Sake Food Sensations: How Sake is winning over European restaurants

For decades, Sake was viewed almost exclusively through the lens of Japanese cuisine. Today, that perception is shifting. Across Europe, chefs and sommeliers are discovering Sake’s remarkable ability to elevate familiar dishes, revealing it as one of the most versatile and food-friendly drinks available. As Sake educator Henry Thorogood observes, “Once that first step is taken, both restaurants and guests quickly fall in love with what Sake brings to the dining experience. It’s a whole new universe of flavour, taste and texture.”

Sake’s appeal lies in its subtlety and range of styles. From light, floral ginjos to rich, umami-driven junmai and complex aged expressions, Sake offers a breadth that mirrors – and often enhances – European cuisines. Where wine typically relies on acidity and tannin, Sake brings texture, savoury depth and a softer aromatic profile, allowing it to amplify flavours without overpowering them. As Thorogood puts it, “Sake doesn’t fight with food; it hugs it, adding layers of flavour and emphasising the deliciousness of the ingredients.”

Different styles lend themselves naturally to different dishes. Elegant ginjo and daiginjo Sakes pair beautifully with lighter European plates built around herbs, citrus and clean mineral flavours. A chilled ginjo alongside gravlax or citrus-dressed scallops, for example, echoes fresh aromatics while refreshing the palate. Gently fruity nigori and sparkling Sakes, with their subtle creaminess or effervescent lift, work wonderfully with fried or salty small plates such as croquetas or gambas, softening salt and balancing richness.

“Sake doesn’t fight with food; it hugs it, adding layers of flavour and emphasising the deliciousness of the ingredients.” Henry Thorogood

More structured junmai and honjozo styles excel with heartier fare. Their cereal notes, minerality and pronounced umami complement roasted meats, mushroom dishes and creamy pastas, where wine can sometimes feel too sharp. At the richer end of the spectrum, aged or full-bodied Sakes (koshu or daiginjo) bring nutty, dried-fruit and caramelised notes that stand confidently alongside game, slow-braised beef or foie gras, mirroring the depth and complexity of classic European cooking.

Beyond flavour, Sake is increasingly recognised as an exceptional food enhancer. It contains significantly more umami than wine or beer, intensifying savoury elements when paired with umami-rich dishes, while its lower acidity makes it forgiving and harmonious at the table. Even dishes that challenge wine pairings – asparagus, hollandaise or salty seafood – find an easy partner in Sake.

Pairing Sake with European food is not about replacing wine, but expanding the conversation. It invites chefs and diners alike to rethink texture, aroma and balance. As back labels become clearer and experimentation more widespread, Sake is earning its place on modern European wine lists – offering new dimensions to classic dishes, and encouraging a more playful, exploratory approach to pairing.

Try Sake for yourself

In Feburary 2026, as part of the Sake Food Sensations campaign, chef-sommelier teams at some of London's top restaurants created their own Sake-and-European-dish pairings designed to delight their guests. Check out what they said about these pairings.

Eve Bar by Adam Handling, WC2

Set in the heart of Covent Garden, Eve Bar by Adam Handling is a bold, theatrical cocktail destination, set in the basement of the Scottish chef's Michelin-starred Frog by Adam Handling. Expect inventive twists on classics, cutting-edge zero-waste techniques and boundary-pushing flavour combinations. With sultry interiors, sustainability at its core and a soundtrack of rising DJs, it’s an indulgent, high-energy hideaway. Handsome bar snacks add further indulgence.

Dish: Chicken and Egg (2 pieces) £7.50
Sake: Nagayama Shuzo, Drunk Monkey 'Essence 5 by Chartier', Yamada Nishiki Junmai Ginjo, Yamaguchi (175ml carafe) £60, (75ml) £28
Pairing: "This intense but elegant and complex style of Yamada Nishiki Junmai Ginjo has delightful tropical notes of lychee and banana, and a silky glycerol texture balanced with energetic brightness" says Wine Director Kelvin McCabe. "The brightness of the Sake pairs with the acidity of the green chive oil and cuts through the voluptuous texture of the egg custard. The umami of the salty crispy chicken skin and cheese lift the tropical flavours of the Sake, leading to a long layered finish that pirouettes on the palate."

Sune, E2

At the foot of Broadway Market, Sune is a lively, skillful neighbourhood restaurant and wine bar by Charlie Sims and Honey Spencer (ex Noma, Lyle’s and Evelyn’s Table). Playful, precise modern sharing plates display sound kitchen technique kitchen. It’s a warm, convivial setting – somewhere to settle in and explore the stand-out list.

Dish: Lamb Rib, Buttermilk & Chilli snack
Sake: Tenzan Shuzo (Shichida), Junmai Daiginjo (50ml) 
Pairing: This Sake from Tenzan Shuzo brewery in Saga is a beautiful, bold and tropical Junmai Daiginjo - still so elegant – that pairs amazingly with several of our dishes. The ribs of this lamb dish are rubbed with a chilli glaze which the Schichida Junmai Daigingo, with its exotic, sweet fruit notes, mirrors perfectly while also lifting up the chilli spice.

Dish: Smoked Eel on Toast
Sake: Tsuchida Shuzo ‘Te To Te’, Junmai (50ml)
Pairing: Te To Te – literally ‘sky and hand’ – is made using the classical Kimoto method, where brewers manually mash steamed rice, koji and water to encourage the development of natural lactic acid. The result is wildly savoury, tasting a bit like Monster Munch dipped in Marmite. As a supremely low intervention Sake it brings a beguiling smoky, salty, almost pickled quality to food – with echoes of yeast extract. Paired with smoked eel on toast, the Kimoto method’s natural acidity adds brightness, while the Sake’s smoky depth mirrors and amplifies the eel’s own smoky notes.

Dish: Brown Bread Ice Cream & Marmalade Ripple
Sake: Tsuchida Shuzo, Tsuchida 99, Junmai (50ml)
Pairing: Tsuchida 99, made in Gunma is an incredible Sake made with 99% Koji (the minimum and normal amount is 20%) so you get this insane umami sweetness. This is a beautiful pairing given the precise match of sweetness in both the Sake and desert. The umami arising from the Tsushima 99 adds a touch of salinity to the sweetness of the marmalade ripple.

Ibai, EC1

Ibai is a confident, barnstorming Basque grill in Farringdon, bristling with intention and warmth, and pairing elite Spanish beef with the expertise of Chef Richard Foster (ex-Chiltern Firehouse). Wood-fired cooking, exceptional steak and an ‘industrial cool’ bistro aesthetic – punctuated with leather booths and white tablecloths – make it a destination for polished, relaxed dining.

Dish: Croque Ibai: carabinero, boudin noir and Tomme de Brebis 
Sake: Kinoshita Brewing Company, Tamagawa ‘Red Label’, Junmai Yamahai Genshu (100ml)
Pairing: ‘The Croque Ibai is our take on a Croque Monsieur – a pan toasted sandwich on crystal bread, the famously airy bread from Barcelona used for pan con tomate,’ says head of wine Hugh Jones. ‘It crisps up really nicely and is filled with boudin noir from southwest France, Carabinero prawns, and Ossau Iraty, a ewe's milk cheese from the Pyrenees.

‘Finished with a drizzle of raw Pyrenean honey and a sprinkle of Espelette pepper, it's our most popular starter and notoriously tricky to pair with wine due to the dish’s sweetness and gentle heat. Tamagawa Red Label Sake matches the dish’s complex and rich flavours with its own powerful umami explosion on the palate, adding yet another dimension.’

Da Terra, E2

Low key but instantly seductive humdinger in Bethnal Green, Da Terra pairs top-tier, effortlessly beautiful cooking with a newly spacious, relaxed setting. It blends Brazilian and Italian influences, polished yet playful service, and a lightness of spirit that keeps its world-class ambition feeling joyful rather than reverent. The restaurant serves tasting menus only.

Dish: Moqueca Baiana, a traditional Brazilian fish stew
Sake: Masuizumi Private Reserve 2018-3, Junmai Daiginjo ‘Special’
Pairing: “Masuizumi Junmai Daiginjo ‘Special’, polished to 50% from Yamada Nishiki and brewed by Masuda Sake Company, works beautifully with our Moqueca Baiana, a traditional Brazilian fish stew,” says Restaurant Manager & Wine Director Maria Boumpa. “This is because it mirrors the dish’s richness and umami while maintaining balance. This vintage Sake has been refined in used Burgundy barrels, giving it elegant structure and deeper aromatic complexity that lifts the creamy coconut and dendê oil sauce. The stew’s coconut-based richness is complemented by the Sake’s silky texture, refined aromatics and clean, precise structure, while the aged trout brings savoury intensity that resonates with the Sake’s koji-driven umami, and the manteiguinha beans and okra add nuttiness and freshness as the toasted farofa echoes the Sake’s subtle grain character. Finally, cumari chillies are served on the side, so the Sake’s cool serving temperature and soft sweetness help buffer heat and keep the pairing balanced and complete.

Row on 5, W1

Row on 5 is unapologetically extravagant fine dining: a tightly choreographed, lavish spectacle blending maximalist luxury, playful modern touches, flawless service and showmanship. It’s immersive performance, fun and super-memorable.

Dish: Seabass au Poivre
Sake: Daishichi, ‘Myoka Rangyoku’, Junmai Daiginjo (100ml)
Pairing: “Crafted from super-flat polished Yamada Nishiki rice, this free-run, undiluted Junmai Daiginjo is brewed using the traditional kimoto method,” says head sommelier Roxanne Dupuy. “Carefully selected moromi yeast reveals a deep, complex character. Cool-stored and refined through the same painstaking process over many years, it stands as a true testament to craftsmanship and harmony. This cuvée is pure umami silk: it first highlights the delicate, kombu-brined steamed flesh of our sea bass and the precise salinity of N25 Oscietra caviar. The long, intense finish carried by the katsuobushi sauce unfolds beautifully, echoing the layered complexity of the aged Sake blend.”

Frame Notting Hill, W2

Frame is a sleek Notting Hill fusion-tapas restaurant where they aim to blend and experiment with different flavours in a fun way. Its menu favours fresh, elegant small plates, vibrant vegetables and relaxed Mediterranean flavours in a calm, stylish setting.

Dish: Sea bream crudo, marinated cucumber, lychee, yuzu, white miso & sherry manzanilla dressing
Sake: Denshin Yuki, Junmai Ginjo (100ml)
Pairing: “Sea bream is a beautifully delicate fish” says owner Pawel Ptak, “so it works best with citrus and fresh herbs that lift rather than dominate. Yuzu and manzanilla bring brightness and acidity, which echo the floral notes of the Sake. Cucumber adds a clean freshness, while lychee introduces a gentle sweetness and acidity to keep the dish in balance. A touch of white miso enhances the natural flavour of the fish without ever overpowering it. The Sake’s soft texture and clean profile mirror the purity of the fish, while its gentle acidity refreshes the palate.”

Prince Arthur, SW1

Prince Arthur is a creative reimagination of a Belgravia pub through bold Basque cooking, led by Adam Iglesias (ex Brat and Alameda in San Sebastian). Wood-fired dishes, luxe ingredients and confident, full-bodied flavours balance glamorous fine dining with lively pub energy and theatrical sharing plates.

Dish: Cured Red Mullet, Ajo Blanco, Carabinero Oil 
Sake: Dassai 23, Junmai Daiginjo (125ml)
Pairing: “The dish takes inspiration from the Basque coast” says Head Chef Adam Iglesias. “The cured red mullet brings natural sweetness and salinity, while the ajo blanco adds a soft, almond-led richness. A finish of carabinero oil introduces warmth and depth, tying the elements together without overwhelming the delicacy of the fish.

“We have chosen Dassai 23 Junmai Daiginjo for its precision and elegance,” continues Head Sommelier Valeriya Toteva. “Exceptionally polished rice gives the Sake a refined, silky texture, with subtle notes of melon, white peach and gentle florals. Its purity complements the freshness of the mullet, while its clean, dry finish cuts through the creaminess of the ajo blanco and lifts the dish as a whole. Together, the pairing is balanced and measured – the Sake enhancing the dish rather than competing with it – creating a calm, harmonious expression of two coastal traditions.”

*This pairing will be served 15-28 Feb

Trivet, SE1

Trivet is Jonny Lake and Isa Bal’s understated Bermondsey masterpiece, pairing refined, Michelin-starred cooking with a calm, Scandinavian space, balanced with a warm open kitchen that draws the eye. Its standout list champions historic regions and rare styles, including Sake, guided by Bal’s expert, approachable curation (see below).

Dish: Cured sea bass with cornsilk mustard, ginger, salsify and quinoa cracker
Sake: Masumi ‘Sanka’, Junmai Daiginjo, Nagano
Pairing: Very polished and clean in style. Light-bodied, gently fruity, with fresh acidity and a smooth, elegant finish. Its purity preserves the delicacy of the fish, while the acidity integrates seamlessly with mustard and ginger.

Dish: Risotto ‘Il Maestro’ with wild mushrooms, chocolate and coffee jelly and mushroom velouté
Sake: Dewazakura “Dewasansan”, Junmai Ginjo, Yamagata
Pairing: Medium-bodied with soft aromatics. Grain-driven flavours and an earthy core, finishing with a subtle bitter edge. The umami depth complements mushrooms, with a quiet bitter edge that supports the deeper flavours on the dish.

Dish: ‘Hokkaido Potato’, baked potato mille-feuille, Sake and white chocolate ganache
Sake: Kamoizumi, Nigori Ginjo (unfiltered), Hiroshima
Pairing: Cloudy and creamy in texture. Gently sweet with soft, milky notes. The richness reflects potato and butter, while the subtle sweetness resonates with white chocolate and Sake-based elements.

Ormer, W1

Ormer offers reassuring Mayfair luxury paired with quietly confident cooking that bridges classic and modern. It’s understated, thoughtful and comfortingly consistent, elevated by exceptional wine service and a sense of calm amid London’s ever-spinning restaurant scene.

5-course Sake Food Sensations Menu with paired Sakes (including canapés and petit fours). Notes by Head Sommelier Piotr Sikorski

Dish: Garden beetroot - smoked eel, horseradish
Sake: Shirayuki De Ai Sparkling Sake
Pairing: A delicate and refreshing sparkling Sake that enhances the sweet notes of beetroot. Its gentle acidity balances the rich, smoky flavour of the eel.

Dish: Warm Rosscarbery pork jelly - Coolea cheese, Bramley apple, nasturtium
Sake: Hyakujuro ‘Red Face’ Junmai Karaguchi
Pairing: Bold and full-bodied, this Sake mirrors the umami richness of the dish. Its structured, intense character with smoky, savoury notes perfectly complements the pork and cheese.

Dish: Newlyn turbot ‘Marocaine’- green chilli, kohlrabi, lemon
Sake: Tatenokawa Kyuryu ‘Stream Red’ Junmai Daiginjo
Pairing: An elegant, perfumed Junmai with lively acidity that balances the kohlrabi and lemon. The medium-bodied Sake enhances the meaty texture of the turbot.

Dish: Roast Yorkshire duck ‘zaalouk’
Sake: Noguchi Naohiko Sake Institute Junmai 2021
Pairing: A full-bodied, intense Sake with flavours of brown sugar and ripe mango that complement Moroccan spices, adding depth without overpowering the delicate taste of the duck.

Dish: English saffron - nadorcott, Mayan Red 40% chocolate, coriander
Sake: Yauemon ‘Moonlight’ Junmai Nigori
Pairing: This classic, off-dry unfiltered Sake offers yuzu-like acidity and the sweetness of ripe melon, perfectly enhancing the delicate flavours of our signature dessert.

Albers, N1

A neighbourhood bonne bouche on Englefield Road, Albers pairs a warm, light-filled, Scandi-leaning space with modern European cooking rooted in classic technique. Expect seasonal dishes, playful twists and proper cocktails. Café-casual by day, quietly elevated bistro vibes by night, all at pleasingly fair prices.

Dish: Taleggio Panna Cotta, Compressed Honeydew, White Balsamic, Olive Oil
Sake: Dream Sake, Daiginjo No.1 (125ml)
Sake Cocktail: Melon Martini – Vodka, Noilly Prat, Creme de Melon, Sake (75ml)
Pairing: “A cheese course in dessert drag, or a dessert that’s grown out of its sweet tooth - indulgent, sumptuous, slightly curious,” says GM Zac Spooner poetically. “The Taleggio panna cotta is cool, voluptuous, all lactic depth and savoury richness, closer in spirit to a spoonable cheese than anything you’d finish with a fork and a coffee. Compressed honeydew, nudged with salt and white balsamic, brings freshness without syrupy sweetness, while olive oil does its quiet work at the edges - grassy, faintly bitter, keeping the whole thing grounded.

“The pairing works because it’s intuitive. DreamSake Daiginjo No.1 echoes the dish’s melon and floral notes, then steps in with clean, chilled acidity that slices through the cream and resets the appetite. It doesn’t sweeten, soften or distract. It sharpens. You want another spoonful immediately - not out of politeness, but appetite. Savoury and sweet blur. You finish it feeling indulged, not sated - which is exactly the point. A pleasure that lingers. Lines quietly crossed.”

“With regards to the cocktail” continues Spooner, “the idea was more of a why not. Not everyone's open to trying Sake on its own, so this was a bid to get it into as many mouths as possible, picking up on the melon notes. The idea of a dry martini seemed like the only apt drink (other than pure Sake) to go with this salty cheesy thing!”

Sael, SW1

Sael is an exciting, new British brasserie in St James’s Market by Jason and Irha Atherton, celebrating seasonal British produce and culinary heritage. Blending inventive, upscale but approachable cooking with top-quality ingredients, the menu spans refined snacks, mid plates and grill classics, all washed down with British music tributes and locally crafted furnishings. All part of the home-grown ethos.

Dish: Roast Orkney scallop, Jerusalem artichoke, langoustine bisque
Sake: Sekiya Jozo, Houraisen ‘Wa’, Jukusei Nama, Junmai Ginjo, Aichi
Pairing: The natural sweetness of roast Orkney scallop is complemented by the creamy, nutty notes of Jerusalem artichoke, while the langoustine bisque adds depth and gentle umami. Houraisen ‘Wa’ Jukusei Nama Junmai Ginjo brings freshness and soft fruit, with a subtle savoury edge from maturation that mirrors the bisque’s richness. Its clean acidity lifts the dish, refreshing the palate and keeping the pairing beautifully balanced.

Noize, W1

Noizé reinvents a storied site with elevated French bistro cooking and a great wine offering. Confident, personable service – orchestrated by owner Mathieu Germond (ex-Pied a Terre) – gives it bags of charm and a sense of relaxed sophistication.

Dish: Cured Salmon, Salmon Mousse, Salmon Roe, Blood Orange
Sake: Heiwa Shuzo (Kido), Junmai Ginjo (60% polish, 15% ABV), Wakayama
Pairing: “This medium-bodied Sake is able to match the layered textures of the dish, balancing richness and freshness with ease” says owner Mathieu Germond. “Its gentle sweetness works well with the richness of the salmon roe and mousse, while the fresh, herbal notes cut through the natural oiliness of the salmon. Clean, light and harmonious, it also lifts the bright citrus sweetness of the blood orange without overpowering the plate.”

Galvin La Chapelle, E1

A grand, old-school French fine-dining institution in Spitalfields, set within a soaring converted chapel, Galvin La Chapelle offers luxurious service, classic precision cooking and a fine list define its enduring appeal for celebratory, special-occasion dining. A delightful mix of timeless elegance and theatrical grandeur.

Dish: Dorset crab raviolo, charred fennel, dashi beurre blanc
Sake: Tosa Shuzo, Keigetsu ‘Nigori 50’, Junmai Daiginjo – Kochi (100ml)
Pairing: Keigetsu Nigori Junmai Daiginjo has creamy texture and tropical fruit aroma. It offers a sweet, refreshing profile with notes of lychee, pineapple, and mango. The fruitiness of the Sake compliments the beurre blanc, softening the saltines and the citrus notes, lifting the flavours of the Dorset crab raviolo.

Labombe by Trivet, W1

Born from Jonny Lake’s teenage dream, Labombe dazzles with veined marble, open-fire grills, and bold European sharing plates. Standouts range from punchy small bites to playful, whimsical desserts, all elevated by a brilliantly curated wine list in a glamorous Park Lane setting. Eight Sakes are served by the glass.

Dish: Lamb sweetbreads & purple garlic skewer, Sake glaze, thyme buds & crispy lamb crumb
Sake: Masumi Seventh Heaven, Junmai Daiginjo (60ml - Hitohadakan 35°C)
Pairing: “We really like the complexity and balance of the Masumi Nanago, which shows lots of texture and weight without being heavy” says restaurant manager and head sommelier Philipp Reinstaller . “By warming it up to 35 degrees we really feel we get the most out of it. The delicate sweetness really increases the floral sensation of the fresh thyme buds and leaves a long and lingering finish, while the umami character balances the savoury notes of sweetbread and lamb fat.” 

Studio Gauthier, W1

A stylish vegan hotspot in Fitzrovia from acclaimed chef Alexis Gauthier, Studio Gauthier is a plant-based playground, serving a seasonal, globally inspired menu rooted in French technique and a serious love of vegetables. Daytime delivers bistro plates, while nighttime sees a shift in mood and aspiration to tasting menus and inventive cocktails. An open kitchen adds theatre to an evening here.

Dish: Smoked and grilled kohlrabi, served with a caviar kaffir beurre blanc, green apple, and chive oil.
Sake: Keigetsu, ‘Gin no Yume’, Junmain Daiginjo
Pairing: ‘As a vegan chef, I believe vegetables should be the centerpiece of a dish, not merely a garnish,’ says head chef Alexia Dellaca Mino. ‘And it is this ethos that I am trying to represent, while also highlighting a vegetable that people often forget.

‘This Junmai Daiginjo, with over 50% of the rice polished away, is highly aromatic, floral, and beautifully dry. While traditionally paired with beef, bone marrow, or grilled meats, I’ve chosen to take its finesse and acidity in a different direction, into my own world of vegan cuisine. Vegetables offer a lighter, fresher, and more vibrant pairing, particularly alongside sea-inspired flavours, bright aromatics, and citrus accents. The Sake’s tropical notes, creamy texture and gentle sweetness complement the natural acidity of the kohlrabi, lifted by the sharpness of a classic French beurre blanc, creating a pairing of freshness, depth, and aromatic complexity.’

This promotion was sponsored by JFOODO.