I'd been meaning to try Bushi-Tei ever since I went to their newer bistro, so I jumped at the chance to attend this Foodbuzz Community Table last month. I'm usually skeptical about fusion fare (it's either hit or miss for me), but Chef Wakabayashi's French-Japanese combinations were surprisingly approachable, with the European and Asian flavors balancing nicely. Plus the setting was gorgeous!
Our table
Expression 39 Anderson Valley Pinot NoirDomaine Wm Fevre Champs Royal Chablis
Expression Wines served an excellent pinot from the Anderson Valley that had been released just four months earlier. The wine was stored first in new, medium-toast French oak barrels, then one year-old barrels, and finally two plus year-old barrels ("neutral barrels") for storage and further oxygenation. The result is a complex pinot with bold cherry and toasted wood flavors with more tannic structure than I would expect from a pinot. It paired perfectly with the beef tenderloin main course.
The chablis was pretty good as well ... I personally hate most California chardonnays because they either taste too artificially acidic and/or buttery, but I love the French style of crisp, mineral-y chards where you can actually taste the fruit and the oak. This particular wine was a good choice for the ankimo course.
The chablis was pretty good as well ... I personally hate most California chardonnays because they either taste too artificially acidic and/or buttery, but I love the French style of crisp, mineral-y chards where you can actually taste the fruit and the oak. This particular wine was a good choice for the ankimo course.
Ankimo Torchonwith snowcrab salad, spicy fish roe potato mousseline, julienne vegetables and parsley coulis
This pretty dish was executed quite nicely. Fresh, creamy ankimo (monkfish liver) balanced with the sweetness of the snowcrab, the slight spice from the fish roe, and the crunchy veggie strips for contrasting texture.
Slow Roasted Natural Beef Ternderloinwith matsutake mushroom risotto, english peas, pinot noir reduction and espresso oil
The risotto was disappointing; it tasted bland and was nowhere near creamy enough. The matsutake mushrooms were from Oregon and apparently are quite pricey. The beef was melt-in-your-mouth tender and flavored with a sweet pinot reduction ... mmm heavenly!
Peach Melbawith daiginjo sake-kabosu cube
Forget the jello shots -- this sake cube was a strong shot of alcohol! The cool peach perched atop the warm almond cake was a tantalizing contrast of temperatures, and a nice way to end a great meal.
Bushi-Tei
1638 Post Street
San Francisco, CA 94115
www.bushi-tei.com
1 comment:
beef tenderloin mmmmmmmmm
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