Come for the Wine: February 2026

Thursday, February 5, 2026

Drink This With That : Japanese

I grew up in South Florida, which at the time, was not a hot bed of Japanese cuisine, there were only a few Japanese restaurants aside from the theatrical Benihana. It was not until I moved to the West Coast that I experienced true Japanese fare. The flavor profiles of Japanese cuisine are often subtle but layered, with umami, sweetness, and acidity, working together. While sushi may be the first dish that comes to mind, the offerings are quite varied, including chicken and pork dishes such as Yakitori and Tonkatsu. Below are five classic dishes and wine pairings for each.

Sashimi

Thinly sliced raw fish—often tuna, salmon, or yellowtail—is served without rice to showcase its natural flavor and texture. Its flavor is delicate with a buttery mouthfeel and may be enhanced by a light dip in soy sauce, or a touch of wasabi for heat, and pickled ginger. The first time I had sashimi, I was speechless. I was expecting something fishy, but instead I experienced a clean pristine edge of flavor coupled with a gentle sweetness. Cool and silky, it was a revelation.

+ Sauvignon Blanc

+ Unoaked Chardonnay

+ Albariño

+ Sparkling Wine

Tempura

Tempura consists of seafood or vegetables coated in a light batter and quickly fried until crisp. Shrimp, sweet potato, mushrooms, and zucchini are common choices. The airy batter adds a delicate gentle crunch. It’s essentially vegetables disguised as comfort food. Yum! Tempura is often served with a light dipping sauce that adds subtle umami.

+ Sparkling Wine Prosecco

+ Dry Riesling

+ Grüner Veltliner

+ Chenin Blanc

Tonkatsu

Tonkatsu is a thick pork cutlet, breaded and fried to a deep golden brown, typically sliced and served with shredded cabbage and a thick, tangy-sweet sauce. The pork is juicy and flavorful, with a crunchy panko crust. The accompanying sauce, similar in character to Worcestershire, adds sweetness and acidity that deepen the savory flavors of the dish.

+ Gamay

+ Pinot Noir

+ Barbera

+ Grenache

Yakitori

Who doesn’t love food on a skewer? Yakitori is the ultimate skewered entrée featuring grilled chicken glazed with a mixture of soy sauce, mirin, and sugar. The grilling creates caramelized edges, while the glaze adds a sweet-savory finish. It’s flavorful and balanced dish, with a blend of umami and subtle sweetness.

+ Zinfandel

+ Syrah

+ Rosé

+ Lambrusco

Salmon Teriyaki

Salmon teriyaki is one of my favorite dishes. It combines the natural richness of salmon with a glaze made from soy sauce, mirin, and sugar. The glaze caramelizes in the cooking process, creating a sweet-savory crust that enhances the tender, flaky interior.

+ Pinot Noir

+ Chardonnay

+ Gewürztraminer

+ Sparkling Rosé