Château Pichon Longueville Comtesse de Lalande 1997(375ml). Upon uncorking, blackberries and dark fruits were most prominent on the nose. After 10 minutes or so, the earthiness in the wine revealed itself, followed by aromas of cooked vegetables, hints of caramel and green pepper. The acidity of the wine (medium -) and the tannins are reasonably smooth. Continue reading
If I were on a business trip to Tokyo, Joel Robuchon’s Rouge Bar is definitely one of the places that I would be to stretch out – especially after a long day of meetings. If you’re looking for bargain priced drinks go elsewhere. It’s pretty quiet on weekdays – ideal if you have an urge to detach yourself from the busy Tokyo crowds. Continue reading
Pavillon Rouge de Chateau Margaux 2005 (357ml). Started with some dark cherries and leather on the nose. Every sip I take, the wine evolves on the tongue, it develops from red fruit to dark fruit. Hints of spices, green pepper and vanilla towards the end. As a rather good vintage in the 2000s, the acidity has a bite to it (medium +), while tannins are smooth as a 7 years old wine. It is a balanced wine. As a half bottle, although you can drink it now, it has potential for aging. Continue reading
Finally Bvlgari il Ristorante found its way into this year’s Tokyo Michelin Guide. One of Bvlgari Tokyo’s signature should be their handmade jewelry-like chocolates. Bvlgari sources cacao beans from far flung places like Venezuela and Madagascar – and turns them into irresistible dark chocolates, and often decorated in edible gold or silver. Continue reading
Authentic nigiri sushi in Japan doesn’t come cheap. A meal could be as ‘low’ as ¥ 8,000, to a wallet-busting ¥ 20,000 – or more. Even if money isn’t of a concern, it doesn’t mean you could casually arrive without advance booking. Continue reading
You know you’re in for something good when a 1975 bottle of Lynch Bages is uncorked and is ready to drink right from the start. A lovely orange-red tinge through the crystal, and no signs of alcohol on the nose. I could detect some sweet dried red fruit, Chinese plums, with an herbaceous, spicy tail. As with most older vintage wines, it evolved to become darker and even more herbaceous, but remains very pleasant. Continue reading
K's Luxe Dining Table 