Their pieces are incredible. They even do a frozen monkfish liver over Ikura. Not exactly a Sushi Saito experience, but a show in its own right.
But what does one drink with an Omakase? Hibiki? Sake? Wine? No wrong answers here, but Ju-Ni pushes its wine and sake pretty aggressively. The Somm especially likes to push their Ju-Ni custom wine, with less than 100 cases produced annually. Apparently, this sauvignon blanc was a collaboration between the Somm at Ju-Ni and the good people at Morgan Lee vineyard in Napa. The end result was akin to a dry Altasian Riesling - dry, crisp, and zesty. It paired beautifully with the Omakase, and I would absolutely order it again :)
Does anyone know whether this is a wider trend - restaurants starting to collaborate with vineyards to design wines to go along with the food?
