Kuchisabishii opened and brought Japan to Koukaki, taught us what the authentic food shared in traditional izakayas is like and somehow trained us in patience and in the queues we weren't used to.
This time, for one night only, Kuchisabishii is hosting a special experience that will show us how the West can be brought together with the East in the best possible way. It will call on a famous and quintessentially summer variety like Sauvignon Blanc and the dishes crafted from his life experiences by Babis Askeridis.
Specifically, on Wednesday 15 July at 17:00 a journey will begin with the most popular white grape variety as our passport. The oenologist and journalist Chrysoula Kyriakopoulou will first immerse us in the variety's many-sided character by tasting its different expressions from the Old and New Worlds.
In our glasses, selections will be served from France, Spain and New Zealand, all the way to Argentina and South Africa. Wines that express the character of each distinct terroir and can surprise us with their nuances and charms.
Through this exciting tasting we'll learn the variety's secrets, we'll see its multi-dimensional personality, we'll discover the aromatic and flavor differences in each of its new homelands, we'll look for similarities, but above all we'll all be initiated and take part in the way we taste a wine like professionals.
The wines and pairings of the evening
Before each pairing as mentioned there will be a short guided tasting by Chrysoula Kyriakopoulou, during which we'll get to know each wine through its aromas, structure and character, discovering how the terroir shapes its unique expression.
Then, each label will be paired with a dish inspired by Japanese cuisine, proving how the acidity, minerality and aromatic character of Sauvignon Blanc ideally bring out umami.
Specifically, Mucho mas sparkling with zero alcohol and cool aromas of lime, peach and green apple pairs with sea bass ceviche with ponzu, Casa Bollen duets its juicy and herbal aromas with edamame with kimchi.
Next comes Salentein with fantastic notes of rose, grapefruit and grass, which will be a match for the miso soup, the tropical Rapaura, will keep company with one of the best dishes the chicken wings, stuffed with chicken and breaded with panko.
Towards the end, La Gamiere with fragrant hints of apricot and minerals will elevate the miso sea bream and for the finale the exotic and crisp fryers cove will create gastronomic bliss with the mussels cooked with dashi.
An opportunity to discover how a single variety can take on six completely different personalities, traveling from Chile and New Zealand to South Africa and France's Loire. Since places are limited make your reservation right away the participation cost is 35 euros per person. This is just the beginning stay tuned because many such special themed pairings will be popping up in various parts of the city with the organization and the curation by Chrysoula Kyriakopoulou.
Moreover, beyond the themed events that will be announced you can get in touch via instagram @chrysoulakyriakopoulou for tailor-made masterclasses and pairings.
For reservations for kuchisabishii and the sauvignon contact at 6946112561
