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Food Pairing

Principles of matching Japanese sake, shochu and liqueurs with Thai, Japanese and Western dishes.

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The Shared Vocabulary of Aroma: Reading Marlborough Sauvignon Blanc Through Thai Cuisine

A factual examination of how Marlborough Sauvignon Blanc and Thai cuisine can be described through overlapping citrus, green and herbal aroma language.

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Why Cheese and Sake Resonate: A Shared Transformation Through Fermentation

In Bangkok’s bistros, pairing wine with cheese has long been a familiar ritual. As imported wines have become more widely available, a growing number of restaurants have begun serving European cheeses alongside high-quality natural wines.

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What Is Subtracted, and What Remains

The umami found in sake and that of Thai fermented seasonings like nam pla and kapi share a striking structural similarity. In recent years, the culinary world has begun to recognize how naturally they resonate with one another. But where does shochu stand in this dialogue?

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Cuisine Has Evolved. What About Drinks?

Thailand’s Dining Market Moves From “Quantity to Quality,” and the Future of Beverage Programs Cuisine Has Evolved. What About Drinks?Thailand’s Dining Market Moves From “Quantity to Quality,” and the Future of Beverage Programs Thailand’s culinary landscape continues its upward trajectory. Market projections indicate sustained expansion at an annual rate of approximately 7.6%, poised to exceed […]

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The Molecular Harmony of Sake and Foie Gras

How Koji Shapes Aroma The Molecular Harmony of Sake and Foie Gras: How Koji Shapes Aroma Sake is increasingly sharing space with wine on the menus of Bangkok’s fine dining establishments. Previously, its appeal was often framed in purely sensory terms: “It offers a Japanese nuance,” or “It feels light on the palate.” Recently, however, […]

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Sushi and the Choice of Shochu

A Three-Dimensional Pairing Born from “Almost Zero Residual Sugar” When envisioning a pairing for sushi, thoughts naturally drift toward sake. Yet in Miyazaki, a region revered as the kingdom of shochu, artisans offer an alternative perspective: shochu belongs at the sushi counter.At a storied sushi establishment, a curation of shochu pairings presented by these Miyazaki […]

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Beyond the Sushi Counter

Curating Operational Context: A Framework for Integration For teams evaluating sake in non-Japanese menu design, a practical framework can be built around three style archetypes rather than a direct sales narrative: a clean aromatic profile for contrast, a structure-heavy sake for savory anchors, and an acid-forward style for balancing richer preparations. Expanding Beyond Traditional Pairing […]

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Crafted for French Cuisine

Shichiken “Alain Ducasse Sparkling Sake” Founded in 1750 (the 3rd year of the Kan’en era), Yamanashi Meijo’s “Shichiken,” located in Hakushu, Hokuto City, Yamanashi Prefecture, has collaborated with Alain Ducasse, a highly respected figure in French cuisine. The result is “SHICHIKEN Selection Alain Ducasse Sparkling Sake.” Released in April 2021, this sparkling sake features a […]

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Natural Wine is Quietly Reshaping Asia’s Culinary Landscape

A Snapshot of Tokyo and Bangkok A Global Gathering in Tokyo On May 10 and 11, 2026, RAW WINE Tokyo returns to the Tokyo Ryutsu Center. Founded by Isabelle Legeron, the first French woman to earn the prestigious title of Master of Wine, RAW WINE stands as the world’s premier natural wine fair. Touring cities such […]

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The Umami Evolution

Fermented Seasonings and the “Fifth Taste” at the Bar From Sweetness to Depth In 2026, a quiet transformation is unfolding across bar counters around the world. Before bartenders even reach for the shaker, they are dissolving miso, measuring shio koji, and adding drops of soy sauce. Such scenes have become a natural part of the modern […]

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How Kouji Is Redefining Global Haute Cuisine

The Ascent of Japan’s “National Fungus” to Global Culinary Stardom In 2026, there is one keyword no discerning dialogue on global gastronomy is complete without: “Kouji.” Michelin-starred establishments have heralded fermentation and a revival of fire-based cooking as two of the year’s defining movements, and even the James Beard Foundation’s restaurant trend forecast highlights Kouji-infused […]

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The 2026 Table According to Michelin

Why Bangkok is Emerging as the Next Culinary Capital The dining trends unveiled each year by the Michelin Guide are far more than mere predictions of culinary fashion. They are curated field reports—observations gathered by inspectors who have dined across the globe and sensed subtle shifts within the echelons of haute cuisine. For 2026, the […]

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