The scent of sizzling wagyu filled the air as the chef’s knife flashed in the warm light of the teppan grill. We sat just inches away, watching as each course came alive, perfectly timed and perfectly cooked. This was Mouriya Gion in Kyoto, a restaurant renowned for serving some of the world’s finest Kobe wagyu steak—and this night, paired with a wine that felt like a piece of home: 2019 Amuse Bouche from Napa Valley.
The Mouriya Gion Experience
Mouriya Gion isn’t just a place to eat—it’s a culinary theater. Set in Kyoto’s historic Gion district, the restaurant strikes a beautiful balance between tradition and sophistication. The atmosphere is understated, with a focus on what truly matters: the skill of the chef and the quality of the ingredients.
From the moment we sat down, we knew we were in for something special. The chef moved with precision, gently coaxing out the flavors of local vegetables, then searing the wagyu with such mastery that even the sound of it sizzling seemed to promise perfection.
Kobe Wagyu: A Cut Above
There’s wagyu, and then there’s Kobe wagyu. The steak we had at Mouriya Gion was the kind of indulgence that stays with you forever—melt-in-your-mouth tenderness, marbling that’s almost too beautiful to eat, and a flavor so rich and buttery that every bite feels like the first time you’ve ever truly tasted beef.
What is Amuse Bouche?
Finding 2019 Amuse Bouche on the menu felt like a sign. Crafted by Heidi Barrett, one of Napa’s most iconic winemakers (known for creating Screaming Eagle, among other legendary wines), Amuse Bouche is inspired by the great wines of Pomerol in Bordeaux. It’s a Merlot-driven blend, known for its elegance, velvety tannins, and layers of dark fruit, chocolate, and spice.
We’ve been fans of Heidi Barrett’s work for years, and tasting her wine in Kyoto—alongside wagyu of this caliber—was the ultimate treat.
The Natural Pairing: Wagyu and Bordeaux-style Wine
A steak as rich as Kobe wagyu demands a wine that can stand its ground. The Amuse Bouche 2019, with its deep fruit core, firm yet silky tannins, and earthy undertones, was a perfect match. The tannins cut through the wagyu’s incredible marbling, while the wine’s lush notes of blackberry, plum, and mocha elevated the steak’s savory, umami depth.
Every bite of wagyu followed by a sip of Amuse Bouche was a reminder of why wine and steak are a timeless pairing—one balances the other, each making the other more vivid and unforgettable.
Why Mouriya Gion is Unmissable
Mouriya has been perfecting the art of wagyu for decades, and Gion is one of its crown jewels. From the impeccable service to the theater of the teppanyaki grill, every detail of the experience was executed with precision and care. It’s rare to find a place where both the food and the atmosphere feel this refined yet welcoming.
Final Thoughts: Why This Matters to a Sommelier
As we left Mouriya that night, I couldn’t help but think about why I began my sommelier journey in the first place. Experiences like this—pairing a wine we’ve loved for years with a dish so perfect it redefines your idea of flavor—are the heart of what this pursuit is all about.
Being a sommelier isn’t just about learning varietals or memorizing regions; it’s about curating moments where food and wine elevate each other, creating memories that linger long after the last sip. That evening in Kyoto, with wagyu, Amuse Bouche, and the quiet hum of Gion outside, was one of those moments.
Cheers!
Alex, Founder of Wine Scholars
