facebook twitter pinterest instagram You Tube

Served at Yoshinori Ishii’s Dinner on August 9th, 2013

Amuse-bouche
Three Styles of Sushi

Crab zucchini, Seared toro with Japanese herbs, Salmon temari with plum sauce and white asparagus

Dom Pérignon Vintage 2004
First Course
Kaiyose-nuta

Santa Barbara sea urchin with grilled eggplant mousse, dashi jelly, abalone, geoduck clam, scallop, shrimp, fresh almond, miso mustard sauce, egg sauce, chive oil, and corn-flower

Darioush Signature Viognier 2012
Second Course
Usuzukuri of Fluke with Chirizu

(Message from Chef Yoshi in his own wood-block print) "Billions of people, hundreds of countries, happy together, with delicious foods"

Darioush Sage Vineyard Sauvignon Blanc 2012
Third Course    
Shichimi-yaki

Maine lobster, tofu bisque, and yuzu foam

Dom Pérignon OEnothèque 1996
Fourth Course
Japanese Wagyu Beef

Mushroom rice, farmer's market bouquet, demi-glace wasabi soy sauce, and mushroom sauce

Darioush Signature Cabernet Sauvignon 2007
Fifth Course
Field of Beverly Hills

"Charamisu" with green tea and ginjo sake

Shahpar 2007
Event Sponsors
close