- Jeremiah Watson is the Beverage Program Director at the upscale Ukiyo Omakase restaurant in Denver, Colorado.
When it comes to crafting an unforgettable dining experience, few things rival the artistry of a well-curated beverage pairing. At Ukiyo Omakase, a Japanese bath-house-inspired fine dining concept, featuring a twelve-seat sushi bar, a curated multi-course omakase menu is crafted by Chef Phraseuth ‘Paul’ Sananikone. Over time, as Ukiyo’s Beverage Program Director, I have mastered the delicate balance between exceptional cuisine and the perfect drink, resulting in some fantastic fine dining and whisky pairings.
So, today, I will take you on a journey through an exquisite selection of whisky pairings that complement some of Ukiyo’s delectable courses. While my recommendations are designed to inspire and elevate your dining experience, rest assured that you won’t be required to follow these pairings to the letter. Think of these suggestions as a refined guide to exploring the nuanced harmony between whisky and food. Whether you’re a seasoned connoisseur or a curious novice, these pairings will enrich your appreciation for both the artistry of Ukiyo’s dishes and the complex, intriguing world of whisky. Prepare to savor a fusion of flavors that will leave a lasting impression on your palate.
Dish: Chicken & Olives
Whisky Pairing: Hatozaki Small Batch
The Hatozaki Small Batch Whisky is an entry-level whisky from The Kaikyō Distillery. The expression is very young, resulting in nutty cereal, and new-make whisky notes, with a little vanilla and malty smokiness, allowing the chicken mousse with caviar to shine and take center stage.
Dish: Laos Gazpacho…