Who knew that Japanese food and Spanish sherries would turn out to be a match made in heaven? This one night-only six-course dinner by Bincho’s Asai Masahi and sherries from Gonzalez Byass prove that this odd but wonderful combination works. On the menu are distinctly Japanese dishes like aburi scallop carpaccio in sherry dressing paired with a dry Tio Pepe Fino, as well as the restaurant’s signature chicken tsukune, this time topped with blue cheese sauce and paired with a rich and nutty Oloroso. However, kudos has to be given for the unlikely but highly addictive pairing of chicken nanban with tartar sauce with a sweeter Amontillado varietal.
