Camemberu:
Ms Harumi Kawai of RE&S introducing Guillaume Blanchard of Banfi, and Atsushi Yamada of Gyokusendo Shuzou Brewery
Camemberu:
Appetiser: Abalone, Octopus and Assorted Vegetables with Aspic Jelly topped with Sesame Cream Sauce
Camemberu:
For Sashimi: Reisen Junmai Ginjo Yamadanishiki 2010 (chilled), and San Angelo Pinot Grigio Toscana I.G.T. 2010
Camemberu:
Grilled Item no.1: Grilled Yellowtail with Salt, Fresh Salmon Roe with Grated Radish, Sudachi Citrus
Camemberu:
For Grilled Fish: Reisen Jumnai Daiginjo (chilled), and Principessa Gavia Gavi D.O.C.G. 2010
Camemberu:
Deep-fried Item: Semi-dried Puffer Fish Tempura (background), Crispy Cheese (foreground left) and Karasumi or Dried Mullet Roe (foreground, right)
Camemberu:
For the Grilled Wagyu: Reisen Junmai Ginjo Yamadanishiki 2009 (at 15 degrees C), and Brunello di Montalcino D.O.C.G. 2006
Camemberu:
Grilled Item no.2: Grade A5 Hida Wagyu Beef with Foie Gras, topped with Sea Urchin, served on Homemade Grilled Miso
Camemberu:
For sushi: Reisen Junmai Ginjo Yamadanishiki (at 40 degrees C), and Cum Laude Toscana I.G.T. 2008