If, like me, you might have a curious nostril for out-of-the strange tipples you then’ll be delighted by a brand-new partnership in arguably one in every of east London’s most fun locations to eat. For the month of September, Luna Omakase, the unique 12-seat Sosaku-style Edomae eating expertise, (which nestles, hidden away inside the colourful quarters of Los Mochis on the ninth ground of 100 Liverpool Avenue,) performs host to a unprecedented 12-course Japanese wine pairing menu, which evolves across the 12 phases of the moon.
Get acquainted with Luna Omakase, a eating expertise based mostly on moon phases
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The partnership is the brainchild of head sommelier, Michele Orbolato and govt chef Leonard Tanyag, aiming to shine a light-weight on the wealthy complexity of Japanese wines, particularly these from Chateau Mercian, the oldest established vineyard in Japan, which traces its roots again to 1877.
(Picture credit score: Courtesy of The Sleff Group)
Based mostly largely within the prefecture of Yamanashi, which is nicely documented for its fantastic, sweeping mountainous terrain, Mercian pioneered and perfected the vinification of Japan’s first indigenous grape selection, Koshu. As a varietal it’s famed for its minerality and flintiness, with a contact of citrus, making it a super bedfellow for pairing with wealthy, fatty fish like bluefin tuna stomach.
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Nonetheless, Mercian is not simply adept at working with Koshu and since 1976, below the stewardship of Shogo Asai – arguably the daddy of contemporary Japanese wine – Mercian has additionally been crafting wines utilizing a shocking array of European varietals: firstly, Merlot within the Kikyogahara area after which in 1984, it started experimenting with Cabernet Sauvignon and in a while, Chardonnay. Its worldwide credentials and ambitions had been bolstered in 1988 with the appointment of Paul Pontallier, the previous technical and managing director of Chateau Margaux as technical advisor, resulting in award successful wines and wider acclaim within the higher echelons of the advantageous wine neighborhood.
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4 of Mercian’s wines are paired throughout the 12-course menu, which itself is break up into 5 separate components, delivered with beautiful precision and storytelling by Tanyag and his three-strong staff, who calmly put together and serve every dish in as you watch on in awe.
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Half one and two showcases Mercian’s versatile Rivalis ‘Left Financial institution’ Chardonnay from 2020 in addition to its Koshu Ortum 2021 (which has an outturn of simply 1,100 bottles) – and focuses on fish, with an Australian Amberjack Kampachi Crudo (a tangy, wasabi-led dish with crimson shiso) Bluefin tuna tartare, with Oscietra caviar, contemporary wasabi and shari crackers, served in mysterious volcanic orbs which emanate smoke, and at last, candy King Crab legs with yuzu, earlier than delving right into a exactly layered and complicated trio of nigiri.
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One other Koshu, this time a Gris-de-Gris 2022 (with similarities to a daring and orchard fruit-laden orange wine,) is paired with a grilled yellowtail tartare with contemporary black truffle, in addition to an additional Oscietra caviar dish and Hotate Aburi – a wealthy and really advanced dish with seared scallop, Goma truffle and balsamic figs.
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The menu and tales from Chef Tanyag transfer swiftly into his childhood favourites, the highlights being a BBQ Unagi handroll with freshwater eel and miso gochujang and an unbelievable A5 Wagyu Sando – a exactly minimize, and superbly gentle sandwich, with rice flower bread and wasabi leaf, which pairs splendidly with the Mercian Mariki Syrah, with hints of minerality and spice.
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Half 5 highlights Tanyag’s undisputed standing as one of many metropolis’s most inspiring cooks, with a crisp and zesty blood orange and camomile granita, adopted by its culinary polar reverse: a scorching soufflé, with miso caramel and contemporary wasabi ice cream – some of the outstanding flavour mixtures you will encounter this yr.
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The Luna Omakase X Chateau Mercian Wine Pairing Menu runs till 30 September, after which from the first of October at sister restaurant, Juno in Kensington.
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