Dom Pérignon (wine) :: All Things Andy Gavin

Archive for Dom Pérignon (wine)

Brothers Dom

Mar10

Restaurant: The Brothers Sushi Santa Monica [1, 2, 3]

Location: 1008 Montana Ave #1, Santa Monica, CA 90403. (424) 330-0270

Date: June 6, 2023

Cuisine: Modern Sushi

Rating: Awesome (and close)!

Our Foodie Gang has been going to the incredible “The Brothers Sushi” in the valley for some time now, and it was with much glee that we welcomed in the brand new (and somewhat delayed) Montana Santa Monica location. Now it’s become a bit of a staple spot for us.

The space used to be the repulsive Louise’s Trattoria, serving not exactly Italian for decades. But Brother’s has given it a major new makeover.

The build out is gorgeous. Here the bar is for omakase only and the tables are for à la carte only.

More details.
Chef Mark Okuda on the left and his chef de cuisine Moriyuki Kanamaru.

Oyster with yuzu, shiso, and sea salt. Bright and lovely.

Firefly squid, basil udon, and tomato. The basil udon (more a spaghetti) was amazing.

Sea bream with transparent shrimp, lotus root. Steamed with seaweed dashi. Very light and delicate.

Smoked baby bluefin tuna with wasabi. Strong smoke flavor (which I like).

What is Larry learning?

Chawanmushi with hairy crab, Hokaido uni, shiso, and sweet corn. Soft and delectable.

Maryland soft shell crab. Very zesty and lovely miso dressing.

Saba. Nice and oily.

Cherry Salmon. Super soft and lightly smokey. Cured in kelp.

Fan clam with Hokaido uni and salt. Very unusual and delciious.

Tuna. Superb balance of soy and tuna flavors with a long briny finish.

Goldeneye snapper.

Dry aged o-toro. So good. Just incredible.

Wagyu truffle.

WOTN — haha.

Shima aji.

Uni risotto with sea perch, ikura, and wasabi. Unique and wonderful.

Another o-toro — had to do it!

Sea Eel.

Negi toro handroll. Incredible.

Clam miso.

Uni crab handroll. Lots of uni!

Strawberry Jam Gelato — an awesome dairly Strawberry base swirled with Strawberry Jam — 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 #strawberry #jam

Sweet milk strawberry gelato with Harry’s Berries and a jelly.

Roasted Tea.

Overall an incredible night of incredible eats and some really fabulous wine. Lots and lots of P2! These were all so young, even the 96s! The 2008 1996 had a little age on it, but still.

Overall, another perfect night of sushi and champagne!

Instantly Brother’s Santa Monica has leapt into the top tier of westside sushi bars along with Miyagi and Shunji. It’s combination of perfect nigri and very refined “other dishes” are really great. It’s slightly different from woodland hills in personality, with some dishes in common and some specific to each — just enough to keep things interesting.

For more Sushi dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Brothers Sushi, BYOG, Dom Pérignon (wine), Gelato, Montana, Santa Monica, Sushi, 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
Comments (0)

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

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:

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

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

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!

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Champagne, Dom Pérignon (wine), Foodie Club, Gelato, Hollywood, Japanese cuisine, Morihiro Onodera, Omakase, Sushi, White Burgundy

Homestyle Korean Double Dinner

May15

Restaurant: Seong Buk Dong

Location: 3303 W 6th St, Los Angeles, CA 90020. (213) 738-8977

Date: May 7, 2015

Cuisine: Korean

Rating: Super flavors

My friend Liz Lee of Sage Society wanted to take a bunch of us out to her favorite homestyle Korean restaurant, but they don’t allow alcohol, so we decided to do a “double dinner” with a part 1 at Republique (including wine) and a part 2 at Seong Buk Dong.

We sat near the Republique bar, early in the evening.

I just had to show off their Normandy butter.

Tonight’s menu.

Liz, being Liz, whipped out a bottle of P2! (Dom Perignon’s high end cuvee). Check out the fancy box.

1998 Moët & Chandon Champagne Cuvée Dom Pérignon P2. VM 95. Pale gold. Intense, mineral-tinged citrus and orchard fruit aromas, with a suave jasmine nuance adding complexity. Smoky and penetrating on the palate, offering vibrant orange, anise and toasted brioche flavors and a touch of poached pear. Shows outstanding clarity and power on the mineral-driven finish, which clings with remarkable tenacity and resonating florality. This late-release bottling was formerly called Oenotheque; P2 stands for Plenitude Two.

agavin: Fresh, bright, and delicious. Got better and better in the glass.

Oysters, 3 types.

Bread and normandy butter.

2000 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 97. Very pale color. Extraordinary nose reminded me of a great riesling from schist soil: pineapple, wet stone, iodine, spring flowers, even a hint of petrol. Compellingly rich and ripe but extremely dry, with great breadth and depth of flavor. Coats the palate with liquid stone. Builds slowly and goes on and on; all minerals and white flowers today, not yet fruity at all. A wine of great precision and suavity, but with its richness and sweetness it comes across as less sharp than the Forest. I couldn’t get this wine out of my head on my drive to Paris the next day and on the flight home: is that long, or what?

agavin: fine, but not as good as the 2002

Tempura. Green beans, zucchini flowers, sweet onions, fresno chilies, basil aioli. Some great tempura, amplified by the pesto-like aioli. The zucchini and chilies were particularly good.

2002 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 96+. Very ripe but unforthcoming aromas of wet stone, honey and oatmeal. Extremely primary on the palate, with bracing grapefruit and mineral flavors and superb vibrancy. This offers great sweetness and breadth without any impression of weight. Finishes with explosive citrus and mineral flavors and great finesse. Wonderfully refreshing wine that’s the perfect antidote to dry mouth. Like the young 2003, the finish of this wine seems to come in waves.

agavin: awesome depth and complexity.

Crispy Soft Shell Crab. Just pure fried crab — awesome!

From my cellar: 1995 Pierre Morey Meursault 1er Cru Les Perrières. 92 points agavin. Fresh, young, still some reduction. Meursault richness, very nice.

Charcoal grilled Atlantic Calamari and razor clams. Very fresh.

Chips and Dip. Crispy pork rinds…

Ora king salmon crudo, cucumber, yogurt. Really good stuff. I particularly liked the dill.

1991 Domaine Groffier Bonnes Mares. agavin 90. No nose, but a nice palette.

Grass-fed beef tartare. tarragon aioli, pickled red onion, potato chips.

1996 Domaine Leroy Nuits St. Georges 1er Cru Les Boudots. VM 92-94. Excellent deep ruby-red color. Subdued but vibrant aromas of cassis, blackberry and violet. Superb sweetness and flavor intensity; penetrating flavor of spicy blackberry. Lovely acidity gives the wine juiciness and great cut. Very persistent and fine on the finish. Has fruit of steel. Great Nuits-Saint-Georges premier cru.

agavin: Really nice with a sexy nose and that classic Leroy style. Lots of depth.

Charcuterie. All sorts of amazing pates. Pickled vegetables. Spiced persimmons which were to die for, cured duck, and salami.

Duck Liver mousse — amazing and some other kind of potted meat.

Duck filled agnolotti in brown butter sauce. Amazing pasta. Rich too, no surprise.

The wine lineup.

We ubered over to K-Town to visit this slice of Korea.

Looks the part inside.

The menu.

Barley tea.

Banchan.

Delicious Kimchi.

Pickled spiced green.

Pickled spiced green.

Egg custard with greens.

Chewy sweet beans.

Marinated bean sprouts.

Seaweed.

White rice, necessary to sop up the spicy sauce.

Godeungeo Jorim. Braised Mackerel in a spicy soy sauce mixture with white radish and kimchi. Amazing sauce and very tender fish. I particularly loved the daikon radish.

Galbi Jjim. Braised Beef Short Ribs. trimmed of (some) fat, seasoned in a sweet soy sauce & braised until tender. So tender, this was some of the best “beef stew” I’ve ever had.

Jaeyuk Bokum / Kimchi Bokum. A stir fry of sour kimchi, fatty pork, & green onion. Amazing dish. The pork was full of flavor and the kimchi sauce was awesome and balanced. This is actually relatively similar to the twice cooked pork we had the previous night at Lucky Noodle King, but about 10x better.

Samgyre Tang. Ginseng Chicken Soup. Tender whole young chicken stuffed w/ ginseng, jujubes, sweet rice and whole garlic cloves & simmered until tender. Homestyle Korean chicken soup, which is much like any chicken soup. A bit mild for my taste, but certainly very tender.

Jogi Gui. Grilled yellow croaker. Classic grilled fish.

Haemul Pajeon. Seafood and green onion pancake. Tender young green onion steams folded into a flour batter with squid, clam meat, and oysters. Pan fried.

The all important pancake sauce.