After some renovations the former award winning restaurant Zest in Vancouver has been re-opened in the same location by owner Iori Karaoke rebranded as Yuwa Japanese Cuisine. Her former chef-partner of over 8 years Tatsuya Katagiri left to open his own place Stem in the suburb of Burnaby. There has always been a passion here for high quality authentic Japanese cuisine with thoughtful beverage pairings. Several successful wine and sake dinners had been held previously. The new chef co-owner Masahiro Omori carries on the tradition in this new operation named Yuwa in tribute to his grandmother. His kaiseki dinner of 8 progressive outstanding courses on March 21, 2008 was so artistic with exquisite flavours enhanced by some thoughtful wine pairings orchestrated by Van Doren Chan & Mariko Tajiri of That’s Life Gourmet. Appreciated the matching of 7 different Grower Champagnes and 2 much improved 2014 Bourgogne Aligote. For special spotlight the Eric Rodez (ex-Krug) biodynamic Blanc de Blancs 82% oak barrel fermented finished after 4 years with low dosage was really delicious using all chardonnay grapes from 6 vintages back to 2006 from Grand Cru village Ambonnay a dominant region on the Montagne de Reims usually for pinot noir. Also impressed with both 2014 Bourgogne Aligote not just with a high acidity appropriate only to be used for a Kir. These both showed quality with the one from Axelle Machard de Gramont from Bouzeron AC pioneered by her father Bertrand all pure fresh vibrant floral compared with the fuller rich oaky old vine Domaine Comte Armand. Well done!
What wines do you recommend using with Japanese food?
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