Issue link: http://digital.copcomm.com/i/869846
100 / the tasting panel / september 2017 DEPARTMENT HEADER Kohen has opened several hotspots in Miami with his Dupoux Design busi- ness partners, and today he runs the entire beverage program for the River Yacht Club, which includes two restau- rants. Dashi, its newest, opened three months ago. With Dashi's careful, almost spiritual approach to food, I expected to walk down a similar path for the beverage program; in particular, its sparkling selection of Champagne is considered one of the superior pairing partners to Japanese cuisine. Kohen carries virtu- ally every SKU Taittinger offers. Says Kohen, "Taittinger has always taken a different approach from other French Champagne houses. Champagne Taittinger is not just a pleasant type of sparkling wine; it offers history, based on a lot of love and dedication. We share these same values at the River Yacht Club and Dashi." Kohen suggested Dashi's ocean scallops, Russian Osetra caviar and yuzu with the Taittinger Prélude Grand Cru and the miso sea bass with scallion and hoba leaf to be served with Taittinger Nocturne. "It isn't just the fish that we are pairing with the wine; it is also the freshly-grated wasabi and the soy sauce, which add richness and flavor . . . This complexity pairs well with a full-bodied Champagne," he says. With the Prélude, the harmoni- ous blend of Chardonnay with Pinot Noir creates an aromatic nose. This will complement the freshness of the scallops and add floral aromas for a perfect match. Nocturne is a smooth, round and fresh Champagne. The miso sea bass is a buttery, smoky popular dish with a bit of weight, so partnering this with a crisp and fresh 'sec' style of Champagne is one of the best pairings we offer at Dashi." Champagne Taittinger Prélude Grand Cru and Dashi's fresh ocean scallops. Champagne Taittinger Nocturne with Dashi's miso sea bass. Chef Shuji Hiyakawa of Dashi in Miami's River Yacht Club. Champagne Taittinger 2005 Comtes de Champagne Blanc de Blancs served at Dashi.