"Ristorante Banquet" Susci × bien
June 6
We held the "Ristorante Banquet" at Ristorantino Susci.
Italian food calls for Italian wine, right?
I can almost hear you saying that...
but we are bien, after all!
So we served a carefully selected sake.
When you enter the shop,
a flower arrangement titled "A Marriage of Italy and Japan" by "Kyosetsu" of the Japanese flower school Shogetsudo Koryu greets you.
Within a design evoking Italy, mizuhiki cords are woven into the arrangement.
About 10,000 km west of Japan.
A peninsula at a similar latitude to Japan, with a long, narrow landmass largely surrounded by sea.
It has four seasons,
regions near the sea enjoy fresh seafood,
and inland or cold regions often eat salty preserved foods.
Oh? It has so much in common with Japan!!
Susci's chef, Jun Setoguchi, trained at a Michelin-starred restaurant in Rome
and handles a wide range of cuisine, from classic to creative.
A chef who loves Rome so much he calls himself "the man who loves Rome most in the world."
That kind of chef...
Actually...
his Japanese spirit burns hot too!
Having been born in Japan, he poured his passion into the marriage of original dishes with sake,
hoping everyone would enjoy it!
He put that burning passion into the dishes.
This time we served it in wine glasses.
Here is the dessert.
The brown sauce on this dessert —
What do you think it is??
Balsamic vinegar??
That's what I thought, but...
It's mirin!!!
And among mirin, this is a rare item — a super-long-aged sake of over 40 years.
Hon-mirin is originally a kind of sweet sake made from rice koji (麹), glutinous rice, and rice shochu.
It's a premium sake once called "mirinshu" or "mirinchu."
To have mirin with an Italian dessert!
I was moved by the idea and deeply impressed by the wonderful flavor.
"Mariage" is the French word for "marriage."
It's the same as the English "marriage."
According to the chef's explanation at the start of the banquet,
"Marriage" isn't about "matching" — it's about "elevating each other!"
The food and the sake, the time and the flowers, SUSCI and bien.
Were we able to elevate each other?
To everyone who joined us, thank you so much.
[We received these comments from participants]
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Thank you for such a fun and delicious time!
Italian food and sake really do go together.
Or rather, thanks to Ms. Yoshida, I've realized I like sake more than wine (laughs). It doesn't give me a bad hangover, and lately I'm all about sake.
If there's another event, please count me in!
I'm very much looking forward to the next one.
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I felt that bien's events couldn't exist in a place where you can't sense a passionate chef and all the thoughts, care, and presence of the maker's hands.
An encounter with sake.
I'm so happy to have made this wonderful connection.
And, on this day — can you believe it!
It was SUSCI's 8th anniversary.
Congratulations!!
We feel very fortunate to have been allowed to share this special anniversary.
We'll keep planning so everyone can enjoy the next one!!