Umami Japanese Vegan Restaurant - 12 Course Degustation

Theme	Umami Japanese Vegan Restaurant - 12 Course Degustation
Venue	Zoom
Location	Montreal
Date	Nov 23, 2020
Time	19H15
Host	Louis Villeneuve
Chef	Cedric Charron
Wine Selection	Cellar Master Earl Eichenbaum
Registration	Closed on Nov 23, 2020

Umami Ramen and Izakaya is the first Japanese Vegan Restaurant offering revisited Classics of the Japanese Gastronomy. Chef Cedric Charron prepares in his kitchen at 6660 Clarke Street exclusive dishes all from bio products. He has crafted for IWFS Montreal an exciting 12 course custom prepared Degustation of Japanese Izakaya. The concept of an Izakaya evening is an informal affair where you drink alongside eating a number of small dishes.
one bottle of wine per person – one as per the below choice ( see the notes of our Cellar Master ):
- Famille Cattin Alsace (France) Pinot Gris 2019
- Schlossgut Diel Nahesteiner Riesling (Germany) 2018
- Eola Hills Pinot Noir , Willamette Valley (Oregon, USA) 2011

Course I

Food: 12 courses Menu Degustation (No Substitution) Izakaya Froids ( Cold ) Edamame : Fève de soya assaisonné/ Seasoned soybeans Salade Wakame : Salade d'algue Wakame, concombre et sauce ponzu / Wakame seaweed salad, cucumber and ponzu sauce Aubergine Agebitashi : Aubergine asiatique mariné dans une sauce Mirin, Sake, shoyu et Shiso/ Asian eggplant marinated in Mirin, Sake, shoyu and Shiso sauce Salade de chrysanthème sauce Wafu : Chysantheme avec vinaigrette crémeuse au sésame / Chysantheme with creamy sesame vinaigrette Izakaya Chauds (Hot ) Gyoza Maison : Dumpling farci de tofu maison, chou et shiitake. Pâte est faite sur place avec du blé biologique/ Dumpling stuffed with homemade tofu, cabbage and shiitake. The dough is made on site with organic wheat Mochi Rice Cake et Nori : Gateau salé de riz grillé enveloppé dans une feuille de nori / Salted toasted rice cake wrapped in a nori leaf Tempeh Katsu (de style tonkatsu) : Tempeh de pois jaune Bio frit au panko/ Organic yellow pea tempeh fried with panko Shishito : Piment poêlé au yuzu/ Pan-fried yuzu pepper Okonomiyaki : Crèpe japonaise de style "Osaka street food" avec Okra, Shiitake et Chou/ Japanese "Osaka street food" style crepe with Okra, Shiitake and Cabbage Daikon furofuki : Daikon mijoté au dashi avec sauce miso épicé / Daikon simmered with dashi with spicy miso sauce Épinard Ohitashi au Yuzu-Kosho : Épinard blanchi et tempura de poireau avec sauce YuzuKosho(pâte de piment et zest de yuzu) / Bleached spinach and leek tempura with YuzuKosho sauce (pepper paste and yuzu zest) Dessert Daifuko Mochi : petite bouchée sucrée de mochi de riz et anko (puré sucré de

Wine: White Wine Famille Cattin Alsace (France) Pinot Gris 2019 A 2020 Gold medal winner, International Challenge (Gilbert & Gaillard). Round in texture, with rich honeyed notes and a refreshing balance. Pale straw in appearance, with aromas of apricots, honey, spice and a hint of stony mineral. On the palate, the wine is medium sweet with spicy and mineral flavours. A long lasting finish. Rich textured, 13.5% Schlossgut Diel Nahesteiner Riesling (Germany) 2018 Once this wine opens up, there are some attractive persimmons and preserved lemons here. Very slightly dry with an attractive counterbalance of acidity and bright, herbal nuances. Great pairing with Asian dishes, 13.0% Red Wine Eola Hills Pinot Noir Willamette Valley (Oregon, USA) 2011 Has been sleeping in our cellar for several years. An Interesting wine. Notes back in 2015 / 2016 have it as smooth with penetrating aromas of vanilla spice, black cherry, white pepper & cotton candy carrying a hint of earthiness. Silky red fruit forward finish of ripe raspberries, figs

Photos

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