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"The idea of pairing should not limit food options, nor should it limit wine options. The idea of pairing should expand the options and possibilities of food and wine." This is what I learned from legendary Japanese sommeliers while training in the Italian wine industry in Tokyo.
At Kuraichi, many customers ask about food pairings. "What goes well with sushi?" "Which sake goes well with BBQ?" Of course, we can provide recommendations, but that doesn't always mean it's the best. While the typical formula of pairing sushi with a dry sake and BBQ with a rich, umami-packed sake is a given, I believe the joy of pairing lies in venturing a little outside of that.
It is with immense pleasure that I am able to collaborate with SSAW, an omakase bar restaurant in New York run by the genius chef Yusuke Fukusaki, who sources the highest quality ingredients and turns them into exquisite dishes with his exceptional flair. It was also a wonderful experience discussing sake pairings with SSAW's owner, Mr. Ryo Yamazaki. SSAW is renowned not only for its excellent cuisine but also for its great selection of sake, which is backed by Yamazaki-san's keen sense and extensive knowledge and experience.
Everyone has different tastes, and as mentioned above, there are no rules for pairing this sake with this dish. What matters is the "magic of the combination" backed by experience and flair. I hope you enjoy the wonderful and interesting combinations that Yamazaki-san and I have chosen at this special sake pairing event at SSAW!
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