Still Service #42 Chinese Cuisine Jackal Live Report
A night where my perception changed with every dish.
15:00
Hakata.
Natural wine and small-plate Chinese cuisine.
The 15:00 opening time is also typical of this shop.
The time between "day drinking" and "dinner."
That time is already comfortable.
—
First glass
Franciacorta
Five-kind cold appetizer platter.
Cream cheese marinated in Shaoxing wine.
Seafood spring roll with Parmigiano.
Beautiful.
And delicious.
The bubbles lift the food lightly.
—
Second glass
Albariño
Whelk and yellow chives.
At first, I thought,
"Maybe Champagne would suit this better."
But,
when I brought the sauce into my mouth along with it, the scenery changed.
The Albariño
walked right into the center of the dish.
At that moment, I thought,
"Center stage."
—
Third glass
Sangiovese
Liver pâté with Shaoxing wine and cream cheese.
The center of gravity is low.
It supports the dish.
That was my impression.
However,
with the pork and shimeji mushroom shumai,
……
"Oh, oh, oh, what a pity."
The wine steps too far forward.
The egg is……
Jamboree.
—
Fourth glass
10-year aged Shaoxing wine
It was a bit too strong for the shumai.
However,
the Mapo tofu appears.
Here,
I understood the shop's intention.
Very Dry.
Facing the Mapo tofu head-on.
The result is……
Neither gives way.
They both assert themselves,
and neither takes a step back.
This, too, was a pairing.
—
A memorable dish
Tomato and dill egg stir-fry.
Here,
the Franciacorta shines once again.
The bubbles
gently lift the scent of the dill.
It was the best pairing of the day.
—
Impression of the shop
Delicious.
As a casual Chinese spot,
I would like to visit again.
The food is classic.
The wine is
"We tried playing around a bit."
It was a shop with such fun proposals.
What I thought about most this night
Pairing
is not decided by the first bite.
The food changes.
The wine changes.
And,
my own perception changes too.
That is why I want to
taste until the very end
before giving an answer.
—
End roll
The food
is not seeking an answer from the wine.
The wine, too,
is not trying to win over the food.
When they both take a step back,
what is born there is
not "delicious,"
but "fun."
I
love that kind of time.
That is why
I head to a restaurant again.
—
🌱
Yoko Kato
Still Service Organizer
Observing the experiential value and unspoken discomforts of hotels, inns, and restaurants, and editing the quality of time.
I think together with others through dialogue about beverages, service, and stay experiences.
For consultations and inquiries, please contact me via email.
still.service.yoko@gmail.com