Tonight we were at another Vancouver Cocktail Week event. This was a dinner at Minami, Japanese restaurant and the originators of the aburi pressed sushi. They would prove to be the ideal location to showcase the diversity of the TS Global Japanese Spirits portfolio. Six courses from the Minami kitchen paired with cocktails curated from the Minami bar team featuring 6 different spirits and Japanese bitters.
Although a special menu exclusively for this evening, there is word that this might be available for public consumption, as a set menu experience in the future. And we were getting the sneak peek look at it now.
We started with a mionette dressed West Coast Oyster each, sitting on a throne of coarse salt.
Its cocktail pairing was a Yuzu Spritz with Shin Yuzu Wine, Prosecco, Soda, and Yuzu Bitters. At the foundation of the cocktail is the Shin Yuzu Wine, which is a natural product that reminded us of Lemoncello, with a low ABV made from rice, water, yuzu, and sugar. Like the oyster this glass was simple, bright, and fresh. It also possessed a salinity that matched that of the oyster.
For our first course it was stunning selection of sashimi. I loved the attention to detail and use of a square side plate as the backdrop for the Beni Zuwaigani (Snow Crab) Claw; along with Bluefin Tuna Akami, Shima-Aji, and Hamachi. The seafood was deliciously delicate and incredibly fresh.
Its drink pairing was the Tanada Martini with Seara Japanese Vodka, Yamagata Masamune 1898 Sake, Mancino Secco Vermouth, Shiso, and Saline. The vodka is distilled in Okinawa, which is the only place where black Koji is produced and is used in rice fermentation. This is also the base spirit used in their gin below. As a relatively new to market product, it was nice that we got a taste of the Seara Japanese Vodka here.
The tangy sake flavour is what lingers, which also nicely lends itself to the fish; along with soy, vinegar, and any fermented foods. We also thought this an intelligently done pairing, as raw fish is a hard one to partner with mixed cocktails. I got a lovely oily savoury note from this and a hint of brine, like I would with an olive martini. I also appreciated the green flavour from the dollops of shisho oil that also served as an eye catching garnish.
The second course was dense by comparison. Braised Short Rib with Salsify Root Purée, Smoked Short Rib, Masahiro Kaijin au Jus, Wild Mushrooms, and Spruce Tip Chutney. The meat was hard and dry and in need of the creamed purée to help soften. It was also on the salty and flat side. This was my least favourite course, although it felt like it was chosen to be able to offer a whisky pairing with the Kaijin Forest cocktail.
Masahiro Kaijin Blended Whisky, Mizunara Liqueur, Yoshi No. Gawa Gokujo Ginjo, and Hinoki Bitters. This is with an Okinawa whisky, which falls under one of two categories.
“World whisky” is what we call Japanese whisky, where spirits of the world are sampled from and treated with Japanese distilling techniques and nuances.
This is TS Global’s “bread and butter” whisky. It is an easily accessible, 100% malted barely expression. They take advantage of the climate to get a non-age statement product with this much salinity. Aged in Mizunara oak barrels for a woodsy and Unami flavour, coupled with dainty tea notes and fruitiness.
Our third course was a selection of nigiri and a great way to experience aburi. Biwa Salmon Aburi with Ikura, Bluefin Tuna Belly Aburi with Caviar, Madai Aburi with Negi-Shio & Orange Zest, Aburi Salmon Oshi, Aburi Ebi Oshi, Bincho Oshi, Champagne Roll, and Bluefin Tuna Red Wave Roll. Once again their raw seafood offering really shines from the quality of the fish to the ideal temperature and texture of the rice. A stunning display and an amazing plate that I could have eaten 2-3 of.
Here, we had floral take on gin and tonic with the Okinawa Bloom. Okinawa Gin Recipe N.1, Mancino Sakura Vermouth, Yamagata Masamune 1898 Sake, and Sakura & Sansho Bitters. We were told that this would be the type of robust and sophisticated cocktail that we could find at a speakeasy in Japan. It was rosy with the funk of fermentation. Not sweet, but savoury enough to have with food.
Our palate cleanser was a Honey Yuzu and Genmaicha Sorbet. I enjoyed each element individually and not so much together. The bitterness of the tea overpowered here.
I was delighted that we even got a cocktail to have with our interlude. The Mizunara Highball was equal parts Shinobu Blended Whisky and Soda.
We would have two Shinobu cocktails in two different ways, with two different expression. The first was more like a scotch, the second more blended with bourbon.
The first was a world whisky, where scotch is taken and aged in ex-bourbon and ex-Sherry casks, before being finished off in Mizunara oak. All this built up offered body and smoke, and had it tasting like an age statement, when it was not.
The second was named “Set in Stone”. A mix of Shinobu Bourbon-Based Blended Whisky, Apricot, Lemon, and Smoke & Oak Bitters. The zesty citrus came through and offered a nice highlighti to the dessert.
Miso Burnt Basque Cheesecake with Apricot Gelée, Orange Clove Compote, Aburi Meringue, Cinnamon Crumble, and Apricot Vanilla Sorbet. My favourite part was the crust that reminded me of a cinnamon cookie crumb. And I liked how the cheese portion was made even more savoury with the clove and miso accident. A tasty dessert that flowed with the light seafood courses before it.
This was a fantastic way to discover this line up of Japanese spirits and to see how well they paired with dinner.
Minami
1118 Mainland St, Vancouver, BC V6B 5L1
(604) 685-8080
minamirestaurant.com
