Sashimi Tramin

Morimoto Restaurant,
New York,
USA

Read the recipe
Gewürztraminer is a great fit
with Asian cuisine - almost like it
was designed with this specific
range of flavours in mind - and if
it wasn't already on the vine,
well then,
we'd have to invent it!
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Asian dishes so often express the need for a specific partner to accompany their prominent and distinctive spices. Additionally, the wine should offer a floral aspect, while not being too sharply driven by acidity. The Nussbaumer Gewürztraminer is simply ideal in this regard, and thus is one of the most important wines on our list; our diners love this specialty from the Alto Adige. For our presentation Sashimi Tramin, we've chosen a special array of seafood, incorporating flavours which most keenly complement those of the wine: Octopus, Sea Urchin, Yellowtail, Alfonsino, Abalone, Tuna... along with these we prepare Swiss chard, lotus root, radishes, Japanese ginger, pearl onions and avocado. And while it's true that these ingredients are not always easy to obtain, and that the dish requires time and effort, dedicated amateurs of the culinary art can have a lot of fun with this.' The most important equipment is, naturally, authentic and perfectly sharpened Japanese chef's knives. 'Otherwise it just doesn't work,' says Morimoto, who not only presides over his trendy and popular restaurants in New York City (along with others in Napa Valley, Hawaii and Mumbai), but is also regularly seen behind the counter with knife in hand.
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Chef Masaharu Morimoto and
Sommelier Kevin O'Rourke
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Morimoto's restaurant, on 10th Avenue near the Hudson River in Manhattan, was designed by 'the master of minimalism,' Tadao Ando, one of the world's most acclaimed architects. Here Masaharu Morimoto, along with his sommeliers (Mr. O'Rourke handles the wines; there is a specialist for saké as well), brings an unbelievably creative style of Japanese cuisine to the table.
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