FOOD
AND
SAKE
JFOODO
The Japan Food Product
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First published: March 12, 2018

KEY VISUAL

,SAKE,HARMONY
,SAKE,HARMONY

KEY NOTES

Wild Tartness Notes of Sparkling Sake Bring Fruits When Paired with Tomatoes and Turn Acidity to a Refreshing Finish

Rick Zouad
Rick Zouad
Sommelier
Sparkling Sake is showing very well with the high acid percentage of uncooked tomatoes. The Sake has developed a slight olive oil taste that softens the acidity of the tomato. This style of Sake can work very well as an alternative to some of the terroir-driven grapes, such as Greco di Tufo or Falanghina from Campania, Italy, and even deliver better results. The piercing acidity of the Sake gives a crisp summery taste to the tomato and a downright magical finish.

Bubbles and Umami Work Together for a Perfect Pairing

John McCarthy
John McCarthy
Chef
The citrus and acidic notes of the Sake work exceptionally well with the umami and sweetness of the tomatoes. Whether simply salted or dressed in sherry vinegar with various herbs, the combination of the sparkling Sake and tomatoes is a perfect match. The Sake provides a nice balance with the acidity of the tomatoes and is complemented by the fruit’s natural sweetness. There is a hint of brininess in the Sake that also works to accent the flavors of the tomato. The effervescent Sake also works with various herbs and vinegars that complement tomatoes.

THE RESTAURANTS

where you can enjoy and Sake in
DaDong
Times square / Bryan Park
DaDong
YiJing cuisine
Dadong offers an unique take on traditional Chinese cuisinecombined with elements of Italian and French cuisine. The selection of Sake at Dadong offers a genuine contrast, served alongside beer and wine. Our Sake Manzairaku Yamahai Junmai paired well with our roasted Peking Duck , floral, fresh and crisp. Super Demon Slayer Onikoroshi Junmai Daiginjo is reminiscent of exotic fruit and white flowers. Smooth and floral, pairs well with our raw bar, Song Shu fish, and the rich, spicy Cold Avocado Noodles .We also incorporate our Kagatsuru Umeshu (Plum Sake) into our cocktail program.
Torishin
Hellskitchen
Torishin
Japanese
Torishin is a premium yakitori establishment in Hell's kitchen of high acclaim. It has been awarded a coveted Michelin star. It features a variety of chicken and vegetable skewers using ingredients of uncompromising quality. Additionally small plates to enhance the meal are on the menu. Like most high-end Japanese restaurants an Omakase (chef's course) is offered. The restaurant features a compact but varied sake menu.
YAKITORI TOTTO
midtown
YAKITORI TOTTO
Japanese
Yakitori Totto is an authentic Japanese located upstairs on 55th between 8th and Broadway. Typically packed with a happy vibe, they feature a comprehensive variety of yakitori fare. In addition to the familiar, tebasaki (chicken wing), the bold and adventurous may want to try the unfamiliar such as Nankotsu (chicken cartilage). Speaking of parts unknown, Anthony Bourdain once broadcast an on-air dinner he shared with Anderson Cooper and said "I totally recommend the [chicken] skin it's crunch and delicious" In addition to yakitori, there's a wide range of Japanese favorites to fill out your meal. The 2nd biggest selection next to the yakitori options is the sake menu. It is impressive and features seasonal, premium and other recommended varieties.
Aburiya Kinnosuke
midtown
Aburiya Kinnosuke
Japanese
Aburiya Kinnosuke on East 45th near Third, is a a high-quality Izakaya featuring a style of cooking called Robatayaki. Like Sushi bars, Robatayaki features a communal cooking style where guests are seated at a counter in front of the chefs. (portable grills are brought to private tables). Pointing out a few highlights, Michelin noted "the sukiyaki is a must-try seasonal special of tender marbled beef served in a hot pot bobbing with a beaten egg, tofu, vegetables and noodles. Other favorites may include smoky bamboo shoots fresh off the robata with shaved bonito; as well as their legendary tsukune, a tender ground chicken meatball brushed with teriyaki and dipped in raw egg." From a sake connoisseur's perspective, what is remarkable about Aburiya Kinnosuke is their dedication to craft sake breweries. They prominently feature monthly sake varieties reflective of the seasons. Combining the enjoyment of Robatayaki with a wide sake repertoire, it doesn't get much better than this.
Lure Fishbar
SOHO
Lure Fishbar
American / seafood
Lure Fishbar is a a seafood restaurant offering not only the freshest fish selections from around the world but also a complete raw bar with rotating oyster selection, and a world class sushi program. Located in a sub-sidewalk location, Lure has an open 'yacht in the Caribbean' feel. Chef Josh Capon creates flavorful seafood selections to help transport you to another place. Ask your server for the best sake combinations to make your experience complete.
Covina
Flatiron
Covina
New American
Covina located in the Park South Hotel features pastas, pizza & Mediterranean food. However don't write off this as a run of the mill hotel restaurant as Covina is acclaimed chef Tim Cushman's (of O Ya, Hojoko...) vehicle to express his California roots and wanderings of his youth. Diverse fusion options - from lamb kofte to asparagus cacio e pepe to Hungarian fry bread topped with smoked salmon, charred broccolini with tonnato sauce dusted with nutritional yeast, and a cheeseburger with dashi pickles - are manifestations of Cushman's varied experiences. Part of a group of restaurants mainly focused on Japanese cuisine, they know good sake here and can present you with several good pairing options.
Method
Hell's Kitchen
Method
Japanese
Located in Hell's Kitchen, Method is the perfect spot for meeting business clients or blind dates. The trendy-modern gastropub boasts an adjacent sake bar where you can order light snacks. After a drink or two, if you're not feeling it, you'll have an exit strategy, but likely you'll stay based on the merits of the food alone. There are many food options that pair well with their Sake options - Sushi, tempura, noodle, and meat dishes as well as unique plates such home made smoked cheese, Shrimp and avocado tempura, and their one-of-a-kind Prosciutto Oshi (Pressed style sushi). Many dishes are Japanese-inspired tapas for sharing, but also available are more substantial options like tempura, veal harami skirt steak, duck and a daily sashimi special. They are also open for lunch.
Cosme
Flatiron
Cosme
Contemporary Mexican
Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. World-renowned Chef Enrique Olvera and his team create dishes rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. Cosme’s beverage program focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine. For sake Cosme features three artistinal varieties: Ginga Junmai Daiginjo, Mana 1751 Tokubetsu Junmai Yamahai and Kanbara Koshu.
izakaya NoMad
Flatiron
izakaya NoMad
Japanese
In the heart of New York City's NoMad neighborhood, Izakaya NoMad is a gastropub and tapas restaurant serving dishes ranging from yakitori skewers to sashimi, tempura as well as an expansive menu including okonomiyaki, Nabe (hot pot) and ramen served after 10:00 pm. Like many Japanese Izakayas, kimchi is on the menu and certain dishes have a tinge of Korean flavors. A cozy long and narrow space, Izakaya NoMad features a long bar with a full view of the action in the kitchen, a community table and a section of booths. Mirroring their expansive menu is their large selection of sake that are a conspicuously incorporated with relaxing wood and bare concrete decor to create an authentic Izakaya vibe.
SOOGIL
East Village
SOOGIL
Korean
At Soogil, chef Soogil combines the ingredients and flavors of his native South Korea with techniques he learned from years of French culinary training and experience as a chef at acclaimed restaurant Daniel. French touches or no, the menu reads familiar to anyone acquainted with Korean food. There are glass noodles with oyster mushrooms, a pan-fried mung-bean-sprout pancake, pork belly with little kimchi rolls that are wrapped around crunchy radish, and a spicy soft tofu with seafood. The space feels low-key yet elegant, with a low-lying bar, a relatively spacious communal table, and a handful of smaller tables. Soogil proudly serves two top sake brands - a Junmai Ginjo from Yamagata and a Junmai Daiginjo from Niigata.
YOPPARAI
Lower East Side
YOPPARAI
Japanese
Best described as a Japanese Speakeasy, don't be afraid to ring the buzzer as there's nothing nefarious going on at Yopparai. What lies beyond is a clandestine Izakaya (sake bar) hidden away in a former apartment that is a long, narrow, dim drinking and dining portal which will transport you to Japan as you surf the night waves for the evening. The spice of life is on the menu as you sample various small plates served by kimono-clad waitresses featuring the regional offerings throughout Japan. Two chefs will prepare dishes in an open kitchen fueling your anticipation and appetite. Sashimi, tofu, small salads, rice dishes and more are served with painstaking attention to detail. With a 2014 Michelin Guide recommendation. you’ll have a satisfying meal to accompany your sake buzz.
AZASU
Lower East Side
AZASU
Japanese
Azasu, a casual neighborhood Izakaya (Japanese Tavern) located on Manhattan’s Lower East Side, likely holds New York's largest selection of cup sake (single serving size). For pairing they have a wide-variety of Izakaya favorites, however their signature dish - Chanko nabe (hot pot) - the dish traditionally served for sumo wrestlers in Japan - is their raison d'etre. Base broth options are akin to ramen but that's where the similarities end as the standard included ingredients are voluminous - Chicken & pork meatballs, Chicken thigh, Pork belly, Fish cake, Clams, Napa cabbage, Bean sprouts, Mushrooms, Carrots, Onion, Chives, Burdock root, Rice noodles, Deep fried, and regular tofu. As if that is not enough there are variations such as garlic paste available to suit any and all preferences. Minimum order is for 2 people so bring a few friends as nabe is meant to be shared. On a cold NY evening, Azasu is a the place to be where you can have a small nomikai sampling various cup sake over a steaming pot of hot Chanko Nabe.
NONONO
Nomad
NONONO
Japanese
You'll say yes, yes, yes to NoNoNo, a new Yakitori hot spot in Nomad Yakitori - grilled chicken skewers - are featured at this roomy, multi-level culinary space with ample natural light and great ambiance. In addition to its traditional and nouveau skewers, the restaurant features three types of chicken-based ramen, karaage (Japanese fried chicken) as well as sashimi and sushi. Beyond chicken there are also good pescatarian/vegetarian options with their fish, scallop, shrimp, mushroom and tofu skewers as well as a delightful stewed tomato hitashi. For pairings, they have thirteen varieties of sake to select from (with the names translated into English for an insider's view). Shiso and basil are uniquely featured in two of their signature sake-based cocktails.
SOBA TOTTO
midtown
SOBA TOTTO
Japanese
Featuring one of the largest collections of sake to choose from, SOBA Totto, is a Japanese izakaya and a favorite of Japanese expats in NY. A wide and varied menu artfully served on beautiful Japanese pottery, includes, sashimi, tempura, yakitori skewers, karage, donburi and last but not least, their namesake soba noodles. For those wanting to try something new, they will customize a tasting course menu based on individual preferences and budgets. Their ample sake selection includes more than 70 different varieties and includes seasonal and competition-winning sakes. For the sake connoisseur this is the place to be.
JUKAI
midtown
JUKAI
Japanese
Established in 1968, Jukai is a Tokyo-style Bistro tucked just below street level on East 53rd Street. With the sounds of jazz in the background, it's an intimate space evoking the charm and authenticity of a Tokyo 'best-kept secret' dining establishment. Owner-chef Hirofumi Watanabe's subtle updates on the classics, from Shabu-shabu, Wagyu steaks, to hand-made pickles, lamb chops and beef carpaccio, are all served with the finest attention to detail. Sommelier and co-owner Ikuyo Watanabe is well-qualified to offer you the absolute best sake pairing from one of the 15 selections that she has chosen from the best Sake Breweries in Japan.

BRANDS

Sake brands that go well with in London
SHO CHIKU BAI SHIRAKABEGURA MIO SPARKLING SAKE
SHO CHIKU BAI SHIRAKABEGURA MIO SPARKLING SAKE
Junmai Ginjo
NINKI-ICHI Natural Sparkling Junmai Ginjo
NINKI-ICHI Natural Sparkling Junmai Ginjo
Junmai Ginjo
7%
Natural, Sweet, Fruity
Yujin Yusa
http://www.ninki.co.jp/index-e.html
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OTHER HARMONIES

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