Delaire Graff's Hōseki is OMG Omakase (12-9-24)

 We left Capetown early Monday to head one hour east to Stellenbosch, the beautiful wine country offering dozens and dozens if not hundreds of wineries to taste and buy from. We were staying two nights at Delaire Graff where we had done a tasting on our previous visit and really loved the wines. The 14 or so lodge accommodations are luxurious, and we loved the setting and the mountain views. We dined at Hoseki the first night (there are several dining options at the winery) which is located in the lodge's reception area just seocnds from our "villa." As we were guests of the winery for dinner, we had no clue what was included but were thrilled to see they had chosen the 6-course Chef's Omakase with paired wines from the winery! We did ask for a substitution on the Wagyu main as we were wagyu-ed out!

On arrival the staff all yelled "Irashamase" very loudly as the Japanese traditional "welcome." and we were seated overlooking the mountains as the sunset blazed through the windows in oranges and red (lots of sunset photos on FB as well as the food!). The tables are all bronze with inlaid wood and small bonsai trees on each one. The chandelier (photo on FB) is a giant flock of birds sculpture that is most impressive and the artwork is amazing. Mr. Graff choses each piece of art for each location on the entire estate and moves them around on each visit, constantly adding to what is the largest private art collection is South Africa!

Caile was our sommelier and she arrived with Sunrise Brut made from Chenin Blanc, Chardonnay and Cab Franc a superb bubbly served in Riedel crystal (as they do in the tasting room as well!!). Kayla, our server, followed with OSHIBORI & OTOSHI (Cherry Blossom & Edamame) was the first course and we first received some tsukumono or Japanese pickles and then came the edamame with a wet towel scented with cherry blossom for finger cleaning. This was followed by a small amuse of Cucumber Maki Roll with Ponzu Gel.

DUCK TSUKUNE was one of our favorite dishes of the evening and was duck foie gras with Hijiki XO sauce, cured egg yolk, Aioli and Gochuchang with fluffy pancakes and Oyster Mushrooms. The barely cooked egg was oozy and gooey and the foie gras almost sausage-like consistency, and the whole dish was just a real revelation. It was served with a Banghoek Chardonnay from Delaire Graff that had a slight acidity to cut the dish's richness.

Sushi consisted of Local Yellowfin, Spanish Bluefin and Norwegian Salmon with ginger, wasabi, shoyu and caviar to top it off! How decadent and served with Coastal Cuvee Sauvignon Blanc 2024 with a huge grapefruit intensity; I would have truly preferred a smooth sake! The Palate Cleanser was Rose Geranium Kakigori (Japanese shaved ice) which was an entire production with the machine rolled tableside and the granita shaved and seasoned with elderflower and yuzu gel!

Cape Wagyu was substituted at our request, and we got the most magnificent BLACK COD with Miso Glaze in Ginger Dashi  served with one of our favorite wines from the estate, 2022 White Reserve a 50-50 blend of Semillon and Sauvignon Blanc which is the same as a Bordeaux Blend but I have to admit the Semillon is not prominent nor slightly sweet as it is here in Bordeaux!

SANCHO (a Japanese mountain pepper) PANNA COTTA came with white chocolate, yuzu, matcha noodles, strawberry sorbet and a strawberry cracker all of which was fun and tasty save for the (yes, again) gummy and sugary matcha the consistency of marzipan, which I also dislike. Cape Vintage 2021 Port was a nice treat as well.

A great first night in wine country!