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sake, shochu and sushi
2008 saw the 10th Anniversary of Aquavite Restaurant and I just could not resist their “invitation” to their Special Dinner Course!
They still had that favourite wine of mine in their “cellar”, so choosing this Mastremilio 2003 was easy. A high quality red wine from Toscana, it a great spicy character with lots of red berries and does need to be aerated first. But it will open quickly and become a great friend of your food!
The starters were certainly a bit of a surprise: Carpaccio (raw, yes) of ostrich raised in Ibaraki Prefecture abundantly served with parmeggiano and luccola. The serving was comparatively big for a Japanese restaurant and the wine proved the best choice for it!
The pasta dish was a beautiful marriage of spaghetti with home-made “botarga/dried mullet roe”, “shirasu/whiting” (from Shizuoka), French dandelion, and shark fin/”fukahire” from Miyagi perfecture (Kyushu). Talk of a truly international dish!
The main dish (sorry for the fuzzy pic!) consisted of a sauteed cut of “sawara/large mackerel variety” cooked to perfection with new potatoes, Brussels sprouts (Shizuoka). carrots (Shizuoka) and a sweet red pimento puree/coulis. I can garantee you I wiped/swept all the sauce away with the home-made bread!
The dessert was an original combination of panacotta, Shizuoka “Benihoppe/Red Cheek” strawberries, “Tama Konnyaku” from Yamagata Prefecture and at least three kinds of fruit coulis.
Were we full by then? Yes, but we could not have called this dinner complete without a glass of a great Grappa Sgnappe del Checo from Friuli region to accompany our expresso!
I’m sure Rowena would have been the first to compliment the chefs!
But I’m certainly not going to wait ten more years until my next visit! LOL
Address: 420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00, 18:00~22:00 (Closed on Sundays)
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3 thoughts on “Italian Cuisine: Aquavite’s 10th Anniversary Dinner”
The wine is definitely above average!
Ostriches are presently raised everywhere in Japan, and their meat is starting replacing beef!
mmm ostrich carpaccio sounds so intriguing. it looks like quite a feast, would that be fusion or obscure italian dishes i am unfamiliar with?
The key words are all here…carpaccio (although I’ve never tried ostrich!), bottarga, sawara (I believe sgombro in italian), pannacotta, and let’s not forget the grappa. But it’s the wine that’s got my interest–will have to keep an eye out for it!