—My food story August —’24— 59 Motohiro Okoshi is originally from Japan’s northernmost island of Hokkaido, and his first job as a bartender opened the door to wine and all the possibilities it brings through food pairing. He now consults for many clients including Japan Airlines, owns restaurants such as the highly-acclaimed and Michelin-selected restaurant Ăn Đi and Ăn Cơm, and is working on several creative projects, like green tea, sauna, and farming. He holds the A.S.I Sommelier Diploma and WSET Level 3 Award in Sake Educator qualifications, and recently published a book called Logical Pairing. He was always intrigued by the vastness of flavors found in wine from different vintages and origins. However, the notion of food and wine pairing was rather vague back then. Later, while living in France, he visited many wineries and restaurants in neighboring countries and discovered that restaurants in the Nordics were pairing wine with food very effectively, providing customers with new wine experiences. Upon his return to Japan, he immediately proposed pairing menus, which soon became popular and are still offered at the same fine French restaurant today. “Sommeliers are not just someone full of wine knowledge; they are a guide to how it pairs with food, which when utmost makes such an impressive, harmonious dining experience,” Motohiro explained. “To do so, the sommelier must be a service person who understands not only wine but the customer. Then the aim is to present quality pairing suggestions based on the deep understanding of the terroirs and regionalities of the wine, and the culinary background of the dishes to be paired. The approach must be logical so that it can be easily explained to both customers and peers.” WHEN HE PAIRS WINE WITH FOOD, HE CONSIDERS THE FOLLOWING POINTS: a. Synchronization of tastes b. Neutralization of tastes (Suppression, Wash) c. Balance among the five taste elements (Supplement) d. Synchronization or harmony of flavors e. Texture Motohiro is currently working on exciting farming projects including growing vegetables and wine grapes. He is also setting up an auberge where one can enjoy natural dishes with local and international wines and also a sauna, which is his hobby. He is handling another project with green tea, which, similar to wine, is terroir-driven and has immense potential. M Sommeliers MOTOHIRO OKOSHI A sommelier, consultant, and an avid farmer, Motohiro Okoshi holds many titles. His passion for wine pairs excellently with his desire to craft a fine dining experience for his customers. His knowledge of wines is unparalleled Sommeliers are not just someone full of wine knowledge; they are a guide to how it pairs with food” “The aim is to present quality pairing suggestions based on the deep understanding of the terroirs and regionalities of the wine, and the culinary background of the dishes to be paired”
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