This February, some of London’s most respected restaurants will come together to challenge perceptions of sake, showcasing its versatility beyond Japanese cuisine through a series of exclusive pairing menus.
Under the banner Sake Food Sensations, participating restaurants will offer diners the opportunity to enjoy premium sake alongside contemporary, non-Japanese dishes. Each menu has been carefully designed to demonstrate how sake’s unique structure — low acidity, layered umami and textural softness — allows it to pair naturally with modern European cooking.
The campaign has been created on behalf of JFOODO, the organisation dedicated to promoting Japanese food and drink products globally. According to Masaru Mizoguchi, Director at JFOODO, the initiative aims to broaden how sake is understood and enjoyed in the UK:
“In the UK, sake is still largely associated with Japanese cuisine, with most consumption happening in Japanese restaurants. Yet the quality and diversity of sake mean it deserves far broader recognition. Through this February’s collaboration with some of London’s leading restaurants, we want to show how well sake pairs with modern European dishes.”
Sake expert Henry Thorogood DipWSET has provided training for many of the restaurants involved, helping chefs and sommeliers understand how sake behaves at the table.
“There’s a saying in Japanese that ‘sake doesn’t fight with food,’” Thorogood explains. “Rather than cleansing the palate like wine, sake supports the dish — adding layers of flavour and enhancing umami. Its structure makes it remarkably versatile, with very few risky pairings and many exciting possibilities.”
At the heart of the campaign is Trivet, the two-Michelin-starred restaurant in the heart of Bermondsey, led by Head Chef Jonny Lake and Master Sommelier Isa Bal, both long-standing champions of sake. Ahead of the February promotion, the pair hosted an exclusive masterclass for chefs and sommeliers, presenting a menu of bespoke dishes paired with premium sakes to inspire participating restaurants.
Lake notes that sake’s appeal goes beyond the glass:
“Its vibrant and diverse flavour profiles make it not only a fascinating drink but also an exciting ingredient to cook with. At Trivet, we use sake in our Hokkaido Potato dessert, where it adds depth while celebrating its Japanese roots.”
Bal adds:
“Sake is full of intricate detail and character. While it’s deeply tied to Japanese culture, it pairs beautifully with many cuisines from around the world.”
Restaurants currently participating in Sake Food Sensations include:
Albers, Behind, Da Terra, Frame Notting Hill, Galvin La Chapelle, Ibai, Labombe by Trivet, Noizé, Ormer Mayfair, Papi, Prince Arthur, Row on 5, Sael, Studio Gauthier, Sune, and Trivet.
Each restaurant will offer their pairing menus for a minimum of two weeks throughout February.
Full details of participating venues and menus will be announced via @sake_sensations #SakeFoodSensations on Instagram and the restaurants’ own channels.
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