As soon as I got the invite from RESY offering seatings at their "Dream Team" dinner at Perry's I had to sing up. The program organized by RESY asks chefs across the country who they would like to cook with and then offers limited seatings of chef's dinner with the Dream Teams! I had been reading about Chef MASAKO MORISHITA and her amazing rise and then her James Beard Award last year but had not had the time get myself to Perry's. This event nailed that, and boy will I be back again! Chef Morishita chose her own mother, Ryoko Morishita, whom Resy flew in from Japan for the week to create this magnificent meal.
I was at the 630pm seating (another was at 830pm) and the restaurant was only 1/4 full with about 24 diners. Video cameras, photographers and folks with microphones and such were all over as the two chefs were introduced and Chef Morishita spoke about how her mom would always make her feel great when she was down and that was with her comfort food cooking at home; she was in tears and we all choked up, but then sat down to an amazing meal!
Each course was paired with a sake, and they were all fab starting with Hakkaisan Clear Sparkling "Awa White Koji" Nigata that came with three "amuses:"
1)a simple raw Hokkaido scallop was sliced and served with kombu so that the creamy rich scallop shined
2)Petite Ganmodoki was a fried tofu cake with scallop, Japanese Yam, Seasonal vegetables and ginger soy sauce that was super tasty and loaded with flavors, but my only regret was that it was a tad hard to eat in one bite with chopsticks!
3)Gyu Suji Nikomi was a stew of Wagyu tendons in Sake Soy Glaze which was also a delicious cut even if there were some small fatty pieces mixed in that I simply tried to avoid (one must watch one's figure).
Probably my favorite dish of the evening was TAKARABUKURO which was a Tofu Skin "Treasure Bag" filled with chicken, seasonal vegetables (carrots, gingko beans, lotus and more) in Morishita's House Dashi, which simply alone had to be the best dashi ever.
Gozensho Omachi Bodaimoto "1859" Junmai Okoyama sake was another treat.
Wagyu Yaki Shabu was next with a super tender Kagoshima A5 Ribeye in Warishita (a tamari-style sauce, but more Umami) Sauce and Jidori Egg. The barely cooked meat was sliced like carpaccio, topped with gold leaf and accompanied by fried tofu topped with black truffles as an added treat! Kiki Masamune Taru Junmai Hyogo was the paired sake.
Madai Goma Chazuke was a superb Japanese Sea Bream (also known as Black Porgie) with sesame, Koshihikari Rice, Dashi & Fresh Wasabi. The rice was so rich that I was happy to have the pickled celery and carrot to offset it! Who knew rice could be so fabulous and rich, yet so simple. There was a hint of sweetness to the dashi and the paired Dewazakura Junmai Ginjo Omachi "Jewel Brocade" Yamagata was a perfect foil.
Dessert was as simple and fun and comfort-y as it gets: Midori Cream Soda was Vanilla gelato in Soda with Midori (melon liqueur) and so light and fun it was impossible not to finish it!
Kudos to the whole team and my server Devon who kept making sure I was happy. I WAS!
What great fun indeed! Can't wait to get back to Perry's!
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