Alsace Wine Tasting Dinner Party at ICHIMISHIN Motoshiro Restaurant in Hamamatsu City!

Service: Smiling, attentive and professional
Equipment & Facilities: Extremely clean overall. Superb washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Inventive modern French Gastronomy using great ingredients from Shizuoka Prefecture and elsewhere in Japan! Wines!

ICHIMISHIN, in Motoshiro (there is another establishment in Yotsuike), Naka Ku, Hamamatsu City, is fast establishing itself as a reference when it comes to inventive and modern French gastronomy using superb local products in combination with others from other Prefectures.
Not only they have the chance to have a first-class chef but also a highly professional sommelier who will take great care of you, all this at reasonable prices inside a rich decor entirely non-smoking!

A well-provided establishment!
Yesterday I had the pleasure to be invited to a wine-tasting dinner party in some fine company in the names of Bernard Heberle of Abondance in Hamamtsu City, the most famous French Patissier in the Prefecture, and Chef Hiroyuki Yamaguchi/山口祐之さん, THE master of Gibier/Game at Cava.K. French Restaurant in Kikugawa City!

Chef: Hirokuni Katayama/片山裕邦さん

Our table!

Service Staff: Miho Takahashi/高橋美保さん and Sommelier: Chiaki Mizuguchi/水口智章さん!

Sommelier: Chiaki Mizuguchi/水口智章さん certainly didn’t spare any efforts or explanations to a very attentive auditoire!

The wine card and side menu with splendid explanations!

GENTIL by Hugel, 45% Sylvaner + Gewurtz Straminer, Riesling, Pinot Gris and Muscat!
The 6 (there were some extra as complimentary service!) wines were divided into two groups with some succulent appetizers in between!

Cremant D’Alsace Brut Naturel by Marc Tempe. 45% Pinot Auxerrois + 50% Riesling

Grand cru Brand 2002 by Josmeyer
Pinot Gris

The appetizers!

Beer and tomato lamb stew!

Black olive and chocolate cookie, Foie gras Royale, Shizuoka-grown Spring onion puree and consomme jelly!

Cheese Fondue (Emmental, Gruyere & Mayonnaise), Fukuoka-grown Sakuranbo/Cherry daikon and Tokyo-grown uguisuna

Hamamatsu-grown echalette (Japanese shallot) beignet,, ao nori, shiro konbu and bacon stick, saffron quail egg, buckwheat galette topped with Maisaka (harbor inside Hamamatsu City) Houbou/sea robin and mixed vegetables tartare!

And then we proceeded to the second half of the tasting!
Engelgarten/, Cru d’Alsace by Marcel Deiss, 2010.
Pinot Gris

Alsace Grand Cru Schoenenbourg, by Marcel Deiss, 2009.
Riesling, Muscat, Pinot Gris, Sylvaner and Chasselat.

Grand Cru, Mambourg, by Marcel Deiss, 2009.
Pinot Blanc, Pinot Noir, Pinot Gris, Pinot Bulos

The three of us proved everyone else we were still hungry!
I had this Hamamatsu-bred Kinkaton Pork marinated, sweetened and softened in Japanese sake white lees served with a Robert-Style mustard sauce!

Hiroyuki ordered madai/true seabream from Miyazak Prefecture (Kyushu) poelee with a consomme fish soup and a Spring daikon sauce!

Bernard opted for Veal shoulder Roast stew in pate brick!

The next Wine Tasting Dinner party will take place in May and will introduce Loire wines!

ICHIMISHIN Motoshiro/一味真元城
Chef: Hirokuni katayama/片山裕邦さん
Sommelier: Chiaki Mizuguchi/水口智章さん
Service Staff: Miho Takahashi/高橋美保さん

430-0946　Hamamatsu City, Naka Ku, Motoshiro, 218-1, Richmond Hotel, 1F
Tel.: 053-450-5571
Fax: 053-455-3215
Opening hours: 11:30~14:00, 18:00~21:00
Closed on Tuesdays
Parking available
Parties welcome
Entirely non-smoking!
HOMEPAGE (Japanese)
Chef Hirokuni Katayama/片山裕邦さん on FACEBOOK

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