Sake Pairings to Try at The Sea Kitchen

Pair sake like a pro with the help of Art Piyavichayanon, owner of The Sea Southeast Asian Kitchen & Sushi Bar in Delray Beach

Pairing sake with food takes many wine connoisseurs into unknown territory. We asked Art Piyavichayanon, owner of The Sea Southeast Asian Kitchen & Sushi Bar in Delray Beach, for guidance in navigating his extensive menu and robust sake list.

Gai Yang Chicken at The Sea Southeast Asian Kitchen & Sushi Bar. Photo by SB Media Group
Gai Yang Chicken at The Sea Southeast Asian Kitchen & Sushi Bar. Photo by SB Media Group.

The Dish: Gai Yang Chicken 

The Sake: Oze No Yukidoke Sake

Behind the Pairing: “This roasted, organic half-chicken is served with turmeric rice, fried shallots, cilantro, jalapeño lime sauce, spicy tamarind, and cucumber mango slaw. It goes very well with Oze No Yukidoke Sake, a light-bodied sake with hints of wet stone and a super dry finish that pairs with fried foods, orange chicken, and meat and seafood options.” 

Filet Mignon Massaman at The Sea Southeast Asian Kitchen & Sushi Bar. Photo by SB Media Group
Filet Mignon Massaman at The Sea Southeast Asian Kitchen & Sushi Bar. Photo by SB Media Group.

The Dish: Filet Mignon Massaman 

The Sake: Sayuri Nigori Sake

Behind the Pairing: “This grilled 8-ounce filet mignon is served with potato croquettes, tempura brussels sprouts, and cucumber slaw. I pair it with Sayuri Nigori Sake, an unfiltered sake with notes of cream, cherry blossom, and white grape. This is a full-bodied, sweet sake that is a good match with spicy dishes and grilled meat.”

Hong Kong-style Chilean sea bass at The Sea Southeast Asian Kitchen & Sushi Bar. Photo by KB Creative Ventures
Hong Kong-style Chilean sea bass at The Sea Southeast Asian Kitchen & Sushi Bar. Photo by KB Creative Ventures.

The Dish: Hong Kong–style Chilean Sea Bass 

The Sake: Bunraku Sake

Behind the Pairing: “We steam the fish with fresh ginger, garlic spinach, scallions, leeks, shiitake mushrooms, and an umami soy broth. Bunraku Sake [has] intense notes of apple and poached pear with floral undertones. Rich and lush, with additional flavors of ripe melon and a hint of nuttiness, it pairs well with sashimi, seasoned foods, and steamed or grilled fish.”

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