I’ve never stopped to wonder why people who drink generally don’t order anything other than sake with their sushi. Why is wine appropriate with cooked fish, but not with raw fish? I’m sure there’s a very good answer to this question.
Meanwhile, a restaurant in Osaka, Champagne et Sushi Cuisine Moet, is daring diners to challenge their taste buds by mixing champagne with sushi made with non-traditional ingredients such as cheese and foie gras. Sounds yummy to me, though again, I don’t know why traditional sushi wouldn’t go just as well with the champagne.
What’s next, sake with cheesburgers (maybe if you throw a little wasabe on top)?
Via The Nikkei Weekly (subscription)
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