Japanese cuisine is globally renowned for its balance of flavors, fresh ingredients, and artful presentation. But while sushi, ramen, and tempura have taken center stage, the magic of Japanese dining lies in the perfect pairing of food and drink. Whether it’s a delicate piece of sashimi with the right sake or a steaming bowl of ramen with Japanese beer, these combinations enhance each dish’s taste and texture. In this article, we explore the best Japanese food and drink pairings to elevate your dining experience.
The Art of Pairing in Japanese Culture

1. Sushi and Sashimi with Sake


Why it works
Sake, the quintessential Japanese rice wine, is a popular and traditional accompaniment for sushi and sashimi. The subtle sweetness of sake enhances the fresh flavors of the raw fish, while the umami elements in both the food and the drink work in harmony. Sake’s mild acidity also helps cleanse the palate, making each bite of sushi taste as fresh as the first.
Recommended Pairings
Nigiri sushi with Ginjo sake: The delicate flavor of Ginjo sake works perfectly with light, buttery fish like toro (fatty tuna) or salmon.
Sashimi with Daiginjo sake: This high-quality sake is more aromatic and goes well with raw fish, particularly white fish like sea bass or snapper.
Pro Tip
Serve the sake slightly chilled to accentuate its flavor profile, especially when paired with sashimi.
2. Tempura with Japanese Beer


Why it works
Tempura, the iconic Japanese dish of lightly battered and fried seafood and vegetables, pairs beautifully with the light, crisp flavors of Japanese beer. The carbonation in the beer cuts through the oiliness of the tempura, refreshing the palate with each bite. Japanese beers are often brewed to be clean and refreshing, making them the ideal drink for fried foods.
Recommended Pairings
Asahi Super Dry with shrimp tempura: This dry, crisp beer is an excellent match for the delicate, crunchy texture of shrimp tempura.
Sapporo with vegetable tempura: The slightly maltier flavor of Sapporo complements the earthy flavors of vegetable tempura, especially root vegetables like sweet potatoes and kabocha squash.
Pro Tip
Serve the beer chilled to balance the hot, crispy tempura.
3. Ramen with Japanese Craft Beer or Shochu


Why it works
When taking food from a communal dish, always use the opposite end of your chopsticks—the end that hasn’t touched your mouth. This is a hygienic practice and shows consideration for others at the table. Alternatively, use the provided serving chopsticks to take food from shared plates.
Recommended Pairings
When taking food from a communal dish, always use the opposite end of your chopsticks—the end that hasn’t touched your mouth. This is a hygienic practice and shows consideration for others at the table. Alternatively, use the provided serving chopsticks to take food from shared plates.
Pro Tip
When taking food from a communal dish, always use the opposite end of your chopsticks—the end that hasn’t touched your mouth. This is a hygienic practice and shows consideration for others at the table. Alternatively, use the provided serving chopsticks to take food from shared plates.
4. Yakitori and Highball Cocktails


Why it works
Yakitori, skewered and grilled chicken, is a popular street food in Japan, often enjoyed with an alcoholic drink. One of the best pairings for yakitori is the Japanese Highball—a cocktail made from whiskey and soda water. The smoky, slightly sweet flavor of grilled chicken works harmoniously with the refreshing and bubbly Highball. The drink’s lightness cleanses the palate between bites, while the whiskey’s depth enhances the charred, savory flavor of the yakitori.
Recommended Pairings
Chicken thigh yakitori with Suntory Whisky Highball: The richness of the chicken thigh pairs well with the light, refreshing nature of the Highball.
Chicken skin yakitori with Yamazaki Whisky Highball: The crispness of the chicken skin contrasts nicely with the slightly smoky and smooth Yamazaki Whisky.
Pro Tip
Add a slice of lemon or yuzu to the Highball to add an extra citrusy layer to the pairing.
5. Tonkatsu with Umeshu (Plum Wine)


Why it works
Tonkatsu is a breaded, deep-fried pork cutlet served with a tangy sauce, and it demands a drink that complements its richness while cutting through its greasiness. Umeshu, a sweet and tart Japanese plum wine, offers the perfect counterbalance. The fruity acidity of the umeshu helps to cleanse the palate after each bite of the crispy pork, while its sweetness pairs well with the savory tonkatsu sauce.
Recommended Pairings
Traditional pork tonkatsu with chilled umeshu: The sweet, tangy flavors of umeshu contrast beautifully with the crispy, savory tonkatsu.
Katsu sandwich with sparkling umeshu: For a refreshing twist, try pairing a katsu sandwich with sparkling plum wine, adding effervescence to each bite.
Pro Tip
Serve umeshu over ice or chilled to enhance its refreshing properties, especially when paired with fried dishes.
6. Okonomiyaki with Japanese Sake or Shochu


Why it works
Okonomiyaki, a savory Japanese pancake typically filled with cabbage, pork, seafood, and topped with sauces, is a hearty dish with bold flavors. Sake or shochu works well as a pairing because their subtle sweetness and umami can cut through the rich toppings while enhancing the dish’s savory elements.
Recommended Pairings
Osaka-style okonomiyaki with Honjozo sake: This fuller-bodied sake pairs well with the thick and savory okonomiyaki.
Hiroshima-style okonomiyaki with barley shochu: Barley shochu, which is slightly nutty and sweet, complements the layered flavors of this style of okonomiyaki.
Pro Tip
Try warming the sake for a more comforting and traditional experience when eating heavier dishes like okonomiyaki.
7. Japanese Sweets (Wagashi) with Green Tea or Matcha


Why it works
Traditional Japanese sweets, known as wagashi, are often enjoyed during tea ceremonies and typically pair with green tea or matcha. These sweets, made from ingredients like red bean paste, rice flour, and mochi, have a delicate sweetness that matches the slightly bitter, earthy flavors of green tea. The contrast between the sweetness of the wagashi and the bitter richness of matcha creates a balanced and harmonious finish to a meal.
Recommended Pairings
Daifuku with sencha green tea: The sweetness of the mochi and red bean paste complements the refreshing and slightly astringent taste of sencha.
Yokan with matcha tea: The thick, jelly-like sweetness of yokan balances well with the deep, grassy flavor of matcha.
Pro Tip
Matcha can be enjoyed both hot and cold, depending on the season, making it a versatile drink to pair with various Japanese desserts.
At the end
Japanese food and drink pairings offer a unique way to experience the rich culinary traditions of Japan. Whether you’re a fan of delicate sashimi, hearty ramen, or sweet wagashi, there’s always a perfect drink to complement the meal. By following this guide, you can explore new flavor combinations and enhance your appreciation of Japanese cuisine. Whether you’re dining at a fine restaurant or enjoying an izakaya meal with friends, the right food and drink pairing can elevate
