Friday, November 3, 2017
Kenzo Napa
Last night I had the honor of being invited to Kenzo restaurant in Napa which has been introduced to the Wine country by Kenzo Estate winery founders. It was an evening to remember ! Their generous hospitality in addition to their truly traditional and fine Japanese cuisine contributed in making the evening very special. In all the ambience, delicious food and conversations with their wonderful Manager as well as experienced Chefs gave us a very pleasant and enriching dining experience. And also it deepened our knowledge of Kaiseki dining.The colour combination and taste of wines from the Kenzo Estate Winery beautifully complemented and matched the taste and artistic combination of the sushis from the Chef's selection.
I loved the sushis prepared by the Chef and more so because I could use my hand to eat them which is allowed in Kaiseki dining. The Kagoshima Yellowfish marinated in vinegar was delightfully delicious when paired with egg omelet. The sushi course consisted of Flounder, Hallibut, Stripped Jack, Toro ( fatty underbelly of Blufin Tuna), Needle fish and Negitoro maki ( Toro & Chive roll) as explained by their wonderful Manager James. The matcha ice cream with a drizzle of the right amount of condensed milk paired with green tea was the perfect ending to a uniquely wonderful dining.
The evening also ended with yet another pleasant surprise of receiving autographs of the famous Chefs which is a great honour and a tradition of fine restaurants in Japan. I shall always treasure the autographs of Chef Eiji Onoyama and Chef Atsushi Okawara on the rice paper Kaiseki Tasting Menu.
I loved the sushis prepared by the Chef and more so because I could use my hand to eat them which is allowed in Kaiseki dining. The Kagoshima Yellowfish marinated in vinegar was delightfully delicious when paired with egg omelet. The sushi course consisted of Flounder, Hallibut, Stripped Jack, Toro ( fatty underbelly of Blufin Tuna), Needle fish and Negitoro maki ( Toro & Chive roll) as explained by their wonderful Manager James. The matcha ice cream with a drizzle of the right amount of condensed milk paired with green tea was the perfect ending to a uniquely wonderful dining.
The evening also ended with yet another pleasant surprise of receiving autographs of the famous Chefs which is a great honour and a tradition of fine restaurants in Japan. I shall always treasure the autographs of Chef Eiji Onoyama and Chef Atsushi Okawara on the rice paper Kaiseki Tasting Menu.
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