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Italian Wine Pairings for Japanese Food, Page 3
Pairings at a Glance
Showing 21–26 of 26 dishes
Okonomiyaki
Okonomiyaki is the savoury Japanese pancake: shredded cabbage, eggs, flour batter, pork belly slices (Osaka style) or layered with noodles (Hiroshima style), griddled, then dressed with okonomi sauce, mayo, bonito flakes, and aonori. Italian Lambrusco (sparkling red) is the playful pairing; Cerasuolo di Vittoria DOCG and Frappato di Vittoria are the still-red alternatives.
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Robata
Robata refers to the open-charcoal grill itself and the dishes cooked on it: whole fish, vegetables, skewered meats, and shellfish. The cooking style strips fat and adds binchotan-driven char without sauce intervention. Italian Etna Rosso, Cerasuolo di Vittoria DOCG, and lighter Barbera d'Asti meet the smoky umami without overwhelming. Vermentino di Sardegna and Falanghina del Sannio handle robata-grilled fish.
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Tonkotsu Ramen
Tonkotsu ramen is the Hakata/Fukuoka-origin pork-bone broth ramen: emulsified milky stock simmered 12+ hours, served with thin straight noodles, chashu pork belly, kikurage mushroom, and preserved ginger. The broth is fatty and gelatinous. Italian Franciacorta DOCG (Brut, autolytic) is the cleansing pour; Verdicchio Riserva works as a still wine, but skip light Soave: the broth overwhelms it.
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Miso Black Cod
Miso black cod (saikyo-yaki) is a Nobu-driven Western izakaya signature: black cod (sablefish) marinated 2-3 days in white miso, mirin, and sake, then broiled or grilled. The fish carries serious natural fat; the miso glaze adds umami-sweet caramelisation. Italian Franciacorta DOCG handles the rich plate with bubbles; Etna Rosso (Nerello Mascalese) is the surprise red pairing that holds against the miso depth.
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Nigiri Sushi
Nigiri is hand-pressed sushi: a single slice of fish or seafood draped over a small mound of vinegared rice, brushed with soy or nikiri. The pairing target is the fish: tuna nigiri runs lean and meaty, salmon nigiri carries fat, sea urchin (uni) adds intense ocean glutamate. Italian Trentodoc, Franciacorta DOCG, and Carricante from Etna meet the range. Vermentino di Sardegna handles white-flesh nigiri (sea bream, scallop) without oak interference.
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Chirashi
Chirashi-zushi is scattered sushi: a bowl of vinegared rice topped with sashimi-grade fish, omelette strips, vegetables, and ikura. The format gives the kitchen room to stack contrasting fats and textures, which the wine pairing should accept rather than fight. Franciacorta DOCG handles a mixed bowl gracefully; Verdicchio Riserva carries the rice and roe without the harshness of an unoaked white. Skip rose: the colour competes with salmon and uni visually as well as on the palate.
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