The Masters at Augusta National is one of the most prestigious events in golf and every golfer dreams of winning it at least once.
Off the course, there are also some wonderful Masters traditions including the Masters champions dinner which Hideki Matsuyama hosted on 5 April.
According to tradition, the defending champion organises a champions dinner for the past champions.
Matsuyama got to select the menu and severs the dinner on the second day of the Masters week.
Matsuyama, who won the 2021 Masters by one stroke over Will Zalatoris, laboured over his menu before recently finalizing the servings and revealed his chosen sumptuous menu for the event.
He served assorted sushi, sashimi, and nigiri yakitori chicken skewers as appetizers and chose incredible and delectable Japanese cuisine for the rest of the evening.
The first course is Miso glazed black cod. The main course is Miyazaki Wagyu – A5 Wagyu Beef Ribeye with mixed mushrooms and vegetables, and Sansho Daikon Ponzu.
Matsuyama also served Japanese Strawberry shortcakes as a desert.
Hideki was the first Asian to win a Masters event and everyone was excited about the menu, as it was the first of its kind at the Champions Dinner.
Previous Champions Dinner menu's
Dustin Johnson, who won the Masters in 2020 was on hosting duties last year. He chose some solid American staples, including Pigs in a Blanket and lobster and corn fritters, house or caesar salad, mashed potatoes and spring vegetables, filet mignon and miso-marinated sea bass, peach cobbler and apple pie with vanilla ice cream.
In 2020 Tiger Woods served “Augusta” rolls (tempura shrimp, spicy tuna, avocado, eel sauce), prime steak and chicken fajitas with grilled vegetables, refried beans and Mexican rice, flan, churros with chocolate sauce, sopapillas.
In 2017, England’s Danny Willett put on a traditional Sunday roast while Spaniard Sergio Garcia laid on arroz caldoso de bogavante, a traditional Spanish lobster rice dish, in 2018.
Charl Schwartzel celebrated his stunning win in 2011 with a proudly South African dinner.
The menu included a seafood bar with lobster and oysters and ‘braai’, a South African barbecue, with lamb chops, steaks, and sausages.