Omakase × Sake Pairing
At Oku-Akasaka Sushi Tanji, we offer a sake pairing designed to follow the arc of the omakase course.
The meal opens with a seasonal dashi broth, moves through small dishes of seasonal seafood, then into nigiri — silver-skinned fish, white fish, squid — before turning to tuna, sea urchin, anago, toro-taku, and finally miso soup.
Rather than simply choosing labels that “go with fish,” we build the pairing around five ideas: complementing a flavor, matching it, amplifying umami, using acidity as contrast to balance richness and fat, and layering the finish.
Aged fish, its fat and aroma, red-vinegar rice, grilled and marinated preparations — each dish and each piece of nigiri asks something different of the sake.
We keep over 40 sakes from across Japan, including Aramasa, Juyondai, Jikon, and Hiroki.
Oku-Akasaka Sushi Tanji
1F Tokyo Kankouji Kaikan, 6-15-14 Akasaka, Minato-ku, Tokyo
(From the owner’s Google Business Profile post)
