On a Summer night in San Francisco, I met up with fellow Chase Sapphire Reserve cardmembers for an exclusive Hit List Dinner Series event hosted by The Infatuation and Nisei restaurant. Nisei is one of San Francisco’s hottest new openings and it focuses on Washoku style cuisine. The Japanese concept of Washoku can be translated to “harmony of food” and it’s also the homestyle cooking of Japan.
The restaurant is connected to Bar Iris that crafts beautifully presented cocktails with Japanese influences. We started out the evening with cocktails at Bar Iris that’s adorned with mid-century modern furniture and a cool vibe. We then made our way over to Nisei for a curated seven-course tasting menu highlighted with California ingredients. To accompany the dining experience, wines selected by General Manager and Sommelier, Ian Cobb were poured.
The dinner started off with a glass of Alfred Gratien Champagne and a warm welcome from The Infatuation’s Co-Founder, Andrew Steinthal and Chef & Owner of Nisei, David Yoshimura. During the first course we experienced Nisei’s take on a dorayaki – a tiny, button-sized pancake stuffed with banana crème fraîche and topped with a neat scoop of caviar. It was a delightful bite! Dorayaki is typically filled with red bean paste and is a popular snack in Japan.
The second course was nori topped with uni and it was garnished with summer corn puree, pickled blueberries, and popcorn dust. Will Shafer’s Reisling of Mosel paired delightfully with it. It was my first time tasting Riesling with Japanese cuisine and it was a well balanced pairing.
The third course was milk bread with ankimo paste and raspberry jam. Ankimo paste is the “foie gras of the sea” and is considered a delicacy in Japan. It consists of steamed monkfish liver.
The fourth course was King Salmon that sat atop ume/cherry beurre blanc. It was accompanied by fried burdock root and grilled cherries. Alex Foillard’s juicy and easy-drinking Gamay paired nicely with it.
The fifth course was black curry, fried sweetbreads, pickled cabbage, and morel mushrooms. It had many unique flavors, textures, and spices. The Broadbent Rainwater Madeira was smooth, gently sweet, and complimented the dish’s unique flavors nicely.
The sixth course was a succulent lamb chop from Martin Emigh Ranch accompanied by furikake rice and lamb broth. The lamb chop was cooked to perfection and it paired beautifully with R. Lopez de Heredia’s vibrant Rioja.
At the end of our meal, we settled our sweet tooth with kinako spongecake topped with strawberry coulis, banana pearls, and meringue. It was paired with Patrick Bottex’s delicious sparkling gamay with cranberry and tart cherry flavors.
Nisei creates perfectly composed bites with luxury ingredients. Flavors are big, bold, and let every ingredient shine. Overall, it was an unforgettable meal and it was a fun event where I got to meet fellow foodies and wine enthusiasts.
Learn more about The Infatuation’s Hit List Dinner Series here and stay tuned for more information about upcoming gourmet dinners in your city!