the main course and the bubbly

Sashimi platterSawa kaniHamachi aburi, salmon belly sushi, scallops with foie grasExtra serving of swordfish and salmon belly
As cliche as this may sound, the Champagne + sushi/sashimi combination is actually quite a powerful and foolproof match if you were to pick a wine to go with the Japanese delicacy. Koh Sushi and Grill may not provide you with the exquisite fresh seafood that you can find in some top-notch Japanese restaurants but they do serve good sushi and sashimi when the produce are at their freshest on Tuesdays and Fridays. The rose was an excellent choice to cut though the somewhat oily starters; the Pinot Meunier based NV Brut (shown here) was a good pairing for the raw fish slices and the sushi trio that was served later. The food may not seem all that substantial but it was more than enough for two discerning diners on a weekday evening.

Edit: Try not to sip any bubblies with the marinated seaweed – I thought it brought out the fishiness in the dish itself. A more rounded still Chardonnay or white wine would be a better choice.Franchise bedel dis vin secret NV

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