13 Japanese restaurants collaborated in this charitable event, organised by Chef Haru Inukai of Blancharu. All food, wine, sake, auction items were donated, and kitchen, service staff and musicians kindly donated their time on the evening.
The auction and dinner raised $45,000 for Red Cross Australia for the Japan & Pacific Disaster Appeal.
The menu …
Tasmanian sea urchin mousse, consomme jelly & sour cream
First course – by Rengaya
Wine – 2004 Champagne Ayala, Blanc de Blancs, Grand Cru, France
Sake – Uragasumi, junmai ginjou sake, Miyagi, Japan
…
Ocean Trout Oshi Zushi, Sanriku Wakame Sauce
2nd course – by Sushi Samurai, Japaz and Busshari
Wine – 2009 Joseph Drouhin, Chablis, France
Sake – Nambu Bijin, tokubetsu junmai sake, Iwate, Japan
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Fois Gras Chawanmushi with Sharkfin Dashi
3rd course – by Kabuki Shoroku and Kyushu
Wine – 2009 Michele Chiarlo Nivole Moscato d’Asti DOCG, Italy
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Cone Bay Barramundi marinated in white miso “akita sugi ita yaki”
4th course – by Yoshii
Wine – 2007 Petaluma, Tiers Vineyard Chardonnay, SA
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Slow cooked wagyu beef, truffle miso emulsion and plum puree
5th course – by Waqu
Wine – 2007 Henschke, Cyril Henschke Cabernet Sauvignon, SA
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Green tea soba noodles in dashi soup
6th course – by Big Stone
Sake – Oku no matsu, tokubetsu junmai sake, Fukushima Japan
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Tear drop mascarpone mousse with peach oolong ice creme
7th course – by Galileo, Observatory Hotel
Wine – 2009 Tamar Ridge, Botrytis Riesling, TAS
….
A beautiful evening.
If you’d like to contribute to the Japan earthquake & tsunami relief, please donate to the Red Cross Japan and Pacific Disaster Appeal.
