Irashai-massei
Before you even stepped into Bar Hayama. You’ll be greeted first by this giantic poster of T himself. T is like the living trademark of the sushi bar. As you walk pass him in his classic Japanese bowing posture, you really would have enter into another world of culinary fantasy.
Because T is also one of the only 4 certified sake masters in U.S – Iron Chef Morimoto is another, it is no surprise Bar Hayama serves some of the best sake there is to be found in the North America and so if I want to get myself some good sake in California, where else should I go but to a certified sake master to educate and keep me company at Hayama. I’m so thrilled I got to try some of the best sake during my last night in L.A. before moving east to Arcadia.
Sake is Japanese rice wine – fermented from rice. Used widely in both Chinese but more so in Japanese cooking. Rice polished up to 70% are used in the fermentation of premium sake and in general they can be served warm or chilled, filtered or unfiltered. Premium rice wine are to be enjoyed straight and seldom used in cooking while most cooking rice wine available in supermarts are simply lower grade sake.
Sake trio symphony
The sake comes complete with explanation tags are tasted from left to right in this trio symphony. The left being the more robust while right being the smoothest and usually considered the best in grade.
Tai in classic sesame dressing
For a started, one of the chefs made me a tai sashimi in sesame dressing. This robust sesame dressing pairs well with the first of the trio sake. When paired well, you can really just drink this stuff like drinking water, which in a way might not be the best thing.
Duck and eggplant with honey mustard and kiwi in balsamic red wine sauce
The kitchen then made me a platter of sliced duck (with a slightly pinkish center to retain its juiciness without losing texture) and braised eggplant with what I think is a honey mustard sauce for the rest of my trio symphony. The ending to this symphony and highlight of the evening is definitely the kiwi. A sharp tartness with a sweet after taste right after each sip of smooth crisp sake.
I can only render a standing ovation to the conductor of this well orchestrated symphony. Would have been a perfect ending to our evening but we didn’t end here, we headed off to a yakitori-ya 5 minutes from Hayama for a few more skewers of good Japanese BBQ before heading back to the hotel.
