The #asiatour of the Consorzio is taking off from Tokyo on November 5, with a whole day dedicated to Chianti wine. Besides the seminar and the blind tasting, the food pairing session will be for sure one of the most exciting moments!

For this occasion Adam Methis – executive chef of the prestigious Peninsula Hotel – and the journalist Isao Miyajima, prepared a special menu that combines authentic Italian flavors and  Japanese cuisine. Chianti is in fact an extremely versatile wine,  perfectly fitting with a variety of foods.


Methis menu begins with a delicate starter made of Chawanmushi – a custard consisting of an egg mixture – flavored with sea urchin scent and serverd with matsutake mushrooms. The first part of the meal continues with a delicious and spicy  Togarashi Kataifi wrapped Lobster tail with jalapeño and warm sake and it gets on with some preciuos Bellota Ham with umeboshi plum, caramelized grapefruit and bitter greens.

Main Courses

First of all a rich course, some seared Foie gras, rosemary and apple on saffron risotto, followed by the oriental taste of a Umami liquid with cilantro scented oxtail. We are almost back to Italy with some baked Cannelloni of chicken and shrimps with rich tomato and velvet white sauce.

The meal goes on with a slow roasted duck breast with its confit, lentils and morel sauce that comes before a seared beef tenderloin served with salsify puree. Finally we have grilled beef tongue with onion watercress salad and yuzukoshō, a typical dressing made of chilly, salt and yuzo (a citrus gender fruit) peel.

Happy Endings

Noblesse oblige, at the end of the meal a cheese tasting is served. Italy rules the roost with Gorgonzola, Taleggio and Parmigiano Reggiano. A taste of France, in the end, with Brie de Meaux and some Petit Fours.

Every course is paired with a different wine, produced in one of the different Chianti areas (give a look to our new Chianti map).

Hope we get you some inspiration and buon appettito to the lucky guys that will be in Tokyo for the seminar!