The dish: Beef Tataki, thin rare-seared beef strips with yuzu kosho, nagaimo and radish, $12     The cocktail: Whisky Highball, made with Satsuma Shiranami Mugi Shochu, seltzer and yuzu, $10 The pairing: The classic highball of whiskey and soda is very popular in Japan, but I think it kills the palate and makes it hard to appreciate delicate flavors. So instead I use the milder, lower-alcohol spirit of shochu. Specifically, I use Satsuma Shiranami Mugi Shochu, which is ...

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