京都に来ています。
満開の桜咲く京都を訪れた理由は、現在ACE HOTELで開催中のNoma Kyotoを訪れるため。
このノーマ京都で提供される、ディジェスティフ（食後酒）のメニューに、mitosayaの AWA BIWA、BLOOD ORANGE、LOOT ROOT, KASUTORI、Fine De Michinoku、そして新発売のSAKURAMAROとPOST OLIVE を選んでもらいました。
イチローズモルト、厚岸、嘉之助などのジャパニーズウィスキーや大和桜 の焼酎に並び、日本のフルーツやボタニカルから作る蒸留酒を選んでもらったのはとても誇らしいことです。
また、二種のカクテルでもmitosayaのオードヴィーをベースに使ってくれていました。
昨年の秋に、mitosayaに見学に来てくれたヘッドソムリエのMeesが目をつけていったのが、SAKURAMAROで使う予定でANTCICADA から分けてもらった、桜の木につく毛虫「サクラケムシ」のフン。桜の葉だけを食べるサクラケムシのフンを湯に浸すと、桜の香りと色を楽しめる品のいいお茶ができます。
このフンはそのままコペンハーゲンに持ち帰られ、ティーセクションのCarolyneに渡された後に、無事Rene チェックも通過。
今回のメニューでは、サクラケムシのフンとmitosayaで採取した梅の花とを水出し後に炭酸を充填したブレンドティーをノンアルコールペアリングコースで提供頂いています。
さて、料理の話。全13皿のメニューはたしかに日本の食材、京都の素材を使ったメニューながら、その印象は伝統的な日本料理とも西洋料理とも異なるものでした。おいしいのはもちろんですが、見た目にも味にも一皿ごとに驚きや遊びがあって、この味がどこから来ているんだろうとか、この食感とこの香りの組み合わせ！みたいなひっかかりポイントがあります。勇気を出して言わせてもらえれば、ウケを狙ってきている。
そういう意味では普段日本の食材と食べ慣れている人の方が、より楽しめると思います。我らが苗目のハーブや野草もふんだんに使われて頼もしい限り。
ペアリングもバッチリ決まっていて、ヨロッコのわかめとフウトウカズラのビール、寺田本家のどんぐり日本酒、農楽蔵やBEAU PAYSAGEのワインなど、ここでしかなかなか飲めないものが、ここで飲みたいってときに出てくる喜び。
ノンアルコールのペアリングがまた面白かったのですが、これ以上書くとこれから行く人にネタバレになってしまうのでこの辺で。
（ご興味あるかたはメッセージもらえればお送りしますね）
身近にある素材でこんな飛距離のある表現物ができる。大きな刺激を受けてmitosayaに帰ります。
満開の桜咲く京都を訪れた理由は、現在ACE HOTELで開催中のNoma Kyotoを訪れるため。
このノーマ京都で提供される、ディジェスティフ（食後酒）
イチローズモルト、厚岸、嘉之助などのジャパニーズウィスキーや
また、
昨年の秋に、
このフンはそのままコペンハーゲンに持ち帰られ、
今回のメニューでは、
さて、料理の話。全13皿のメニューはたしかに日本の食材、
そういう意味では普段日本の食材と食べ慣れている人の方が、
ペアリングもバッチリ決まっていて、ヨロッコのわかめとフウトウ
ノンアルコールのペアリングがまた面白かったのですが、
（ご興味あるかたはメッセージもらえればお送りしますね）
身近にある素材でこんな飛距離のある表現物ができる。
We are here in Kyoto.
The reason for my visit to Kyoto, where the cherry blossoms are in full bloom, is to visit Noma Kyoto, currently being held at ACE Hotel.
I was asked to choose AWA BIWA, BLOOD ORANGE, LOOT ROOT, KASUTORI, Fine De Michinoku, SAKURAMARO and POST OLIVE from mitosaya for the digestif menu served at the Noma Kyoto. Ichiro's Malt, Atsugishi
We are very proud to have spirits made from Japanese fruits and botanicals chosen alongside Ichiro's Malt, Atsugishi, Kanosuke and other Japanese whiskeys and Yamato Sakura shochu.
They also used mitosaya's eau de vie as the base for two cocktails.
Last fall, Mees, the head sommelier who came to visit mitosaya, noticed the feces of a cherry blossom caterpillar, "Sakura Kemushi," which was shared with us from ANTCICADA with the intention of using it in SAKURAMARO. The poo of the sakura-kemushi, which eats only cherry tree leaves, is soaked in hot water to make a refined tea with the aroma and color of cherry blossoms.
This poo was brought directly back to Copenhagen and passed the Rene check without incident after being handed over to Carolyne in the tea section.
For this year's menu, we were served a non-alcoholic pairing course of a tea blend of cherry pestle poo and plum blossoms collected at mitosaya, which is carbonated after being brewed with water.
Now, let's talk about the food. While the 13-course menu was indeed made with Japanese and Kyoto ingredients, it was neither traditional Japanese cuisine nor Western cuisine. The dishes are delicious, of course, but each dish has its own surprise and playfulness, both in appearance and taste, and there are points of interest, such as where this flavor comes from, or the combination of this texture and that aroma! There are points that catch you off guard, like where this flavor comes from, or the combination of this texture and that aroma! If I may be so bold as to say so, they are trying to be popular.
In that sense, I think people who are used to eating Japanese food will enjoy it more. Our Friends's farm Naeme herbs and wild plants are also used in abundance and are very reliable.
The pairings were also perfect, with wakame seaweed and foutoukazura beer from Yorocco, Donguri sake from Terada Honke, and wines from Nourakura and BEAU PAYSAGE, all of which are hard to find only here, and a joy to find when one wants to drink them here.
The non-alcoholic pairings were also interesting, but to write more would spoil it for those who are going to the restaurant, so I'll leave it at that.
It is possible to create such a long-distance expression with materials that are close at hand. I will return to mitosaya with great inspiration.
The reason for my visit to Kyoto, where the cherry blossoms are in full bloom, is to visit Noma Kyoto, currently being held at ACE Hotel.
I was asked to choose AWA BIWA, BLOOD ORANGE, LOOT ROOT, KASUTORI, Fine De Michinoku, SAKURAMARO and POST OLIVE from mitosaya for the digestif menu served at the Noma Kyoto. Ichiro's Malt, Atsugishi
We are very proud to have spirits made from Japanese fruits and botanicals chosen alongside Ichiro's Malt, Atsugishi, Kanosuke and other Japanese whiskeys and Yamato Sakura shochu.
They also used mitosaya's eau de vie as the base for two cocktails.
Last fall, Mees, the head sommelier who came to visit mitosaya, noticed the feces of a cherry blossom caterpillar, "Sakura Kemushi," which was shared with us from ANTCICADA with the intention of using it in SAKURAMARO. The poo of the sakura-kemushi, which eats only cherry tree leaves, is soaked in hot water to make a refined tea with the aroma and color of cherry blossoms.
This poo was brought directly back to Copenhagen and passed the Rene check without incident after being handed over to Carolyne in the tea section.
For this year's menu, we were served a non-alcoholic pairing course of a tea blend of cherry pestle poo and plum blossoms collected at mitosaya, which is carbonated after being brewed with water.
Now, let's talk about the food. While the 13-course menu was indeed made with Japanese and Kyoto ingredients, it was neither traditional Japanese cuisine nor Western cuisine. The dishes are delicious, of course, but each dish has its own surprise and playfulness, both in appearance and taste, and there are points of interest, such as where this flavor comes from, or the combination of this texture and that aroma! There are points that catch you off guard, like where this flavor comes from, or the combination of this texture and that aroma! If I may be so bold as to say so, they are trying to be popular.
In that sense, I think people who are used to eating Japanese food will enjoy it more. Our Friends's farm Naeme herbs and wild plants are also used in abundance and are very reliable.
The pairings were also perfect, with wakame seaweed and foutoukazura beer from Yorocco, Donguri sake from Terada Honke, and wines from Nourakura and BEAU PAYSAGE, all of which are hard to find only here, and a joy to find when one wants to drink them here.
The non-alcoholic pairings were also interesting, but to write more would spoil it for those who are going to the restaurant, so I'll leave it at that.
It is possible to create such a long-distance expression with materials that are close at hand. I will return to mitosaya with great inspiration.
