Monday, January 30, 2006


January 25

I went to a press dinner at Momoya, a fairly new, fairly Japanese restaurant in New York's Chelsea neighborhood. Each course was paired with sake, and this is what I ate:

Fluke carpaccio with grapefruit and mint, paired with Dewasansan-Nama sake
Beef tataki and kaiware salad, paired with Kamoizumi-Nigori sake
Broiled Chilean seabass in lemon miso sauce with spinach, paired with Tedorigawa-Junmai
A sushi collection that included blue fin toro, kumamoto oyster, black cod, a "Ryukyu roll" — which is yellowtail and avocado wrapped in rice and mango, topped with raspberry sauce — and the Momoya spicy tuna roll wrapped with yellotail in two spicy sauces and topped with a little raspberry sauce and toasted almonds. It was all paired with Wakatak-Junmai Daiginjo
A dessert tasting of warm chocolate cake, yuzu cramy tofu and orange coconut crème brûlée, paired with Kome Kome-Junmai

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