Hiramasa Kingfish
Hiramasa Kingfish, n25 Caviar, Endive, Coastal herbs Chef: Christoph Rainer Restaurant: Luce D'Oro
Sake-Pairing-Contest 2021 Sake-Pairings
Review of the sake pairings that were submitted as entries for the sake pairing contest 2021 (preliminary round). The indication of the restaurant and the place name as well as the descriptions depend on the time of participation. Information about the Finals 2021 you find here.
Pike Perch Matsukasa Yaki
Pike perch "Matsukasa Yaki", seaweed butter, BBQ eel, salt lemon Chef: Christoph Rainer Restaurant: Luce D'Oro
Confit Char
Confit char, grape beurre blanc, flower sprouts, grapefruit Chef: Stefanie La
Deep-Fried Pork Neck
Deep-fried pork neck, herb pickled mushrooms, romaine lettuce, beetroot, mustard-horseradish emulsion Chef: Stefanie La
Duck Liver Terrine
Duck liver terrine / Japanese quince / Black walnut / Panettone brioche Chef: Kevin Wüthrich Restaurant: Dampfschiff Thun
Salmon and Dashi Rice
Salmon / dashi rice / umeboshi / soy sauce / lichen / lumpfish caviar Chef: Kevin Wüthrich Restaurant: Dampfschiff Thun
Tuna Wasabi
Tuna | Wasabi | Herb Stringlings | Mango Chef: Christopher Korp Restaurant: Steiner Hotelbetriebe GmbH & Co. KG
Pork Belly Sous Vide and Puffed
Pork Belly Sous Vide & Puffed | Edamame | Malt Chef: Christopher Korp Restaurant: Steiner Hotelbetriebe GmbH & Co. KG
Langostino Turmeric
Langostino | Carrot | Turmeric Chef: Simon Taxacher
Venison Ragout
Venison ragout, spaetzle, caramelised apples, walnuts, carrots, venison jus Chef: Kirill Kinfelt Restaurant: Kinfelts Kitchen & Wine
Roasted Monkfish
Roasted monkfish, boudin noir, spicy lentils, chives, Chef: Kirill Kinfelt Restaurants: Kinfelt's Kitchen & Wine
Alpine Pasture Pork Crested Steak
Alpine pasture pork crested steak Restaurant: Geheime Specerey
Pike Perch with Millet and Radish
Gently cooked pike perch with millet and radish Restaurant: Geheime Specerey
Wild Turbot with Egg Pearls
Wild turbot with egg pearls, lardo and cress broth Chef: Carine Patricio with the kind support of Thomas Schanz and Fritz Benson Restaurant: Schanz, Piesport
Pork Belly with Grilled Pulpo
Pork belly with grilled pulpo, char caviar and escabèche Chef: Carine Patricio with the kind assistance of Thomas Schanz and Fritz Benson Restaurant: Schanz, Piesport
Yellowfin Tuna and Pork Belly
Yellowfin tuna and pork belly on sake-apple cabbage with herb mushroom Restaurant: Nanami
Stuffed Veal Sinvoltini
Stuffed veal sinvoltini with sake cream sauce on homemade soba noodles Restaurant: Nanami
Pizza Bianca
Pizza bianca I ricotta- walnut cream I duck breast I herb pickling I christmas pear Chef: Paul Prost
Fritto Misto
Fritto misto I tuna tartare I butterfish coat I papaya salad I focaccia Chef: Paul Prost
Miso Pickled Salmon
Miso pickled salmon Avocado puree Rice sorbet Passion fruit Chef: Julian Stork Restaurant: Hotel Haldensee
Thai Curry with Chicken
Thai curry with chicken, mango, banana, hot Chef: Julian Stork Restaurant: Hotel Haldensee
Confit Char Fillet
Confit char fillet/pear vinaigrette/matcha tea powder/herb bouquet Chef: Maximilian Müller Restaurant: Pavillon, Baur au Lac, Zurich
Sous-Vide Cooked Pork Belly
Sous-vide cooked pork belly/black beer caraway sauce/smoked eel/ Apple and onion compote Chef: Maximilian Müller Restaurant: Pavillon, Baur au Lac, Zurich
Grossarl Ceviche with Bouillabaisse
Grossarl ceviche with bouillabaisse and snow pea kimchi Chef: Alexander Hettegger Restaurant: DAS EDELWEISS
Salmon Fillet in Teriyaki
Salmon fillet in teriyaki, with sweet potato and young onion Chef: Alexander Hettegger Restaurant: DAS EDELWEISS
Romaine Lettuce
Romaine lettuce, St. George's mushroom, elderberry capers, caper sauce Chef: Andreas Döllerer Restaurant: Döllerer's Genusswelten
Short Rib
Short Rib, Horseradish sauce, Celery Cream, Celery Root, Salad Chef: Andreas Döllerer Restaurant: Döllerer's Genusswelten
Langostino and Veal Tongue
Langostino & veal tongue with melon & pistachio malto Chef: Michael Broger Restaurant: Walserstube Jägerstube in Lech am Arlberg
Iberico Secreto
Iberico Secreto with Kenia beans, mango, ginger, aubergines Chef: Michael Broger Restaurant: Walserstube Jägerstube in Lech am Arlberg
Gyzoa Miéral duck
Gyzoa ; Miéral duck ; Bonito combualge stock ; Sesame oil ; Daikon ; Spring leek Chef: Christian Sturm-Willms Restaurant: Yunico
Matjes
Maties ; soy-wasabi shoyu ; caponcini ; apple and onion chutney ; piedmont hazelnut Chef: Christian Sturm-Willms Restaurant: Yunico
Grilled Eel with Egg Souffle
Grilled eel with egg souffle, parmesan cheese and horseradish Chef: Masaru Oae Restaurant: Masa Japanese Cuisine
Black Salsify Manjū
Black salsify manjū with black salsify chips and ponzu puree Chef: Masaru Oae Restaurant: Masa Japanese Cuisine
Pickled Hamachi
Pickled hamachi with roasted pumpkin and pickled radish Chef: Norman Faust
Roasted Entrecôte
Roasted entrecôte, with oat root, hemp and leek Chef: Norman Faust
Rosa Beiried
Pink Beiried - Wakame salad - Shitake mushroom - Edamame - Horseradish Restaurant: Shiki Vienna
Greenland Halibut
Greenland halibut, Sake Beurre Blanc, Nashi pear, Soybeans, Borage Cress Restaurants: OKRA IZAKAYA
Grilled Barbarie Duck Breast
Grilled Barbarie duck breast, tomato jus, red Thai curry, sweet potato Restaurants: OKRA IZAKAYA
Foie Gras Terrine
Foie gras terrine, banana, bitter cocoa Chef: Stefan Meier Restaurant: Meiers ZweiSinn
Yellowtail Mackerel
Yellowtail mackerel, kiwi, yoghurt, cucumber Chef: Stefan Meier Restaurant: Meiers ZweiSinn
Raspberry Lychee Rose
Raspberry Lychee Rose Chef: Thomas Imbusch Restaurant: 100/200 Kitchen
Oyster Cucumber Fat
Oyster cucumber fat Chef: Thomas Imbusch Restaurant: 100/200 Kitchen
Kani Ume Chawanmushi
Kani Ume Chawanmushi Chef: Team SUSHIYA Restaurant: Restaurant Sansaro, Munich
Agedashi-Kaki
Agedashi-Kaki no Miso-Ae Chef: Team SUSHIYA Restaurant: Restaurant Sansaro, Munich
Scallop Carpaccio
Scallop carpaccio, baby cucumber, beurre blanc, ossietra caviar Chef: Dietmar Sawyere Restaurant: The Japanese
Alpine Salmon
Alpine salmon, lentils, teriyaki - fois gras sauce Chef: Dietmar Sawyere Restaurant: The Japanese
Baked Skri Fillet
Baked skri fillet with nut crust, pineapple butter sauce, green asparagus
Toast Hawaii 2.0
Toast Hawaii 2.0, Tyrolean mountain cheese & Tyrolean ham, brioche, pineapple, tomato confit Chef: Heiner Pingel (Sous Chef) Restaurant: CODA DESSERT DINING
Grilled Abate Pear
Grilled Abate pear, 100% Ecuador chocolate, Amazake ice cream, red wine chocolate jus Chef: Heiner Pingel (Sous Chef) Restaurant: CODA DESSERT DINING
Spaghettoni alla Carbonara 2.0
Spaghettoni alla Carbonara 2.0 Chef: Andrea D’Anna Restaurant: Osteria da Ketty & Tommy
Iberico Pluma
Iberico Pluma with mashed potatoes and celeriac Chef: Andrea D’Anna Restaurant: Osteria da Ketty & Tommy
Beef Roulade
Beef roulade, vegetables, mushrooms, bacon, buckwheat risoto, steamed, marjoram sauce. Chef / Restaurant: As an independent sommelier, I work with various restaurants.
Beef Fillet
Beef fillet, chilli peppers, shiitake, coriander, fish sauce, watercress, tomatoes. Chef / Restaurant: As an independent sommelier, I work with various restaurants.
Brillat Savarin
Brillat Savarin with orange fennel, saffron & hemp Cook: Peter H. Müller Restaurant: Heimlichwirt - eatery
Confit Rabbit Leg Fillet
Confit rabbit leg fillet with sage, cauliflower & poppy seeds Cook: Peter H. Müller Restaurant: Heimlichwirt - eatery
Homemade Chicken Burger
Homemade chicken burger with ginger & chili Chef / Restaurant: Homemade
Homemade Shiitaki Risotto
Homemade shiitaki risotto Chef / Restaurant: Homemade
Char and Lemon Verbena
Char, lemon verbena, apple, nasturtium Chef: Andreas Döllerer Restaurant: Döllerer's world of pleasure
Blunze
Blunze, leek, potato, black currant, mustard Chef: Andreas Döllerer Restaurant: Döllerer's world of pleasure
Lake Trout
Lake Trout│Champignon│Wild Cauliflower│CoffeeX3 Chef: Lukas Hauer & Rene Roth Restaurant: HLF-Krems tourism schools
Yuzu Tart
Yuzu tart │ interpreted in a modern way Chef: Lukas Hauer & Rene Roth Restaurant: HLF-Krems tourism schools
Sushi New
Sushi New: melon nigiri, parma maki, whiskey caviar Restaurant: OPUS V
Japanese Pancakes
Japanese pancakes, amazake rice pudding, ginger honey Restaurant: OPUS V
Monkfish
Monkfish / flaked potatoes / Passe Pierre algae / 7-herb Beurre Blanc / Yuzu Chef: Gazi Gezen Restaurant: Good Times For Good People
Romanesco
Romanesco / coconut and Jerusalem artichoke puree / cigar smoke / macadamia liquorice crunch / cranberry Szechuan jam Cook: Gazi Gezen Restaurant: Good Times For Good People
Beetroot and Yellow Beetroot
Beetroot, yellow beetroot, wild broccoli, caramel, iced goat's cream cheese, raspberry / balsamic varnish Chef: Bernhard Reiser Restaurant: Reiser's am Stein
Scallop
Scallop, suckling pig belly, enoki mushrooms, ginger, sweet potato, wild mushroom dashisud Chef: Bernhard Reiser Restaurant: Reiser's am Stein
Spinach Salad
Spinach salad, parmesan truffle dressing, yuzu, dry miso, shrimp
Young Vegetables by Eric Roy
Young vegetables by Eric Roy Chef: Louis Linster Restaurant: Lea Linster restaurant
Strawberry and White Chocolate
Strawberry and white chocolate Chef: Louis Linster Restaurant: Lea Linster restaurant
Coffee-Pickled Beef Steak
Coffee-pickled beef steak, mushrooms, fermented Jerusalem artichoke Chef: Hauke Pohl Restaurant: THE OMNIA
Pumpkin Tartelette
Pumpkin tartelette, marinated char, rose, kale, barberry Chef: Hauke Pohl Restaurant: THE OMNIA
Wagyu Beef Carpaccio
Wagyu beef carpaccio with parmigiano cress and olives Chef: David Bassan
Scallop with Summer Truffle
Scallop with summer truffle and San Daniele ham powder Chef: David Bassan
Catfish
Catfish / yellow stone fruit / beets Chef: Michael Jeckel Restaurant: Jan Hoffmann Shuka Bar
Cucumber and Yoghurt
Cucumber / yoghurt / forest and meadow herbs Chef: Michael Jeckel Restaurant: Jan Hoffmann Shuka Bar
Rhubarb and Mountain Pine
Rhubarb / mountain pine / meringue / glacier ice Cook / Restaurant: Verwöhnhotel Sonnhof by Vitus Winkler, Herbal Kingdom by Vitus Winkler
Crayfish
Crayfish / crayfish foam / potato egg / pumpkin / marigold flowers Chef / Restaurant: Verwöhnhotel Sonnhof by Vitus Winkler, Herbal Kingdom by Vitus Winkler
Marmot Ravioli
Marmot ravioli with celery puree and fried beech mushrooms Chef: Lukas Pregenzer Restaurant: Hotel Tirol
Fried Alpine Prawns
Combination of fried alpine prawns and fried mini pointed peppers Chef: Lukas Pregenzer Restaurant: Hotel Tirol
Tuna Tartare
Otoro tuna tartare with wasabi and radish Chef: Atsushi Sugimoto (sushi master) Restaurants: ASKA
King Crab
King crab / tomato / almond / chives Chef: Johannes Egerer (Sous Chef) Restaurant: Storstad
Lime Buttermilk Ice Cream
Lime / buttermilk / lapsang souchong Chef: Patrick Hinterberger
Orange and Beetroot Salad
Fresh orange & beetroot salad Chef: Pascal Dinda Restaurant: Hotel Sonnenburg Lech
Almost All Green Gnocchi
Almost all green gnocchi Chef: Pascal Dinda Restaurant: Hotel Sonnenburg Lech
Grilled Black Cod
Grilled black cod marinated in saikyo miso Restaurant: Nihonryori KEN
Poached Clams
Poached clams, zucchini, radish, fennel greens & pine nuts Restaurant: Tawa Yama
Flamed Pork Chin
Flamed pork chin, mango, yogurt, pandan foam & puffed rice Restaurant: Tawa Yama
Octopus 1000°
Octopus 1000° with coconut, white chocolate & pear Chef: Tom Elstermeyer
Guava Sorbet with SourSop
Guava sorbet with SourSop, steamed carrots and dark chocolate Chef: Tom Elstermeyer
BRETTON MACKEREL
BRETTON MACKEREL & GILLARDEAU OYSTER Lemon verbena, spring onions, nori Chef: Julian Stowasser Restaurant: Lakeside Restaurant
DEER FROM LOCAL HUNTING
DEER FROM LOCAL HUNTING Pointed cabbage, chanterelles, hazelnuts Chef: Julian Stowasser Restaurant: Lakeside Restaurant
Green Curry with Chicken
Green curry with free-range chicken, eggplant and zucchini Chef: Dalad Kambhu Restaurant: Kin Dee Berlin
Grilled Octopus
Grilled octopus "Kraprao" cucumber salad and red rice Chef: Dalad Kambhu Restaurant: Kin Dee Berlin
West-Eastern Crab Bread
West-Eastern crab bread (wholemeal bread, onions, egg, North Sea crabs, pickled ginger, wasabi) Chef: Detlev N. Heinrich
Medi Bowl
"Medi Bowl" (Fregola, asparagus, smoked eggplant, cauliflower, olives, shrimp) Chef: Leslie Himmelträger Restaurant: LENZ
Variation of Cauliflower
Variation of cauliflower with almond and tangerine Chef: Long Nguyen Restaurant: CHUNG
Stewed and Pickled Apricot
Stewed and pickled apricot. Chanterelles. Ponzu-Thai Basil Vinaigrette Restaurant: Orania.Berlin
Wooden Mackerel Sashimi
Wooden mackerel sashimi (Ajino Namero) Restaurant: Oyster Lodge
Coral from the Noble Mould
Coral from the noble mould Chef: Dario Innamorato
It's me .... Super Mario
It's me .... "Super Mario" Chef: Dario Innamorato
Cauliflower with Vadouvan
Cauliflower with Vadouvan Szechuan pepper, black garlic, banana Chef: Stephan Hentschel Restaurant: COOKIES CREAM
Beetroot with Miso
Beetroot with miso Smoked almond, caper salsa, bread Chef: Stephan Hentschel Restaurant: COOKIES CREAM
Tofu from Crab Miso
Tofu from crab miso on DASHI pea jelly Chef/Restaurant: LSG SKY CHEFS
Japanese-Style Beef Rib Ragout
Japanese-style beef rib ragout Chef/Restaurant: LSG SKY CHEFS
Pickled Salmon Trout
Pickled salmon trout with rolled barley and sheep's cheese Chef: Sigi Ratgeb Restaurant: Wirtshaus BürglHöh
Free-Range Pig with Beetle Beans
Free-Range Pig with Beetle Beans, Kernel Oil and Fermented White Cabbage Chef: Sigi Ratgeb Restaurant: Wirtshaus BürglHöh
Prawn Ceviche
Prawn ceviche, avocado, coriander, elderflower Restaurant: Gasthaus Scheiderhöhe
Chicken and Miso
Chicken, miso, bergamot, yellow navette, passion fruit, basil Restaurant: Gasthaus Scheiderhöhe
Yuzu Miso Nasu Dengaku
Yuzu Miso Nasu Dengaku Chef: Midori Ogasawara Restaurant: Tokyo Cafe Leipzig
Renkon Hazamiyaki
Renkon Hazamiyaki Chef: Midori Ogasawara Restaurant: Tokyo Cafe Leipzig
Scallops with UNI Butter
Scallops served with UNI butter (sea urchin butter) Chef: Yuki Takioku Restaurant: KABUKI Restaurant Ltd.
Fillet Steak Black Angus
Fillet Steak Black Angus from Jack's Creek Farm à la Shiro-Miso Glazed, Chef: Yuki Takioku Restaurant: KABUKI Restaurant GmbH
Finalist
Beef Shoulder
Beef Shoulder | Mustard | Celery | Demi-Glace (Chef / Restaurant: Florian Moser & Benjamin Zimmerling)
Finalist
Carrot, Pumpkin, Salmon, Hemp
Chef / Restaurant: Kevin Wüthrich, Restaurant Dampfschiff Thun
Finalist
Carabinero
Carabinero, Crustacean Bisque, Kimchi, Rice Cream, Coriander (Chef / Restaurant: Christoph Rainer, Restaurant Luce d’ Oro at Schloss Elmau)
Finalist
Swordfish
Swordfish | Cucumber | Pioppino | Broad Bean | Misoglace (Chef / Restaurant: Christopher Korp | Hotel Austria & Bellevue Obergurgl)
Finalist
Seared Smoked Eel
Seared Smoked Eel, Sautéed Black Salsify, Nashi Pear & Rhubarb Salad, Brown Butter-Miso Foam (Chef / Restaurant: Stefanie La)