Wine and Sushi at Chisou, London
Chisou is an intimate, modern and relaxed Japanese restaurant serving contemporary sushi and sashimi dishes.
Sensational ingredients and beautiful presentation, their talented head chef set the menu for guests to sample and share a variety of dishes at the table creating a fun and social dining experience known as Izakaya. No starters or mains on the menu as dishes are set according to technique and size.
Traditional decor with an tranquil ambiance, Chisou hosted a wine and sushi tasting event alongside English sparkling wine merchants Nyetimber.
Nyetimber wine started 27 years ago by American couple Stuart & Sandy Moss. They bought the Nyetimber estate which has soil similar to where champagne grapes grow. Owning 100% of the land Nyetimber wine is made in the traditional fermentation process to control of quality of grapes.
We started off with a Baby spinach salad with a yazu (Japanese citrus fruit) and sprinkles fried carrot for sweetness and texture. Zingy fresh light dressing not oily or bitter but with tangy sour finish. The Yazu fruit was the most expensive part of the dish.
The Nyetimber 2009 Rose was fruity from red berries hand picked beautifully vibrant sweet flavour complimented the salad against the contrasting flavours.
Up next was Nyetimber’s Classic Cuvee 2009 a blend of different vineyard grapes, crispy apple tones with a toasty yeasty biscuit flavour from the ageing of the wine.
Served with Pacific amaebi head crispies with matchajio (a Green tea rock salt) crispy light bites a bit squeamish an acquired taste but not fishy at all.
2007 Blanc de Blancs Chardonnay is aged for 5 years with layers of complexity.
Paired with Scallops Carpaccio silky creamy with chili oi and an yuzukosho and ponzu sauce similar to balsamic vinegar with a nutty after taste. A stunning side dish, the chardonnay matched perfectly with the smoothness of the scallops for an elegant meal.
Nyetimber Demi – Sec is a 100% Chardonnay made from 44% sugar, smelt very sugary from ripened grapes for a fruity characteristic, higher in acidity but balanced.
Served with Sea Eel much like pork belly it was fatty and almost chewy. Charred sticky BBQ coating was meaty with the smell of cinnamon not over powering the dish. This was my least favourite dish, not sure fish goes with sweet.
Both Chisou and Nyetimber created a fantastic dining event. The dishes were well executed, gorgeously presented and well thought out as were the wines carefully selected to be paired with them. A fun and sociable tasting evening look forward to the next one.