June 12, 2017 @ 11:53 am
Big Rick Hardly Strictly Wine Blog
For 30 years, Kiminari Togawa has been making sushi in his Tokyo restaurant, Sushi Karaku, the old-fashioned way, using a traditional process called edomae. But when it comes to choosing something to drink with his sushi, he eschews traditional drinks and instead chooses wines from around the world — Togawa is as enthusiastic about food-and-wine pairings as any Soho sommelier. In fact, Togawa actually is a certified sommelier as well as knowing his way around a kitchen.
Togawa and Dierberg say they hope the seminar will encourage sommeliers and restaurateurs to experiment with offering their customers wine pairings with their sushi instead of beer, rice wine, or sake.