Friday, April 1, 2016

Kaiseki Dinner with Michael Pirolo @ Bazi 3.9.16

The Bazi Boyz

Bazi and recent James Beard semi-finalist Chef Michael Pirolo recently introduced a monthly Kaiseki dinner series. The dinners will feature 10-12 courses prepared Kaiseki style and paired with beverages curated by Bazi's Beverage Director, William Rivas. They will be limited to six to eight seats at the downstairs bar so be sure to reserve your seats fast. They will range from $150.00 to $250.00 inclusive of tax and tip.

My loyal followers know that I am a big fan of Michael. I've enjoyed several special meals that he has been a part of and Macchialina has consistently been ranked in my top five to ten since opening (and I really miss Pirolo's Panino). Unfortunately, despite my love of food I have been too busy with life to keep up with all of the new restaurants opening around town. And Bazi was an embarrassing casualty. But Pirolo-San doing the Kaiseki thing was a dinner I didn't want to miss. I quickly requested two seats and was lucky to land them before they sold out.

Good food is a happy place for me and eating at a bar omakase or kaiseki style with a talented chef is my prozac nation.

Miami needs more dinners like this. It was a unique and fun night highlighted by some really tasty bites. Three dishes really stood out as home runs for me. The organic chicken wing stuffed with five spiced foie gras torchon was an incredible combination. Mike followed that up with another wonderful balance of flavors and textures via his razor clams with vialone nano rice and sea urchin. Also in the mix for dish of the night was his perfectly executed black cod with Key West shrimp, Alaskan king crab, nasturtium and avocado.  Will did an excellent job with the challenging pairings.  And dessert didn't stink thanks to a certain pastry chef  the grip who made a cameo appearance.

Be on the lookout for the next dinner. There is a good chance you will see me there. 

First Course


kumamoto oyster, green strawberries

paired with strawberry infused Amabuki strawberry, Junmai Gingo

Second Course


canteloupe and lobster veloute; bluefin tuna, smoked olive oil, wasabi sorbet; tomato, sansho, burrata, baby eel

paired with wasabi infused Absolut Elyx, tomato, canteloupe, soy


Will adding some fresh wasabi to the mix

Third Course


ginger cured arctic char, matcha crusted, koji marinated escolar, bbq eel with house made eel sauce

paired with Born Gold Junmai Daiginjo

Fourth Course

Chicken & Eggs

organic chicken wing/five spiced foie gras torchon

Parsnip fritter / soft boiled egg/golden osetra caviar/morel mushroom

pickled cabbage

paired with Ozeno Yukidoke "iPA" Japan

Fifth Course

Clams & Rice

razor clams/vialone nano rice/sea urchin

paired with Domaine Du Bagnol 2013

Sixth Course

Black Cod

Key west shrimp/Alaskan King Crab/nasturtium/avocado

paired with carrot ginger juice/rutte celery gin/lemon

Seventh Course

Ko No Mono

Green apple/cucumber/honeydew/green strawberry
paired with pineapple infused Doi Shuzo Taketenjin "sword of the sun" Honjozo

A warm welcome to the Whole Roasted Squab

Eighth Course


Whole roasted squab/orange jus/crispy rice

paired with Peay La Bruma Syrah 2013

Ninth Course


Yuzu lemon Ice/Pomegranate juice/pisco

Tenth Course

The Gripper


Spiced Coffee Cake/chocolate/pink peppercorn anglaise

Paired with Shou (ripe) Pu-reh Tea

Eleventh Course


St George's Nola Coffee Infused with orange, Don Q coconut & club soda

Cheers to a fun and tasty night.

Bazi is located at The Marlin Hotel, 1200 Collins Avenue on Miami Beach.
The restaurant is open for dinner nightly at 6PM; the bar is open nightly at 5PM 
 (305) 695-0101 

No comments: