Sushi, meaning 'it is sour' refers to the vinegar flavored rice component.

The rice is normally topped

with other ingredients such as tofu, seaweed, vegetables and raw fish, also known as sashimi. The
mixture of the rice, seaweed and sashimi combine well with earthy wines, particularly those from
Alsace.
http://www.chefathand.com/wine-pairing/japanese-cuisine-wine/
Meal Taste Wine Picture
Maguro Maguro sushi rarely fails to Best Match: Soft, complex
epitomize the concept of red- reds (American Pinot Noir)
wine-with-fish; and perhaps it is 2nd Choice: Soft, dry whites
because of the fish, which when (California Chardonnay,
tasted raw is more like red meat: Australian “unwooded”
clean, fresh and oily rich, yet Chardonnay, or American or
devoid of any sense of "fishiness." Alsatian Pinot Blanc
Hamachi hamachi is the richer, creamier (in Best Match: Soft, dry whites
its whiter color as well as texture), (American or Australian
more sensually textured of these Chardonnay, or
two types of sushi fish, neither American or Alsatian Pinot
one is as rich in fats as the classic Blanc)
red tunas (maguro or toro). 2nd choice: Softly dry, light
Therefore, think of both white (Australian Semillon-
yellowtail and albacore in the Chardonnay
same terms in respect to their
ideal wine match: moderately full,
fat, creamy-textured American or
Australian Chardonnay, or the
lighter but equally rich, viscous
Pinot Blanc.
Salmon Salmon for sushi does not come to Best Match: Dry Riesling
you raw; but is first smoked and (preferably German)
cured in salt and sugar for a few 2nd Choice: Soft,
days; the subtle balance resulting earthy/fruity reds (American
from this process adding up to an Pinot Noir, or red Burgundy
aggressive flurry of smoky, sweet, or Beaujolais from France)
salty sensations, the oily taste of
the salmon itself practically
melting in the mouth.
Tobiko / When it comes to the explosive,
Ikura sea-salty taste of these reddish- Best match: Dry Rosé (pink
orange varieties of caviar (tobiko Grenache from France,
eggs are the tinier of the two), you Australia or California)
would again expect to find a 2nd choice: Dry Riesling
contrasting match in some kind of (France, Germany or New
slightly sweet white wine. But Zealand)
white wines with perceptible
sweetness always seem to take
something away from the taste of
ikura and tobiko. So the wines to
gravitate toward are the dry pink
wines made from the Grenache
grape.
Unagi & Like salmon, eel for sushi is
Anago always cooked; both varieties
dipped in a teriyaki style sauce
and hibachi grilled. Thus, their
smoky, fatty, sweetly glazed
flavors present a challenge for
wine. Balance out unagi and
anago’s sweet/salty/oily edges
with one of the rare, zesty pink
Champagnes of France (Iron
Horse in Sonoma also makes a
world class pink sparkling wine).
Tataki Beef Tataki is a wonderful
Japanese method of preparing
fillet beef where the meat is
lightly seared, marinated, sliced
thinly similar to sashimi and
served with a citrus-soy dipping
sauce. High in flavour this
beautiful dish is a fantastic dinner
party starter with the rich and
juicy beef made bright and fresh
by the citrus notes of the salty soy
sauce. An easy yet impressive
dish to make, Beef Tataki is a
light way to enjoy red meat and
can be served simply as we
suggest, or with a bed of Asian
salad leaves such as shiso and
mizuna.
grilled Delicate, buttery, velvety, sweet,
Kobe beef smooth, all words used to describe
well-grilled Kobe beef. General
grilling instructions are five
minutes each side, tops, on a very
hot grill, and then ten minutes
rest, leaving the inside very rare.
Anything more leaves the meat
dull.
http://www.kobeclassicbeef.com/
kobe-beef-and-wine-pairing/
Best match: Dry Riesling
(preferably German)
2nd choice: Dry Rosé or Vin
Gris of Pinot Noir (California
or France)
Pinot Noir (Volnay,
Chambolle-Musigny), light
red (Barbera, Fleurie), full-
bodied rosé (Tavel),
Champagne/sparkling rosé -
See more at:
http://www.japanese-food-
and-
wine.com/#sthash.NLDVay9
d.dpuf
The wines made from the
Cabernet Sauvignon grape
are fruity, mild, and soft,
with little acidic or tannic
qualities, both of which
would overpower the gentle
palate of Kobe beef. The
Cabernet Sauvignon grape is
the principal grape for two
world-famous wines: Red
Bordeaux and California
Cab.