Classic pairings: shellfish, seafood platters, raw fish, goat cheese, asparagus and fresh herb-driven starters. Japanese cuisine: sushi, sashimi, cold tofu with herbs, shiso-forward seafood, yuzu-ponzu dishes and vegetable tempura. Thai cuisine: yam pla, seafood salads, lemongrass-forward starters, green mango salad with moderate chili and grilled prawns with lime; its acidity works best with clean, bright flavors.