Members of Confrerie du Sabre d’Or Singapore converged for a champagne and caviar event last Wednesday at Douraku.
We hosted the CEO of a major champagne house: Stephen Leroux of Champagne Charles Heidsieck, and we were pampered with a multi-course Kaiseki Japanese dinner curated by Ogiwara Tentoku, a new master chef from Japan, who will soon helm the premier Sushi Mieda’s eight-seater counter in Singapore.
As if this wasn’t enough, we savored a combination made in heaven – the perfect umami balance between Sturgeon caviar which countervails the flavors of Japanese cuisine, especially Kaiseki, Japan’s most traditional and highest culinary art.
We were even offered caviar from two different suppliers – Mottra of Latvia and Caviar Giaveri of Italy to enjoy and compare.
Each member consumed at least 100gm of caviar! What decadence!
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Aperitif
Charles Heidsieck Brut Reserve
SAKI ZUKE
Kuzu Yosei Manjyu with lady’s finger, delicious Dashi, Yuzu Zest and White Sturgeon caviar
Charles Heidsieck Brut Reserve
ZENSAI
Five kinds of Japanese starters:
1. Water shield sprout shooter
2. Eggplant jelly
3. Edamame tofu
4. Ginger flower sushi
5. Firefly squids with sui miso
Charles Heidsieck Brut Reserve Rosé
SAKI SUI
Japanese Suzuki Fish Ball, with Plum Sauce, Yuzu slice, Prawn Mousse. Malossol caviar
Charles Heidsieck Brut Reserve Rosé
TSUKURI
Bluefin Tuna, Flounder, Botan Ebi , Malossol caviar
Charles Heidsieck Brut Reserve Rosé
NIMONO
Simmered Summer Red Sea Bream with Shiitake, Radish, Carrot, Daikon Ankake
Charles Heidsieck Blanc de Blanc
AGEMONO
Sea Salt Grilled Japanese Isaki Fish
Charles Heidsieck Blanc de Blanc
CAVIAR GOHAN
Hiyashi Takigome Gohan, Ikura, and two kinds of caviar
Charles Heidsieck Brut Millesime 2012
CHAZUKE GOHANMONO
Japanese A5 Wagyu Slice, Mushroom and Bamboo Shoot Rice, Japanese Tea Consommé
Charles Heidsieck Brut Millesime 2012
DESSERT
Japanese Seasonal Fruits with Chef’s Red Bean Yokan