Throughout the month of October 2024, we've partnered with a group of prestigious restaurants across the UK to create Sake and Seafood pairing menus.
Each restaurant takes on a different exploration with their curated dishes and pairings, inviting everyone to discover the beauty and versatility of sake.
Lyon's is a seafood oasis where fresh catches become culinary masterpieces. With innovative, sustainable dishes like succulent fish and delicate oysters, it's a coastal-inspired dining experience celebrating the ocean's bounty. Dive into taste and refinement at Lyon's, where every dish pays homage to the sea's riches.
Cured wild sea bass with cranberries, grape, ponzu, cucumber and chill – Denshin Yuki Junmai Ginjo from Ippongi Kubo Honten Shuzo.
1 Park Rd, London, N8 8TE
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Jöro is driven by flavor, offering its Signature tasting menus along with an express lunch option. Guests can anticipate moody lighting, lively music, and plenty of laughter — the focus is on good vibes only! The space is designed as an informal open-plan dining room, with eight tables that allow diners to fully engage with the energy of the kitchen and the chefs' passion for food.
Grilled Hebridean scallop, creamed corn, and a sea buckthorn red curry – paired with a Konishi Gold Daiginjo from Konishi Shuzo.
0.2 - 0.5 Krynkl 294, Shalesmoor, Sheffield S3 8US, United Kingdom
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Stepping into Erik Lorincz’s Kwānt transports you to another time and place. With hints of 1940s Casablanca and touches of tiki in the decor, the ambiance is both nostalgic and exotic. Impeccable service from white-jacketed bartenders completes the five-star tropical bar experience. The name Kwānt, derived from ‘quaint,’ reflects the bar's blend of vintage charm and modern cocktails.
Caviar beef tartare waffle with pistachio – paired with Toku Junmai Daiginjo from Takasago Shuzo.
52 Stratton Street, Mayfair, London, W1J8LN
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Experience the finest seafood in Brighton at Riddle and Finns. Since 2006, this Champagne and Oyster Bar has been a top destination on the south coast, offering a relaxed dining experience with locally sourced shellfish, show-stopping fruits de mer platters, and sustainably sourced fish dishes.
Oysters in seasonal rotation – paired with Konishi Silver Ginjo from Konishi Shuzo.
Bream tartare, served with pickled courgette and sesame prawn toast – paired with Jidai Yamahai Junmai Ginjo from Hayashi Honten.
A hot seafood platter, featuring a combination of Rockerfeller oysters, scallops, mussels, red prawns and grilled octopus, all bathed in a zesty chilli garlic butter – paired with New Mountain Junmai Bodaimoto from Tsuji Honten.
65 Kings Road, Brighton, BN1 1NA
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KillieCrankie's menu celebrates Scotland's cultural and gastronomic bounty. With a particular emphasis on seafood dishes, the restaurant offers a unique fine-dining experience at the heart of the charming Scottish countryside.
Shime saba mackerel with cherry, horseradish and yuzu – paired with Miyama Nishiki 2018 Yamahai Muroka Nama Genshu from Noguchi Naohiko Sake Institute.
Killiecrankie House, Pitlochry PH16 5LG
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The Vineyard is one of the top wine hotels in the UK. Taking inspiration from their California heritage and selecting ingredients from local farmers, foragers and fishermen, their kitchen brigade craft ever-changing menus that are shaped by the seasons.
King Oscietra Caviar “pie and mash” – paired with Akashi-Tai Sparkling sake from Akashi Sake Brewery.
The Vineyard Hotel Stockcross Newbury RG20 8JU
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The restaurant offers no set menu; instead, the dishes are crafted each night based on the freshest ingredients available that day. Their philosophy centers on serving many small courses, each dish distilled to its purest form, containing only what is essential.
Sustainable cod, fermented onion sauce and a bao bun – paired with Omachi Junmai Ginjo from Dewazakura Shuzo.
25-27 Green End, Whitchurch, SY131AD
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Albatross, an experimental new venture from the team behind The Wilderness, invites fourteen guests to gather around a dramatic kitchen counter. With prime views of the culinary action, diners experience a dynamic, ever-changing sequence of twelve or more inventive courses, primarily featuring seafood and coastal ingredients that hit with the intensity of ocean spray.
Fresh Cornish Oyster served with a peach ponzu sauce and smoked olive oil – paired with Aperitif Junmai Daiginjo Koshu from Michisakari Shuzo.
Chalkstream trout from Hampshire, slightly brined and served with a Tom Yum hollandaise sauce and Tom Yum powder – paired with Moonlight Junmai Nigori from Yamatogawa Shuzo.
Sushi rice ice cream served with shiitake caramel and candied nori – paired with Edo Redux Junmai Koshu from Konishi Shuzo.
Albatross Death Cult, Newhall Square, Jewellery Quarter, Birmingham, B3 1RU
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Experience Europe's culinary diversity at The Spärrows, a modern restaurant specializing in handcrafted dumplings and pasta. Their menu features Spätzle and a variety of European classics, paired with traditional sauces and daily baked bread.
Sardine in soar, a classic Venetian recipe of sweet and sour. Fresh dried sardines, marinated with onions, pine nuts and raisins – paired with Katafune Junmai Ginjo from Takeda Shuzo.
Crab and crayfish ravioli with fresh egg pasta dough, saffron sauce and pink peppercorns – paired with Mansaku No Hana Ginmaru Junmai Ginjo from Hinomaru Jozo.
Marinated herring filet with rice vinegar and onions, green peas, fresh apple and a gherkin salad – paired with Koimari Junmai Ginjo from Koimari Shuzo.
16 Red Bank, Cheetham Hill, Manchester, M4 4HF
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Inspired by the Greek seas, KIMA bring Mediterranean charm to London. Their daily fish display mirrors the Greek tradition of showcasing the freshest catch. They source day boat fish and seafood to create dishes that honor their Greek heritage with a ‘use-all, waste-not’ approach.
Raw fish of the day, served thinly sliced with extra virgin olive oil – paired with Sohomare Junmai Ginjo from Sohomare Sake Brewery.
57 Paddington St, London W1U 4JA, United Kingdom
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The Oyster Club hosts a flexible food offering including snacks, small and large plates – alongside an impressive fresh oyster and caviar selection. Focusing on fresh, seasonal dishes with a stunning wine list, there’s something for everyone.
Classic raw Maldon Rock oyster from Essex – paired with Akashi-Tai Sparkling from Akashi Sake Brewery.
Cucumber and dill dressed oyster – paired with Akashi-Tai Tokubetsu Honjozo from Akashi Sake Brewery.
Chilli, ginger and soy dressed oyster – paired with Akashi-Tai Daiginjo from Akashi Sake Brewery.
43 Temple Street, Birmingham, B2 5DP
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Counter 71 is a celebration of nature from the British Isles. The rich history of farming, foraging and fishing inspires their heritage and invention – they source from growers redefining farming techniques, fishermen working harmoniously with the sea, and livestock farmers bringing back rare breeds. They are paving the way for a new modern British cuisine.
Wild sea bass, fermented with kyra pepper and mustard seed – paired with Zaku Junmai Ginjo from Shimizu Seizaburo Shoten.
71 Nile Street, London, N1 7RD
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Silo is the world’s first Zero Waste restaurant – it originated in Australia back in 2011 when artist Joost Bakker introduced the concept of “not having a bin”. Since then, Silo’s chef and owner Douglas has diligently developed the business into a thriving zero waste restaurant. Their menu is an expression of natural farming and closed loop cooking, demonstrating quality within sustainability.
Line-caught seabass from Cornwall, aged for 2 days and served sashimi style on lactofermented daikon, crème fraiche, foraged fig miso, and foraged fig leaf oil – paired with Sustainable Sake Project Junmai Ginjo Genshu from Tokyo Port Brewery.
First Floor, Unit 7 Queens Yard, White Post Lane, E9 5EN
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An imaginative venue for locally sourced fine dining, run by chef’s Jami Randall and Olivia Barry. At Adelina Yard, you can enjoy modern European food served in a relaxed, informal atmosphere. A delight for the senses!
Local blue fin tuna, English beans, herb dressing, preserved lemon and cobnut – paired with Akashi-Tai Tokubetsu Honjozo from Akashi Sake Brewery.
Queen's Quay, Welsh Back, Bristol BS1 4SL
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BEHIND is an intimate 1 Michelin star fish-foicused tasting menu restaurant run by chef Andy Beynon. Situated on the edge of London Fields, BEHIND has 18 kitchen-table seats for lunch and dinner sittings. Diners have full view of the kitchen, and are fully immersed in the dining experience – offering a chance to see “behind the scenes” into the kitchen, with all courses served to them by the chefs. The menu is fish-focused, seasonal and utilises the best of British produce.
Pollock, girolle mushrooms, sweetcorn caviar, fresh orange and sherry foam – paired with Sadaijn Junmai from Otone Sake Brewery.
20 Sidworth St, London E8 3SD
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Officina 00 serves authentic Italian cuisine in a friendly, welcoming atmosphere. With its inspiration stemming from Naples, Italy, the name Officina comes from the pillars of the restaurant’s food philosophy – Officina is Italian for “workshop” or “lab”. Their seasonal menus are built around regional traditional Italian recipes, which they recreate using innovative cooking techniques and the freshest ingredients.
Panko lasagna, aged provolone, truffle and wasabi mayo – paired with Heaven Sake Label Orange Junmai Daiginjo from Urakasumi Brewery.
Stuffed squid, confit tomatoes, taggiasche, sake and cavolo nero – paired with Heaven Sake Label Azur Junmai Ginjo from Urakasumi Brewery.
Spaghetti, palourde clams, ginger, sake, datterino, chilli – paired with Heaven Sake Junmai 12 from Konishi Shuzo.
67 Whitfield Street, London, W1T 4DE / 156 Old Street, London, EC1V 9BW
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Qavali draws inspiration from the spiritual and artistic traditions of Sufi culture, with its food reflecting the journeys of qawwali music through Turkey, Iran, Afghanistan, India, and Pakistan. The dining experience is designed to engage all the senses, from the artistic decor to the culinary creations, making it a unique fusion of flavors and spiritual enlightenment.
Saffron seabass curry marinated with olive oil and mustard, served with saffron rice and an aromatic sauce made of coconut, roasted chillies, tomatoes and tamarind – paired with Moonlight Junmai Nigori from Yamatogawa Shuzo.
Mughlai prawns liberally tossed in garlic, mustard and chilli lime, finished in a rush makhani malai sauce – paired with Shirayuki Classic Junmai from Konishi Shuzo.
60 Broad St, Brindley Pl, Birmingham B1 2HJ
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The Mayan is a modern Mexican restaurant and mezcal bar that draws inspiration from ancient Mayan culinary traditions. Its menu blends traditional Mexican flavors with contemporary techniques, offering dishes that feature exotic fruits, fiery spices, and aromatic herbs.
Baja fish taco with crispy battered fried cod, guacamole and keta caviar – paired with Shiaryuki Classic Junmai from Konishi Shuzo.
Seabass ceviche with fresh raw seabass and tiger’s milk, mango, coriander and chilli – paired with Fukukomachi Junmai Ginjo from Kimura Shuzo.
The Mailbox, 170 Wharfside St, Birmingham B1 1RL
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The Jetty is an award-winning seafood restaurant located on the water’s edge in Christchurch, Dorset. Known for its locally sourced ingredients, including fresh seafood from Mudeford Quay, the restaurant offers a relaxed yet refined dining experience with stunning harbor views. Led by acclaimed Chef Alex Aitken, The Jetty blends regional flavors with a touch of sophistication, creating a menu that is both approachable and elegant.
Sea bass, salmon, tuna and scallop with miso, pickled ginger and kimchi.
Three oysters in their shells, set on chicken dashi cooked rice and served with ginger spring onion, a touch of chilli and chicken dashi broth.
A platter of local seafood, served with fennel, samphire, white wine shallots and garlic.
All paired with Akashi-Tai Tokubetsu Honjozo from Akashi Sake Brewery.
95 Mudeford, Christchurch BH23 3NT
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The Italian Greyhound is a neighborhood bar and dining room located in Marylebone, offering an all-day dining experience. Its menu features modern Italian cuisine in a relaxed, welcoming atmosphere, with a focus on simple yet refined dishes.
King prawn pizzette, spring onion, capers and fresh chilli - paired with Heaven Sake Junmai 12
from Konishi Shuzo.
Cornish crab spaghetti, chilli and garlic – paired with Heaven Sake Label Orange Junmai Daiginjo from Urakasumi Brewery.
Grilled sea bass, rainbow chard, canellini, courgette pesto – paired with Heaven Sake Label Azur Junmai Ginjo from Urakasumi Brewery.
Cod, west coast clams, fregola, sea herbs – paired with Heaven Sake Junmai 12 from Konishi Shuzo.
62 Seymour St, London W1H 5BN
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