Sole Meunière with Potatoes, Capers, Lemon, and Parsley 3,700 yen (This can also be ordered as the appetizer for the pre-fixed menu for an additional 1,000 yen.) French for “miller,” the word meunière got its name as it involves dredging the fish with flour before baking. The flour coating absorbs and preserves the melted fat and flavor of the fish, offering a truly excellent aroma when moderately seared. The soft acidity of the capers and lemon is exquisite, and savory butter draws out the fragrance of the sole. You can’t go wrong with this dish.
Recommended Wine for September ; 2011 Maranges Blanc, Domaine Chevrot 1,400 yen/glass Maranges is a village located in Burgundy on the southern tip of Côte d’Or, which literally translates to the “Golden Slope.” While reds account for much of the production in this area, a few quality white wines are also produced. Chevrot is the best winery with the largest vineyards for white grapes in Maranges. Lying right where two smaller rivers meet, the Chevrot vineyards characteristically have a slight amount of noble rot. This makes wine raised here very complex—it has a slightly roasted honey aroma with hints of pineapple and apricot, and the full-bodied flavor of barrel fermentation. […]