Hello, dear friend!
Join me today as we venture to “Tempura and Wine Kojima” in the Ozone area, a gem that’s been catching everyone’s attention. Tempura, the beloved Japanese dish known for its light and crispy batter, meets a modern twist here. And who’s behind this innovation? None other than Kojima, the visionary founder.
Here, the magic word is “unexpected pairings.” It’s what sets this place apart. Imagine the classic, revered tempura paired not with tea but with wine, a favorite among the stylish youth. Surprised? There’s more to come.
Stepping into the restaurant, you might expect a formal setting typical for wine and tempura. Instead, you’re greeted by a relaxed, neighborhood pub atmosphere, our second delightful contrast.
Now, immerse yourself in the experience with me. Picture a generous serving of anago tempura, its batter crisp to perfection, enveloping the tender eel. It’s a taste of heaven.
Tempura in Japan comes with a choice of dipping sauce or a sprinkle of salt, enhancing its flavors. The salt, subtly infused with the essence of grilled shrimp, could alone inspire endless rounds of sake for the enthusiasts.
As we delve deeper, we encounter our third surprising mix: innovative pairings like truffle with capelin roe, prosciutto with eggplant, or gorgonzola with shiitake. Curious? I’ve got a simple yet exotic recipe for you to try at home, blending the softness of grilled eggplant with the richness of prosciutto, topped with a dash of cheese.
Discovering Japan’s essence through every sip of wine isn’t just desirable; it’s essential. This is why I’ve chosen ‘Wabi-Sabi’ for you, a remarkable wine from Austria that resonates with the Japanese ethos. The term ‘Wabi-Sabi’ represents the Japanese art of finding beauty in the natural simplicity and serene acceptance of the impermanent. This wine, with its clear grape flavors and balanced subtlety, complements tempura beautifully, embodying the seamless blend of simplicity and depth, much like the concept it’s named after. It’s more than just a drink; it’s a journey into the heart of Japanese aesthetics, making every bite of tempura and sip of wine a profound experience.
To conclude our tempura journey, nothing beats fresh sashimi. After indulging in the rich flavors of tempura, the clean, refreshing taste of buri sashimi, especially fatty and flavorful in winter, is the ideal palate cleanser.
Did this culinary adventure through the three unexpected pairings at “Tempura and Wine Kojima” intrigue you? If so, don’t hesitate to visit Nagoya. I’ll be here, eagerly awaiting your arrival!
Koki@SamuraiWanderer
