592944 Mon Feb 02 14:24:44 -0800 2009 18 34 Wine 0 4381307 So I'm finally gonna go to Urasawa on Thursday. (And yes the price did go up to $350/pp for just the food). But I'm wondering which sake or wine that would go best with the food. Never paired wine with sushi but am open to it. I generally like dry smooth sakes. I've already had the kubota and fukukomachi. I like both but I liked the unique mild spicy finish to the fukukomachi better (maybe but i'm korean and love flavor). Any suggestions? here's a link from kevineats review of the most recent drink menu i could find from the place: http://www.kevineats.com/2008/10/urasawa-beverly-hills-ca-3.htm Any suggestions? Mon Feb 02 14:24:44 -0800 2009 262621 peppermonkey 1 4381581 We always bring our own wines: It is $50 corkage now. Meal #1 1985 Krug Champagne–superb, bit of caramel with age, tiny bubbles 1983 Trimbach, Gewerztraminer–our son recommended this because of the great match with foods like Uni. He was right. Bright, fruity, clean, superb. 1990 Pommard, Monopole–absolutely perfect with the rich, fatty meats Hiro served. Clean, fresh, great bouquet, and wonderful velvet finish. BYO Wines - ‘95 Billecart Salmon Cuvee Elisabeth- smooth, sharp flavor and superb finish. ‘97 Corton Charlemagne, Delarche–one of my favorite Cortons. Clean, straightforward superb chardonnay. Great finish. ‘90 Gevery Chambertin Lavaux St. Jacques, Rene Leclerc. Superb. Great example of how red burgundy goes with great Japanese food. Hiro paired with meat and other strong dishes. Solid, well aged plenty of fruit, well rounded and that great velvet burgundy finish. Wines: 1990 Champagne Krug 1998 Corton Charlemagne Delarche 1.5L 2002 Richbourg, Domaine Gros 1988 Sauternes, Ch. Giraud Full pics and descriptions here: http://lizziee.wordpress.com/category/southern-california/urasawa-beverly-hills/ Mon Feb 02 15:48:31 -0800 2009 4381307 11756 lizziee 2 4382433 Unfortunately my measly wine cellar does not stock these greats. Anything around $200-300 that I still have a chance to buy somewhere in LA before thursday? Mon Feb 02 20:49:18 -0800 2009 4381581 262621 peppermonkey 3 4383513 check out 2020 wines on Cotner in west LA for a selection of pristine mid 60's and 70's rieslings at very reasonable prices. and older Alsatian grand cru for the meal, followed up by a 40 year old auslese might work well. enjoy! Tue Feb 03 09:16:10 -0800 2009 4382433 227301 jdwdeville 1 4381723 Depending on the Kubota it can be great. Manju is their premium and there are a couple of "secret" reserve brews which are even better, but only for those with connections. Their menu states "junmai daiginjo" which isn't technically correct because Kubota doesn't grade their sake but I would be confident it's Manju. Mon Feb 02 16:35:02 -0800 2009 4381307 13554 cls 1 4382017 Whoa. I feel quite low-falootin', now that I've read these replies. Each time I go, I start with beer, and then as the night progresses, I may or may not switch to the menu sakes of Hiro-san's choice (depends on what's being served that night). It's worked out so far... Eighth visit coming up in March (hopefully!). Mon Feb 02 18:20:22 -0800 2009 4381307 11933 J.L. 2 4382422 That sounds like a good idea. I guess he would know best. Out of the ones you've tried which sake is your favorite? Mon Feb 02 20:45:14 -0800 2009 4382017 262621 peppermonkey 2 4382473 I agree, if you trust your host, letting him select is the best way. Mon Feb 02 21:16:38 -0800 2009 4382017 13554 cls 2 4385526 I agree with asking the chef's/sommelier's opinion. Just tell them what kind of stuff you enjoy drinking and they should be able to find something that suits you. It is their job, after all. Tue Feb 03 19:18:09 -0800 2009 4382017 150968 andytseng 3 4386707 I think this is what I'll end up doing. Especially since it's my first time there. But if Hirosan recommends a sake, I will probably try some champagne/wine on my next sushi excursion like zo/sasbune/kirala where I won't feel as bad if it's a poor pairing. Thanks everyone! Wed Feb 04 09:14:44 -0800 2009 4385526 262621 peppermonkey 1 4382446 Hi peppermonkey, Personally, I enjoy Sake with my Sushi; I can't bring myself to pair it with Wine. :) Urasawa-san used to offer large bottles of Senshin from Niigata Prefecture, but it seems he's only offering small bottles now. If you like something with a bit more character than Kubota Manju, I'd recommend you track down a bottle of Tokusen Koshino Kanbai Ginjo Sake from Niigata, Japan. Simply amazing. :) Mon Feb 02 20:57:50 -0800 2009 4381307 113442 exilekiss 2 4382512 I kinda hesitate as well to pair anything other than sake with sushi given the fact that they both share the same inherent root which is the rice. Maybe i'll get a small bottle of senshin with large bottle of something else. My girlfriend and I tend to drink a lot (again me being korean and her being vietnamese). I've seen the Koshi No Kanbai Tokusen at Beau Timken's (sake guru extraordinare) Truesake but that's all the way in SF and it takes a few days for them to ship down here. I typically enjoy daiginjo sakes more but I'll definitely grab a bottle next time I visit san francisco. Thanks for the advice. Mon Feb 02 21:46:21 -0800 2009 4382446 262621 peppermonkey 1 4382572 I think you should try what I've been doing, and pair some Champagne with the sushi portion of the meal. I'd stick with the younger vintages, as the older ones tend to be a bit more strongly flavored, possibly distracting from the fish. Mon Feb 02 22:25:15 -0800 2009 4381307 54503 kevin h 2 4382629 you guys are making this decision more difficult than when I started the thread. Sake or Champagne? Older vintages or younger? I believe that pairing should elevate the food. I don't believe in the "parallel pairing" of late, where the food and drink stand as individuals good in their own respect, not taking away from each other but also not necessarily improving the other. The food is king. I want to the food to stand in it's highest essence. Does this make any sense? Mon Feb 02 23:09:18 -0800 2009 4382572 262621 peppermonkey 3 4382694 It's uncharted territory for me, pairing wine & sushi/sashimi.... Not sure what combo would create the synergy that we 'Hounds all tend to look for in our non-Japanese pairings. ... Maybe this is best left uncharted?..? Tue Feb 03 00:26:42 -0800 2009 4382629 11933 J.L. 3 4384102 Champagne IMO is a great pairing. Kevin is spot on with his rec, and from his history I would say he likes his drink and knows a bit about it too. Traditionally sake is considered not to go with sushi for the reason given above, but many Japanese feel the opposite is true, i.e. rice wine does not go with sushi rice (too much rice.) I don't agree though. I have had some great red pairings with sushi too. You are having a primarily seafood meal and there are plenty of great red choices to go with fish. Tue Feb 03 11:44:58 -0800 2009 4382629 13554 cls 1 4396672 so urasawa was an amazing experience... ended up having kimira...which was a little sweet but nice... and shinsen which was smooth and dry...also great Favorite dish of the night: ankimo wrapped in daikon wrapped in shiso wrapped in snapper topped with caviar - delicious Favorite line of the night: "this is not a business...this is my life" hiro. Sat Feb 07 15:17:42 -0800 2009 4381307 262621 peppermonkey 2 4396722 Welcome to the Hiro-san Fan Club! Sat Feb 07 15:34:18 -0800 2009 4396672 11933 J.L. 3 4396792 Yeah I don't want to eat sushi anywhere else anymore. Come to think of it, I don't want to eat anything else anymore. Sat Feb 07 16:03:04 -0800 2009 4396722 262621 peppermonkey