Enough With the Wine and Cheese
Cocktail hour is a time to experiment.
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From left, Sake Tarusake from Nara
with sake kama kasuzuke
(grilled salmon head marinated in filtered sake particles); Sake Yuzu Omoi from Kyoto
with maguro tartar (fresh tuna, wasabi mayo,
avocado-tomato jam).
(Photo: Danny Kim. Food Styling by Suzette Kaminski for Mark Edward Inc.) |
Pairing No. 1
Jizake + Japanese Tapas
The word jizake refers to small-batch regional or local Japanese sake. Keita Akaboshi, the sommelier at Sake Bar Kirakuya (2 W. 32nd St., nr. Fifth Ave., second fl.; 212-695-7272), makes his recommendations from a list of nearly 150 types of jizake—most of which are premium limited-edition bottles, each with its own flavor and history. For the pairing hour, skip the expected sushi and sashimi platters in favor of Japanese
small plates. Servers wear kimonos upon request, and traditional enka vocalists are available for hire. From $62
per person.