A5 Wagyu ‘Aburi’ Maki is a luxurious sushi roll featuring high-quality A5 Wagyu beef and foie gras, wrapped in sushi rice and nori.  This version combines rich flavors and textures, with the tender, marbled Wagyu being lightly seared for a smoky depth alongside the creamy foie gras, enhanced by a drizzle of unagi sauce and a touch of orange zest.  Here's how to create this indulgent dish at home.

A5 Wagyu ‘Aburi’ Maki

Louis Roederer Cristal, Reims (1.5L)

2016 Château Suduiraut, Sauternes

2021 Ktima Gerovassiliou Late Harvest Malagousia, Epanomi

Moët & Chandon Dom Pérignon, Épernay (1.5L)

Château d'Yquem, Sauternes (1oz)

Taylor Fladgate 20yr Tawny, Porto

Bodegas Bideona, Laderas, Rioja

Et Fille Pinot Noir, Willamette Valley

Château Minuty Et Or, Côtes de Provence

2024 Skouras Moscofilero, Peloponnese

Domaine des Féraud Prestige, Côtes de Provence

Jean Marc Crochet, Sancerre

2023 George Noel Vieilles Vignes, Chablis

Lewis, Russian River Valley

Matthiasson, "Linda Vista," Napa Valley

2021 Rhys Vineyards Chardonnay, Santa Cruz Mountains

Seafood Tower & Smoke

Includes Hummus, Baba Ghanoush, and Muhammara.

Mezze Platter

Serendipity

Selene’s Dream

Golden Grove

A smooth flavor with delicate notes of caramel, orange blossom, jasmine and a sweet aftertaste.

Decaf Classico

Exquisitely aromatic, with cocoa and dried fruit accents, ending in a rich, full-bodied finish.

Intenso

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinsing the Rice

In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat and simmer covered for 18-20 minutes until all water is absorbed.

Cooking the Rice

In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.

Seasoning the Rice

Place a bamboo sushi mat on a flat surface. Lay a sheet of sushi nori, shiny side down, on the mat.

Prepare the Maki

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Layer the Sushi Rice

Place thin slices of A5 Wagyu beef and foie gras horizontally across the center of the rice. Drizzle with unagi sauce and sprinkle with orange zest.

Add Filling

Using the bamboo mat, lift the edge closest to you and roll it away from you, applying gentle pressure to form a tight roll. Roll until you reach the exposed edge of the nori, then wet the edge to seal.

Rolling the Maki

With a sharp knife, slice the roll into 8 even pieces. Wipe the knife with a damp cloth between cuts for cleaner edges.

Slice the Maki

Arrange the sliced maki on a serving plate. Top with microgreens and a sprinkle of sesame seeds. Serve with additional unagi sauce for dipping.

Garnish and Serve

sushi rice

water

rice vinegar

sugar

salt

A5 Wagyu beef (Toro)

foie gras

unagi sauce

orange zest

sushi nori (seaweed sheets)

microgreens

sesame seeds

Place the bottle of Louis Roederer Cristal Champagne in a bucket of ice water or in the refrigerator for about 30 minutes before serving to ensure it is perfectly chilled.

Chill the Champagne

Select elegant champagne flutes for serving. Make sure they are clean and dry to enhance the tasting experience.

Prepare the Flutes

Carefully remove the foil and unscrew the wire cage around the cork. Hold the cork firmly and twist the bottle gently to ease the cork out without causing a pop.

Open the Bottle

Tilt the flute at a 45-degree angle and pour the Cristal Champagne slowly to avoid excessive foam. Fill each glass about two-thirds full.

Pour the Champagne

Raise your glass and enjoy the exquisite flavors and bubbles of Louis Roederer Cristal Champagne. Pair it with light appetizers or enjoy it on its own to appreciate its quality.

Enjoy

Louis Roederer Cristal Champagne

Place the bottle of 2016 Château Suduiraut in the refrigerator for 30-60 minutes before serving. This sweet white wine is best enjoyed chilled.

Chilling the Wine

Cut the Roquefort, goat cheese, and Brie into small wedges or slices. Arrange them on a cheese board or platter, ensuring they are spaced apart for easy serving.

Preparing the Cheese

Place the dried apricots and walnuts around the cheese on the platter. Slice the fresh figs in half and arrange them next to the cheeses for a beautiful presentation.

Adding Fruits and Nuts

Once the wine is chilled, pour it into glasses and serve alongside the cheese and fruit platter. Enjoy the sweet and rich flavors of the Sauternes with the savory cheeses and fruits.

Final Touches

Roquefort cheese

Goat cheese

Brie cheese

Dried apricots

Walnuts

Fresh figs

Place the Ktima Gerovassiliou Late Harvest Malagousia bottle in the refrigerator for at least 2 hours before serving to ensure it is well-chilled.

Select appropriate wine glasses. Use white wine glasses to enhance the aromas and flavors of this late harvest wine.

Preparing Glassware

On a serving plate, arrange the blue cheese. Drizzle with honey for added sweetness.

Preparing the Cheese Plate

Chop the walnuts coarsely and sprinkle them over the blue cheese for added texture and flavor.

Nut Garnish

Slice the fresh pear into thin wedges and arrange them on the plate alongside the cheese and walnuts.

Adding Fresh Fruit

Once chilled, pour the Ktima Gerovassiliou Late Harvest Malagousia into the prepared wine glasses, filling them about one-third full.

Pouring the Wine

Serve the wine alongside the prepared cheese plate, allowing guests to enjoy the wine with the blue cheese, honey, walnuts, and pear.

Enjoying the Pairing

Ktima Gerovassiliou Late Harvest Malagousia

Blue Cheese

Honey

Fresh Pear Slices

Place the bottle of Moët & Chandon Dom Pérignon in a bucket filled with ice and water for about 30 minutes to chill before serving.

Chilling the Champagne

Remove the foil from the top of the bottle, then carefully untwist the wire cage while keeping a firm grip on the cork. Hold the cork at a 45-degree angle away from yourself and others, slowly twist the bottle to ease the cork out with a gentle pop.

Opening the Bottle

Pour the champagne into flutes, filling each glass about two-thirds full. Tilt the glass slightly while pouring to minimize foam.

Pouring the Champagne

Moët & Chandon Dom Pérignon Champagne

Before serving, chill the bottle of Château d'Yquem Sauternes in the refrigerator for at least 30 minutes to 1 hour to achieve the ideal serving temperature of 45-50°F (7-10°C).

Chill the Wine

Choose a small wine glass, preferably a dessert wine glass, to enhance the aromas and flavors of the Sauternes.

Select a Glass

Carefully pour 1 oz of Château d'Yquem Sauternes into the glass, allowing the wine to breathe and release its complex aromas.

Pour the Wine

Savor the wine by taking small sips, allowing the rich flavors of honey, apricot, and a hint of oak to linger on your palate.

Enjoy the Wine

Château d'Yquem Sauternes

Before serving, place the bottle of Taylor Fladgate 20yr Tawny Porto in the refrigerator for at least 30 minutes to chill slightly.

Chill the Porto

While the Porto is chilling, prepare the pairings by slicing the blue cheese, breaking the dark chocolate into small pieces, and portioning out the walnuts into small bowls.

Prepare the Pairings

Once the Porto is chilled, pour it into small glasses. Serve alongside the prepared pairings of walnuts, dark chocolate, and blue cheese for a delightful tasting experience.

Serve the Porto

Taylor Fladgate 20yr Tawny Porto

Dark chocolate (70% cocoa)

Blue cheese

Chill the Rioja red wine in the refrigerator for at least 30 minutes before serving. Pour into wine glasses, filling each glass about one-third full to allow for aroma.

Select and Serve the Wine

Slice the Manchego cheese into small triangles or cubes and crumble the blue cheese into a serving bowl. Arrange the cheeses on a cheese board or platter.

Prepare the Cheeses

Thinly slice the chorizo sausage and cut the baguette into rounds or slices. Arrange the chorizo and baguette on the cheese board alongside the cheeses.

Slice the Chorizo and Baguette

Place the olives in a small bowl or directly on the cheese board as a garnish.

Prepare the Olives

Rioja Red Wine

Manchego Cheese

Olives

Chorizo Sausage

Baguette

Harvest ripe Pinot Noir grapes from the vineyard, ensuring to pick only the best quality fruit.

Harvesting Grapes

Crush the harvested grapes to release the juice. This can be done using a wine press or by foot crushing.

Crushing Grapes

Transfer the crushed grapes (must) into a fermentation vessel. Add the yeast and stir gently to incorporate. Cover the vessel with a clean cloth and allow it to ferment at a controlled temperature of 20-25°C (68-77°F) for 7-14 days.

Fermentation

After fermentation, add tartaric acid to the wine to adjust the acidity levels, ensuring a balanced flavor profile.

Adding Tartaric Acid

Add sulfur dioxide to the wine to stabilize it and prevent any unwanted bacteria growth during the aging process.

Sulfur Dioxide Addition

Transfer the wine into oak barrels for aging. Allow the wine to age for a minimum of 6 months to develop its flavors.

Aging the Wine

Once the aging process is complete, filter the wine and transfer it into bottles. Seal the bottles and label them appropriately.

Bottling

Pinot Noir grapes

Yeast (for fermentation)

Tartaric acid

Sulfur dioxide (SO2)

Water

Place the bottle of Château Minuty Et Or, Côtes de Provence in the refrigerator for at least 2 hours before serving to ensure it is nicely chilled.

Rinse the fresh seafood under cold water and pat dry with a paper towel. If using shrimp, peel and devein them.

Prepare the Seafood

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seafood and sauté for 5-7 minutes until they are cooked through and opaque. Season with salt and pepper to taste.

Cook the Seafood

In a large bowl, combine the green salad mix. Drizzle with the remaining tablespoon of olive oil and lemon juice. Toss well to combine and season with salt and pepper as desired.

Make the Salad

On a serving platter, arrange the sautéed seafood alongside the fresh green salad. Serve with slices of crusty baguette on the side. Pour the chilled Château Minuty Et Or, Côtes de Provence into wine glasses and enjoy with your meal.

Plate and Serve

Fresh Seafood (e.g., shrimp, scallops)

Green Salad

Crusty Baguette

Olive Oil

Lemon Juice

Salt

Black Pepper

Place the 2024 Skouras Moscofilero in the refrigerator for at least 1 hour before serving to ensure it is nicely chilled.

Cut the Feta and Manouri cheeses into cubes. Arrange them on a serving platter.

Serving the Cheese

Wash the cucumber and tomatoes. Slice the cucumber into rounds and cut the tomatoes into wedges. Place them on the same platter as the cheese.

Preparing the Vegetables

Place the olives in a small bowl or directly onto the cheese platter.

Arranging the Olives

Warm the pita bread in a toaster or a skillet for a couple of minutes until lightly toasted, then cut into triangles and arrange on the platter.

Serving the Pita Bread

Once everything is prepared, pour the chilled 2024 Skouras Moscofilero into wine glasses. Serve alongside the cheese, vegetables, olives, and warmed pita bread for a delightful Mediterranean experience.

Serving the Dish

2024 Skouras Moscofilero

Feta Cheese

Manouri Cheese

Cucumber

Tomatoes

Pita Bread

Before serving, chill the Domaine des Féraud Prestige in the refrigerator for at least 30 minutes to enhance its refreshing taste.

Pour the chilled wine into glasses and enjoy it as an aperitif or alongside the meal.

Serve the Wine

In a bowl, mix the olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper. Add the chicken pieces, ensuring they are well-coated. Cover and let marinate for at least 30 minutes.

Marinate the Chicken

Preheat the Grill

Place the marinated chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.

Rest the Chicken

In a large bowl, combine mixed greens and halved cherry tomatoes.

A5 Wagyu ‘aburi’ Maki

Louis Roederer Cristal, Reims (1.5l)