Shark Fin & Foie-Gras Flan with Crab Roe Sauce
~ 鹅肝魚翅 ／ E Gan Yu Chi ~
Saint Clair Chardonnay — Pioneer Block 10 “Twin Hills” ／ Marlborough, New Zealand
A custard of foie-gras—silky, almost weightless—is crowned with Shanghai crab: roe, meat, and strands of premium shark fin.
The crab’s deep umami melts into the warm custard, while the fin contributes a delicate, trembling texture, and the gentle sweetness of foie gras folds everything into one flowing line.
Shellfish perfume, richness, and quiet depth ripple across the palate with calm, persisting grace.
To accompany such layered softness, Saint Clair’s Chardonnay from Pioneer Block 10 in Marlborough offers breadth without heaviness.
Fermented and aged in French oak, it marries toasty barrel spice with ripe tropical fruit
and a clear mineral thread shaped by sea-cooled vineyards.
The result is richness with composure—classical in spirit, yet distinctly New World in clarity.
On the palate, the wine’s generous body mirrors the custard’s creaminess, creating a gentle textural alignment.
At the same time, its acidity quietly refines the crab sauce—lifting salt and umami,
bringing definition where warmth gathers.
Hints of vanilla and toasted hazelnut from the oak wrap around the dish like soft light, uniting each element without obscuring detail.
The progression is subtle yet complete:
sweetness from crab, savory depth from foie gras, the delicate neutrality of shark fin,
all held by the wine’s supporting acidity—then a final trace of barrel bitterness that tidies the finish.
Flavors rise, converge, and return to stillness, leaving a clear, luminous aftertaste—
like autumn light fading at the horizon.
In this pairing, Saint Clair reinterprets the classical voice of Chardonnay, just as Shanghai crab speaks tradition in a new frame.
East and West meet without noise—not competing, but resonating—a quiet statement at the heart of Ji-Cube’s cuisine.
Ji-Cube
Sommelier Kiyoshi Yoshioka
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