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Sushi and Tequila Together?
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I am exploring my new-found love for sushi with many types of wine. I even brought a Pinot Noir to my new favorite sushi place Kyoto Sushi on Van Ness the other night and my very sushi experienced girlfriend approved. I think the body and spice of Pinot works well with raw salmon and the kick of a spicy tuna roll.
One thing I might never have thought of paring with sushi is Tequila. However in retrospect it does have some of that maderized flavor and style you can find in some sakes. I had a really fascinating meal last week at the InterContinental Hotel in Boston at their sushi and Tequila specialty restaurant aptly named Sushi-Teq.
The hotel has set up several paring menus with Tequila-based cocktails as well as a selection of straight-up Tequilas across style ranges. It is a surprising match but it works. There were even Japanese people dining along side of me who seemed to enjoy and even accept the experience.
The restaurant is a jewel box of a place, right on Boston Harbor, and the idea is a jewel-box of an idea but quite interesting. The Tequila is intended to be palate cleansing and it is. The pairings focus on reposado and añejo Tequilas and the spice and smoke of the Tequilas is intended to stand up to slightly smokier and more intense preparations of fish, such as a tuna prepared in a Korean-inspired miso sauce.
I could only suggest that you BYOB at my favorite sushi joint here, or one of your favorites, to get the full experience.
Cheers,
Liza the Wine Chick
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