Paris, France“Gastronomy City’s” renown Chef,
Atsushi Tanaka,“A.T.”visits Japan to convey the charm of Komatsu ingredients to the world.
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“A.T.” ( Paris, 5th arrondissement) Owner and ChefATSUSHI TANAKA
Born in Hyogo prefecture in 1980. At the age of 15, he came across the book of the legendary chef, Pierre Gagnaire, which inspired him to become a chef.
From there he gained experience working at various restaurants, until finally he arrived at “Pierre Gagnaire a Tokyo” in 2006.
In 2009, he went to France and was appointed as a “Chef de Partie” under Mr. Pierre Gagnaire at “Pierre Gagnaire Paris”.
After that, he gained experience at renown restaurants.
In various parts of Europe such as “Quique Dacosta” in Spain,“De Pastorale” and “In de Wulf” in Belgium, and “Geranium” in Denmark.
He gained the skills to cook Nordic cuisine, as well as using molecular gastronomy or“absorbing technology” in various cuisines. He became independent in Paris in April 2014, and continues to this day.
The dishes created by Chef Atsushi Tanaka are characterized by vibrant colors and are often compared to modern art, and are described by his mentor Pierre Gagnaire as a “Picasso of the Kitchen”.
- Record of Awards (excerpt)
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2015
Forbes “The 12 Coolest Places To Eat In 2015” Selected.
2017“Best Chef Awards” THE BEST CHEF FOOD ART Awards
2019“OAD Top 100 Restaurant 2017” The 77th ranking “50 BEST Discovery Paris” Selected.
On this
Pairing
This pairing consists of 12 plates, with 12 glasses of 10 kinds of sake pairing.
Chef Tanaka was particular about not only the taste and texture of the ingredients, but also the temperature and vessels, and showed us the array of various combinations.
Chef Tanaka described only the main ingredients on his menu.
The 12 ingredients teaches us that the possibilities for pairing are endless.
DAIGINJO 2018,
Unfiltered, Unpasteurized, Undiluted SakeTartlet and Shiitake Mushrooms
A plate of log shiitake “Noto 115”mushroom, grown in the nature of Noto, combined with buckwheat crackers.
These thick shiitake mushrooms have a condensed, rich flavor when it touches your tongue.
An artistic course starts with the mellow aroma and depth of Junmai Daiginjo, a sake with rich and fruity flavors.
DAIGINJO,
Unfiltered, Unpasteurized, Undiluted Sake 2018
It has a noble fragrance like sour fruit such as lychee, papaya, and pineapple, that is refreshing and also graceful.
It features a crystal-like transparency, elegant acidity and a beautiful long finish.
DAIGINJO is an in-meal sake that is been highly received by the chefs who produce delicate dishes.
To be enjoyed chilled.
YAMAHAI MIYAMANISHIKI 2018,
Unfiltered, Unpasteurized, Undiluted SakeOysters, Sorrels, Tree Buds
The combination of fresh Noto raw oysters from Anamizu Port in Noto, and tree buds that give off a refreshing sourness for the perfect balance.
Miyamanishiki, which has a clear and refreshing taste, is combined with raw oysters, that gives you the sensation of biting into fresh lemons.
A refreshing pairing that makes the compatibility between ingredients and sake stand out.
YAMAHAI MIYAMANISHIKI 2018,
Unfiltered, Unpasteurized, Undiluted SAKE
“MIYAMANISHIKI” has a distinctive flavor, like botanical herbs.
It represents a special harmony with acidic taste of typical Yamahai brewing, with slight Umami flavor coming from a high degree rice polishing.
It features a fruitful aroma, with a scent of natural mountains, and refreshing acidity that maximizes a crisp, clean finish.
MIYAMANISHIKI is truly a sumptuous sake that could be paired with a variety of dishes, western or Japanese.
WINTER KANZAKE 2018,
Unfiltered SakeOriental Clam , Yuzu
A dish of cold clams topped with warm soup and served in a warm temperature.
Paired with kanzake, slightly warmed at 33℃.
The mellow flavor spreads, making it the best match for savory clam and soup.
A pairing with a sense of surprise that you can enjoy with exquisite temperature ranges by combining cold and hot food with kanzake.
WINTER KANZAKE 2018,
Unfiltered Sake
It has a mild, creamy flavor reminiscent of bananas, and has a gentle roundness with a short finish.
There is no aged scent, and you can enjoy it deliciously even with cold sake, but when it is warmed, the variety of ways to enjoy it will expand.
The umami and aroma is spread most at about 45℃, though beyond that, the taste gradually becomes tighter, giving a dry impression.
LIMITED EDITION,
NOGUCHI NAOHIKO 01 2017Sea Urchin, Carrot, Tonka Beans
The fourth dish displays vibrant orange carrots, and a combination of raw sea urchin and Tonka beans, which shines with the chef‘s unique sensibility.
The strength of the natural sea urchin off the Wajima coast is combined with this Limited Edition sake, which is also powerful.
The soup created from the sea urchin shell also has a unique flavor.
A unique pairing, who’s flavors never collide with each other while combining unique ingredients and sake.
LIMITED EDITION,
NOGUCHI NAOHIKO 01 2017
The 2017 vintage brewed in the first year by Naohiko Noguchi, who is referred to as“The God of Sake Brewing”, has been completely revived.
Made with the brewing techniques of 70 years of experience.
This is the first edition of the LIMITED EDITION series, which Noguchi Naohiko himself hand-picks only the best out of the entire brewing season.
Introduced with special aging techniques and management for over a year.
It features a fresh and sweet fragrance like lychee, papaya; plumped umami condensed by aging; with elegant acidity; and a long lingering finish.
JUNMAI 2018,
Unfiltered, Undiluted SakeCamouflage（Striped Jack）
“Camouflage” is a signature dish of Chef Tanaka.
Marinated striped jack hiding under green chips.
Well-balanced with Ishikawa’s fresh seafood and Junmai Sake, which uses 100% locally produced Gohyakumangoku, and is well-suited to the sourness of yogurt powder and the oily texture of parsley oil on top.
JUNMAI 2018,
Unfiltered, Undiluted Sake
All of the rice is produced by farmers near the brewery It is a sake that you can feel the terroir using rice that is grown from the same environment of fresh water source and clean air.
With fragrance reminiscent of oriental flowers, this Sake has a silky-smooth texture and milky richness.
It can be enjoyed with lightly seasoned western meals, such as vegetable dishes, or fish dishes.
HONJOZO 2018,
Unfiltered, Unpasteurized, Undiluted SakeSoft Roe, Jerusalem Artichoke, Arrowhead
Honjozo enhances the creamy nuance when slightly warmed to 35℃, “Hitohadakan“, paired with rich, creamy thick soft roe meuniere over Jerusalem artichoke sauce. Pairing where the dish and sake mutually bring out the charm of each other.
HONJOZO 2018,
Unfiltered, Unpasteurized, Undiluted Sake
Noguchi’s HONJOZO is a popular classic product that has been refined for many years.
It has a refreshing fruity flavor similar to pears, and exquisitely balanced with an incredibly clean and refreshing mineral taste.
It is a versatile course Sake that has been highly rated by sushi chefs and washoku chefs.
Enjoyable not only chilled, but can also be enjoyed at lukewarm temperatures around 40℃, featured with mild umami and less bitterness.
YAMAHAI GOHYAKUMANGOKU 2018,
Unfiltered, Unpasteurized, Undiluted SakeAbalone, Ginkgo Nut, Chestnut
Though the dish is French cuisine, it has a gentle flavor and aroma reminiscent of Japanese steamed broth in a clay tea pot.
Experience the rich flavor of simmered and softened abalone with the first bite.
Paired with YAMAHAI GOHYAKUMANGOKU, which also carries characteristics of rich flavors.
YAMAHAI sake produces a succinct acid in the process of lactic acid fermentation, and is known for its richness and depth, while having a sharpened, acidic taste.
Since the characteristics become more prominent when warmed, we tried to pair the succinct acid of abalone with the succinct acid of YAMAHAI GOHYAKYMANGOKU.
YAMAHAI GOHYAKUMANGOKU 2018,
Unfiltered, Unpasteurized, Undiluted Sake
“GOHYAKUMANGOKU” is rich-flavored, made by low polished rice that maximizes its umami.
It features a sweet and sour citrus scent like orange peels, a creamy richness and gentle acidity.
In contrast to its complexity and profound taste, it cleanses your mouth of the fat from the dish, leaving a crisp finish.
It is a sake that goes well with a main course, such as meat or eel, Japanese or western.
PREMIUM NOUVEAU 2019,Botan Shrimp and Lily Root
The shrimp, which is lightly cooked, has a rich sweetness and an exquisite, rich texture.
The soup broth taken from the shrimp's head is boiled down and finished with Bueurre Monte sauce, giving it a full robust taste.
The chef’s pairing was intended to give a crisp and refreshing flavor or chilled sake, consumed after hot sake.
PREMIUM NOUVEAU 2019
The first pressed commemorative sake from the start of 2019 vintage preparation.
A gorgeous and fresh pear-like flavor spreads, and you can feel the unique bubble and thickness of freshly squeezed sake.
The bitter aftertaste goes well with the ingredients of the new year.
HONJOZO 2018,
Unfiltered, Unpasteurized, Undiluted SakeTilefish, Pil-Pil, Canola Flower
The refined tilefish flesh matched with pil-pil sauce has a mild sourness, but a soft and whipped texture that melts in your mouth.
Imagine a Japanese-style tilefish scaled and grilled, full of a completely different sense of surprise.
This pairing, appearing for the second time, was offered by Hinatakan which is warmed, in order to bring out the delicate creaminess, compared from the soft roe dish, in the 6th pairing.
HONJOZO 2018,
Unfiltered, Unpasteurized, Undiluted Sake
Noguchi’s HONJOZO is a popular classic product that has been refined more many years.
It has a refreshing fruity flavor similar to pears, and exquisitely balanced with incredibly clean and a refreshing mineral taste.
It is a versatile course sake that has been highly rated by Sushi chefs and washoku chefs.
Enjoyable not only chilled, but can also be enjoyed at lukewarm temperatures around 40℃, featured with mild umami and less bitterness.
YAMAHAI JUNMAI 2017,
Unfiltered, Undiluted SakeWagyu（Noto beef）, Burdock, Hay
Well-marbled Noto beef, slightly grilled, has a very punchy taste.
To match this, it was necessary to have the rich strength of the 2017 YAMAHAI JUNMAI.
When you wash down the sake with the meat, an aroma of charcoal-grilling and the aroma of hay oil, as if adding a little taste change, followed by the refreshing sourness of the berry flavor.
This gives you a pairing, tasting like a different sauce.
YAMAHAI JUNMAI 2017,
Unfiltered, Undiluted Sake
The first-year vintage that has been aged for 3 years, carries a mature scent.
It features a rich texture, like soft and rounded fresh cream, reminiscent of roasted grains, and a gentle sourness like strawberries.
In contrast to the profound taste, this sake leaves an outstanding sharp finish.
YAMAHAI AIYAMA 2018,
Unfiltered, Unpasteurized, Undiluted SakeBeets and Rose
Rich beet granita, and refreshing yet elegant rose-scented milk granita.
Paired with Aiyama, which has a good balance of umami and sweetness.
YAMAHAI AIYAMA 2018,
Unfiltered, Unpasteurized, Undiluted Sake
The Aiyama rice, is larger size and more soluble, enhancing the umami even if its highly polished, and maximizing the clarity of the umami.
It features an elegant harmony of sweet and sour aroma reminiscent of strawberries, with fresh and beautiful umami, and the crisp yogurt-like gentle acidity.
YAMAHAI AIYAMA is a luxurious mid-course sake that can be used for a variety of dishes, western or Japanese.
YAMAHAI AIYAMA 2018,
Unfiltered, Unpasteurized, Undiluted SakePine
Creamy pine needles and pine nut cream enhances sophisticated richness and sweetness.
A pairing that combines AIYAMA, which spreads the well-rounded sweetness and umami.
YAMAHAI AIYAMA 2018,
Unfiltered, Unpasteurized, Undiluted Sake
The Aiyama rice, is larger size and more soluble, enhancing the umami even if its highly polished, and maximizing the clarity of the umami.
It features an elegant harmony of sweet and sour aroma reminiscent of strawberries, with fresh and beautiful umami, and the crisp yogurt-like gentle acidity.
YAMAHAI AIYAMA is a luxurious mid-course sake that can be used for a variety of dishes, western or Japanese.
