What can you say about a champagne this creamy and delicious? It really is so good that it makes the rest taste like the swill that they are. Alright so maybe that’s a little harsh, but it’s difficult to deny that we didn’t get a little excited to see this when we opened our drink menu.
Of course that was swifty joined by the amuse bouche which were each yummy in their own right. The standout was the slice of duck with orange along with a healthy pour of Krug…
…that they kept on pouring right through the caviar course. Don’t hate us because we’re beautiful!
On ANA for dinner you have a choice of the Western meal or the Japanese Kaiseki meal. I wasn’t quite ready to dive into a very challenging (no, really) multi-course Japanese meal just yet. I just saw the words “fermented” and “innards” near each other and immediately averted my gaze over to the Western meal. So I had a very typical and lovely meal that I won’t bore you with.
Jeff, however, took the challenge and had the Kaiseki meal that also came with what looked like a beautiful sake pairing. He’s going to be posting blow-by-blow pictures of his meal later so be on the lookout for that.
