Whenever we are in Sapporo there’s this magnetic force constantly pulling at us, till we set foot in the door of Fei there’s no escaping from it. Tonight is no different, we follow the pull and before long we are sitting at the stylish bar. The dandelions have disappeared to be replaced with vases of purple kale and swan plant, gotta love seasonal interior decoration. Having previously supped earlier in the evening we were just stopping by for a cheese and perhaps a little smackeral of something sweet.
Kumi is as always a gracious host and before long we are facing off with a plate of fine Italian cheeses accompanied by some fresh crusty bread and sipping on a glass of Italian chardonnay (Sanct Valentin) I couldn't tell you the cheeses.
Whilst we were entertaining ourselves with the cheese next door one of the waiters was entertaining a couple who had just ordered a sambucca, a coffee bean was dropped into a liqueur glass which was then filled with the sambucca and then set alight, after a few seconds on fire the liquid is then poured still burning into a new glass. Does this have a reason or is it just for show?? I don’t know, anyone any thoughts?
After the cheese and show it was time for that smidgen of something sweet, but before we could decide Kumi is at our side with two chilled bowls each containing a half of a rainbow kiwifruit from Okinawa. Pale green at the outer edges then yellow to pink and finally red in the centre, the skin really thin and without the usual kiwi fuzz meant the whole thing could be enjoyed.
For our smidgen we end up deciding on a fig gelato with fresh figs and a chocolate and banana terrine with banana ice cream. The gelato was not overly sweet and the fresh figs were peeled, first time I’d seen that.
The terrine is rich and studded with chunks of banana the accompanying ice cream is slightly tart, a great match. Another great match is the glasses of Yanir dessert wine we drinking.
We had now been sitting for a while and after watching a few margarita pizzas head past we thought why not? Each pizza is rolled to order, through the window we watch as the chef rolls out ours, she hand rolls the dough paper thin then spreads with house made tomato sauce and sparsely scatters some mozzarella and basil on top. The result a super crispy pizza with just the right amount of flavourings, well perhaps we added just a splash of the chili oil served along side. Kumi once again set us up with a nice wine match a 2006 Chianti.
Kumi is as always a gracious host and before long we are facing off with a plate of fine Italian cheeses accompanied by some fresh crusty bread and sipping on a glass of Italian chardonnay (Sanct Valentin) I couldn't tell you the cheeses.
Whilst we were entertaining ourselves with the cheese next door one of the waiters was entertaining a couple who had just ordered a sambucca, a coffee bean was dropped into a liqueur glass which was then filled with the sambucca and then set alight, after a few seconds on fire the liquid is then poured still burning into a new glass. Does this have a reason or is it just for show?? I don’t know, anyone any thoughts?
After the cheese and show it was time for that smidgen of something sweet, but before we could decide Kumi is at our side with two chilled bowls each containing a half of a rainbow kiwifruit from Okinawa. Pale green at the outer edges then yellow to pink and finally red in the centre, the skin really thin and without the usual kiwi fuzz meant the whole thing could be enjoyed.
For our smidgen we end up deciding on a fig gelato with fresh figs and a chocolate and banana terrine with banana ice cream. The gelato was not overly sweet and the fresh figs were peeled, first time I’d seen that.
The terrine is rich and studded with chunks of banana the accompanying ice cream is slightly tart, a great match. Another great match is the glasses of Yanir dessert wine we drinking.
We had now been sitting for a while and after watching a few margarita pizzas head past we thought why not? Each pizza is rolled to order, through the window we watch as the chef rolls out ours, she hand rolls the dough paper thin then spreads with house made tomato sauce and sparsely scatters some mozzarella and basil on top. The result a super crispy pizza with just the right amount of flavourings, well perhaps we added just a splash of the chili oil served along side. Kumi once again set us up with a nice wine match a 2006 Chianti.
I had no problems with the order we ate, but the I’m sure Kumi and the kitchen were very amused with our reverse dinner.
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