I recently enjoyed a special lunch at Hōseki at Delaire Graff Estate. I hadn’t been since the restaurant changed from Indochine. Housed in the same beautiful space, and still headed up by Chef Virgil Kahn, the menu leans towards refined Japanese-style small plates, with plenty of seafood and Wagyu, and there’s an Omakase option if you want to hand over the reins.
An oasis of calm, matched by impeccable warm service, this experience is memorable in so many ways.
The beautiful interior is softened by wood and art, and sitting next to the huge open fire on a rainy winter’s day was so cosy and lovely.
The Hibachi Wagyu grilled at your table, blue fin tuna imported and stored in a medical grade freezer, the dry ageing of fish and many more techniques show the love and care of a dedicated chef.
Much of the produce is grown on the estate or sourced nearby, which adds to the feeling that everything is considered.
Estate wines are thoughtfully paired with the perfectly balanced sets of dishes.
This is the menu we enjoyed on the day.
An inspired 6-COURSE CHEF’S SELECTION OMAKASE
The restaurant offers omakase set menus or a la carte.
The service and atmosphere were outstanding.
The MENU
OSHIBORI & OTÔSHI (V)
cherry blossom, edamame
OTSUMAMI
tsukemono
cured linefish tartare
fermented tofu dip, puffed cracker
MAGURO
cured tuna, avocado wasabi, pickled mushroom,
ulva aioli, ponzu truffle, puffed sago
SUSHI
koshihikari rice, ginger, wasabi, shoyu
ROBATA ISE EBI
cape crayfish chawanmushi, tosazu, fennel
NIKUJAGA
braised beef short rib kushiyaki,
beef tongue, root vegetables
WAGASHI
taiyaki, adzuki bean fudge
*NB – This post is updated from a previous 2015 post about the former restaurant Indochine (same space as Hoseki).
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