4.) Uni Foie Gras with the Tokyo Club Margarita
A Morimoto icon, he describes this as “a decadent dish of steamed oysters served with uni (sea urchin), seared foie gras, and teriyaki sauce, garnished with the fresh brightness of chervil.”
His chosen beverage? The Tokyo Club Margarita is an exotic blend based on Deleon platinum tequila, which has a breath of sweet agave, citrus, warm spice, and smooth vanilla on the finish. The layering continues with Gunma sake, which is rich and food friendly, and a fresh finish of cucumber and shiso, a leaf with definite Asian herbaceous notes.
At first sip, the spice from the togarashi rim of the margarita pairs with the briny flavor left behind from the oyster. The pronounced citrus profile from the cocktail cuts through the foie gras delicately, creating a bridge to elevate the uni and silky oyster. Definitely a dish to be savored slowly on a visit to one of Morimoto’s restaurants.
