Japanese cuisine and fine wine are ever growing in popularity around the globe, and yet I have found there to be little information on the pairing of Japanese food with wine. That is why I created the Japanese Food and Wine site, which is entirely dedicated to Japanese cuisine and the quest for wines which best complement popular Japanese dishes. It is meant to be a one stop reference guide reflecting general consensus, but also my own experience through an ongoing work in progress detailed throughout these blog articles. Feel free to contact us to share your own recommendations!
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Sushi/Sashimi |
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| As the international ambassador of Japanese cuisine, but also healthy eating in general, it comes as no surprise that sushi is a natural partner to wine, and a delicious alternative to traditional sake or beer. Read more |
| Mixed Sushi | |
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| Mixed sashimi platter | Champagne/sparkling wine (Blanc de Noirs, rosé), light rosé (Provence), fruity white (Albariño, Mâcon), dry Riesling, Chasselas (Switzerland), Sylvaner |
| Mixed sushi platter | same as above + off-dry white (Vouvray, Riesling) |
| Chirashi-zushi | same as above |
| Gomoku-zushi | semi-sweet white (Vouvray Moelleux, Jurançon), late harvest Riesling |
| Fish | |
| Maguro (tuna) | elegant Pinot Noir (Volnay, Santeney), light red (Beaujolais), full-bodied rosé (Bandol), Champagne (Blanc de Noirs or rosé), mature red |
| Toro (fatty tuna) | elegant Pinot Noir (Chambolle-Musigny), Champagne (Blanc de Noirs), light rosé (Provence) |
| Shake/Sake (salmon) | Champagne/sparkling rosé, fruity white, light rosé, dry Riesling (off-dry for nigiri) |
| Tai (snapper) | Muscadet, Pinot Blanc/Weissburgunder, Sylvaner, Chasselas, Champagne/sparkling wine |
| Hirame (halibut) | |
| Fugu (puffer fish) | |
| Suzuki (sea bass) | fruity white (Mâcon, Albariño, Pinot Grigio) |
| Hamachi (yellow tail) | |
| Aji (spanish/horse mackerel) | Sherry (Manzanilla or Fino), mature Riesling |
| Shimesaba (cured mackerel) | Sherry (Manzanilla or Fino) |
| Unagi (fresh-water eel) | semi-sweet white (Riesling), sweet sparkler (Asti) |
| Anago (salt-water eel) | off-dry white (Vouvray demi-sec, Riesling Kabinett), sweet sparkler (Asti) |
| Hamo (pike conger eel) | |
| Other Seafood | |
| Ebi (shrimp) | mineral white (Chablis 1er cru), Champagne (Blanc de Blancs), dry Riesling (Alsace GC) |
| Amaebi (sweet shrimp) | Prosecco, sweet sparkler (Asti), Champagne/sparkling rosé, off-dry rosé, off-dry white (Vouvray demi-sec, Riesling Kabinett) |
| Ikura (salmon roe) | Champagne (blanc de noirs, rosé), Vouvray demi-sec |
| Uni (sea urchin) | light white (Muscadet, Vinho Verde), Provence white (Cassis, Bellet) or rosé, Liguria Vermentino, Champagne (Blanc de Blancs) |
| Hotate (scallops) | Sylvaner, dry Riesling (Alsace GC), fruity white (Mâcon, Albariño) |
| Akagai/Mirugai/Aoyagi (clams) | mineral white (Chablis 1er cru), Vouvray, dry Riesling |
| Awabi (abalone) | mineral white (Chablis 1er cru) |
| Ika (squid) | light rosé (Provence), fruity white (Cassis, Vermentino) |
| Tako (octopus) | raw sashimi: light white (Vinho Verde) cooked sashimi or nigiri: fruity white (Albariño, Cassis) |
| Kani (crab) | nigiri (whole): Vouvray sec or demi-sec, Viognier, off-dry Riesling gunkan (shredded w/ mayo): Champagne (Blanc de Noirs or rosé) |
| Meats | |
| Gyuu no Tataki (raw beef) | elegant Pinot Noir (Volnay, Chambolle-Musigny), light red (Barbera, Fleurie), full-bodied rosé (Tavel), Champagne/sparkling rosé |
| Basashi (raw horse) | Morgon, elegant Pinot Noir |
| Tori no sashimi (raw chicken) | Pinot Blanc/Weissburgunder, Sylvaner |
| Other | |
| Tamago (sweet fried egg) | vintage or reserve Champagne, oaked white (California) |
| Kappa-maki (cucumber) | light white (Sauvignon Blanc, Sylvaner) |
| Inari-zushi (sweet tofu pocket) | semi-sweet white (Riesling Spätlese, Coteaux du Layon) |
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Deep Fry/Tempura |
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| Deep fried food is common at Izakaya drinking establishments, but wine is rarely given serious consideration, despite its affinity for light tempura as well as greasier fare. Read more |
| Tempura (battered) | |
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| Mixed tempura | Champagne/sparkling wine, Chablis, Sauvignon Blanc, Grüner Veltliner, dry Chenin Blanc (Vouvray), Albariño, Sherry (Manzanilla or Fino), light rosé (Provence) |
| Shrimp, prawn | Champagne (Blanc de Blancs), mineral white (Chablis 1er Cru, Sancerre) |
| Fish, ika, anago, scallops | fruity white, dry Riesling, Chenin Blanc (Vouvray), Chablis |
| shiso leaf, okra, asparagus, green beans | light Sauvignon Blanc, Grüner Veltliner, Japanese Koshu, dry Muscat w/ asparagus |
| Shiitake, bamboo shoots, lotus roots, carrots | vintage or reserve Champagne, mature white (Hermitage), mature Pinot Noir (Côte de Beaune) |
| Katsu/Fry (breaded) | |
| Tonkatsu (pork cutlet) | w/ sauce: rich oaked red (Rioja Reserva), oaked sweet wine w/out sauce: Grüner Veltliner, Champagne/sparkling wine (Blanc de Noirs) |
| Beef-katsu (beef) | w/ sauce: rich oaked red (Priorat, Douro, Amarone) w/out sauce: robust Pinot Noir (Pommard, Fixin), Moulin-à-Vent |
| Menchi-katsu (minced beef) | w/ sauce: rich oaked red (Rioja Crianza) w/out sauce: Beaujolais cru (Morgon, Brouilly), Champagne/sparkling rosé |
| Korokke (potato) | fruity white (Pinot Blanc/Weissburgunder) |
| Ebi-fry (shrimp) | Champagne/sparkling wine (Blanc de Blancs), Chablis, dry Riesling |
| Kaki-fry (oyster) | Chablis GC, off-dry Riesling |
| Karaage (marinated + flour) | |
| Chicken-karaage | Champagne/sparkling wine (Blanc de Noirs), light red (Beaujolais, Barbera) |
| Fugu-karaage | Champagne/sparkling wine (Blanc de Blancs), Pinot Blanc/Weissburgunder |
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Grill/Yakitori |
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| Char-grilled on a barbecue, the pronounced flavors of meat and smoke are relatively familiar to western palates, making the wine selection a little more intuitive. Read more |
| Yakitori (chicken skewers) | |
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| Mixed Yakitori | salt: light red (Chinon, Beaujolais), light white (Sauvignon Blanc), full-bodied rosé (Tavel) sauce: rich oaked red (Rioja Crianza, Merlot, ripe Pinot Noir) |
| Toriniku (plain chicken) | salt: Bordeaux red (Médoc, Saint-Julien, Margaux), Pinot Noir (oaked Burgundy), Beaujolais Cru, rosé, full-bodied or oaked white (Chardonnay) sauce: rich oaked red (Rioja Crianza, Languedoc-Roussillon), ripe Pinot Noir |
| Negima (w/ scallion) | salt: Sauvignon Blanc (Sancerre) sauce: Sauvignon Blanc (NZ) |
| Tsukune (minced chicken) | salt: light red (Chinon, Bourgueil), full-bodied white sauce: ripe Pinot Noir (Oregon), off-dry rosé |
| Tebasaki (wings) | salt: light white (Sauvignon Blanc), oaked white (Saint-Aubin, Puligny-Montrachet, Pessac-Léognan) sauce: rich oaked red, oaked white (California, Australia) |
| Torikawa (skin) | salt: light or fruity white (Mâcon), Beaujolais Cru, Chinon sauce: full-bodied or oaked white, full-bodied or off-dry rosé |
| Nankotsu (cartilage) | salt: sauce: |
| Haato (heart) | salt: sauce: |
| Reba (liver) | salt: Beaujolais, Côtes du Rhône red (Côte-Rôtie), full-bodied white sauce: |
| Sunagimo/Zuri (gizzard) | salt: sauce: |
| Bonjiri (tail) | salt: sauce: |
| Other Kushiyaki (skewers) | |
| Ikada (scallion) | light Sauvignon Blanc |
| Butabara (pork belly) | salt: Beaujolais Cru (Morgon, Brouilly), spicy red (Saint-Joseph) sauce: Bordeaux Right Bank (Saint-Emilion, Pomerol) |
| Asparagus w/ bacon | light Sauvignon Blanc (Menetou Salon, Quincy) |
| Gyuutan (beef tongue) | |
| Seafood | |
| Unagi/Anago (eel) | semi-sweet white, late harvest Riesling, Bordeaux Right Bank (Saint-Emilion, Pomerol), off-dry rosé (Cabernet d’Anjou) |
| Yaki-zakana (grilled fish) | mineral white, dry or mature Riesling |
| Tsubugai/Hamaguri (clams) | mineral white (Chablis GC), dry Riesling (Alsace GC) |
| Sazae-tsuboyaki (turban shell) | mineral white (Chablis 1er cru, Sancerre), Champagne (Blanc de Blancs), light Sauvignon Blanc (Casablanca, Constantia) |
| Other | |
| Matsutake/Shiitake (mushrooms) | mature Pinot Noir |
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Teppan |
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| Known as hibachi in the US, teppanyaki favors a large steel cooking surface, but isn’t limited to steak or seafood in Japan, where it is traditionally used for okonomiyaki, yakisoba or takoyaki. Read more |
| Steak | |
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| Akami (steak) | Bordeaux Grand Cru (Margaux, Saint-Julien), Côtes du Rhône or Languedoc-Roussillon red, Burgundy Côtes de Nuits (Vosnes-Romanée, Morey-St-Denis), Hermitage, Ribera del Duero, Rioja, Super Tuscan, mature red |
| Shimofuri (wagyu steak) | Bordeaux Grand Cru (Pauillac, Saint-Estèphe), Châteauneuf du Pape, Napa Valley Cabernet, robust Pinot Noir (Gevrey-Chambertin, Nuits-St.-Georges), Barolo/Barbaresco, Brunello di Montalcino, structured red |
| Seafood | |
| Shrimp | mineral white (Chablis 1er cru) |
| Lobster | oaked white (Meursault, Côte de Beaune GC), Condrieu |
| Awabi (abalone) | mineral white (Chablis GC) |
| Teriyaki | |
| Beef Teriyaki | rich oaked red, sweet/fortified red (Vintage Porto, Banyuls) |
| Chicken Teriyaki | Beaujolais cru (Morgon), semi-sweet white, late harvest Riesling |
| Salmon Teriyaki | late harvest Riesling (Alsace VT, German Spätlese), sweet sparkler, oaked white (California, Australia) |
| Okonomiyaki | |
| Okonomiyaki (meat toppings): pork, bacon, ham, beef… | Prosecco, rich oaked red (Malbec, Languedoc-Roussillon) |
| Okonomiyaki (seafood toppings): shrimp, squid, octopus… | full-bodied white (Côtes du Rhône, Hermitage), oaked Sauvignon Blanc, off-dry Riesling, off-dry rosé |
| Other | |
| Yakisoba (stir fry ramen) | Pinot Noir (Côte de Beaune, Sancerre), oaked Sauvignon Blanc, full-bodied or off-dry rosé |
| Takoyaki (octopus balls) | vintage or reserve Champagne, Chablis GC |
| Shougayaki (ginger pork) | Nebbiolo (Langhe, Roero), N. Rhône Syrah (Saint-Joseph), rosé |
| Genghis Kahn (lamb) | Pauillac, Châteauneuf du Pape, Gigondas, Bandol, structured red |
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Nabe (Hot Pot) |
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| Nabe literraly mean "pot" in Japanese, and involves a single pot in the middle of the table, in which is meats and/or vegetables are cooked and shared by the entire table. Read more |
| Sliced Meats | |
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| Sukiyaki (sweet soy soup) | ripe Pinot Noir (Oregon, Sonoma, 2003 or 2009 Burgundy), Côtes du Rhône (’07 Châteauneuf du Pape or Gigondas), Chile Carmanère |
| Shabu Shabu (boiling water) | ponzu: elegant Pinot Noir (Santenay, Volnay, Mercurey), Beaujolais cru (Fleurie), Sauvignon Blanc sesame: oxidized white (Arbois Savagnin, Oloroso Sherry), oaked Sauvignon Blanc (Pessac-Léognan) |
| Other | |
| Fish Shabu Shabu | mineral white (Chablis, Alsace Riesling) |
| Oden (soy & dashi) | full-bodied white, mature Riesling |
| Shoyu Yosenabe (meat & seafood in soy) | full-bodied rosé (Bandol) |
| Miso Yosenabe (meat & seafood in miso) | |
| Kaisen (seafood in miso) | |
| Mizutaki (chicken in broth) | full-bodied white |
| Yudofu (tofu in dashi) | |
| Fugu-chiri (puffer fish) | |
| Chanko-nabe (sumo hot pot) | |
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Noodles/Rice dishes |
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| White rice, a staple of the Japanese diet, is either served with various okazu, or a single topping in a domburi bowl. Japanese noodles are prepared cold, or in a hot broth- or soy-based soup. Read more |
| Cold Noodles | |
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| Zaru-Soba (buckwheat) | |
| Zaru-Udon (wheat – thick) | |
| Soumen (wheat – thin) | |
| Hot Noodles | |
| Kake-soba (tsuyu soup) | |
| Kake-udon (tsuyu soup) | |
| Yakisoba (stir-fry noodles) | Pinot Noir (Côte de Beaune, Sancerre), oaked Sauvignon Blanc, full-bodied or off-dry rosé |
| Donburi (rice bowl /w topping) | |
| Gyuudon (beef bowl) | |
| Katsudon (pork w/ egg) | Champagne/sparkling wine (Blanc de Noirs) |
| Oyakodon (chicken w/ egg) | off-dry white |
| Tendon (tempura) | mineral Sauvignon Blanc (Pouilly-Fumé) |
| Unadon (fresh-water eel) | late harvest Riesling (German Spätlese) |
| Tekkadon (raw tuna) | light red (Beaujolais, Chinon) |
| Hokkadon (raw salmon) | full-bodied rosé (Bandol) |
| Negitorodon (fatty tuna w/ scallions) | fruity Sauvignon Blanc, full-bodied white (Albariño) |
| Tamagodon (egg) | vintage or reserve Champagne, off-dry white |
| Other | |
| Gohan (plain white rice) | light white (Sylvaner, Aligoté) |
| Onigiri (rice ball w/ nori) | light white (Muscadet) |
| Yaki-onigiri (grilled rice ball) | vintage or reserve Champagne, oaked white |
| Mochi | |
| Ochazuke (rice in green tea) | |
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Miscellaneous/Okazu |
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| Because a typical Japanese meal consists of a bowl of rice served with a variety of small dishes, called okazu, choosing a single wine can be tricky. For more insight, check out the okazu menus by wine page. |
| Soy Bean | |
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| Tofu | |
| Shouyu (soy sauce) | mature white, Marsannay rosé, Côte-Rôtie |
| Miso | red miso: Pomerol white miso: Sauternes |
| Edamame | Champagne/sparkling wine |
| Agedashi Tofu (fried tofu) | vintage or reserve Champagne |
| Nattou | mature white (Savennières), aromatique white, natural white (Domaine Overnoy, Gravner, etc.) |
| Fish | |
| Shake-shioyaki (salted salmon) | Champagne/sparkling rosé, light rosé (Provence), mineral or fruity white, Chablis, dry Riesling |
| Saba no Misoni (miso braised mackerel) | |
| Kama (Tuna or Yellowtail head) | |
| Sakura ebi (small dried shrimp) | mineral white (Chablis) |
| Seafood | |
| Shiokara (salted fish/squid entrails) | Sherry (Manzanilla or Fino), semi-sweet white (Vouvray moelleux) |
| Tako-wasabi (raw octopus w/ wasabi) | light Sauvignon Blanc (Casablanca, Constantia) |
| Ankimo (anglerfish liver) | sweet white (Sauternes), Condrieu |
| Shirako (cod milt) | sweet white (Alsace SGN, German BA or TBA) |
| Seaweed | |
| Nori | light white (Muscadet) |
| Hijiki (sweetened seaweed) | sweet white (Sauternes) |
| Shio-kombu (salted kombu) | mineral white |
| Meats | |
| Nikujaga (meat and potato stew) | semi-sweet white |
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Gyuu-soboro (sweet ground beef) |
rich oaked red, ripe Pinot Noir |
| Nibuta (soy braised pork) | mature white (Meursault), off-dry or mature Riesling, elegant Pinot Noir |
| Soups | |
| Miso Soup | full-bodied or mature white |
| Sumashi-jiru (clear broth) | full-bodied white, ripe Pinot Noir |
| Suimono (clear dashi) | |
| Shijimijiru/Asari (clam) | oaked white |
| Dobinmushi (matsutake mushroom) | mature Pinot Noir (Burgundy), Barbaresco, Barolo, mature white Hermitage or Burgundy (Meursault) |
| Condiments/Sauces | |
| Wasabi | light Sauvignon Blanc |
| Shiso leaf | light Sauvignon Blanc, Grüner Veltliner |
| Aka-shiso (red shiso flakes) | spicy red (Syrah, Shiraz), Pinot Noir (Germany Spätburgunder, Austria Blaufränkisch) |
| Yuzu-koshou (yuzu-pepper paste) | Gewurztraminer, rich oaked red (Shiraz), spicy red (Pinotage), Grüner Veltliner |
| Ponzu (citrus sauce) | Champagne/sparkling rosé, fruity Sauvignon Blanc |
| Tsukemono (pickles) | |
| Gari (ginger) | Gewurztraminer, Moscatel |
| Umeboshi (plum) | sweet white (Vin Santo), light white (but not too acidic) |
| Hakusai asatsuke (Chinese cabbage) | |
| Salad/Sunomono (vinegar) | |
| Cucumber | light white (Sylvaner) |
| Namasu (Daikon radish & carrots) | Grüner Veltliner, Alsace Pinot Blanc, Sauvignon Blanc |
| Wakame (seaweed) | Muscadet, light Sauvignon Blanc |
| Crab | off-dry white (Vouvray demi-sec, Riesling Kabinett) |
| Shrimp | mineral white (Chablis), Champagne (Blanc de Blancs) |
| Other | |
| Tamagoyaki (omelette) | Vintage or Reserve Champagne |
| Gomaae (sweet sesame sauce) | oxidized white (Arbois Savagnin), oaked white (Burgundy) |
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Kimpira gobou (spicy roots) |
semi-sweet white |
| Konnyaku | |
| Chawanmushi (custard) | |
| Goya Champloo | |
| Anko (red bean paste) | sweet/fortified red (Ruby Porto) |
