In a recent announcement, JFOODO (The Japan Food Product Overseas Promotion Center) unveiled the expansion of its nationwide promotional campaign to Los Angeles restaurants, spotlighting the seamless marriage of sake and seafood. Notable partners in this culinary journey include Chef Kevin Meehan’s Michelin-starred Kali and Chef Neal Fraser’s acclaimed Redbird.
Across the nation, a growing number of restaurants are discovering the remarkable versatility of sake in elevating the umami of seafood, accentuating its components, and revealing the distinctive flavors of fish. Sake is steadily emerging as a sophisticated alternative to wine, earning its place on the menus of Michelin-starred establishments worldwide.
Having had the privilege to attend the collaboration in Los Angeles at the Michelin-starred Kali, I experienced a multicourse tasting menu that showcased the artistry of sake and seafood pairings.
Highlights included the seasonal menu item, Crowded Beach, a culinary journey featuring the finest local seafood such as Pacific Gold oysters from Morro Bay, mussels from Santa Barbara, Santa Barbara uni atop crispy corn polenta, Monterey Bay abalone with seaweed butter, bay scallop ceviche wrapped in cucumber with avocado mousse, yellowtail with edible heirloom blue corn tostada and avocado mousse, and transparency spot prawn. This delectable array of dishes was paired with Tamano Hikari, Bizen Omachi, Junmai Daiginjo.
Despite originating from a prestigious brewery within a historically significant region, this junmai daiginjo stands out as unconventional. Its “ginjo-ka” presents a subtle allure with an abundance of white flowers and a delicate hint of anise. On the palate, the Omachi rice, cultivated in Bizen-no-kuni in Okayama prefecture—the very birthplace of this heirloom strain—contributes a layered depth. Each sip unfolds a unique and evolving impression, showcasing the distinctive character of this exceptional sake.
The dinner further unveiled Yellowtail Crudo, a citrusy delight featuring seagrass, rice cracker, and sea grapes, paired with Kuro Kabuto, Muroka, Junmai Daiginjo. This unique offering, brewed with Black Koji, offers a distinctive flavor profile, presenting a ripe strawberry field nose and a full-bodied palate.
The tasting menu continued with the Caramelized Bay Scallops paired with Suigei, Harmony Blend, Junmai Daiginjo. Suigei, the only Sakagura/Sake Brewery in Kochi City, draws its inspiration from Yamauchi Yōdō, a Japanese Daimyo of the Shikoku region in the Edo period. The brewery’s commitment to producing sake that is dry, high in acidity, and rich in umami is reflected in its meticulous selection of ingredients, including carefully polished rice and true Kumamoto Yeast.
Another culinary masterpiece on the menu was the Local Tilefish, complemented by smoked buttermilk burre blanc and spigarello, expertly paired with Hyaku Moku Alt3. Alt.3, the third offering from Kiku Masamune’s new lineup, is a blend of different Yamada Nishiki “Special A” grade brews, resulting in a bright, full-bodied opening that evolves into a harmonious blend of sweet, bitter, and fresh flavors.
Sake enhances both the freshness and sweetness of seafood. Despite my usual inclination toward pairing seafood with white wine, this experience served as a valuable lesson, revealing a newfound appreciation for enjoying seafood with sake. The combination brings out unique flavors, making the experience with sake even more enjoyable.
As a part of this campaign, Kali restaurant is featuring enchanting pairings of sake and seafood, available on both the Chef’s Menu and Seasonal Menu from November 30 to December 30, 2023.
Similarly, at Redbird, the culinary journey involves savoring the Whole Grilled Basque Turbot with salsa verde, thoughtfully paired with Suigei, Junmai Ginjo, Koiku No. 54—an exquisite addition to their existing menu.
And for those intrigued by the delightful world of sake x seafood collaborations and sake-related events, detailed information can be found at https://sake-jfoodo.jetro.go.jp/us.
