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Sake & Seafood: a Harmonious Pairing


Up until today you've probably been pairing your seafood with a Sauvignon Blanc or your favorite white wine, but sake is very versatile and easy to pair with food, especially seafood.


Last night I dined at Kali a Michelin Starred restaurant in LA. They paired five of our seven courses with sake and I was pleasantly surprised with the pairings. The umami flavors in the sake really enhanced the flavors in the seafood; the brininess of some of the dishes really enhanced the sweet, fruity, and floral flavors and aromas in the sake.

The amino acids in sake enhance flavor components and bring out the unique flavors in fish.





The Pairings


CROWDED BEACH

oyster / mussel / uni / abalone / scallop / yellowtail / prawn Tamano Hikari, Junmai Daiginjo, Bizen Omachi


YELLOWTAIL CRUDO

citrus nage / seagrass / rice cracker / sea grapes

Kuro Kabuto, Muroka, Junmai Daiginjo



CARAMELIZED BAY SCALLOP

romanesco / capers / grapes / cauliflower / almond

Suigei, Junmai Daiginjo, Harmony Blend

Dish available at Kali Restaurant from November 30th - December 30, 2023



LOCAL TILE FISH

smoked buttermilk burre blanc / spigarello

Hyaku. Moku Alt3



SONOMA COUNTY DUCK BREAST

squash / pistachio / date butter / seeds

Pinot Noir - Rhys Vineyards 2017

Anderson Valley, California


CHEF'S SEASONAL CHEESE fiscalini cheddar / hoshigaki

Semillon - Chateau La Rame 2018 (Sainte Croix Du Mont, France)



MERINGUE GELATO

straus cream / salt cured egg yolk

Malmsey Madeira - Blandy's 10 year. Rich



sake is gaining momentum as a serious alternative to wine, I encourage you to pair your next seafood course with a glass of sake.


You can find a great selection of sake at Michelin starred restaurants around the world.


This Caramelized Bay Scallop pairing is currently available at Kali Restaurant from November 30th - December 30, 2023


Find out more about sake & seafood pairings at https://sake-jfoodo.jetro.go.jp/us/

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