French cuisine, a casual restaurant setting – we are seated beside the wine cellar a quaint and cozy table in the corner. The chef comes out and welcomes us, a warm smile, no pretemtion a hard working fellow.
I am invited by a friend who has been hosting  friends each month for the past 10 years at Le Bourguignon. His wine dinner, he brings his wines, his guests and the chef dreams up the menu. Tonight we are sharing several bottles of white and red, and I offered a special wine (blind) for dessert, 1959 Domaine Huet Le Haut Lieu Moelleux Vouvray Touraine.
3-3-1 Nishiazabu, Minato-ku, Tokyo