Contemporary Japanese dishes served with sommelier’s recommendation

Soft and juicy: The Wagyu Niku to Shitake Dare served with a side of soft and fluffy momotaro gohan, chips and asparagus.

IN combining the best of contemporary Japanese haute cuisine with a selection of fine wines, the Eyuzu Japanese Restaurant showed off a match made in heaven at a recent wine dinner.

“Mention Japanese food and the obvious accompaniment is ‘sake’. Wine actually goes very well with Japanese food because of the subtle flavours,” said Eyuzu Japanese chef Muhammad Izzat Lee, who has more than 30 years of experience in cooking Japanese food.