A harmonious mix of sushi and champagne

3sinceone

Living in Japan for two years, I observed that what the Japanese eat sushi wine can be a table wine ─ ─ from beer to sake to Scotland Visa, generosity. I remember one time I saw a company party, along with some sushi and sashimi, drank several bottles of Mouton Rothschild wine. I can not recommend this match.GHD Straightener
Japanese sake and beer at the sushi bar is always a good choice, but they are hard to beat champagne. Japanese cuisine and champagne for two with amazing harmony, Dom Perignon (Dom Perignon) winemaker Richard Jie Foluo by (Richard Geoffroy) is one of the first to remind me; his reasoned , the champagne yeast and soy sauce all contain elements of high, which from a certain angle with the reasons why the two would be so coordinated.
Sasabune is my favorite, a sushi bar in Manhattan, where I recently went to a big dinner, and the meal proved once again with a champagne and sushi at least as Chablis (Chablis) and oysters, as perfect, and this has long been been proved countless times. Sasabune 73 Street in New York near First Avenue, very much, I live in Greenwich Village, there is not near, but I often visited there.GHD Styler
Chef Kenji Takahashi (Kenji Takahashi) is a Los Angeles chef wild than (Nobi) of the disciples, which is quite strong proponent of Yin Zhengyi to make sushi with hot rice, and diners eat what chefs call the shots from the idea entirely. Sasabune menu is only two words: believe me. The other sign said: Do not supply California roll, spicy tuna roll is not supply, we use the freshest fish. If, like you and I recently happened to bring a bottle of Bollinger (Bollinger) production of champagne roses (Brut Rosé), the kind of experience is really unparalleled ah.GHD Hair Straighteners

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