Sake-Pairings
Be inspired and discover your perfect sake pairings
Sake is a wonderful food companion. By choosing the right sake for your meal, you can achieve outstanding culinary experiences. We, UENO GOURMET, call this SAKE pairing! read more
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King Crab
King crab / tomato / almond / chives Chef: Johannes Egerer (Sous Chef) Restaurant: Storstad
- Sommelier:
- Anna Rupprecht
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Tuna Tartare
Otoro tuna tartare with wasabi and radish Chef: Atsushi Sugimoto (sushi master) Restaurants: ASKA
- Sommelier:
- Anna Rupprecht
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Fried Alpine Prawns
Combination of fried alpine prawns and fried mini pointed peppers Chef: Lukas Pregenzer Restaurant: Hotel Tirol
- Sommelier:
- Gregor Buchhammer
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Marmot Ravioli
Marmot ravioli with celery puree and fried beech mushrooms Chef: Lukas Pregenzer Restaurant: Hotel Tirol
- Sommelier:
- Gregor Buchhammer
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Crayfish
Crayfish / crayfish foam / potato egg / pumpkin / marigold flowers Chef / Restaurant: Verwöhnhotel Sonnhof by Vitus Winkler, Herbal Kingdom by Vitus Winkler
- Sommelier:
- Sophia Schartner
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Rhubarb and Mountain Pine
Rhubarb / mountain pine / meringue / glacier ice Cook / Restaurant: Verwöhnhotel Sonnhof by Vitus Winkler, Herbal Kingdom by Vitus Winkler
- Sake-Pairing:
- Katsuyama Lei
- Sommelier:
- Sophia Schartner
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Cucumber and Yoghurt
Cucumber / yoghurt / forest and meadow herbs Chef: Michael Jeckel Restaurant: Jan Hoffmann Shuka Bar
- Sommelier:
- Michael Jeckel
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Catfish
Catfish / yellow stone fruit / beets Chef: Michael Jeckel Restaurant: Jan Hoffmann Shuka Bar
- Sommelier:
- Michael Jeckel
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Scallop with Summer Truffle
Scallop with summer truffle and San Daniele ham powder Chef: David Bassan
- Sommelier:
- Michael Jeckel
