As Roger had a dentist appointment in Düsseldorf, we decided to combine it with dinner at restaurant Nagaya✨ from Japanese chef Yoshizumi Nagaya. A delicious choice! The interior.
As aperitif...
...sake with yuzu. I liked a lot the combination!
As first course, the appetizer's variation. Great variation!
Crunchy shiso leaves with miso. With the aperitif variation, I had a glass of 2020 Riesling vom Rotliegenden Trocken from Weingut Ökonomierat Rebholz.
To pair with the foie gras praline...
...a glass of 2018 Erdener Praelat Riesling
Spaetlese Alte Reben from Weingut Dr Hermann. Excellent combination!
As second course, scallops.
With the scallops, a glass of Isojiman Junmai Ginjo. Very nice!
Roger had a Japanese carrot juice.
Cutlery ready for the next dish.
A cute soy sauce dispenser and...
...fresh wasabi ready to be grater on the Oroshi.
Tuna sashimi with fresh wasabi, and...
...an amazing wagyu roll topped with truffle.
New cutlery for the next dish.
Wagyu beef from Japan. So tasty!
Pairing with the main dish... ...a glass of 2012 Castillon Côtes de Bordeaux from Chateau Montlandrie.
Nop - only a hidden way for the Sweet Final - aka gourmandises :-)
Feb 8th, 2022.
To pair with the foie gras praline...
No comments:
Post a Comment