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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Erica Namtalov (212) 204-4361 Erica.Namtalov@penton.com 

Already registered? here.