Trinity Blanc was so good. These Rhône whites can be hit or miss for me, but this nailed it. Equal parts Marsanne, Roussanne and Viognier. Improved so much as it warmed. Viscous. Honeycomb, tart pineapple and mint aromatics with bruised pear and sea salt on the palate. Delicious. Fruit like this from Veeder, especially for white wine, is such a knockout when it comes to texture.

2019 Ceritas Rosé of Pinot Noir. 91 points. Light salmon color. Nose offers fresh watermelon and watermelon rind with a hint of lemon and wild strawberries. Light fruit flavor, strawberries and watermelon. Shows a nice tartness to it that adds a refreshing element. Quite enjoyable.

Dish #2.

Pork Belly. Hazelnut, yellow wax beans, blue lake, shiitake pork jus.

Cornbread waffle with maple butter.

The pescatarian sub.

Albacore. Coconut arancini, charcoal chili broth, green papaya, cauliflowers, Thai basil. Great flavors. The broth underneath was intensely limey. The whole thing was a bit spicy and had very interesting soft textures. It did come off very Thai (in a modernist way).

From my cellar: 1976 Robert Ampeau & Fils Volnay 1er Cru Santenots. JG 90. The 1976 Santenots from Domaine Robert Ampeau is a very good example of the vintage that has resolved its tannins quite well and now shows no rough edges on the backend. The deep, complex and slightly roasted nose offers up scents of baked black cherries, dark berries, bonfires, damp earth, coffee bean, game and forest floor. On the palate the wine is deep, full-bodied, complex and very nicely balanced for a ’76, with tertiary flavors, melted tannins and good length and grip on the complex finish. Good juice in the Ampeau house style. (Drink between 2010-2025)

2001 Domaine des Lambrays Clos des Lambrays. VM 94. Moderately saturated red. Wonderfully suave, mellow, inviting scents of raspberry, mocha, smoke and underbrush; the most resolved and integrated nose to this point of the tasting. A classic, harmonious Clos des Lambrays with impeccable balance and a wonderfully refined, silky texture to its flavors of red cherry, red berries, mocha and underbrush energized by high notes of pepper and spices. Not a powerhouse but this beauty fills the mouth while conveying a magically weightless impression. Finishes with sweet, perfectly supported tannins, a sexy floral quality and subtle building length. Two thousand one was a great vintage for Morey-Saint-Denis grand crus, noted Thierry Brouin, who told me he also loved the Clos de Tart. About as elegant as this wine gets. This vintage was the lowest in total acidity of my tasting but the wine hardly lacks for verve. And it has blossomed beautifully in the bottle. In fact, this is the highest score I’ve yet given for this vintage of Clos des Lambrays. (13.8% alcohol; 3.62 pH; 3.3 g/l acidity) (Drink between 2019-2033)

2005 Mongeard-Mugneret Clos Vougeot. BH 91-93. Somewhat curiously, this is more aromatically elegant with subtle toast aromas serving to highlight the spicy red and black fruit mix nuanced by hints of earth and smoke that can also be found on the delicious yet entirely serious big bodied yet textured and relatively refined flavors, all wrapped in a finish that is both powerful and impressively long. (Drink starting 2015)

2010 Ladd Cellars Pinot Noir Russian River Valley. 91 points. Medium garnet color. Tastes like a bowl of cherries. A bit too sweet for my palate. Some acid but not enough to over come the cherries.

Rabbit Fritter, Mole poblano crema, blue prawn, celery jicama, churro, cabbage.

Pescatarian sub.

1996 Dunn Vineyards Cabernet Sauvignon Howell Mountain. VM 93. Healthy dark medium red. Warm-year scents of plum, raspberry liqueur, mocha, hot rocks and gravel struck me as Graves-like. Large-scaled and velvety, with a slight edge of herbs conveying a wider range of ripeness than usual for this bottling. Perhaps still a bit youthfully disjointed but savory, very rich and chewy. Finishes with surprising acidity and substantial if slightly unrefined tannins that dust the tongue and teeth. (13% alcohol) (Drink between 2022-2037)

2013 E. Guigal Côte-Rôtie Brune et Blonde. VM 93. Bright violet. Powerful dark fruit, violet pastille, olive and candied licorice aromas are lifted and sharpened by peppery spice and smoky mineral notes. Coats the palate with nicely concentrated, smoke-tinged boysenberry, cherry liqueur and spicecake flavors that become livelier with air. Shows impressive clarity and seamless texture and finishes very long and sappy; chewy tannins build slowly and fold into the sweet dark fruit. (Drink between 2021-2029)

1995 Seavey Vineyard Cabernet Sauvignon. ST 88 points. Good dark red. More subdued and diffuse on the nose than the 2004, showing less fruit character and floral lift. Then rather supple and a touch balsamic in the mouth, with plum and redcurrant flavors complicated by a spicy element and a musky, leathery quality. Finishes with building tannins that turn a bit dry with aeration. Doesn’t offer quite the purity of the 1994 but here the nose and palate are more in sync. (Drink between 2017-2022)

Slicing some beef.

Beef Rib. Lemon Gnocchi, onion cherry jus, grilled snap peas, salsa verde.

Pescatarian sub.

2015 Château Rieussec. AG 97. The 2015 Rieussec is gorgeous. Scents of apricot jam, honey, mint and wild flowers lift from the glass. Delicate and gracious, with terrific freshness, the wine is all polish. Reflecting both the style of the year and the desire to make a slightly lighter Sauternes, the 2015 is rendered in a style the emphasizes finesse over power. The blend is 86% Sémillon and 14% Sauvignon Blanc. (Drink between 2022-2045)

Choux au Craquelin Cream Puff with chocolate, toasted meringue, and hazelnut mousse.

Buttermulk panna cotta, strawberry, strawberry crumble, concentrated strawberry. Classic strawberries and cream but this combo never gets old. The panna cotta had a lovely creaminess and the strawberry was very intense, plus the textures were varied and fun.

The panna cotta had gelatin in it, so this is a version without.

Orange Old Fashioned Sorbetto — Cold Pressed Orange and Tangerine Juice, Knob Creek Bourbon and Angostura Bitters! Topped with cherries — made by me for @sweetmilkgelato — Really tastes like an Old Fashioned –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #orange #tangerine #bourbon #KnobCreek #bitters #Angostura

Matcha Almond Oat “Latte” Gelato – Ceremonial Matcha Green Tea and Sicilian Noto Romano Almond flavor this all new surprisingly creamy Vegan Oat Milk Base! — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #almond #matcha #GreenTea #Sicily #Oatly #Vegan #OatMilk

This was a fabulous night. Great wines and atmosphere, but most importantly wonderful company and some really tasty food. I was very impressed. There was no obvious “theme” to the menu, but each dish was very strongly executed with bold and powerful — and tasty — flavors.

For more LA dining reviews click here.

By: agavin
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Tagged as: Champagne, Craig Thornton, Wine, Wolvesmouth

Tar and Roses Redux

Dec25

Restaurant: Tar & Roses [1, 2, 3, 4]

Location: 602 Santa Monica Blvd. Santa Monica, CA 90401. (310) 587-0700

Date: July 16, 2021

Cuisine: American Tapas

Rating: Has not only held up but improved

Tar & Roses is a new American tapas-style place in Santa Monica, loosely in the vein of Rustic Canyon or Gjelina. Despite the relative crowding of this market, it’s an extremely popular addition.

The Chef & Owner is Andrew Kirschner, a Santa Monica-native who grew up in a family with a strong appreciation for travel, food and wine, Chef Andrew Kirschner initiated his cooking education at the age of fifteen with a summer job in the kitchen of a local restaurant. Like many great chefs, his culinary journey started as a job, but quickly turned into a passion. After Kirschner became the sous chef for Chadwick in Beverly Hills, and then a chef/partner at the popular neighborhood spot Table 8 in West Hollywood, where he met and bonded with his Tar & Roses sous chef, Jacob Wildman.

Years ago (2015) I had a few issues with service here, but after some good takeout experiences during lockdown decided to head back in summer of 2021 with my parents and family.

The space is airy and pleasant.

There is a nice patio too (not pictured) which is actually where we sat on this particular day.
The current menu.

YELLOWTAIL CRUDO. Citrus / Avocado / Jalapeño / White Soy. Very zesty.

OXTAIL DUMPLINGS. San Bai Su / Chili / Green Onion. Super tasty with a lot of umami.
MOORISH MARINATED LAMB KABOB. Banana Raita / Harissa. Nice grilled lamb flavor.

BABY ARTICHOKES. Garlic Confit / Parmesan / Lemon Yogurt / Mint.

BALSAMIC GLAZED RIBS. Aleppo Pepper / Fried Basil. Awesome.

Wood roasted baby carrots.

SQUID INK FETTUCINI. Octopus / Blistered Tomato / Basil.

From my cellar: 1996 Robert Ampeau & Fils Volnay 1er Cru Santenots. 91 points. Hazy, sour cherry, sous bois.

I brought another wine too a NV Krug Champagne Brut Grande Cuvée Edition 168eme — but forgot to photo it.
SHELLFISH POT. Scallops / Clams / Mussels / Shrimp / Maitake / Curry. The broth was awesome with a very strong southeast Asian flavor.

ALASKAN KING SALMON. Tiny Beans / Escarole / Tomato / Salsa Verde.

WHOLE FRIED SNAPPER FOR TWO. Cold Soba Noodles / Dipping Sauce. Fabulous dish. The fish sauce (not pictured) really made the dish.

EGGPLANT. Crispy Garlic / Chili / Slivered Almonds. Hints of both Middle Eastern and Chinese.

KING TRUMPET MUSHROOMS. Soft Egg / Rosemary.

Overall, this was an excellent meal. The patio was great in the “mid-late covid era” and service was good. I think the food has tightened and brightened up a bit since their early days. I liked the variety of mildly exotic influences — and the flavors were strong.

Everyone really enjoyed it.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Champagne, Family, fish, Kurg, Tar & Roses, Volnay, Wine

N/Naka on the Nose

Oct18

Restaurant: N/Naka [1, 2, 3, 4, 5, 6, 7, 8]

Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252

Date: June 16, 2021

Cuisine: Modern Kaiseki

Rating: Awesome

ANY CHARACTER HERE

N/Naka served as the host location for the second of our 3 epic June “Fred” dinners, this one being themed around Coche-Dury Les Rougeots.

The empty interior. This was actually the first night that N/Naka reopened after the long lockdown closure.

Our table — before we got to it.

1996 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 97. A distinctly reticent but elegant nose with a purity of expression that is truly impressive to experience as it’s relatively high-toned and while the yeast comes up with air, it’s relatively muted at presence, combining with intense, precise and superbly detailed and complex flavors that culminate in an explosive and wonderfully long finish. This may very well rival the sublime ’90 in time even if it’s not quite as concentrated. This is still a baby so there is absolutely no rush whatsoever.

2015 Hubert Lamy Criots-Bâtard-Montrachet Cuvée Haute Densité. A rare bird!

2005 Domaine Roulot Meursault 1er Cru Les Perrières. BH 94. A strikingly pure nose of white flower and spice aromas complements perfectly the delicious, intense and stony flavors that are wonderfully vibrant and gorgeously detailed on the transparent and equally pure finish that explodes with more minerality. This is beautifully balanced and understated with a Zen-like sense of calm. I very much like this and it’s very Perrières in character. In a word, brilliant. (Drink starting 2013)

2007 Domaine Roulot Meursault 1er Cru Les Perrières. VM 94+. Bright pale yellow. Soft citrus fruits and crushed rock on the musky, slightly reduced nose. Rich, perfumed and tightly coiled, with a terrific core of acidity intensifying the orange, floral and mineral flavors. Offers compelling cut and concentration but this infant will require several years of aging. Wonderfully refined Perrieres of grand cru class.

1993 Coche-Dury Meursault Les Rougeots. 94 points. Signature coche gunflint, popcorn, dried extract, and smoked yellow fruit on the nose and palate. While the mid-palate did not have lots of substance, the flinty and popcorn-ish palate more than offset that shortfall. With the fresh acidity in the backdrop, the wine stayed energetic and interesting throughout dinner.

1996 Coche-Dury Meursault Les Rougeots. VM 94+. Complex, lively aromas of lime, minerals and vanilla. Structured and almost shockingly intense; great material here. A step up from the ’97 in density. Extremely fresh and vibrant. A tactile, mouthfilling wine to drink and to eat. Palate-staining finish. I kept raising my score as I came back for more.

2000 Coche-Dury Meursault Les Rougeots. BH 93. A completely different expression than any of the foregoing wines, which is interesting since the vineyard abuts Chevalières. This is classic Meursault in style with round, rich, generous, “warm” fruit and flavors, offering toasted nut and butter aromas plus fresh sliced peach, apricot and apple scents but gorgeously complex, intense, refined and beautifully precise flavors of terrific focus and cut. But it is the superb depth on the finish that really set this apart and this delivers such quality that it is almost a match for the Perrières, a compliment in anyone’s book. Simply beautiful wine that has just now arrived at its apogee though it should be capable of holding here for at least a decade. Tasted several times with consistent notes. (Drink between 2008-2010)

2008 Coche-Dury Meursault Les Rougeots. VM 92+. Classic aromas of lemon, lime, minerals, hazelnut and grilled almond; smells rich in dry extract. Then dense and superconcentrated, with terrific inner-mouth energy to the flavors of peach, orange blossom, lemon and crushed stone. Time-capsule Meursault, finishing with superb length. This too should age very well.

1972 Domaine Roulot Meursault 1er Cru Charmes!

Our menu.

Starter Tea.

Sakizuke. Uni, Cauliflower Puree, Carrot Coconut Ice, Trout Roe, Nori Sable.

Zensai. Uni, Eggplant Dashi, Kabocha Roll, Oyster Lime, Flounder Hasamiage, Wagyu Beef Roll, Cucumber, Cauliflower, Carrot, Burnt Chickepea and Miso Puree.

Uni.

Wagyu Beef Roll.

Cucumber, Cauliflower, Carrot, Burnt Chickepea and Miso Puree.

Eggplant Dashi.

Oyster Lime.

Kabocha Roll.

Flounder Hasamiage.

Modern Zukuri. Japanese Fluke, California Nori, Pistachio.

Owan. Hope Ranch Mussel, Summer Squash, Citrus Fern.

Otsukuri. Traditional Sashimi.

Yakimono. Tasmanian Sea Trout, Artichoke, Preserved Meyer Lemon.

Mushimono. Tomato, Lobster Shinjo, Tomato and Fennel Mochi.

Shiizakana. Spaghetti, Abalone, Picked Cod Roe, Truffles.

Niku. A5 Miyazaki Wagyu Beef, Baby Corn.

Sunomono. Nopales, Golden Kiwi, Cucumber, Aloe, Chia Seeds.

Yuzu juice intermezzo.

Pickled Ginger.

Miso soup with shrimp heads.

Nigiri sushi flight 1.

Nigiri sushi flight 2.

Blue crab handroll.

Mizumono. Lychee Sorbet, Shiso Lime Granita. Super bright and delicious flavors with a really nice textural contrast.

Mizumono. Peaches, Caramelized Pastry, Lavender Honey Ice-Cream, Hojicha Jelly.

Petite Fours.

So pretty!

Roasted green tea.

Burnt Basque Cheesecake Gelato — Milk steeped with Tahitian Vanilla Beans and Valencia Orange Peels and then blended with Cream-cheese and Egg Yolks, layered with house made “burnt” Caramel and topped with house-made Caramel Brittle, finished with the torch! — created by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #lemongrass #ginger #CremeBrûlée #basque #cheesecake #caramel #brittle #orange

Matchacchio Latte Gelato — Ceremonial Matcha Green Tea and Sicilian Pistacchio di Bronte DOP gelato base. I was skeptical the first time I made it, but it turned out to be a lovely flavor. And the green is all natural! — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pistacchio #bronte #matcha #GreenTea #Sicily

Vietnamese Hazelnut Coffee Gelato — Cafe du Monde coffee milk with Piedmontese Hazelnut Paste swirled with Sweetened Condensed Milk — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #vietnameseCoffee #coffee #CafeduMonde #SweetenedCondensedMilk #hazelnut

A little take home snack for the morning.

Post dinner lethargy.

The setting is elegant, minimalist, and very Japanese. N/Naka really is a very special place. All the meals I had here were spectacular (here for the first, here for the second, here for the third). Plus we even did an amazing all foie gras meal here once. The place keeps getting better and better. This is thrice wonderful because often one finds a slight bloom to come off a place on repeat meals. At N/Naka everything is seasonal and constantly rotating.

Service is also spectacular, highlighted all the more by the extremely low understaffed standard currently found in LA.

And what can we say about the wines? Awesome labels, awesome wines. All the coches were flawless, although the 93 was my favorite. So good!

Click here to other LA Japanese restaurants.

Or other Foodie Club extravaganzas.

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, Coche Dury, Foodie Club, Gelato, Japanese cuisine, Les Rougeots, N/Naka, Niki Nakayama, Sushi, Wine

Yasu a Year Yater

Sep24

Restaurant: Yasu [1, 2]

Location: 265 S Robertson Blvd, Beverly Hills, CA 90211. (424) 355-0257

Date: May 27, 2021

Cuisine: Japanese Sushi

Rating: Awesome ingredients and technique. One of the best sushi places we’ve found in a while

Back right before lockdown Foodie Club co-founder Erick and I — along with last minute addition Jeffrey — hit up Yasu, a then new sushi bar.

We had a great time and meal and so eagerly decided to return once it was viable again. And with dinner we begin a new dinner series, one I’ve nicknamed Sushi Series, that explores some of the best sushi and kaiseki places in LA.
This photo shows our 2020 visit, but in early summer 2021 no one was allowed to sit at the sushi bar and so we were seated at a table instead (to the left, against the wall).

The restaurant “raison d’etre.”

Paul brought: 1996 Krug Champagne Vintage Brut. JG 98. I had not drunk a bottle of the 1996 Krug in several years, as I had deemed the wine still in climbing mode and I am not generally in the business of drinking Krug before its time. But, a friend recently opened a bottle and I was very impressed with how the wine is evolving in the bottle since its release. The bouquet is now starting to show some lovely secondary layering of complexity in its blend of apple, peach, a touch of sweet walnut, patissière, a refined base of minerality, caraway seed and a smoky topnote. On the palate the wine flavors on the attack echo the nose nicely, with the wine’s full-bodied format sporting excellent depth at the core, still plenty of the vintage’s snappy acidity, great focus and grip and a very, very long and utterly refined finish. Though this remains quite racy structurally, I really like the point it has reached in terms of aromatic and flavor complexity and it is really not a crime to be opening bottles up at this point in its evolution, though it still has room to grow with further bottle age. A great, great vintage of Krug. (Drink between 2019-2060)

2001 Domaine Ramonet Bâtard-Montrachet. BH 95. Incredibly beautiful and elegant aromas of white flower and citrus softly introduce steely, gorgeously pure and delineated medium full flavors that seem as though they’re chiseled directly from solid rock. This is much more mineral driven than the typical Bâtard, and blind I would have mistaken it for a classically styled Chevalier. There is plenty of punch and racy supporting acidity plus simply knockout length. Of all these impressive attributes though, it’s the stunning purity and overall harmony of expression that make this one of the wines of the vintage. Interestingly, this is not a dramatic wine in terms of sheer size and weight but the focus and sneaky length make this a wine that is impossible not to be struck by its intensity. In short, this is one of the best examples of young Bâtard that I have ever had and one that will age for at least a decade. Don’t miss it! (Drink starting 2009)

From my cellar: 2016 Domaine Roulot Meursault 1er Cru Clos des Bouchères. VM 92. (Roulot picked these hillside vines on the first day of his harvest; aged in one-third new, one-third once-used and one-third twice-used barrels): Bright, light yellow. Inviting musky aromas of yellow peach and hazelnut. Intensely flavored and sweet, with harmonious acidity energizing the flavors of lemon, orange oil and spices. Finishes suave, savory and aromatic, with surprising energy. The Charmes possesses more grip but this wine is more charming today. A very good choice of harvest date here! The first vintage for this wine was 2011, and since 2015 the estate has begun to reap the benefits of the work it has done in these vines, which were planted in the 1950s, the 1980s and around 2000, according to Eric Baudin. (Drink between 2021-2029)

2010 Domaine des Comtes Lafon Meursault 1er Cru Les Perrières. VM 96. Lafon’s 2010 Meursault Perrières 1er Cru is simply breathtaking, the sort of wine we all dream of when we put a few bottles away in the cellar. I bought the 2010s on release in Burgundy and have tasted them together only once since then, when a friend opened the Goutte d’Or, Charmes, Perrières and Genevrières about five years ago. The wines were spectacular on that night. The 2010 Charmes was fabulous last fall, so I had high hopes. Upon first opening, the 2010 is very tight. The color is perfect, though. Two thousand ten is a vintage with lower-than-average yields, but relatively high levels of both ripeness and acidity. There is obviously a lot of wine here. I have never been a huge fan of decanting reds, except to remove sediment, but as I have gotten older, my preference is to nearly always decant whites. Time in the decanter releases a whole range of Perrières signatures – lemon confit, orchard fruit, mint, white pepper, flowers and a hint of reduction – all gently softened by the slow passage of time. More than anything else, though, I love the wine’s energy and tension. This is classic Perrières. There were a lot of wines on the table, so we did not finish the 2010. I poured the rest of the wine back in the bottle and tasted it the next day. There was no degradation at all of color, while the wine itself was even better. More aromatic, more vibrant, more finely cut and more Perrières. This is why we buy and cellar wines…for moments like these. Readers who own well-stored bottles of the 2010 are in for a spectacular drinking experience. I can’t wait to taste the 2010 again in another few years’ time. Bravo! (Drink between 2020-2030)

2010 Domaine Jacques Prieur Montrachet. BH 94-96. This is ever-so-slightly riper than the Chevalier and a bit more aromatically complex as well if not more elegant. There is outstanding richness, volume, muscle and unconcealed power to the large-scaled heavy-weight flavors that somehow manage to avoid any sense of undue ponderousness before culminating in a massively long finish that is almost chewy and tannic. This will require plenty of bottle age but it should be great in time. (Drink starting 2022)

From my cellar: 2009 François Raveneau Chablis Grand Cru Valmur. BH 94. A much more reserved nose of fresh, cool and restrained green fruit, sea breeze and wet stone aromas precedes detailed, minerally and impeccably well-balanced and gorgeously persistent flavors that are Zen-like in their sense of harmony. There is a real sense of energy and flat out terrific length. (Drink starting 2016)

Sashimi. “Spanish” Mackerel (from Japan), Hokkaido Scallop and Uni, Snow Crab.

Because we were at the table, we received our sushi in pairs (two types) each, which isn’t bad for sushi at the table — although at the bar is always preferable for that minimum time form hand clap to mouth.

Shima Aji.

Goldeneye snapper. A touch of char.

Pair 2.

Firefly squid with a touch of miso paste.

Baby sea bream.

Pair 3.

Japanese Taco (octopus).

Skipjack, seared.

Pair 4.

Hokkaido Uni.

Sea perch.

Red miso with fish bone dashi.

A trio of tuna, all from the same fish.

Lean part of the tuna from near the backbone.

chu toro.

o toro!

Another pair.

Baby aiyu.

River trout (fresh water).

Toro and Ikura.

Anago Japanese Sea Eel and Tamago with fish dashi.

Another pair.

Hokkaido Scallop.

Amberjack.

Seared otoro with uni.

Final pair.

Aji (horse mackerel).

striped jack.

Yuzu sorbetto. Very refreshing, with that slightly icy Japanese sorbetto texture.

Overall, this was some absolutely first rate sushi. I’d call it modern traditional in style. It’s not “newfangled” at all with ponzu or very many toppings. Instead it showcases first rate seafood from all around the world, each treated delicately but with great respect in a way that really brings out the flavors. This is my favorite type of sushi as it’s very Japanese and extremely “pure” in its expression of the seafood. Besides the awesome eats, the service was really really nice and friendly. The chef was very chatty and our young (to me) server was fabulous as well. Of course our Champ and Burgundy went great too. We will try to go back, although there is a rumor that he doesn’t want outside wine anymore — which will of course knock this out of our rotation.

For more LA dining reviews click here.

Or for more Sushi Series dinners, click here.

By: agavin
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Posted in: Food

Tagged as: Champagne, Foodie Club, Sushi Series, White Burgundy, Wine, Yasu

Post OOToro

Sep03

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7]

Location: 1569 Fairway Dr, Walnut, CA 91789. (909) 598-8299

Date: May 22, 2021

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a sixth visit — it’s now become a twice a year thing. This is my first return since the pandemic — although some in the group went once in the middle for a meal that was supposedly not quite up to snuff.

And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

The slick looking location is in the heart of the affluent Chinese American San Gabriel Valley. But yes, it’s Japan, if perhaps catering to Chinese taste. This photo was shot at about 10pm after everyone else had left.

Here is the private room — the only way to go.

2008 Louis Roederer Champagne Cristal Brut. VM 99. The 2008 Cristal is one of the most complete, most dazzling Champagnes I have ever tasted. A stunning wine from any and all perspectives, the 2008 simply has it all. Spherical in construction, with superb persistence. The 2008 takes hold of all the senses and never gives up. One of the many things that makes the 2008 special is a combination of ripe fruit and bright, piercing acidity. Marzipan, lemon confit, dried flowers and orchard fruit all build into the explosive, resonant finish. “We learned from the mistakes of 1996, when we picked more on acid than ripeness, as was the norm in Champagne back then” Chef de Caves Jean-Baptiste Lécaillon told me recently. “In 1996, the best fruit turned out to be the last picks, where the fruit was physiologically ripe. Today, we aim to pick all our fruit with that criteria.” (Drink between 2020-2050)

Caviar, scallop, and sulf clam “salad”.

2015 Ultramarine Blanc de Blancs Heintz Vineyard Sonoma Coast. VM 94. The 2015 Blanc de Blancs Charles Heintz Vineyard from Michael Cruse’s Ultramarine is a rich, powerful wine. Orange peel, almond, chamomile, butter and tropical overtones give the 2015 a good bit of raciness to play off its creamy, ample frame. The 2015 is overt and quite rich, with tons of the breadth that make Charles Heintz wines so distinctive. The radiance of the year really comes through nicely. Observant readers will note the 1% Pinot Noir listed in the blend; in 2015, the topping wine used was Pinot. Dosage is 2 grams per liter. (Drink between 2020-2025)

agavin: Eric, who brought this tried to make the case that this is in league with real Champagne. I was not convinced. Far from it. Basically barely better than a Mumm’s Sparkling wine. Only Champagne does Champagne right! And it’s the price of a Comtes or Grand Cuvee!

Edamame Tofu with Hokkaido Uni and Dill — awesome little combo.
From my cellar: 2007 Taittinger Champagne Comtes de Champagne Rosé Brut. VM 97. The 2007 Comtes de Champagne Rosé is a total knock-out. Racy and exuberant in the glass, the 2007 wraps around the palate with stunning textural depth and resonance. The 15% still Pinot adds structure and persistence to a creamy, inviting Rosé Champagne that will leave readers weak at the knees. Hints of rose petal, dried cherry, cinnamon and dried flowers meld into the sublime finish. This is about as good as it gets. Wow! (Drink between 2018-2038)

Chu toro and otoro sashimi. These tasted as good as they look.

2000 Krug Champagne Vintage Brut. BH 96. A wonderfully layered and nuanced nose features an intense yeasty character to the maturing fruit that displays interesting phenolic characters, in particular petrol, along with aromas of apple, pear and soft citrus hints. In contrast to the nascent maturity expressed by the nose the flavor profile is still tight and backward with a genuinely gorgeous texture, all wrapped in a strikingly persistent and highly complex finish. For my taste the 2000 Brut is at an inflection point as the nose does offer enough maturity so that it’s really quite pretty whereas the palate impression is substantially younger. As such it really just depends on how you prefer your Champagne because I suspect that the nose will be very mature by the time the still very youthful flavors attain their majority. For my taste preferences it would be no vinous crime to begin enjoying this now but be aware that this will age for a very long time. The best approach is probably to buy 6, or even 12, bottles and enjoy them over a longer period of time. (Drink starting 2014)

Baby peach, fish cake, mollusk, abalone, baby squid, shrimp.

Kutamoto oysters with uni and ikura.

Toro tartar on toasted baguette.

The champagne lineup.

2004 François Raveneau Chablis 1er Cru Chapelot. BH 91. Extremely generous wood treatment that includes toast, vanilla and oak spice frames ripe floral and white peach aromas and rich, full and sweet flavors that have added lift from the citrus-infused finish that displays racy acidity. This is an impressive wine but it’s not really a Raveneau-styled wine and it’s certainly carrying more wood than I can personally warm up to. Still, this is a wine of obvious quality. (Drink starting 2010)

Goldeye snapper with yuzu.

2015 François Raveneau Chablis 1er Cru Butteaux. BH 91. An elegant and pure nose is notably ripe but evidences ample classic Chablis aromas that include pear, white flower and tidal pool hints that are also trimmed in enough wood and menthol characters to warrant noting them. The rich and vibrant flavors possess good volume and muscularity before concluding in a clean, dry and mildly austere if slightly warmer finish. Like the Montée de Tonnerre this is an excellent 2015 1er and worth considering – plus it should age well. (Drink starting 2022)

Ruby snapper, charred.

J & B generously brought: 2007 Coche-Dury Meursault. VM 92. Bright, pale yellow. Tangy aromas of orange, peach and spices. Broad and lively, with intense fruit lifted by a near-perfect sugar/acid balance. Finishes with excellent cut. This is awfully good for a wine from seven-year-old vines.

Santa Barbara Spot Prawn.

Kama Toro — even better than o-toro.

From my cellar: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles. BH 93. A textbook Pucelles nose of honeysuckle and citrus is trimmed in a discreet application of oak and a trace of exotic fruit, neither of which continue over to the delicious, round and quite generous medium-bodied flavors that possess excellent depth on the focused and unusually powerful finish. There is an ample amount of underlying tension that adds relief to the otherwise densely concentrated dry exact. This is quite simply terrific and while there is good power, the ’08 Pucelles remains a wine of finesse. (Drink starting 2016)

Uni Chawanmushi.

Marcassin Chardonnay Marcassin Vineyard. Can never read the darn year on these bottles.

Halibut with shiso.

2002 Comte Armand Pommard 1er Cru Clos des Epeneaux. VM 93. Bright medium red, with little sign of amber. Expressive aromas of redcurrant, cinnamon, mocha, leather and earth, with complicating ferrous notes of iron and tobacco. Wonderfully silky and fine-grained, showing lovely class and lift to its red fruit and spice flavors. Not a powerhouse but remarkably suave and smooth for Pommard. Really rises and lingers on the highly aromatic finish. Still on an upswing. (Drink between 2018-2028)

Chu toro and otoro sushi.

Seared toro sushi.

King Crab with a bit of sunomono.

2009 Domaine des Lambrays Clos des Lambrays. BH 93. An intensely floral and spicy nose that is wonderfully elegant and admirably pure speaks of red currant, blue berry, game, smoke and warm earth. The silky-textured, precise and mineral-inflected medium-bodied flavors possess copious extract that does a fine job of buffering the very firm tannins and allowing for perfect balance on the mouth coating and impressively persistent finish. A seductive and relatively accessible Clos des Lambrays that should be approachable with only a decade of cellar time yet last for 25 to 40 years. (Drink starting 2021)

A5 Wagyu with potatoes.

Seafood tempura.

Shrimp head miso soup.

Mango cheesecake.

Thai Red Curry Sorbetto — I made a version of this in 2017 and it was a dismal failure, but haunted me since and so this one is redemptive. Made a (no salt) red curry paste from scratch (chilies, lemongrass, galangal, cilantro roots, kaffir lime leaves, garlic, Asian shallots etc) and then cooked it into a pure Thai Coconut Milk base. Sweet and Spicy! — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto#Thai #red #curry #spicy

Buko Pandan Gelato — Infused the milk with fresh Pandan Leaves and then crafted it into a dairy coconut base as my take on the Filipino favorite. Unusual and soothing. — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #buko #pandan #coconut

Hpnotiq Blue Hawaiian Sorbetto — like a frozen cocktail — made by me for @sweetmilkgelato — Thai Coconut Milk, Pineapple, Lime, and Hpnotiq liqueur –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Hpnotiq #BlueHawaiian #pineapple #coconut #lime

The full wine lineup.

Yarom scaring the waitresses.

Overall, OOToro — while always good — showed again that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the front room fare. Really great stuff — although we should have gotten the largest omakase for max variety, but even one down I was more than full (mostly because I ordered a couple extra tempura plates). The kitchen tonight was as good as ever despite the pandemic, however, we didn’t have a few of the more interesting items like the shabu shabu or tuna collar. Gotta get them to do the big one some time!

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
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Tagged as: BYOG, Champagne, fish, Gelato, hedonists, ootoro, Sushi, walnut california, Wine

Upstairs with Sauvages

Aug09

Restaurant: Upstairs 2 [1, 2, 3, 4]

Location: 2311 Cotner Ave., Los Angeles, CA 90064 Tel. 310-231-0316

Date: April 2021

Cuisine: Modern Tapas

Rating: Bright flavors and a lot of options.

ANY CHARACTER HERE

A Sauvages lunch was my “last meal” before the year+ long hiatus from restaurant life and it’s fitting to return in style.

Upstairs 2 is located just above the Wine House on Cotner. The main room serves an eclectic tapas menu, but as this was a special Sauvages du Vin lunch (always a lunch, almost always Friday) and the restaurant was still closed due to the pandemic, we took over the whole dining room. Today’s theme was 2009 vintage or older red Grand Cru Burgundies from the communes of Gevrey-Chambertin, Morey-St. Denis, Chambolle-Musigny or Vosne-Romanee (91+ pts. Burghound or 93+pts. Parker).

Our takeover.

Our special menu.

From my cellar: 2004 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. I am thrilled with the way the 2004 Comtes de Champagne continues to evolve in bottle. A few years ago, the 2004 was quite focused and linear, in the style of the vintage, but more recently, the wine has begun to fill out beautifully. The 2004 remains bright, with a full range of citrus, white flower and mineral nuances that dance on the palate. A brisk, saline-infused finish rounds things out beautifully in a Comtes that impresses for its crystalline purity. I expect the 2004 will always remain a bit cool next to the more opulent 2002, but it is still drop-dead gorgeous. (Drink between 2014-2034)

NV Krug Champagne Brut Grande Cuvée Edition 168eme. JG 96+. The new release of Krug Grande Cuvée “168ème Édition” is from the base year of 2012, with the reserve wines in the blend stretching all the way back to 1996. The final cépages has ended up as fifty-two percent pinot noir, thirty-five percent chardonnay and thirteen percent pinot meunier. Forty-two percent of the blend is made up of reserve wines in this beautiful iteration of Grande Cuvée. The bouquet is superb, wafting from the glass in a mosaic of apple, white peach, a touch of Clos du Mesnil-like fresh apricot, almond, a beautifully complex base of soil tones, fresh-baked bread, hints of the caraway seed to come and a whisper of buttery oak (which is particularly evident when the wine is first poured, but quickly is subsumed in the other elements on the nose). On the palate the wine is pure, full-bodied, focused and very complex, with a lovely core of fruit, fine soil signature, utterly refined mousse and a long, perfectly balanced and very energetic finish. This is one of the most effortless and seamlessly balanced young releases of Grande Cuvée in several years and is utterly brilliant wine. (Drink between 2020-2080)

Marinated crab amuse.

From the side.

Smoked salmon in pastry.

Scallop with citrus.

The wine list.

1990 Domaine A.-F. Gros Richebourg. 93 points. Lush and round, this was drinking magnificently well on the night. It started with a lovely nose, more lifted in character than most of the other Richebourgs on show, with red currants and cassis notes laced with earth, herb and sweetly citrus orange peel aromas. It was on the palate where the wine really shone though. It had a lovely fullness to it, with a plush depth and plenty of gentle power pulling away on a bed of softened tannins. I got a hint of sur-maturite on the attack, with a flavours of dried strawberries and raisin, but these were spiked by a bright citrussy energy and on the midpalate and beyond, all lending to a sense of clarity and freshness that I really liked. Unlike some of the other wines, I am not sure this has much room to improve, but it sure was showing very nicely on the day.

1991 Domaine Comte Georges de Vogüé Musigny Cuvée Vieilles Vignes. BH 94. I have had this wine many times and it has always been one of my favorite ’91s. Unfortunately, a number of bottles tasted within the last 3 years were already on the decline, having lost that wonderful velvety quality that I once so much admired. While not unpleasant, it’s clear that these bottles are not what they should be as there is a toastiness that comes up on the finish and renders it ever so slightly bitter. However, a bottle tasted in Los Angeles that was air freighted from the Domaine only 3 weeks prior was simply outstanding with a wonderful nose of exotic spices and subtle yet seductive game and smoky hints followed by rich, warm and pure flavors of superb depth and length with plenty of finishing velvet. And the most recent bottle that was tasted in France was also outstanding though as my comments suggest, I have encountered significant bottle variation with scores ranging from 87 to 94.

1993 Domaine Ponsot Griotte-Chambertin. 91 points. This wine wasn’t bad but compared to the two other Ponsots CSD/CDR and also the very strong peer group it fell off. Cloudy, dark garnet. Rich and ripe palate, sour cherry, good acidity but the tannins produce a drying finish. Probably picked too late, extracted too much.

1995 Claude Dugat Charmes-Chambertin. VM 94. Brilliant ruby color. Blueberry, violet, smoky oak and floral aromas convey an almost syrupy sweetness. Dense and extremely concentrated; this shows an almost painful intensity today yet has no rough edges. Pure Pinot sap. Totally convincing grand cru. Builds and builds on the palate and aftertaste.

Roasted Mushroom Medley. Puff pastry, thyme, fennel, Burgundy mustard, parsley.

1995 Domaine de la Romanée-Conti Romanée St. Vivant. BH 92. Gorgeous, sexy, opulently perfumed fruit followed by medium weight, intense, backward, beautifully textured flavors underpinned by solid but ripe tannins and the same floral note that many of these ’95s display. This is really quite lovely with a really impressive purity of expression and should age well for years. (Drink starting 2010)

From my cellar: 1995 Domaine Armand Rousseau Père et Fils Gevrey-Chambertin 1er Cru Clos St. Jacques. BH 92. Explosively spicy, still entirely primary fruit of notable complexity leads to intense, medium full, edgy and beautifully precise flavors and a long but ever-so-slightly astringent finish. This is extremely pretty as well as stylish with plenty of flavor authority, mid-palate punch and impressive length. It will probably always have a slight edge on the finish but the essence of the wine is so fine that it’s a background nuance. In sum, a terrific effort. Consistent notes with the exception of one bottle that displayed a huge amount of oak that was completely over the top; I have no explanation for it but it was so oaky that it was honestly tough to drink.

agavin: if I do say so, WOTD

1996 Denis Mugneret Père et Fils Richebourg. BH 93. Subtly complex nose of leather, earth and dried grasses with delicious yet quite structured flavors and fine length. There is good sève and muscle underlying the flavors though the tannins are completely ripe and the wine should drink well over the medium term. This is not flamboyant or especially opulent yet it delivers plenty of character and quality in a refined, discreet style. I like this very much.

1996 Domaine Comte Georges de Vogüé Bonnes Mares. VM 93+. Good fresh dark red. Flamboyant nose combines blueberry, blackberry, licorice and Cuban tobacco; distinctly blacker aromas than the ’97. Great sweetness and penetration on the palate; flavors are given thrust and grip by a strong spine of acids and tannins. Quintessential grand cru intensity without excess weight. Extremely long, noble finish. Fascinating Bonnes-Mares, and likely to be very long-lived.

Duck Confit. Wild rice, caramelized shallots, baby red beets, au jus, upland cres.

1999 Domaine A.-F. Gros Richebourg. VM 94+. Ruby-red. Pure, pristine aromas of blackberry, bitter chocolate, flowers and minerals. Dense, sweet and layered, with strong spicy oak flavor and intriguing notes of wild berries. Even fuller on the back end than the Clos Vougeot, with firm but very fine tannins. Compelling wine.

1999 Claude Dugat Chapelle-Chambertin. BH 94. Quite deeply colored. This is a big wine in every respect and one that is presently no where near its apogee. There is ample oak still present on the very ripe black fruit nose that also evidences notes of earth and spice, both of which can also be found on the powerful, concentrated and moderately rustic well-muscled flavors that are supported by very firm tannins and excellent depth and length. Courtesy of Dr. Chen I have had this wine twice with one bottle being superb and the other have the finish dominated by extremely firm tannins. Tasted twice but with inconsistent notes. (Drink starting 2017)

1999 Domaine Philippe Charlopin Mazis-Chambertin. BH 90. A completely different expression of pinot noir with its sauvage, slightly animale fruit and flavors. This isn’t especially dense but the complexity it offers is beguiling. Good precision and this has a nice sense of balance and if it manages to put on weight in the bottle, my rating will be conservative. (Drink between 2006-2009)

2000 Domaine Comte Georges de Vogüé Musigny Cuvée Vieilles Vignes. BH 93. Extravagant, very ripe spice aromas explode from the glass with remarkable complexity that frame superbly elegant, gorgeously textured flavors that are intense and vibrant. This is really quite powerful for the vintage and incredibly long yet remains classy and fine. It is not especially big or dense as de Vogüé Musigny goes but is tautly muscular and defined. Extremely impressive for the vintage. (Drink starting 2010)

Ground Rabbit Sausage. Butternut squash ravioli, tarragon cream sauce, baby carrots, aged gouda.

2002 Jacques-Frédéric Mugnier Musigny. . Medium red. Immediately spectacular aromas of raspberry, baked bread and white truffle. Silky, thick and highly concentrated; densely packed, sappy and wonderfully sweet but seemed to go into a shell after five minutes in the glass. Finishes with a savory note of olive, almost invisible tannins and explosive length. A great showing today, although I can easily imagine this wine continuing to gain in aromatic precision and lift for another ten years. (Drink between 2016-2034).

2005 Geantet-Pansiot Charmes-Chambertin. VM 92+. Bright ruby-red. Deep aromas of blackberry and licorice; at once riper and more brooding than the last couple of wines. Then juicy, spicy and vibrant but quite closed in the middle palate, with superb energy to the dark berry and violet flavors. Finishes impressively broad, ripe and dry, with substantial tongue-dusting tannins and excellent length. This one also needs a solid six to eight years of cellaring.

Ron brought: 2007 Domaine de la Romanée-Conti Richebourg. VM 93+. Bright medium red. Pungent aromas of wild strawberry, minerals, spices and pepper. Not a fat wine but classy and suave, with terrific peppery, minerally lift in the middle palate. With aeration, this classically dry wine showed a stronger soil component and mounting power. Finishes with superb breadth and an impression of weightlessness. I might have initially mistaken this for the RSV-and vice-versa-had I tasted these blind, but this is ultimately the more powerful wine.
2008 Domaine Dujac Clos de la Roche. VM 95. The 2008 Clos de la Roche is particularly refined in this vintage. The wine literally floats on the palate with weightless elegance in its intensely perfumed fruit. Crushed flowers and red berries linger on the silky, impossibly fine finish. This is a fabulous effort from Dujac. (Drink between 2018-2033)

Seared Lamb Porterhouse Chops. Gruyere potato gratin, buttered english peas, red wine demi-glace.

1880 D’Oliveiras Madeira Terrantez. 94 points. Powerful nose of burnt caramel, roasted nuts, and orange rind. Freshly roasted espresso, plum, and black tea notes most notable on the palate. Rich, but with piercing acidity, not cloying at all. Delicious stuff.

Brillat-Savarin & Roquefort. Toasted baguette, quince paste, cornichon, marcona almonds.

1976 Château Rieussec. 93 points. Hints of erstwhile headiness on the nose. Good balance of sweetness and acidity, with a definite bitter marmalade note. It suggested an old Bual madeira, both in appearance and flavour.

The lineup.

My notes.

Overall Upstairs 2 did a solid job with this lunch. Wine service was good and the food was good. Wines were awesome and a lot of great showings. As this was the first Sauvages in 13 months, everyone really stepped up.

By: agavin
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Tagged as: Burgundy, BYOG, Champagne, Gelato, lunch, Red Burgundy, Sauvages, Wine

Sushi Miyagi Apres

Jun29

Restaurant: Sushi Miyagi [ 1, 2 ]

Location: 150 S Barrington Ave, Los Angeles, CA 90049. (323) 382-5635

Date: Spring 2021

Cuisine: Japanese Sushi

Rating: Top Shelf Omakase Sushi

Great sushi is always a good excuse to pull out the beloved Champagnes.

I went a bunch of times before lockdowns to this awesome high end place in Brentwood, and ordered takeout a couple times during, now since Erick and I have both passed our “two weeks” we decided to celebrate with that most elusive of creatures at home: freshly packed nigiri.

The space is small but attractive (these are pre covid pics).

This is chef focused serious sushi, and so we pre-ordered the largest omakase possible — Erick even egged them on to a larger than offered menu. This picture is also pre-covid, post there is a plexiglass barrier across the bar and no bar seating.

Chef Shinichi Miyagi says about himself on his website:

Born in Osaka, the art of sushi mesmerized the chef at an early age and decided to devote his life as a “Decchi” (apprentice) under Master Higuchi at the age of 16. He opened his first “Kappo” (traditional style of cooking in front of a crowd) restaurant at the age of 25, and moved to LA at 29, working in numerous well known Sushi restaurants in West LA, Beverly Hills, and San Diego.

Through managing a Sushi restaurant in Manhattan Beach (i-naba), now in present day, he found an opportunity to try his skills as an executive chef in Brentwood/Los Angeles. The chefs many years of experience in choosing the freshest fish, will surprise even the most sophisticated pallets of this beautiful city.

His methods and techniques in preparation follows the traditional Japanese style, bringing out the true flavors of the fish. The chef also prepares two styles of rice, AKAZU SHARI (Red vinegar sushi rice), and SHIROZU SHARI (White vinegar rice). The SHARI (Sushi rice) will alternate depending on the fish being prepared, and we hope you enjoy the eclectic flavors of the different vinegars being used.

Erick brought: 1975 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. The 1975 Dom Pérignon (Original Release) is fabulous. Rich, explosive and incredibly inviting, the 1975 possesses magnificent depth and pedigree to burn. The very first hints of aromatic nuance are starting to develop in a wine that comes across as remarkably youthful. Over the course of several hours, the 1975 loses some of its intensity, but it remains superb. This is a tremendous showing. (Drink between 2017-2027)

From my cellar: 1985 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 95. At 30 years of age many ’85s in fifth are now tiring but the same wines in magnum are often still singing beautifully and the ’85 Dom is just one of those beauties with its elegant and highly complex nose that displays mature aromas of yeast, toast, baked apples, citrus, spice and soft floral nuances. The delicious and equally complex middle weight flavors are still supported by a firm but balanced mousse where the mouth feel is quite fine before culminating in a long, toasty and regal finale. This has arrived at its peak and should probably be drunk up over the next decade or so absent one having a preference for post-mature aromas and flavors. That said, anyone lucky enough to have this in magnum is in for a real treat! (Drink starting 2015)

From my cellar: NV Billecart-Salmon Champagne Brut Rosé. VM 92. A demi-bouteille of Billecart-Salmon Rosé: a safe option, but it does the job, even though I would say that a full bottle is better. (Drink between 2018-2025)

“starter plate” with Monkfish liver, Sawagani crab, oyster with caviar, firefly squid. All awesome.

Flash fried Sawagani crab from Miyazaki Japan. You pop these whole guys into your mouth and crunch. Incredible. We got more later (see below).

Trigger fish. With liver of same. Chive and roe.

Ayu fish grilled. Vinegar. Classic Japanese dish.

The special vinegar.

Red snapper shirako with truffles. The ever “popular” sperm sacks. Incredible!

Minuchi from Hokkaido. Lemon and salt.

Red snapper.

Hokkaido scallop. salt.

Shimaji. Stripped jack.

Clam.

Norwegian Salmon. There is this urban legend that the Norwegian trade board convinced the Japanese to start eating salmon. It’s not entirely true or untrue.

Spanish mackerel from Japan.

Taco (octopus) suckers, grilled.

Orange clam.

Blue fin tuna. 5 days aged. Incredible.

O Toro. Melts in your mouth.

Kohada.

Bonito. Garlic.

Seared Baby barracuda.

Sea cucumber with ponzu. Jellyfish like texture. Excellent.

Sweet shrimp from Santa Barbara.

Sword fish.

Santa Barbara uni.

Buterfish.

Crab hand roll. I think this is where our mega omakase ended, but we weren’t even close to done after such a long time away from such great sushi, so we told him to just go nuts.

Second round of the shirako.

Black cod. Yuzu. Baby peach.

Fried smelt.

Anago liver. Shirako. Very interesting “deep” Japanese omega 3 flavor.

Marinated Sardine. Incredible.

Kanpachi.

Kinchi. Japanese rock fish.

Another sardine.

Negi toro cut rolls (chopped toro and scallions).

Firefly squid with miso paste.

The bowl of live little crabs.

We eat went for 3 more Sawagani crab.

And another blue fin tuna.

Second o toro.

Eel.

And finally some truffle ice cream, made by Miyagi (not me this time).

Sushi Miyagi is exactly the kind of sushi place I like best — all omakase and very traditional. This is some seriously good fish. Mostly just straight nigiri and a bit of spectacular sashimi and a handful of cooked dishes. This is really really good and instantly catapulted into the top westside sushi joints. Very friendly too. Intimate as well. Sushi at this level is all about the chef and Shinichi Miyagi is very talented.

Not for the sushi neophytes and roll loves, but fabulous for those of us who really enjoy great fish being showcased in a straightforward and delicious manner.

This was the perfect place to return to sushi post lockdown!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Champagne, Chef Shinichi Miyagi, cod sperm, crab, Dom Pérignon (wine), Eel, Foodie Club, Nigiri, shirako, Sushi, Sushi Miyagi, Sushi Series, Truffle, Uni

New Year’s To Go

Jan29

Restaurant: Melisse [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 (Citrin), 14]

Location: 1104 Wilshire Blvd.Santa Monica, CA 90401. (310) 395-0881

Date: December 31, 2020

Cuisine: California French

Rating: Awesome takeout

To end the dreadful 2020 and “celebrate” the start of yet another pandemic year I ordered from one of my favorites, Melisse.

This is the 3rd time during the pandemic I’ve done Melisse takeout and they always do a good job. Tonight’s meal was a New Year’s special plus I supplemented with some extra truffle dishes.

This is the special menu, including prep instructions.

From my cellar: 2002 Bruno Paillard Champagne Nec Plus Ultra. JG 97. The newest vintage of Bruno Paillard’s N.P.U. is utterly brilliant and a glorious example of the magical vintage of 2002. The bouquet soars from the glass in a very refined blend of apple, white peach, stony minerality, hazelnut, fresh-baked bread and a lovely touch of orange peel in the upper register. On the palate the wine is pure, full-bodied and displays marvelous mid-palate depth, with racy acids, very elegant mousse, laser-like focus and a very, very long, complex and simply stunning finish. This wine is young, precise and so beautifully balanced that it is already a joy to dink, though it is clearly built for the long haul and its true apogee is at least a decade down the road! Stunning wine. (Drink between 2017-2075)

agavin: lovely again

Left to right: Oyster in Champagne Jelly, Salmon Tartare and Caviar Profiterole, and Chef’s Surprise Bonbon.

Gelee de Caviar a la Creme de Chou-fleur “Joel Robuchon”.

You can better see the layered quality here. Note the fancy takeout plastic!

Artichoke & Black Truffle Soup “Guy Savoy”. This one I heated and “bowled”.
Now here with the caviar egg kit I had a bunch of work today, although they did organize it perfectly.

Egg Caviar. Just like at the restaurant. This is always one of my favorites.

You can see the layers of creme fraiche here. They provided a good amount of caviar.

Lobster Bolognese with Truffle Cream Sauce. Another Melisse classic and always delicious. I left it in the delivery container and poured the sauce over. I was pretty sure that any attempt on my part to transfer a pile of pasta would be disastrous.

Salmon Sorrel “Troisgros” — Plating (and heating) by moi. The salmon was perfectly medium rare and the buttery good sauce had that interesting sorrel “zing.”

Lobster Thermidor.

Duo of Beef, Charred Grilled SRF Wagyu Beef & Braised Short Rib Mushroom & Black Truffle Lasagna, Celeriac au Jus, Red Wine Herb Sauce. Plated by me. This was a lot of meat and very filling.
Gold Chocolate Sphere 2021 with Vanilla Sauce. In the takeout container, but I assembled and sauced it.

While this wasn’t quite a giant blow-out Melisse dinner of old with oodles of wine, it still managed to be some pretty excellent “fancy” takeout. The food quality actually translates at around 80%. Taste more like 95% but the temperature factor is a little off from the time and my efforts. And I was very full. However, stopping during the meal to go heat and plate every course is quite a bit of work.

Let’s hope we can get back (safely) into restaurants in 2021!

For more LA dining reviews click here,

By: agavin
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Posted in: Food

Tagged as: Champagne, Chef Josiah Citrin, Melisse, New Year, Truffle

Vespertine at Home

Sep22

Restaurant: Vespertine [1, 2, 3]

Location: 3599 Hayden Ave, Culver City, CA 90232. (323) 320-4023

Date: September 11, 2020

Cuisine: Modern chef’s take on Japanese

Rating: Top flight takeout

Boy it’s been a long time since I made a food post. Sigh, quarantine life. I still haven’t been in a restaurant since March 11, 2020. Total record for my life as I’m sure that from my birth 4-5 weeks was the record (during summer camp in the early 80s!). Now, that being said I have been cooking up a storm but they aren’t elaborate enough to write up unless I start cooking posts. And we’ve had some good takeout but the pictures are usually ugly. But this particular dinner was a bit different and photoed fairly well.

Vespertine is a very unusual confluence of all sorts of artsy weirdness. It’s helmed by Jordan Kahn formerly of Red Medicine and currently of Destroyer across the street. I’ve generally been fond of Jordan’s unique culinary style. Since the pandemic started he’s been doing “out of the box” fancy takeout meals, and this one has a Japanese theme.

Above is the building where the restaurant is located, but I wasn’t there, Erick picked up the food and we ate elsewhere socially distanced.

Vague intro.

The instructions and menu were irritatingly available only online and referenced via QR code — true this saves on paper — but it did require me to squint at them on my phone all night.
Japanese style hand towels!

And a nice chopstick box.

Paul brought: 2011 Domaine Matrot Meursault 1er Cru Les Perrières. VM 94+. One of the brighter wines in the range, the 2011 Meursault Les Perrières bristles with pure energy and pedigree. White flowers, crushed rocks, white peaches and graphite all take shape in the glass. Elements of razor-sharp minerality support the vivid, crystalline finish. Today, the Perrières is pretty buttoned up, but it should open up with further time in bottle.

agavin: clean and nice

The menu for the night.

Along with reheating instructions. The problem here is that while these would work okay for a couple sharing the meal by themselves it doesn’t work so great with a couple of us social distanced (in far corners of the patio not physically interacting). There is no easy way to get it heated so we just dealt with the luke-warm temp.

From my cellar: 2011 Joseph Drouhin Meursault 1er Cru Les Perrières. JG 94+. The 2011 Meursault “Perrières” from Maison Joseph Drouhin is also outstanding, offering up a deep and very classic bouquet of apple, passion fruit, iodine, hazelnuts, chalky minerality and vanillin oak. On the palate the wine is deep, full-bodied, crisp and very minerally in personality, with a rock solid core, excellent focus and balance and a very long, pure and laser-like finish. This is a stunning example of Perrières, and like the Laguiche Morgeot, it will only need a handful of years in the cellar to start drinking at its peak.

agavin: lovely

Setup for the tofu dish.

Fresh silken Tofu “Kingugoshi”. Fresh silken tofu made to order. Inspired by Tousuiro, served with a variety of Shojin Ryori accompaniments.

This was one of the less successful dishes. The tofu itself had a very nice texture but a slightly bitter taste, probably from the base used to set the tofu (sometimes ash or calcium sulfate). The vegetables were better, with that definite Japanese vegetable taste and some good textures.

It should be noted that the dish shown here, and all the dishes, were intended for two people to split. We gluttons got a “pair” each because even if we had wanted to share it would have been unsafe and complicated.

Vegetables to top the tofu with.

A salt that’s probably basically natural MSG.

Erick brought: 2007 Etienne Sauzet Puligny-Montrachet 1er Cru Les Combettes. JG 95. The Sauzet parcel in Combettes were planted in 1950, and these old vines have produced a magical wine in this great vintage. In fact, premier cru Puligny simply does not get any better than this! The bouquet is a beautiful and classic mélange of lemon oil, peach apple, crystalline minerality of enormous complexity, spring flowers and a gentle framing of vanillin oak. On the palate the wine is deep, full-bodied and very pure and racy, with a rock solid core, brilliant focus and balance and a very, very, very long and racy finish. Pure liquid beauty.

agavin: sadly a bit advanced

Handmade Soba “Hourai.” Cold buckwheat noodles cooked and chilled to order. Served with traditional accompaniments inspired by Honke Owariya.

The toppings.

What’s most likely a dashi (and shiyo) broth.

This dish was much more successful than the tofu. Pretty excellent anyway. And it was cold, so the lack of heating didn’t matter. Basically it’s just good soba. Maybe not as good as at a top flight soba spot, but very impressive for a non-Japanese chef.

From my cellar: 1996 Alain Hudelot-Noellat Clos Vougeot. JG 93+. I am a very big fan of the Clos Vougeot at Domaine Hudelot-Noëllat, which I find consistently to be one of the best examples in the Côte d’Or. The 1996 is a lovely example of the vintage that hails from the plus and buffered camp, with a lovely core of pure fruit fully carrying the structure of the vintage. The bouquet is deep, complex and quite sappy in its blend of plums, black cherries, woodsmoke, a touch of venison, coffee, a great base of soil and a stylish framing of vanillin oak. On the palate the wine is deep, full-bodied and impressively pure on the attack, with a fine core, ripe tannins and a long, focused and tangy finish. This is certainly approachable today, but in terms of complexity, it is still a tad on the primary side and a few more years of bottle age should be rewarded with even greater aromatic and flavor complexity. A lovely 1996.

agavin: pretty excellent.

Black Cod “Hitsumabushi”. Black cod grilled over Japanese Charcoal, charred and lacquered with kabayaki glaze. Prepared in the style of Atsuta Houraiken Honten.

The toppings and some green tea to turn it into tea rice later.

Instructions.

More or less assembled. This is basically like BBQ eel, but black cod. Now he did a good job, but it would’ve been much better with the eel. It was pretty good with cod, but a touch blander (aka less fatty). The sauce wasn’t as sweet as usual either.

Erick brought: 1996 Camille Giroud Pommard 1er Cru Clos des Epeneaux. The nose is slightly fuller than the 2000 but stylistically similar. The palate has a little extra dimension, but there is an amazing family resemblance to the 2000 – amazing considering the different vintages and elevages. I’d say they need a similar time to maturity too. Would be a great buy.

agavin: nice

Kurobuta “Tonkatsu.” Breaded Japanese cutlet with accompaniments. Prepared in the style of butagumi.

Some miso soup, tomatoes, tonkatsu sauce, ginger, and cabbage.

This was a good dish, but the batter was excellent, but it suffered from being too “cold” (reheating was hard). Additionally I wasn’t sure what to do with the cabbage as it normal tonkatsu places I always eat it with a vinegary dressing which wasn’t here. Actually love the stuff with the dressing.

Sashimi. Inspired by the preparations of Takayoshi Yamaguchi. This was very solid sashimi. Nothing complicated but very good.

Toppings.

Matcha Cream Puff. Crispy choux pastry filled with matcha cream. Inspired by the “yatsuhashi” cream puffs of Kiyomizu Kyoami. Very nice cream puffs. There was a very strong green tea note to the cream which was bracing but nice.

Fruit Sando. Japanese milk bread filled with whipped cream and fresh fruits. Inspired by the beautiful fruit sandos of Coffee Nikki. These are VERY Japanese, and I’ve had them and similar many times in Japan, but I can’t say that I love them. Like white bread with whipped cream and fruit. haha.

Taiyaki. A warm crispy waffle, shaped like a fish, filled with sweet vanilla custard. Inspired by the epic “Magikarp fluffy custard taiyaki”.

Actually kind excellent. Would have been better warm and fresh from the oven, but still good.

Our wine lineup.

Overall, we had a great evening. Great company, great wines, and great takeout.

Now in absolute terms the meal wasn’t totally epic by my standards, but it was one of the best “fancy takeouts” I’ve ever had. They really do a good job packaging it and things survived the transit and the considerable length of our leisurely evening quite well. Yeah, it would have been better there, but considering, it was about as good as you get. Trying to imagine how it would have been on site, and therefore forgiving temperature issues and the takeout plating (which is awesome for takeout plating) I’d say that some dishes would even there have some of the same issues, like the cod not being as “rich” as a great piece of Japanese BBQ eel. But it would have been even better. Still this was an incredible job for a non-Japanese chef stepping out of his comfort zone. Strongest savory dish was the soba which was excellent.

I do have a minor beef with the enforced “2 person” sizing as it only really works for close couples. These things as plated don’t split well. Given that we are huge eaters (at least Erick and I) it was okay to have 2 full meals each, but that’s not cheap.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Burgundy, Champagne, Foodie Club, Japanese Food, Jordan Kahn, Sashimi, Sushi, Vespertine, Wine

Yasu = Yummy

Apr22

Restaurant: Yasu

Location: 265 S Robertson Blvd, Beverly Hills, CA 90211. (424) 355-0257

Date: March 5, 2020

Cuisine: Japanese Sushi

Rating: Awesome ingredients and technique. One of the best sushi places we’ve found in a while

With Foodie Club co-founder Erick back from several months in Asia, we decided to hit up a new place.

After some debate we ended up at a new sushi bar we found on one of our news feeds. This time around, new Foodie Club member Jeffrey joined us as well. Yasu is located just a few stores down from the very mediocre Summer Fish.

The decor is clean and modern, and somehow, despite the fact that they “only” had a 8:15 reservation, we had the restaurant all to ourselves. No matter, the food and service turned out to be amazing.

Jeffrey brought: 2008 Dom Pérignon Champagne. VM 98. The 2008 Dom Pérignon is once again stunning. More than anything else, I am surprised by how well the 2008 drinks given all the tension and energy it holds. Then again, that is precisely what makes 2008 such a unique vintage – namely that the best wines are so chiseled and yet not at all austere. Lemon peel, almond, mint, smoke and crushed rocks are all finely sculpted, but it is the wine’s textural feel, drive and persistence that elevate it into the realm of the sublime. The 2008 will be even better with time in the cellar, but it is absolutely phenomenal even today, in the early going. Three recent bottles have all been nothing short of magnificent.

Sashimi plate: Japanese Amberjack (kanpachi). New Zealand Scampi. Hokkaido Uni.

Japanese Amberjack (kanpachi) sashimi. Had a nice bite to it.

New Zealand Scampi. Element of brine “sea” taste and a great chewy texture.

Hokkaido Uni. Soft and delicate.

From my cellar: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Clavoillon. BH 92. A highly expressive, even exuberant nose of white peach, pear and acacia blossom aromas nuanced with citrus hints that are also reflected by the rich, full and nicely concentrated medium-bodied flavors that possess ample mid-palate fat that buffers the moderately firm acid spine. This is really quite stylish and crafted in a more generous fashion than the upper level 1ers. (Drink starting 2015)

agavin: our bottle was almost premoxed, so golden and rich, but totally delciious.

Erick brought: 2008 Domaine / Maison Vincent Girardin Corton-Charlemagne. VM 93. Pale green-tinged color. Lemon icing and minerals on the reticent, pure nose. Densely packed but with a light touch, combining vibrant elements of flowers, minerals and crushed stone. This may be better than the Combettes owing to its stony minerality-or at least it will outlast it.

agavin: Really nice wine with a lot of legs.

Boston Scallop nigiri. Lovely bite of scallop with lots of scallop flavor.

Remaining muscles of the scallop returned cooked in a bit of soy sauce. Also quite delicious and chewy.

Japanese horse mackerel (aji) with wasabi.

Baby sea bream. Much smaller more tender version of the fish.

Boston monkfish liver (Ankimo). I’m not sure I’ve had it very often as nigiri, but this was a stunning example. He apparently braises it instead of steaming it like most chefs do.

Striped jack (Shima aji).

Baby squid with miso paste. Super tender.

Hokkaido freshwater “cherry salmon” (a kind of trout) being cured on fermented rice.

Hokkaido freshwater “cherry salmon” as nigiri. Very soft and lovely.

Fresh Fanny Bay Canadian oyster from Vancouver. I’m not sure I’ve had an oyster as nigiri, but it was delicious.

Octopus (tako). From miyagi Japan. The chef massages it for 1 hour. With a bit of BBQ sauce. This was super tender and one of the best cooked octopus bites I’ve had.

Mix of chu and otoro with caviar. No sauce. The lack of sauce brought out the briney caviar flavor. Quite lovely.

Fish broth soup with snapper. Rich and savory.

Trio of blue fin tuna all from the same fish. Right to left: tuna marinated with soy sauce, chu-toro, and o-toro. All to die for. The tuna had the strongest taste but the o-toro totally melted in your mouth.

Map of the tuna belly.

Live Santa Barbara Spot Prawns dance about the table.

Hey there!

Chef takes charge. Chef Yasu Kusano was born in Fukushima in Japan, where his parents owned a small fish store. When he was a young boy, his father took him to an upscale authentic Japanese restaurant, and after that experience he decided to become a chef.

His first cooking job in 2000 was at the landmark Gonpachi Restaurant, a Japanese Izakaya, in Tokyo, Japan. In 2007, Kusano moved to the United States for a sous chef position at Gonpachi in Beverly Hills, Calif., and one year later became their executive chef.

In 2013, he moved to Seattle to join I Love Sushi in Bellevue, before heading to Shiro’s Sushi in 2014.

After moving back to Los Angeles he worked at Sushi Zo. Now he has his own place.

Live Santa Barbara Spot Prawn, lightly blanched. A stunning bit of ebi.

Santa Barbara Uni melts in your mouth.

And the chef put a piece of Hokkaido uni to the right of it. Also delicious, but I liked the Santa Barbara a touch better.

Buri shabu shabu with dashi and micro chive. Lovely too.

Erick brought: 2001 Joseph Drouhin Echezeaux. VM 87-90. Dark red. Smoky aromas of redcurrant and tobacco. Sweet, round and fruity, but with less density than a few of Drouhin’s better premier crus. Rather accessible today, but the finish shows a faint dryness.

agavin: drinking very nicely

Pickled saba with pickled daikon. Nice vinegar flavor.

Sea eel. Delicious and very soft.

Snow crab. Lots of nice crab flavor.

Silver fish steamed with cherry blossom leaf. This gave it an unusual bitter herbal tone.

Black cod with marinated and grated daikon.

Toro Takuan hand-roll — to die for. We made these at Ramen Roll too — and they were good — but this one was better.

The contents of the roll.

Kyoto unagi nigiri done two ways: with salt and lemon juice (pictured) and with sweet sauce (not pictured).

Seared toro. Insanely rich bite. He sears stuff on a little charcoal hibachi — none of that blow torch nonsense.

Dashi tamago. Not very sweet with a light bonito tone.

Yuzu sorbet. Very rough granita texture was quite pleasant and with an intense and very fresh yuzu flavor.

Overall, this was some absolutely first rate sushi. I’d call it modern traditional in style. It’s not “newfangled” at all with ponzu or very many toppings. Instead it showcases first rate seafood from all around the world, each treated delicately but with great respect in a way that really brings out the flavors. This is my favorite type of sushi as it’s very Japanese and extremely “pure” in its expression of the seafood. Besides the awesome eats, the service was really really nice and friendly. The chef was very chatty and our young (to me) server was fabulous as well. Of course our Champ and Burgundy went great too. We will be back!

For more LA dining reviews click here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Beverly Hills, Champagne, Foodie Club, Japanese cuisine, Sushi, White Burgundy, Wine, Yasu, Yasu Kusano

Chinois Champy

Feb28

Restaurant: Chinois On Main [1, 2, 3]

Location: 2709 Main St, Santa Monica, CA 90405. (310) 392-9025

Date: January 10, 2020

Cuisine: Asian Fusion

Rating: Still good decades later

When I first moved to LA 25 years ago, Chinois was already a vibrant pillar of LA’s hot high end dining scene. It represented the kind of cool “fusion” of east/west cuisines that was so novel at the time, and almost never seen (by me) back on the East Coast.

The outside remains tres (80s) LA.

The interior has been kept up, and still has that funky late 80s hip modern style. And while this is a long way from the starker more “rustic/urban” decor that is popular now, I still think it looks good.

For today’s Sauvages lunch — which is the annual Tête de cuvée Champagne lunch — we set up “next door” in the private room. I’d no idea this was even here, but it’s huge.

Closer in with the gang.

Our special menu.

The wine order.

Flight 0:

2014 La Chablisienne Chablis 1er Cru Mont de Milieu. BH 93. This is notably ripe though the nose stops just short of expressing exotic fruit aromas and I particularly like the plethora of Chablis characters present on the pear and citrus scents. There is excellent richness, volume and density to the full-bodied flavors that possess plenty of minerality on the powerful lemon-inflected finale that is both persistent and quite dry. Very fine quality here. (Drink starting 2021)

Slightly spicy/sweet toro cones. This has been a puck staple for decades and it’s still fabulous.

With this begins what is one of the most extensive passed appetizer “flights” I’ve ever seen. Eight types and plenty of each!

Same with the Jewish Pizza, which is creme fraiche and lox. Delicious! This variant had a potato latke crust — I prefer the regular pizza crust.

Spring rolls with sweet and sour sauce.

2008 Domaine William Fèvre Chablis Grand Cru Valmur. BH 95. The reflections are the classic light gold-green hues of a fine Chablis. The barest touch of oak highlights the green fruit, menthol, saline and iodine aromas that precede the extremely stony, concentrated and driving flavors that are also blessed with ample amounts of dry extract that provides a much needed balancing element to the ripe acid backbone on the chalky and sappy finish. When Valmur is really good, it rivals Les Clos for the best grand cru in Chablis and this 2008 is really good. (Drink starting 2015)

Wagyu with asparagus. An amped up version of the cocktail classic.

Sweet and sour scallops. Very nice.

Lamp chops with mint sauce — full sized.

Vegetable spring rolls.

Veggie pizza. Just okay.

Flight 1:

2007 Gosset Champagne Celebris Rosé Extra Brut. 95 points. Really big, tight wine – so much so that this is difficult to assess. There’s really not much to say about this right now. 60% Chardonnay, 40% Pinot Noir.

2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)

2008 Champagne Suenen Champagne Grand Cru Blanc de Blancs Millésimé. 91 points. Steely. acid backbone, and with a bit of a chalky soil in the finish. Better the second day as the fruit showed more.

2008 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. CW 90-92. Big, rich and ripe fruit meets taut acidity and an energetic bead. Great mouth coating fruit. In a good spot right now.

Sweet onion parmesan soup, crab cake and yuzu lemon.

With the soup. I was very skeptical reading the description for this dish, but it was lovely. Really delicious.

Flight 2:

2004 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. I am thrilled with the way the 2004 Comtes de Champagne continues to evolve in bottle. A few years ago, the 2004 was quite focused and linear, in the style of the vintage, but more recently, the wine has begun to fill out beautifully. The 2004 remains bright, with a full range of citrus, white flower and mineral nuances that dance on the palate. A brisk, saline-infused finish rounds things out beautifully in a Comtes that impresses for its crystalline purity. I expect the 2004 will always remain a bit cool next to the more opulent 2002, but it is still drop-dead gorgeous. (Drink between 2014-2034)

2006 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 97.5. The 2006 Comtes de Champagne is striking, especially in the way it brings together elements of ripeness and freshness in a hypothetical blend of the 2002 and 2004. Smooth and creamy on the palate, the 2006 is all about texture. There is a real feeling of density and weight in the 2006, qualities I expect to see grow with time in the bottle. All the elements fall into place effortlessly. The 2006 has been nothing short of magnificent both times I have tasted it. Comtes de Champagne remains the single best value (in relative terms) in tête de cuvée Champagne. I suggest buying a case and following it over the next 20-30 years, which is exactly what I intend to do. There is little doubt the 2006 Comtes de Champagne is a magical Champagne in the making. (Drink between 2016-2046)

2007 Ferrari Giulio Ferrari Riserva del Fondatore. VM 93. Golden-tinged straw yellow. Enticing aromas and flavors of yellow apple, peach, puff pastry and herbs. Rich and with ripe, bright, lively lift extending the flavors nicely on the long creamy finish. (Drink between 2018-2025)

2006 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. JG 94+. The final blending of the 2006 La Grande Dame was completed prior to Dominique Demarville joining the team at Veuve Clicquot, so we will have to wait for the release of the 2008 version to see his impact on this bottling. The 2006 Grande Dame is a blend of fifty-three percent pinot noir and forty-seven percent chardonnay and was finished with a dosage of eight grams per liter. The wine is excellent, wafting from the glass in a complex blend of apple, pear, wheat toast, fine minerality, a touch of smokiness and a nice note of caraway seed in the upper register. On the palate the wine is pure, full-bodied, deep and complex, with elegant mousse, fine focus and grip and a very long, vibrant and zesty finish. This is drinking beautifully, but has the balance to age long and gracefully as well. High class juice. (Drink between 2016-2040)

Tempura Ahi tuna sashimi with fresh uni sauce.

Flight 3:

2004 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. VM 93. Vivid gold. Heady aromas of orange, white peach and smoky minerals, with a note of buttered toast adding depth. Densely packed citrus and pit fruit flavors show chewy texture and a bright mineral quality that adds vivacity. Rich but lively and precise, finishing very long, with notes of candied fig and toasty lees.

2004 Krug Champagne Vintage Brut. VM 97+. Krug’s 2004 Vintage is absolutely mesmerizing. Layers of bright, chiseled fruit open up effortlessly as the wine fleshes out with time in the glass. Persistent and beautifully focused, with a translucent sense of energy, the 2004 captures all the best qualities of the year. Moreover, the 2004 is clearly superior to the consistently underwhelming 2002 and the best Krug Vintage since 1996. Readers who can find it should not hesitate, as it is a magical bottle. (Drink between 2017-2044)

1997 Louis Roederer Champagne Cristal Brut. JG 92. The 1997 vintage in Champagne was characterized by damp and cool conditions through August, but September was scorching. The resulting grapes were very high in malic acidity according to Jean-Baptiste Lécaillon, but there was no malo in the Cristal base wines this year. The 1997 Cristal is a very pretty wine for current drinking, offering up a reasonably mature, transparent and classy nose of apple, lemon zest, a touch of smokiness, chalky soil tones, fresh almonds and a whisper of honeycomb. On the palate the wine is deep, fullish and à point, with good, but not great depth, refined mousse and very good length and grip on the complex finish. One gets used to the rock solid cores of most vintages of Cristal, and while this is far from fluide, there is still a touch less depth here than in most recent vintages of this fine cuvée. (Drink between 2012-2022)

2002 Dom Pérignon Champagne Luminous. 95 points. Absolutely fabulous right now, very dry for a Dom (e.g compared to 2006 we also had that evening), great balance. Drink or hold.

Potato wrapped seabass, wild mushrooms, red wine sauce. Interesting. A bit breaded.

Flight 4:

From my cellar: 1993 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 94. Among the wines of the 1990s, I especially liked the 1993 Dom Ruinart, which was beautiful, especially considering this was an original disgorgement. Layers of honeyed fruit, licorice and mint were woven together in a captivating fabric. We also caught this wine at near peak, as it was firing on all cylinders. What a beautiful wine.

1996 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 95. One of the more accessible wines of the year today, the 1996 Dom Pérignon impresses for its exceptional balance and class. Lemon peel, white flowers and mint are laced together in the glass. The 1996 is in a terrific place today where it can be enjoyed or cellared for a number of years. (Drink between 2014-2030)

1996 Henriot Champagne Cuvée des Enchanteleurs Brut. VM 94. Vivid yellow-gold. Kaleidoscopic aromas of citrus fruits, poached pear, mango, lees and licorice, with slow-building florality. Supple, palate-coating orchard and exotic fruit flavors are complicated by notes of herbs and buttered toast, with a smoky quality in the background. Seems younger than it did last year, showing excellent finishing clarity and persistent smoke and spice character. This really won’t let go of the palate, which is fine by me. I’d still hold this. (Henriot Inc., New York, NY)

1990 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 95. This is a wine that I know extremely well from 750 ml and it’s one that is beginning to tire though I hasten to point out that it’s still enjoyable and just beginning to show signs of fatigue. However there are no such concerns with the same wine from magnum that remains magnificently fresh and while it’s clear that the aromas are mature, that’s not at all the same thing as describing the yeasty and baked apple suffused nose as tiring. There is equally good depth and vibrancy to the beautifully delineated flavors that are supported by a fine and firm mousse that allows the texture of a well-aged Dom to be easily appreciated. For my taste this has arrived at its peak though note well that it should easily be capable of effortlessly holding for years to come. (Drink starting 2015)

Filet Mignon, garlic steak.

Dessert:

Grapefruit Aperol Tarragon Sorbetto — Cold pressed Fresh Grapefruit juice from my garden, Aperol and fresh Tarragon! — made by me for @sweetmilkgelato — Unique and bracing — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #grapefruit #aperol #tarragon

Passion fruit cheese cake with caramel sauce and vanilla ice cream. Nice cake actually.

Haven’t made this in almost 3 years — Rocky Road Gelato — Valrhona Chocolate base with marshmallows and pecans and house-made caramel and toasted kosher Marshmallow topping! — made by me for @sweetmilkgelato — oh my! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #RockyRoad #marshmallow #caramel #marshmallow #pecan

The wine lineup.

My notes.

Overall, Chinois still has a sharp kitchen and great service. This was an atypical meal for Chinois in that everything was custom, nothing off the menu. It was less “fusion” or less “Chinese” than the menu food with more subdued flavors (to pair with the Champagne). But I think the food was a bit better last year. Small variants this time around. The appetizers and soup were awesome this year, but flavors were too straight up on the other dishes. Execution was solid though.

The Champagnes were amazing. Not a bad bottle in the group and both the older and younger ones were delicious in their own rights.

I think the decor has aged great and is actually more unique now.

For more LA dining reviews click here.

To see all the Sauvages posts, click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, Chinois, Gelato, Sauvages

Astrea Caviar + Heroic Wine Bar

Jan27

Restaurant: Heroic Deli and Wine Bar [1, 2, 3]

Location: 516 Santa Monica Blvd, Santa Monica, CA 90401. (310) 490-0202

Date: December 3, 2019

Cuisine: Italian

Rating: Pretty awesome, actually

Our friends Eve and Riesa, who own Astrea Caviar wanted to do a dinner with Erick and I so we enlisted Jeffrey Merrihue and his chef Barbara Pollastrini to make a custom caviar menu at Heroic Wine Bar.

They took over the old Real Food Daily / Erven space on Santa Monica Blvd.

This is an unusual space, divided into two halves, each of which has a separate loft. The build out is attractive though.

Here’s the main side loft.

Here’s Jeffrey, who like me at Ramen Roll is very hands on operationally.

Hand painted Zodiac ceiling.

The back space is much more dinner-like. But we were upstairs above this in the very dimly lit (but large) private room.

Our special menu.

Erick brought this “rare” Piper and it comes in a special case. Champagne houses love their gimmicks.

1988 Piper-Heidsieck Champagne Cuvée Rare. JG 94. I love the 1988 vintage of Rare, which is a very, very fine example of this underrated, but excellent year in Champagne. The wine is now fully mature, but still bright and zesty, as it delivers a fine aromatic constellation of pear, peach, a nice dollop of honeycomb, toasted almonds, plenty of smokiness, brioche and plenty of smokiness in the upper register. On the palate the wine is pure, full-bodied and shows off lovely mid-palate depth, with frothy mousse, fine focus and soil signature, excellent focus and grip and a very long, utterly classic and beautifully balanced finish. A superb vintage of Rare with years and years still ahead of it. (Drink between 2014-2030)

From my cellar to match: 1988 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 97. I am blown away by the 1988 Comtes de Champagne. Still incredibly fresh, the 1988 Comtes flows with intense mineral notes that frame a vibrant core of Chardonnay fruit. The color, aromatics and flavors are all remarkably youthful, while the crystalline purity of the finish suggests the 1988 will drink well for another two decades, if not longer. Readers who enjoy mature Champagne will need to be patient. Still, I see no reason to deny gratification; this is a rock star wine! (Drink between 2013-2030)

Just some of the caviar that Astrea brought for the dinner.

This one, a new “breed” was just for munching on.

Here it is open.

Amuse of NONNA’S GNUDI. Ricotta & spinach, sage infused housemade brown butter, fluffy Parmigiano Reggiano. This is basically a ball of soft spinach and cheese, topped with cheese, and soaked in perfect butter sauce. It’s richly cheesy — and buttery — very rich actually. Quite yummy. But you gotta like butter and cheese at its best!

Strange Bedfellows. Live oyster with Live Santa Barbara Uni and caviar. A delicious paring of raw — caviar, oyster, and uni — with the champagne.

Mad Hatter. Crispy fried egg yolk topped with caviar and house made creme fraiche. The fried egg was delicious, but tasted strongly of both “fry” and egg yolk — big surprise — so it wasn’t quite as good a caviar showcase (although it was great).

Night and Day. Squid ink spaghetti with live Santa Barbara Stone Crab and caviar. This was a “too die for” pasta. Fabulous by itself and even better with all that caviar and even better with old champagne.

From my cellar: 2011 Coche-Dury Meursault Les Vireuils Domaine et Selection. 94 points. Wow, even the “negotiant” Coche doesn’t disappoint. The intensity of this wine was unreal. Blazing. Struck like lightening both deep into the palate and broadly across at the same time. Just unreal that this is a village wine.

Erick brought: 2005 Domaine Ramonet Chevalier-Montrachet. BH 93. This continues to show somewhat oddly because while it now appears to be much more backward than it did when I originally tasted it for review in 2007, there still isn’t the elegance or refinement that I’m used to seeing chez Ramonet with this wine. Ripe and airy white flower and citrus blossom aromas offer excellent complexity if less elegance than I’m used to seeing are followed by still tight full-bodied flavors that possess impressive volume and concentration, all wrapped in a nicely long finish that displays less depth than promised by the nose. One change that is evident though is that if this is going to come together, it will take longer than I initially imagined and thus I have extended my initial drinking window by several years. (Drink starting 2015)

Red Planet. Poached live Santa Barbara lobster with champagne and caviar and beurre blanc. Another great dish. Perfectly cooked Pacific lobster is always great with beurre blanc — then add the caviar!

Secret Garden. It’s a (healthy) secret. Zucchini with vegetables, cured egg, and crab. This was a fine dish, but not nearly as good as the other (maybe because it wasn’t nearly as rich).

Castaway. Marinated Japanese A5 Wagyu tartare with live uni, thin scallop and caviar. Again — didn’t suck. Haha. Great, although not quite as good a pairing as the all seafood dishes.

Reisa brought: 1999 Domaine G. Roumier / Christophe Roumier Chambolle-Musigny. JG 90+. The 1999 Chambolle villages is deep, lush and powerful, with a style not dissimilar from a hypothetical blend of the 1990 and the 1995. The bouquet is quite primary, delivering notes of black cherries, herb tones, a bit of smoke, minerals, chocolate and vanillin oak. On the palate the wine is quite full-bodied (the biggest Chambolle since the 1990), with lovely freshness and shape, plenty of tannin buried in the wine’s formidable fruit, and fine length on the complex finish. Like so many Roumier village Chambolles, it deserves, nay demands, cellaring time. (Drink between 2009-2020)

Adding an item “from the regular menu”: PASTA CARBONARA. Mezzemaniche, house made guanciale, pecorino Romano. Chef Barbara shows off her Roman chops with this scrumptious carbonara. The Mezzemaniche also has a really nice bite, and the pork cheeks the perfect crunch and porcine flavor. Very roman and again maybe the best Carbonara I’ve had in a long time. It maybe could have been a touch creamier — as this is an pork and cheese forward prep, but the guanciale alone is worth the price of admission.

Bacon & Eggs. Pork belly confit and caviar and truffle. Inspired by the Republique dish this wasn’t quite as good — but was still really great — and opulent.

Again from the regular menu: TOURNEDOS ROSSINI. Central Valley Rib cap, chicken liver parfait, King Oyster mushroom, Italian summer truffles. This was rich, but boy was it good! How can you go wrong with those ingredients?

Next we sat around drinking — for a while!

Erick brought: 1973 Moët & Chandon Champagne Cuvée Dom Pérignon. JG 93. The 1973 Dom Pérignon is at a beautiful point in its evolution and is a great pleasure to drink. The deep and mature nose offers up a complex mélange of rye seed, oranges, fresh figs, honeycomb, a gentle touch of walnut, a beautiful base of soil that is both chalky and shows some signs of clay and a very gentle hint of DP’s signature herbal streak. On the palate the wine is fullish, very deep and utterly seamless, with impeccable balance, lovely focus and complexity, very gentle bubbles that frame the wine these days, rather than offer up youthful effervescence and a very long, refined and vibrant finish. I would opt for drinking the ’73 Dom Pérignon up over the next decade in regular-sized formats, while it remains at its apogee of peak drinkability, as there is not anything left in reserve at age thirty-five. Of course magnums (which should be absolutely brilliant right now) will cruise along significantly longer. A lovely bottle. (Drink between 2008-2018)

From my cellar: 2006 Louis Roederer Champagne Cristal Brut Rosé. VM 98. One of the highlights in this tasting, the 2006 Cristal Rosé is simply stunning. A vertical, towering wine, the 2006 Cristal Rosé is a thrill a minute, with a compelling interplay of aromatics and exquisitely layered fruit, all supported by a real feeling of phenolic intensity. While the 2007 is seductive, the 2006 is virile and imposing, with the statuesque lift of a Giacometti sculpture. All the elements meld together in a complete, alluring Champagne that will continue to drink beautifully for many decades. In 2006, the Pinot Noir was already being farmed biodynamically, while the Chardonnay was still under conversion. (Drink between 2016-2041)

Tightrope (dessert). Puff pastry with chocolate mousse and caviar. I’m not sure the caviar added here (hence the tightrope) but it was a nice dessert.

I went nuts here and brought not one, not two, not three, but four gelato flavors:

Mint Meringue Strawberry Sorbetto — An intense dairy-free base made from Avignon Strawberries and layered with house-made Spearmint Meringue — created by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #sorbetto #mint #Meringue

True Tiramisu Gelato — after long hiatus, one of my best flavors remerges for a holiday party — This is a genuine tiramisu in gelato form, with a Marsala Egg Yolk Zabaione, fresh Mascarpone Cheese, and real Espresso. Then it’s layered with Valrhona Cocoa and Lady Finger’s soaked in house-made Espresso Rum Syrup — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Tiramisu #Espresso #coffee #chocolate #marsala #Zabaione #Eggyolk #Rum #Mascarpone

Root Beer Float Gelato — Sarsaparilla flavored gelato base with house-made vanilla cream cheese layers — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #RootBeer #RootBeerFlaot #Sarsaparilla #vanilla #creamcheese

Toasted Almond Truffle Gelato — My new egg yolk based nut formulation with Toasted Sicilian Noto Romano Almond makes a sublime base stacked with layers of house-made Valrhona Almond Amaretti Ganache — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #almond #amaretti #cookie #ganache #ChocolateTruffle

The wine lineup.

Left to right, Reisa, Eve, and Erick.

This is actually some really serious Italian and in a style that is very unusual for LA. Ingredients are all either top flight Italian or really good fresh local California. It’s an interesting hybrid, but Chef Barbara’s flavors are great and really taste very Italian Italian (as opposed to Italian American) in flavor.

She’s quite a creative and flexible chef too and when tasked to make this special caviar menu came up with a bevy of really interesting and fabulous dishes.

Plus the wine, food, caviar, company, and gelato were all spectacular.

For more LA dining reviews click here.

For more Foodie Club dining, click here.

By: agavin
Comments (2)

Posted in: Food

Tagged as: Astrea Caviar, Barbara Pollastrini, BYOG, Caviar, Champagne, Foodie Club, Gelato, Heroic Deli, Heroic Wine Bar, Italian cuisine, Jeffrey Merrihue, pasta, White Burgundy, Wine, Wine bar

Dirty Dozen at Capital Seafood

Jan13

Restaurant: Capital Seafood Beverly Hills [1, 2, 3]

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: November 25, 2019

Cuisine: Cantonese Chinese

Rating: Good for this far west

For the second time in a single weekend, I return to the only really good Cantonese west of the SGV.

Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.

This event is the Dirty Dozen white, our blind tasting sub group of the Hedonists. Theme is Champagne tonight. I worked with the manager King to do this custom menu that has only one repeat dish from the Sauvages lunch a few days before.

The space looks pretty Chinese, even in Beverly Hills.

Coves. Gotta have the coves!

We are back in the private room — same as 3 days before, and same as years ago when this place was Newport Seafood.

This time I photographed the giant nighttime menu.

Wines before the meal:

1982 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. Both 1982 Champagnes are utterly spellbinding. It is amazing to taste these wines at 30 years of age and see that their signatures are all very much intact. Of course, the magnum format is so ideal for Champagne. The 1982 Krug Vintage is warm, toasty and totally expressive, with gorgeous exotic orange peel and white truffle overtones. This is one of my very favorite Krug vintages. Although fully mature, the 1982 is going to continue to develop at a glacial pace. The 1982 Dom Pérignon is just a little more focused and vibrant in style. Here it is the wine’s salivating minerality that really sings. It, too, is quite youthful and vibrant for its age.

1997 Didier Dagueneau Pouilly-Fumé Silex. Peter 91. Caramel, roasted nuts, nectarine pit, sweet richness with elevated acidity, juicy and mouthwatering, complex and long. Really liked the age on this which turned slightly rich, ripe and tangy on the palate. Capital Seafood for DD.

2014 Hubert Lamy Saint-Aubin 1er Cru Derrière Chez Edouard Vieilles Vignes. BH 89-91. An expressive and slightly more elegant nose offering up notes of red currant, wild flowers and spiced tea, leads to detailed, stony and energetic middle weight flavors that possess a relatively refined mouth feel before terminating in a moderately austere but well-balanced finish. This beautifully delineated effort will need at least 3 to 5 years of bottle age first. (Drink starting 2021)

Edamame.

Peanuts.

2002 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. VM 94. The 2002 Cuvée Nicolas François Billecart comes across as rich, powerful and opulent. This latest release of the 2002 was disgorged in July 2015 and finished with a Chardonnay-based liqueur whereas the previous release, disgorged in May 2014, was finished with a Pinot Noir-based liqueur. This is a distinctly vinous, almost shockingly raw, visceral Champagne from Billecart-Salmon. There is no shortage of volume or intensity, that is for sure. Stylistically, this year’s release inhabits a whole other world relative to last year’s release. Dosage is 4 grams per liter. (Drink between 2018-2042)

2008 Bollinger Champagne La Grande Année. VM 97. Bollinger’s 2008 Grande Année is rich, ample and full-bodied, with all of the pedigree of the vintage on display. Dried pear, dried flowers, chamomile, red plum and mint develop as the 2008 shows the breadth and creaminess that are such signatures of the Bollinger house style. A whole range of brighter, more floral and chalky notes appear later, adding translucence and energy. The 2008 is 71% Pinot Noir and 29% Chardonnay taken across 18 crus, and it is the Pinot that very much informs the wine in both flavor and texture. More importantly, the 2008 is one of the best Grande Années I can remember tasting. Bollinger fans won’t want to miss it. Disgorged November 2018. Dosage is 8 grams per liter. (Drink between 2020-2048)

2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)

Deluxe Combination Cold Appetizer Platter: Roasted Pork Belly, Capital BBQ Pork, Jellyfish.

Jellyfish. Nice and tangy.

Roasted Pork Belly. Basically Macau style.

Capital BBQ Pork. Similar, but a bit less fatty.

Fish Maw Crabmeat Soup. Mild and delicious, but packed with MSG.

2004 Dom Pérignon Champagne. VM 97. Another stellar wine, the 2004 Dom Pérignon is just starting to show the first signs of aromatic development, as well as a bit of added weight it did not have as a young wine. The 2004 remains a bright, mid-weight DP built on persistence and length more than overt volume. I have always had a soft spot for the 2004. This tasting does nothing to dampen that enthusiasm. (Drink between 2019-2039)

2006 Dom Pérignon Champagne. VM 96. Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink. (Drink between 2026-2056)

From my cellar: 2006 Louis Roederer Champagne Cristal Brut. VM 96. The bouquet is drop-dead gorgeous, lively and broad, and beautifully defined as always, offering scents of citrus fruit, toasted walnuts and a hint of brioche. The exquisitely balanced palate displays spine-tingling mineralité and real tension and grace. The long, quite deep finish makes me wonder whether this 2006 will meliorate with further bottle age. Should I care, when it is so delicious now? Just superb. (Drink between 2019-2032)

Lobster in Causeway Bay Style. Aka with TONS of great crunchy garlic.

Stuffed Bean Curd with Shrimp Paste. Interesting.

2008 Louis Roederer Champagne Cristal Brut. VM 98+. The 2008 Cristal is a wine that takes over all the senses and never lets up. The brilliance and cut of the Chardonnay finds an extra kick of resonance from the Pinot Noir to carry the mid palate and finish in this stunningly beautiful, chiseled Champagne. Lemon oil, almond, flowers, dried herbs and Mirabelle plum are some of the many aromas and flavors that develop as the 2008 shows off its pedigree. The 2008 is a regal, towering Champagne from Roederer. That’s all there is to it. (Drink between 2023-2058)

NV Krug Champagne Brut Grande Cuvée Edition 160eme. JG 94. The Krug Grand Cuvée “160ème Édition” is from the base year of 2004 and is now starting to really drink well today. It was disgorged in the spring of 2014 and the oldest reserve wines used in this iteration being chardonnays from the villages of Avize and Oger dating back to the 1990 vintage. The final cépages ending up forty-four percent pinot noir, thirty-three percent chardonnay and twenty-three percent pinot meunier. I had not tasted this bottling in a year and it was every bit as beautiful at the estate as I remember it when it was paired with the 2004 vintage during its inaugural showing in New York last autumn. The wine offers up a classic and blossoming bouquet of apple, pear, almond, fresh-baked bread, a superb base of soil tones, a touch of upper register smokiness and an exotic topnote of fleur de sel. On the palate the wine is pure, focused and refined, with a full-bodied format, lovely focus and grip, elegant mousse, a lovely core and a long, vibrant and seamless finish. I love this version of Grande Cuvée and would love to have a case waiting in the cellar to start drinking ten years from now, as that is when it is really going to start firing on all cylinders! (Drink between 2018-2050)

2004 Krug Champagne Vintage Brut. VM 97+. Krug’s 2004 Vintage is absolutely mesmerizing. Layers of bright, chiseled fruit open up effortlessly as the wine fleshes out with time in the glass. Persistent and beautifully focused, with a translucent sense of energy, the 2004 captures all the best qualities of the year. Moreover, the 2004 is clearly superior to the consistently underwhelming 2002 and the best Krug Vintage since 1996. Readers who can find it should not hesitate, as it is a magical bottle. (Drink between 2017-2044)

Peking Duck.

Served with buns in the Cantonese style. Meat was good. Not amazing, but good. I wish there were pancakes.

Here is a bun ready to eat.

The “meat” or “bones” from the duck. Hard to eat this particular version.

Sautéed Sea-cucumber with Greens.

A zoom in. Sea cucumber is mixed in with some mushrooms and bok choy. I liked this dish — I generally like sea-cucumber — but a couple white boys complained slightly.

2002 Krug Champagne Vintage Brut. BH 97. There is a distinctly phenolic character to the secondary-tinged yet super-fresh nose reflects notes of bread, yeast, pear, baked apple, spice and a hint of citrus. The bold and full-bodied flavors possess superb complexity while being underpinned by a notably fine but dense mousse, all wrapped in a gorgeously persistent finish. This is a seriously impressive effort and one of the best of the Krug Brut vintage series released in many years. Note that while this should continue to age effortlessly, it could certainly be enjoyed now. (Drink starting 2017)

some other fool didn’t declare and just brought the same wine I did: 2006 Louis Roederer Champagne Cristal Brut. VM 96. The bouquet is drop-dead gorgeous, lively and broad, and beautifully defined as always, offering scents of citrus fruit, toasted walnuts and a hint of brioche. The exquisitely balanced palate displays spine-tingling mineralité and real tension and grace. The long, quite deep finish makes me wonder whether this 2006 will meliorate with further bottle age. Should I care, when it is so delicious now? Just superb. (Drink between 2019-2032)

1995 Krug Champagne Vintage Brut. VM 94. The 1995 Krug is gorgeous. I chose it because one of my guests loves Krug and I thought the 1995 would have the right amount of complexity to pair beautifully with the smokiness in Saison’s caviar. Although the 1995 Krug is not a truly epic wine, it is in a sweet spot right now. (Drink between 2018-2023)

The one repeat from the Sauvages lunch: Filet of cod, Virginia Ham with Chinese vegetables (Double Pleasure Rock Cod). This is an unusual dish, but in looks and ingredients. Having the cod, mushrooms, vegetables, and Smithfield ham is really… interesting. The ham dominates with its strong salty flavor.

Scallop with Snow Pea Leaf. Instead of just getting the plain snow pea leaf with garlic, this version was covered in scallops — two for one!

Random cab. Not part of the blind tasting. Some people wanted some reds.

1996 Domaine du Colombier Hermitage. 87 points. Fading, delicate, not much primary fruit, a little tannin left.

Crispy Sesame Chicken. Very nice mild chicken.

Lamb with scallions. I liked this. Some cumin flavor.

Prime Ribs in House Special Sauce. This is an odd “modern” Chinese dish. Not my favorite. Chinese don’t know how to cook “steak”.

Baked Seafood Fried Rice with Coconut Curry Sauce.

Never had this one before — King suggested it — a curry fried rice with seafood drowned in curry sauce and then baked crispy. Delicious — if a touch heavy after a long meal.

Fruit (aka Chinese dessert).

Strawberries and Cream Gelato — A dairy strawberry base with Avignon Strawberries plus Strawberry Jam Ripples and Strawberry Wafer Cookies — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #cream #jam #wafer #cookies

House favorite and my son’s birthday pick: Triple Chocolate Cloud – As usual the base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and the rotating ingredient is crushed Oreos — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #creamcheese #ganache #icing #Oreos

The wine lineup.

Results.

And the gang.

Overall, Capital Seafood is quite solid SGV-style Cantonese banquet (as well as dimsum). I’d say that the food quality is about on par with middle of the road SGV Cantonese. Price is higher, but still not bad. I worked with the manager, King to create this very interesting menu and we had a variety of nice wines. Service is excellent, particularly with a special party like this. We did all the wine service, and there wasn’t really enough space for more than 3 glasses (too few) but they did this interesting hybrid food service where they brought out the large dishes, then individually plated about 2/3 of the dish and served it to each person, but leaving enough for repeats for us gluttons. This worked out quite well and was less chaotic and much neater than the lazy-susan craziness across so many wine glasses.

Great night. They did “bait and switch” up the price of the menu at the end of the evening, but it was still fairly cheap considering all the great stuff we had.

For my catalog of Chinese restaurant reviews in China, click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Beverly Hills, BYOG, Cantonese cuisine, Capital Seafood, Champagne, Chinese Food, Dirty Dozen, Gelato, hedonists, Wine

Hard to Find – Inn Ann

Jan06

Restaurant: Inn Ann

Location: 6801 Hollywood Blvd, Los Angeles, CA 90028. (323) 677-5557 (inside Hollywood & Highland)

Date: November 19, 2019

Cuisine: Japanese Sushi

Rating: Great sushi, hard to find

We Foodie Club guys always like to try great sushi, so when we heard that Mori — founder of Mori Sushi — had taken up in Hollywood, off we went (took a bit of rescheduling too).

Translating to “hidden retreat,” INN ANN offers a high-end, seasonal Japanese tasting menu dining experience within JAPAN HOUSE Los Angeles, evoking a serene sanctuary on the fifth floor of the bustling Hollywood & Highland. Bringing a taste of Japan to Hollywood, the innovative new dining room fosters discovery and curiosity, showcasing Japanese culture, traditions, and rich heritage through the lens of its cuisine. Rooted in the revered Japanese culinary philosophy, the menu incorporates local ingredients embracing Californian farmers’ market elements.

They weren’t kidding about the hidden retreat — Japan House is located in the deepest hardest to reach bowels of the top floor of the super annoying to reach and park at Hollywood & Highland. Past the junk shops and box stores and Forever 21, way up top, behind the elephants.

Then you must progress down a service coordidor into a realm you suspect that no one but mall staff ever go, beyond trash dumpsters to your sanctuary.

And while the build out is gorgeous, spacious, and sports a lovely Hollywood view there isn’t even a bathroom. You have to hike back through the strange Japanese library in Japan House proper. Very weird.

But it is chic (although not crowded. haha).

An esteemed sushi master, Chef Mori Onodera once told Los Angeles Magazine, “Rice is 70 percent, fish is 30 percent,” highlighting the importance he places on the quality of the rice he serves. He grows his own short grain rice in partnership with Tamaki Farms in Uruguay, further establishing his renown as a rice connoisseur. Chef Onodera also meticulously sources fresh fish for his signature sushi, placing a major emphasis on sustainable seafood. At INN ANN, Chef Onodera brings his expertise in sushi and rice to the table, as well as a singular “mobile” sushi cart of his own design.

The menu is omakase. We just told Mori to bring us everything!

Erick brought: 1993 Moët & Chandon Champagne Cuvée Dom Pérignon. JG 92+. I have drunk a few magnums of the 1993 Dom Pérignon to start off tastings in the last handful of months and this is at a lovely place in its evolution at age twenty-five. This is not a great vintage of DP, but a very good one that has retained a nice sense of its “good green” personality, as it offers up an aromatically complex mix of green apple, menthol, stony minerality, lime peel and plenty of upper register smokiness. On the palate the wine is crisp, full-bodied and still quite steely in personality, with a good core, elegant mousse and lovely grip and cut on the long, complex and energetic finish. This was a slightly leaner vintage of Dom Pérignon in its youth and it has retained this personality as it has started to blossom, but it remains a fine drink with a long future ahead of it. (Drink between 2018-2040)

Tofu and wasabi.

Then covered in special soy sauce. Simple, but scrumptious. Gorgeous soft tofu texture.

Japanese seaweed, Japanese sunchoke, Pumpkin, Mountain peach, blanched peanut, chestnut, burdock, eggplant. The giant bowl of Japanese veggies. Kinda nice and very Japanese tasting.

Sunomono. Red clam. Cucumber. Japanese shallot. I always love marinated stuff, particularly with the sweet rice vinegar typical of sunomono.

Sashimi. Buri. Japanese mackerel. Saba. Maybe some clam thing.

Dobin mushi. Seasonal soup. Harvest season. Matsutake mushroom. Fried shrimp ball. Rock fish. Mitsuba. Ginko nuts. Slightly Smokey. This was one of those really like Japanese mushroom broths with a bit of seafood flavor (from the shrimp ball) and a good dose of Japanese citrus.

Larry brought: 2000 Krug Champagne Vintage Brut. BH 96. A wonderfully layered and nuanced nose features an intense yeasty character to the maturing fruit that displays interesting phenolic characters, in particular petrol, along with aromas of apple, pear and soft citrus hints. In contrast to the nascent maturity expressed by the nose the flavor profile is still tight and backward with a genuinely gorgeous texture, all wrapped in a strikingly persistent and highly complex finish. For my taste the 2000 Brut is at an inflection point as the nose does offer enough maturity so that it’s really quite pretty whereas the palate impression is substantially younger. As such it really just depends on how you prefer your Champagne because I suspect that the nose will be very mature by the time the still very youthful flavors attain their majority. For my taste preferences it would be no vinous crime to begin enjoying this now but be aware that this will age for a very long time. The best approach is probably to buy 6, or even 12, bottles and enjoy them over a longer period of time.

Grilled King crab. Grilled Yellowtail. Wild arugula.

Tempura. Abalone. Abalone liver. Shisito. Baby corn. Mission figs. Matcha salt. Very rich and delicious.

The Matcha salt and tempura sauce.

A5 wagyu. Wasabi. Purple Okinawa. Homemade radish pickles. 2 year old yuzu kosho. The yuzu kosho and wasabi stands in for “mustard” with the beef.

Erick brought: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Combettes. BH 94. Readers may remember that last year the ’08 Combettes had not even started its malo at the time of my February visit (more than 16 months after the harvest!) and thus it was not rated. Well, I am very happy to report that it has turned out marvelously well with an ultra-fresh nose of mildly exotic yellow orchard fruit aromas trimmed in floral and wood components. There is excellent richness, size, weight and punch to the medium weight plus flavors that brim with dry extract that both coats the palate and buffers the very firm acidity on the driving, even explosive finish that is stunningly long. This is quite simply an extraordinary wine and it is not an exaggeration to say that the ’08 is the best young Leflaive Combettes that I have ever seen.

Really good homemade ginger.

Tai snapper. Sea bream from Japan. Wasabi.

Needle fish from Japan.

Chu-toro.

Marinated Kohada.

Aji. Spanish Mackerel.

Marinated tuna from New Jersey.

Ikura (salmon eggs).

From my cellar: 2008 Domaine Leflaive Bienvenues-Bâtard-Montrachet. BH 91-94. A subtle touch of pain grillé highlights citrus notes that, like the Pucelles, exhibit hints of honeysuckle and fennel nuances that complement perfectly the textured, rich and sweet medium plus weight flavors that are quite supple yet remain detailed, energetic and strikingly long on the explosive finish. This is a relatively powerful Bienvenues. In a word, terrific. (Drink starting 2018)

Santa Barbara Uni (sea urchin).

Hokkaido Uni.

Golden snapper. Seared skin. Nice smoked seared taste.

Special sea eel.

Lovely bowl.

Contains miso soup. Nice dashi flavor.

Clam and Cucumber roll.

Dashi whitefish shrimp tamago. Salty version, not sweet at all.

Chu toro again. How could we not.

Buri belly from Hokkaido.

Persimmon. Fruit.

This pair of gelati I made for my son’s birthday:

simple but awesome.

Chef Mori.

Hard to find place, but outstanding sushi. Some of the best classic sushi in LA. Pricey, as it always is, but worth it. Mori is one of the local masters.

NOTE: apparently as of 12/31/19 Inn Ann is now closed. Perhaps the ridiculously weird location didn’t help! I’m glad we got to go!

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