Hideki Matsuyama’s win in The Masters 2021 was legendary. He grew to become the primary Japanese golfer to win a significant, and adopted it up by casually draping the prized inexperienced jacket over an airport chair.
This 12 months it’s his flip to choose the menu for The Masters Champions Dinner — and it’s utter perfection.
Yearly I take a look at these menus and there’s loads you’ll be able to find out about an individual and their tastes from their selections. Typically it’s a easy meal, clearly exhibiting somebody who doesn’t actually care about meals, different occasions it’s a love letter to the place they had been born, and generally it’s a faux-fancy meal that’s soulless in each method, clearly chosen by somebody simply selecting the costliest gadgets.
Matsuyama’s is a testomony to somebody who understands taste, meals, and windfall. Clearly it goes with out saying that each course will get an A+. As a husky foodie, there may be nearly nothing I might change — however let’s break this down and get hungry collectively.
Assorted sushi, sashimi, nigiri
My solely notice right here is that I’m actually curious who’s prepping the sushi. I might be genuinely to see in the event that they’re bringing in a devoted sushi employees for this course, or simply letting the home cooks put together it.
This can be a banquet, so I’m not anticipating a 3 Michelin Star sushi expertise — however it might be fascinating to see how they plan to prep this one. Apart from that, good.
That is actually considerate. Matsuyama is aware of that not everybody in attendance will look after sushi, regardless of it one of many biggest dishes on the planet, I do actually like that he picked one thing acquainted like “hen on a skewer” to serve for individuals who have a psychological block with uncooked fish.
Miso glazed black cod with a dashi broth
Sure. Sure, sure, sure, sure, sure, sure.
Yearly we see a fish providing at The Masters dinner, however nothing is so effectively thought-about as this dish. I’ve very robust emotions about cod, because it’s my favourite fish. I believe everybody ought to eat extra cod.
After I see folks at all times go to salmon or tilapia I do know they like the thought of consuming fish, however don’t actually wish to style fish. That’s okay. Cod is the right all-around workhorse fish of the kitchen that’s extraordinarily low cost, sustainable, and may just about stand as much as any preparation. It has a agency, meaty texture that flakes away — making it splendid for every thing from a fish stew, to battered and fried, and even a fragile poach. Critically, eat extra cod.
Now, we get to the pairing. A miso glaze imparts some much-needed taste, as a result of cod is a really delicate tasting fish. Including dashi is simply an umami bomb to ship this dish excessive and spherical it out, and it’s such a phenomenal addition to this dish.
A5 Wagyu ribeye, combined mushrooms and greens, sansho daikon ponzu
My goodness, what a dish that is. Matsuyama is serving his company the best steak on the planet, and exhibiting it off in the absolute best method.
Sure, I do know technically Kobe Beef is taken into account of a better high quality — however you’ll be able to’t eat a Kobe steak except you’re a monster. Its fats content material is simply too excessive, and is usually loved in a number of small slices, as a result of the richness is uncontrolled.
The A5 Wagyu ribeye is a wonderfully marbled steak that may actually soften in your mouth if seared appropriately. If I hear of anybody ordering this medium-well or effectively accomplished I’ll personally stroll to Augusta and begin a struggle. Usually I’m a proponent of “eat meals the way you prefer it,” and I’m not a steak snob (even when I believe you’re unsuitable for going above medium). That stated, in case you ask them to prepare dinner the hell out of a chunk of A5 Wagyu then it’s merely disrespectful to the farmer who raised the animal, the cow that gave its life, and the chef who takes pleasure in cooking a steak of this high quality, solely to see you spoil it.
Mushrooms and greens are a wonderfully fantastic accompaniment. I really like that there’s no point out of a starch right here, as a result of the steak itself is wealthy sufficient you don’t actually need an enormous creamy aspect like a potato puree.
The sansho daikon ponzu is the sauce right here, and it’s an important addition. The acid from the citrus within the ponzu will assist stability out the fats of the steak. Sansho pepper will carry a little bit of brightness and warmth. The grated daikon can be a textural part and permits the sauce to stick to the meat a bit higher.
Japanese strawberry shortcake
No notes. This can be a sensible finish to a wealthy, daring meal. It exhibits restraint, stability, and a lightweight, acquainted end to a meal brimming with flavors that may check a few of the pallets within the room.
Last Grade: A+
It’s one of the best Masters dinner ever, arms down. It’s unimaginable to search out one thing unsuitable with this except you’re actually nitpicking. Bravo, Hideki Matsuyama. I’m jealous I wasn’t invited to eat this … guess I’ve to discover ways to play golf, or one thing.