FRENCH WINE DINNER AT MAISON AKIRA
Owner and Chef Akira Hirose has created an exquisite menu
Featuring the tastes of French and Japanese cuisine. In this
casual, but elegant atmosphere, one can experience unique fine
dining with an international flair.

Akira takes personal interest in preparing each selection with the
freshest ingredients for culinary delight.

Discover below the 4-course food menu he has exclusively
prepared for you. The wine pairings have been selected by
Christine and Jean-Baptiste.  Be ready for a unique voyage des
sens........

Come join us for an evening with great food, great wines and
great people!
About the Chef...











Chef Akira was born in Kyoto, Japan and
later moved to France where he studied
under the world renowned Chef Joel
Robuchon. Practicing his culinary skills,
Akira worked at Maxim's in Paris and went
on to study the fine art of pastries at Ecole
de Lenotre.

After working in France for eight years,
Chef Akira came to Los Angeles and joined
the kitchen staff of l'Orangerie. After two
years in Los Angeles, he headed back to
Japan to open his own restaurant, Azay Le
Rideau, which became one of the top 50
French restaurant in all Japan.

Returning to Los Angeles, he has satisfied
many patrons at Citrus, Georgian Room at
the Ritz Carlton, Pasadena, Belvedere
Restaurant in the Peninsula Hotel in Beverly
Hills, and more recently was the executive
Chef at Tower Restaurant, Los Angeles.

> Voted chef of the Year 1998 by Southern
California French Chef Association.

> Maison Akira Rated top 40 restaurants by
Zagat 2005
> Maison Akira Rated top 30 best services
by Zagat 2005

> Voted Best Champagne Brunch by the
Pasadena Weekly.


                   for more details >>>

1st Course
Tower of Portobello Mushrooms,
Yam Roasted and Maytag Bleu
'06 Claude Michot (Sauvignon Blanc),
Pouilly Fume, Loire Valley

2nd Course
Pan Roasted Lake Superior White Fish
in a Smoked Tomato Sauce
'06 Terre du Pape (Viognier, Grenache
Blanc, Clairette), Rhone Valley

3rd Course
Braised Beef Short Rib Osso Bucco Style
with Potato Mousseline & Mix Vegetables
'03 Chateau Cap Leon Veyrin (Merlot,
Cabernet Sauvignon), Listrac-Medoc,
Bordeaux

4th Course
Nougat Glace with Raspberry Sauce
Chateau La Grave (Semillon, Sauvignon
Blanc), Sainte-Croix-du-Mont, Bordeaux