Fillet Steak Black Angus meets Katsuyama Lei
Fillet Steak Black Angus from Jack's Creek Farm à la Shiro-Miso Glazed, Chef: Yuki Takioku Restaurant: KABUKI Restaurant GmbH
Presented by Taichi Amemiya
The dish
Roast beef fillet on an iron plate, place miso on top and roast lightly with a burner. The side dish is pear compote marinated in vinegar.
The sake Katsuyama Lei
This sake was composed to accompany French cuisine. Opulent aromas of melon. Because of its rich umami flavour and fine sweetness, it also harmonises with raw ham, cheese and desserts.
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The pairing
When Japanese sake is heated, the bitter aftertaste and other flavours that are typical of Japanese sake are softened and appear as a special flavour. It is felt as if the UMAMI flavour is enhanced and the sake is perceived as particularly tasty. The aroma and sweetness of roasted miso, the flavour of melon from sake and the umami of meat are all in harmony.vinegar pickled pear compote enhances the UMAMI flavour.