Our first Canadian event at Roti Roppongi, and for the important holiday Thanksgiving.  Everything went very well and everyone enjoyed the great wines and hopefully my take on Canadian cuisine. Thanks to Jamie and his Heavenly Vines wine co. Hopefully this will become a yearly event at the restaurant.

Below the menus and some pictures.

CAST:

Kitchen: Ian-Tsunoi-Gen-Anji-Ray

Dining Room: Hiro-Yuta-Take-Ansell-Katie

MENU:

HOT SMOKED SALMON-LOBSTER WILD RICE RISOTTO Rich lemon ricotta lobster & wild rice risotto- hot smoked salmon-salt baked beetroot vinaigrette- horseradish fennel salad.

NORMAN HARDIE NIAGARA CHARDONNAY 2010 Ripe white peach and pear fruit. Generous and rich with some spicy structure and nice freshness. Lovely texture: broad but not blowsy.

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PUMPKIN-CONFIT DUCK-POUTINE Oven roast butternut pumpkin fries-Quebec duck leg confit, soft goats curd cheese- glazed fig-port wine sauce-soft herbs

KEINTE-HE LITTLE CREEK-BENWAY VINEYARDS PINOT NOIR 2009 A visually stunning crimson-red wine with some blue tinting. The nose starts with white pepper and transitions to soft aromas of strawberry, cherry wood, cedar and ruby red grapefruit. The rounded palate consists of sweet strawberry, caramel and dark berries.! 

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TURKEY-TWO WAYS Foie gras turkey leg terrine-maple wood smoked breast, garlic velvet potatoes- dry-aged crisp bacon-beurre noisette Brussels sprout leaves-cardamom carrot puree-cranberries-natural pan juices.

SEVEN STONES WINERY ROW 128 MERLOT 2009 A vivacious Merlot, beginning with the striking berry aromas, supported by vanilla and mocha from 17 months barrel-aging. On the palate, the wine shows a concentrated texture, with flavors of blackberries, blueberries and plums.

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PISTACHIO NANAIMO CHEESECAKE BAR Pistachio crumb base-baked cheesecake middle-dark chocolate ganache to finish- coconut ice cream-raspberry swoosh.


ERAPORTOSS 100% MARACHEL FOCH PORT STYLE WINE Its dark, shimmering amber color associated with aromas of ripe dark fruit and maple recall the character of ports.

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