Beaujolais Nouveau 2011

On November 17th me and my friends hit one of my favorite Italian restaurants after work.
Coincidentally, it was the third Thursday in November. Beaujolais Nouveaus Day.
After a glass of sparkling wine, we naturally got our first taste of this year’s fresh fruity harvest.

I am a big fan of sea urchin roe. Some people say it looks gross, but fresh one tastes rich creamy :)

At “Osteria Azzurro” offers a prix fixe menu of appetizer, pasta, salad, main dish and coffee & dessert for 3,500yen for each person. As we were a group of 4 people, we were allowed to pick 4 different appetizer dishes. That sounds like a real good deal :)

Bubble, bubble...!

Carpaccio of sea bream & some other fish that I don't remember. The fish was fresh and went well with balsamic vinegar dressing.

Bruschetta topped with sea urchin "uni" and "karasumi" salted sunlight-dried mullet roe. Everyone was like "Hm...yummy~!"

Here you come. Our Beaujolais Nouveau 2011 by Georges Duboeuf :)

Grilled mussel with garlic butter and parsley in escargot style. It was so good :)

Spaghetti with sea urchin, garlic, olive oil and chili peppers.

Bistecca,beef steak in Italian, of the top round of beef. I ate their butt! :P Well, the top round steak contains less fat and you can purely enjoy the flavor of beef itself. The meat was very tender and juicy :)

I love beef steak with horseradish on, as well as wasabi.

Sorbet and panna cotta with raspberry. I forgot to take a photo before eat :P

Cute panda souvenirs from a friend, who went to Beijin on holiday :)

I was thinking the actual cookie might look different from the package image, but it turned out exactly the same! Angry panda XD

After all, we all were content to have had a great food and fun time together.

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One thought on “Beaujolais Nouveau 2011

  1. Conor Bofin says:

    I love your photos. Here in Ireland, a good number of years ago, we suffered the Beaujolais Nouveau thing. Having got into it and back out again a long time ago, I have concluded that the ‘Nouveau’ is best kept for washing cars rather than drinking. The whole idea of celebrating a thin, slightly sharp wine that will not improve with any aging is pretty daft to me. If did not seem so daft about 25 years ago…..
    Best,
    Conor

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