This is a restaurant located in Heiboshi that offers creative cuisine based on French and Italian traditions, paired with Japanese sake.
The restaurant uses ingredients from two different regions—Tokushima Prefecture and Nagano Prefecture—where the owners come from. The pairing of these ingredients is also very precise!
This restaurant undoubtedly conveys the charm and potential of Japanese sake!
People who have an aversion to Japanese sake should also be allowed to visit...
The score from Yumelo is 3.14, but this is a restaurant that should have much higher scores and is truly a strong establishment.
“MAEN Sake Pairing Restaurant”の魅力は、他の店では味わえない日本酒とのペアリングにあると言えるでしょう。
Japanese sake is not only served at various temperature ranges, but it is also prepared with creative ideas such as blending it with broth.
The pairing course features both the cuisine and sake as the main attractions.
A restaurant that offers surprises—something like this can be achieved with Japanese sake…
“MAEN Sake Pairing Restaurant”のコースの詳細
“MAEN Sake Pairing Restaurant” มีหลายรายการเมนูให้เลือก.
There are also courses that include only dishes for dinner, but the real highlight is the pairing course. Therefore, we recommend the following option!
8種類の料理と8種類の酒＋アミューズのペアリングコース 15,000円
6種類の料理と6種類の酒＋アミューズのペアリングコース、価格は12,000円
I was served a 【6 dishes + 6 wines + Amuse pairing course】.
Kuma Shinjyu Cream Cheese Dry Fig Compote × Sanuki Kurudoi
神頭烏賊 甘長唐辛子 醤油豆 × リブロム ミント
Kobayashi Golden Egg, Yamato L'Jeu, Shiitake, Suwa Izumi, Aba-Yamada Kin, Junmiji Sake
Shinshu Salmon, Oyako Moku, White Celery × Okuura Limone Mature
Golden Pork, Tomato, Eggplant × Flowering Jasmine Tea
Chinagato, Bokucha, Capellini × Daishichi Sakuzo, Junmei, Seimonu, Cheese Stock Sauce
Amuse
Tortilla (Spanish omelet).
It's a cooking method that reminds me of "Yuzukamen."
On top, püre made from roasted eggplant and pickled oranges was used.
It's truly comforting.
Kuma Shinjyu Cream Cheese Dry Fig Compote
The accompanying wine is 【Sanuki Kuraudii】.
Cream cheese and blackberries complement the sourness and sweetness of Sanuki-kereri!
The venison is tender, and there is no off-flavor at all.
A taste that allows one to enjoy the unique flavors and refreshing sensations of deer.
This Kanazawa-style sake is truly reminiscent of yogurt in its nature. I found the decision to make it into a hot sake to be a good one.
Kamata Oyako, sweet chili sauce, soy bean
The wine that goes with it is Craft Salmon 【Librom Mint】.
This dish features Jindouika from Tokushima Prefecture combined with vegetables from Nagano Prefecture.
Kiso soy sauce, bean leaven sauce, along with the flowers of dill.
The restaurant adds a smooth texture and mint aroma to its dishes.
Kobayashi Gold Egg, Yamato L'Union, Shiitake
This is a dish prepared with the broth from salmon fillets, topped with fried shiitake mushrooms.
The wine that goes well with this dish is 【Suiwa Izumi Ahba Yamada Kinomai Sake】.
This dish, made with rich eggs, boasts an outstanding synergy when paired with 【Suiwa Izumi Ahba Yamada Kinmijō】.
The aroma and taste are perfectly balanced, and then the umami flavors create a synergistic effect.
And, the aroma is also excellent.
The bitterness that tightens the flavor is what makes sake special (compared to wine, which is mainly characterized by acidity).
Shinshu Salmon, Oyster Mousse, White Celery
The wine that pairs well with this dish is 【大倉 Limone Mature】.
Shinshu salmon, served with Mi Kui and Aioli sauce.
At the back, it's a squid dish with the husks intact. The sauce is made with squid ink, white celery, and Japanese yuzu.
When receiving salmon, one can enjoy the "Japanese sake-like flavor."
And, when you receive the Ariolio Sauce, the harmony improves.
It feels interesting that it’s a plate, yet it’s suitable for snacks!
The pairing that matches all the components is truly remarkable.
This sake skillfully combines its sourness, sweetness, and bitterness.
Golden Pork with Tomato and Eggplant
The accompanying wine chosen was 【Ikenmanke】's Jasmine Tea.
The cut of pork meat is shoulder loin.
This is interesting!
The sweetness and acidity of the Japanese sake are perfectly matched.
The fragrance of jasmine adds a sweet, melodious touch to the atmosphere.
This is a surprise, so I won't go into details!
真蛸 白菜 卡佩里尼
This is a cold Cappellini dish from Tokushima Prefecture, using the broth of Awa Oshi chickens.
The Japanese sake chosen for pairing was "Yūkan Mimi," according to the review. It was a "Chuji Deshi Kari" from Daishi Shuzo, a pure rice brewed from kombu-milk sake.
The cheese used here is probably Parmigiano... It has a strong aroma and rich flavor.
The saltiness design combined with the marinade is really good.
【純米 生酛】の柔らかな甘味と旨味を料理酒として加えた、興味深い組み合わせです。
“Tsuke Mie” indeed! I can understand it clearly.
This content is reproduced from "Sushi Log's Sake Log"!
https://sushi-blog.com/sakelog/maen-sakepairing/
