I worked in closely with AvroKO to design the space and we drew inspiration from the 1970 Osaka Exhibition — an architectural movement exploring futurism, primary colors, and adaptive design — as well as the spirit of acclaimed architect, Frank Lloyd Wright, to create an East-meets-West aesthetic. We used warm shiplap and plank wood paneling throughout the space to highlight angular geometry and red, yellow, and blue pops of color. Ebi mayo is simply fried prawn coated with mayo sauce. It's a crowd pleasing otsumami that is popular in pubs all over Japan in China. It was created by a popular Chinese chef born in Japan. Shu Tomitoku was inspired by a mayonnaise shrimp dish to create Ebi mayo. He coated the shrimp in starch, fried it and dipped it in mayonnaise. Yum… people get explorative and add several flavors to this dish. It goes great with all drinks.

Kinme is from Choshi, Chiba Prefecture. Its skin is seared then served with grated daikon in soy sauce for a refreshing taste. The red vinegar rice is used. Cheese Tara and Chiitara (Chitara) are both produced and sold by the Japanese food company “Natori (なとり)”. They have a very crunchy texture. And Daships taste like an elegant dashi broth. They’re also slightly sweet with notes of cinnamon.The Otsumami has the perfect balance between sweet and savory and goes incredibly with sake and other alcoholic beverages! Ingredients Salads are a good option when splitting food amongst a group. Wakame seaweed salad, tofu salad, and onion salad are all common Japanese salad offerings. Many restaurants in Japan also offer caesar salad if you’re looking for a Western-style salad.

Slightly sweet wines are also in play. Think Kabinett riesling, Vouvray, and gewurztraminer. Fruity reds with low tannins are also a nice match. Zinfandel, Mendoza Malbec, and Pinot Nori will pair with these sardines.Actually, not only does “Sakana (肴)” refer to a food accompaniment for sake rice wine, but it can also refer to fun things that are enjoyed together with the alcoholic drink, such as songs and dances. Sardines from Iwate Prefecture are glazed with soy sauce and grilled on the surface, served with grated daikon and mandarin orange juice on top.