Eiko’s Modern Japanese Cuisine in downtown Napa will launch a new winemaker’s dinner program next week with special guests from Rombauer Vineyards.

Along with Koerner and Sandy Rombauer, winemaker Richie Allen will be on hand to discuss the wines to be paired with the five-course menu by executive chef Jake Rand.

The menu for the 6:30 p.m. dinner on Wednesday, Jan. 16, includes a carpaccio of albacore tuna belly with toasted capers and wasabi aioli, paired with an Italian prosecco. The tonkotsu ramen soup, with pork belly and baby bok choy will be complemented by the 2007 Diamond Selection cabernet sauvignon, followed by pan-fried halibut cheek with Rombauer chardonnay steamed Manila clams, served with 2011 Carneros chardonnay.

Following the intermezzo of liquid nitrogen salmon tartar and 2010 zinfandel, the main course will be served: coffee encrusted Wagyu short ribs with fingerling potatoes and wild mushroom risotto, paired with 2008 Carneros merlot.

Dessert is a flourless 5-spice chocolate cake with housemade lychee ice cream, complemented by a glass of zinfandel port.

Dinner costs $115 per person. Reservations can be made by calling 501-4444 or by e-mail eikosnapavalley@gmail.com.