Gesuto x Moulin de Gassac Wine Pairing

Private Dining | Gesuto x Moulin de Gassac | Food For Thought

Gesuto takes its name from the Japanese transliteration of the word, as you would have guessed it, guest. The restaurant located in TTDI serves a contemporary take on Japanese, but with touches of Korean influences. The wine pairing sees Moulin de Gassac, a French winery showcasing a select number of contemporary wines.

Gesuto | Gesuto x Moulin de Gassac | Food For Thought

Gesuto: Contemporary Japanese Restaurant

Gesuto is one of the new restaurants that have opened in TTDI serving a variety of modern Japanese influenced menu. Due to the team having a variety of international experiences, there are also touches of Korean which inspires the menu.

“Gesuto means “guest” in Japanese, and therefore our guests’ happiness and comfort are a key priority. We always go the extra mile in providing an exceptional dining experience in terms of great service, food and drinks. We serve “not so serious” Japanese cuisine that combines traditional Japanese techniques and cuisine with contemporary and international flavours with each dish. Our dining concept is actually built around the traditional art of robatayaki, which has been around for centuries and was popular among Japanese fishermen from Hokkaido who would cook their fresh catches of the day and share them with one another. We aim to be a place of enjoyment, fun, and creating great and exciting food, all whilst providing memorable service.”

Moulin de Gassac | Gesuto x Moulin de Gassac | Food For Thought

Moulin de Gassac: Contemporary French Wines

Moulins de Gassac has more than 20 years through a range of different vintages, and are expressions of the Languedoc terroir, facing the Mediterranean from the port of Sète, with the hills of Villeveyrac as the source of the red wines with a distinctively southern French character, with clay limestone soils that is dry and well drained.

“Moulin De Gassac wines and Gesuto have a long-standing relationship and we feel that their wines complement our food very well. Prior to this wine dinner, we often recommend Moulin de Gassac wines to pair along with our monthly tasting menus. We also appreciate their attention to detail in their production to ensure the quality of their wines, which is something we at Gesuto firmly believe in to ensure the quality of each dish that Is served at our restaurant.”

Amuse Bouche | Gesuto x Moulin de Gassac | Food For Thought

Amuse Bouche

Crab ragout, edamame fritter and beet root cream

NV Domaine Delmas Seduction Cuvee, Cremand de Limoux | Gesuto x Moulin de Gassac | Food For Thought

NV Domaine Delmas Seduction Cuvée, Crémant de Limoux

The edamame fritter was interesting, with its texture that is familiar yet creamy and almost crunchy at the same time. The crab ragout added a nice briny sweetness to the dish, contrasting the texture of the fritter. The rose paired well with the dish, and also as the first of the wines, opening the palate for the dinner. The colouration was on the darker side for a rose, with the wine having a medium to light body. Not a bad rose.

Tasmanian Hiramasa | Gesuto x Moulin de Gassac | Food For Thought

Tasmanian Hiramasa

Kingfish sashimi, smoked ikura and shiso-shoya emulsion

2018 Moulin de Gassac, Sauvignon Blanc, IGP Pays d'Oc | Gesuto x Moulin de Gassac | Food For Thought

2018 Moulin de Gassac, Sauvignon Blanc, IGP Pays d’Oc

The kingfish was fresh and went well with the shiso-shoya emulsion. The umami of the sauce helped elevate the very lean and clean fish, with the dollops of smoked ikura adding a layer of briny sweet umami. The sauvignon blanc had quite a creamy texture, almost having the characteristics of an Australian chardonnay. Easy to drink, quite green, and went well with the raw fish.

Kuro Suguri Makaron

Black currant meringue, foie gras mousse and ume plum marmalade

2018 Moulin de Gassac, Guilhem Rose, IGP Pays d'Herault | Gesuto x Moulin de Gassac | Food For Thought

2018 Moulin de Gassac, Guilhem Rose, IGP Pays d’Herault

The foie gras mousse had some interesting ideas going on, and quite visually beautiful. The foie gras mousse itself was light and creamy, but the macaron shells could’ve been baked a little crispier, or perhaps, was an intentional choice by the chef. The wine that was paired with this was a d’Herault rose, which wasn’t overly sweet for a rose, and went well with the black currant and chewy texture of the macaron shells.

Hotate No Truffle Gyoza | Gesuto x Moulin de Gassac | Food For Thought

Hotate No Truffle Gyoza

Scallop truffle dumplings and beurre blanc

2018 Moulin de Gassac, Merlot, IGP Pays d'Oc | Gesuto x Moulin de Gassac | Food For Thought

2018 Moulin de Gassac, Merlot, IGP Pays d’Oc

The scallop truffle gyoza was folded in the shape of a Korean mandu, and was probably one of the best dishes of the night, and we wished the portions were slightly larger, as the flavours were the most interesting. The aroma from the truffle worked with the scallops, and the beurre blanc gave it some depth. The merlot worked, which leaned towards a spicer side, but the dish itself could’ve also worked, perhaps better, with the sauvignon blanc.

Kenchin Jiru | Gesuto x Moulin de Gassac | Food For Thought

Kenchin Jiru

Palate cleansing broth, shiitake and ginseng

A simple soup, a mushroom filled broth had a pronounced ginseng aroma and woke up the palate.

Ko-hitsuji Yaki No Gochujang | Gesuto x Moulin de Gassac | Food For Thought

Ko Hitsuji Yaki No Gochujang

Lamb rack, red Korean chilli spice and eggplant confit

2016 Moulin de Gassac, Terra, AOP Languedoc | Gesuto x Moulin de Gassac | Food For Thought

2016 Moulin de Gassac, Terra, AOP Languedoc

The lamb itself was seasoned with Korean gochujang, which makes sense as the strong flavours of the Korean chilli paste complemented the lamb. The doneness was pink, and there really isn’t much to complain about the flavour combination that made sense. The wine paired was a great choice, as a stronger flavour was needed and the Terra did just that. One with more minerality compared to the others, the syrah based red had a bit of a structured and a heavier body, and longer finish compared to the rest, almost reminiscent of an organic wine.

Gesuto Dezato Moriawase | Gesuto x Moulin de Gassac | Food For Thought

Gesuto Dezato Moriawase

Selection of artisan petit fours

A selection of desserts including a cheese cake, matcha, yuzu and black sesame truffles, the dessert platter is a little fun box with a bit of everything including ice creams. Definitely one for the sharing.

Private Dining | Gesuto x Moulin de Gassac | Food For Thought

The Gesuto x Moulin de Gassac Experience

Gesuto has started on an even footing, with many of the ideas of the dishes there. The flavours are decent, and with a little bit more time, you can definitely expect the cuisine to develop as time goes by. The wine pairing worked well, with the flavours of the dishes all complementing the wines individually. On a whole, we can’t wait to see what happened over the course of the next few weeks.


Gesuto
24, Lorong Datuk Sulaiman 1,
Taman Tun Dr Ismail,
60000 Kuala Lumpur
+603 7732 8808
+60 12 773 2070
Opening Hours:
Moday to Saturday, 5.00 pm to 12.00 am

| PHOTOGRAPHY: NICHOLAS NG, GESUTO & MOULIN DE GASSAC | WEBSITE: GESUTO & MOULIN DE GASSAC |

Nicholas Ng

Nicholas Ng is a restaurant critic, travelogue and opinion columnist which is curated on Food For Thought. He has been a freelance writer for 10 years and has previously worked as a lawyer. He currently is the Principal Counsultant of A Thoughtfull Consultancy.

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