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Sawada's Sake Dinner; 10th WGF

The 10th World Gourmet Festival just pass by last month. Previous events brought old and new talents from the culinary world to joined and created spectacular dinners putting bangkok in the world culinary map. This year as expected was no different. The great chefs who participated this year to mention a few are; Michael Ginor who comes to almost every WGF events because of his famous foregras wine dinners which usually all seat are fully booked prior to the event. David Thompson the Thai food expert receiving a Michelin star. David Kinch the two Michelin star chef of Manresa Restaurant with his contemporary California cuisine. And this year Four Season Hotel Bangkok introduced Kazumi Sawada the Michelin star chef, of Banrekiryukodo, Tokyo, Japan.

For this event Sawada and Shintaro(Japanese outlet at the Four Season) created something different. Usually World Gourmet is all about wine dinners. Sake Dinners are unheard of, Japanese do have sake with food but not matching them like wine. I can only call what they did a Sake Dinner. It is a lot different from a wine dinner. Sake is so different from wine, sake does not have bold characters like wine. The difference between each sake is very subtle. With this notion in mind let see what they served at Sawada's Sake Dinner.


Chilled Soup in Gingko Nuts Tofu, Matsutake Mushroom
Smoked Duck with Citrus Flavored Japanese Yuzu
Shirataki Junmai Daiginjo Jozen Mizunogotoshi Sake

Simmered Lobster with Autumn Berry
Shirataki Junmaiginjo Jozen

Fried Pike Conger and Foie Gras
Chrysanthemum Sauce
Ichinokura Tokubetsujunmai Shorai Sake

Fried Taro Potato, Roasted Wagyu Beef and Skewered Truffle
Shirataki Junmaiginjo Jukuseino Jozen Mizunogotoshi Sake
Ichinokura Honjozo Mukansa Chokarakuchi Sake

Persimmon Paste and Pear
Ichinokura Himezen Sweet Sake

Sakae provided by Shirataki Sake Brewery Co.,Ltd. And Ichinokura Syurui Hanbai Co.,Ltd. imported by Seishin Co.,Ltd.

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Updated :09 November 2009
Last Edit :09 November 2009
Page View : 43305
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