A glistening piece of fatty tuna sizzles as Tomohito Mizuno, chef Takatoshi Kadowaki¡¯s right-hand man, sears it with a hot charcoal. Kadowaki presents the finished morsel of nigiri sushi alongside a glass of Xander Soren Ludeon Pinot Noir from California. As I take a bite followed by a sip, a harmony unfolds ¡ª the wine¡¯s bright fruitiness and nuanced, earthy notes complementing the buttery, umami-laden fish.
In Tokyo, upscale sushi restaurants serving vintage French wines are a dime a dozen, but , in the capital¡¯s Ginza district, breaks the mold with a wine list focused mainly on New World offerings.
¡°I want guests to discover something new,¡± says Kadowaki, 46. ¡°New World wines can bring out different characteristics of the sushi.¡±
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.