New Zealand wine and New Zealand lamb. For me, there is no other combination that is as easy to understand and satisfying to eat together.
However, I would like to see a little more variation, and a menu with a strong sense of individuality that is unique to the restaurant.
That's what I thought.
The lamb chop meat is not exactly the same as that of Bokumo, but you can find it online if you look. If you cook it well, I think it will be delicious.
And New Zealand wines can be purchased online from Box Wine, so you can enjoy the pairing at home if you so choose.
Of course, we take great care in the way we cook the food, the sauce, and the selection of wine, but you can get close to the same experience at home.
Instead, I want items that make me think, "This would be difficult to make at home no matter what I do," or "I have to get it at that store."
That's what I thought.
If I were to go to a store, I would want to have an experience that I could definitely only get at this store.
After all, a store needs something that can't be easily replicated.
So we came up with the idea of making a hamburger steak made from 100% lamb meat.
We make everyone's favorite hamburger steak using lamb meat. The sauce is an original sauce made with balsamic vinegar and tamari soy sauce. We top it with mashed potatoes. We grill it with rosemary over a burner. And voila, our "lamb steak and mash" is complete!
After many meetings with the chef and repeated trial and error, we have arrived at this point. I may be biased, but I think it has a fairly original feel to it.
The wine is a perfect blend of Merlot and Cabernet, more Mercabe than Pinot.
When this was introduced on the menu in November last year, it quickly became as popular as lamb chops.
Additionally, this month we added the second version of our Rum Bark, "Cheese & Apple," topped with roasted apples and finished with three types of cheese, which has also thankfully sold well.
Since the first one went well with a strong Merkabeh, I thought I would pair it next with a milder Pinot Noir, but in the end, the flavor was once again a perfect match for the Merkabeh.
But it's delicious, so thank you, chef, for making it so well!
Next, I'll think up some new menu items to go with the Pinot.
To achieve this, we need more experiences that "could only be had at this store."
Okay, let's go to a restaurant that does something original. Oh, I'm not going to copy them. I just want to learn the unique "twist" that each restaurant has.
