Toko with Green

Capellini in Squid Ink Sauce with Spanish Octopus

Capellini is fried in extra-virgin olive oil with garlic, white wine, and octopus stock before being tossed in a rich squid ink sauce (slow-cooked with octopus stock, tomato, and squid ink). Topped with pan-seared Spanish octopus, the dish finds balance with the grassy, floral, and clean fruit notes of Toko with Green Junmai.

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Haginotsuyu Junmai Daiginjo Silver Label

Iberico Pork
Tenderloin

Pork is marinated overnight in shio koji and spiced with chipotle before being pan-seared to perfection. Served with a velvety cauliflower purée and seasonal vegetables, the dish balances smoky heat with creamy comfort. Paired with Haginotsuyu Junmai Daiginjo Silver Label, it is elevated by soft fruit notes and a clean, graceful finish.

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