On The Town

Sake pairings at RA Sushi

We learn about different varieties of the rice wine in a Sushi 102 class.

By Jess Mayhugh | September 14, 2011, 1:30 pm

On The Town

Sake pairings at RA Sushi

We learn about different varieties of the rice wine in a Sushi 102 class.

By Jess Mayhugh | September 14, 2011, 1:30 pm

Get Baltimore Daily.

Sign up today and you'll get our latest stories delivered straight to your inbox every weekday afternoon.

Last night I attended a media event put on by Profiles PR at RA Sushi, to promote the restaurant's new Sushi 102 class. We were able to take part in a sample class, where we made a tuna appetizer, rainbow roll, shrimp tempura roll, and banana split maki for dessert.

All the while, the sushi chefs at RA paired each dish with a fitting sake sample. I've been to beer and wine pairings before, but never sake, so I was anxious to find out what makes a good match.

Our first course that we made, seared tuna slices with creamy wasabi dressing, was paired with Kizakura's Stars sparkling sake, pictured. This sake was especially light with a subtle fruity flavor, which worked well with the refreshing tuna appetizer. But, connoisseurs would probably miss the distinct sake flavor.

The rainbow roll was paired with RA's house sake, which had a dry flavor that countered nicely with the strong fish-taste of the tuna and salmon on top of the roll. Next, the shrimp tempura roll (with crab mix, avocado, and asparagus) was matched up with the Hananomai Katana, which had a clean, almost lemony flavor—a good complement to the fresh green vegetables.

We (somehow) made room for dessert and made our own banana split maki (bananas and chocolate chips fried in tempura batter, topped with fruit and whipped cream). This was, fittingly, paired with Nigori crème de sake, which was creamy and sweet (the dessert wine of sake) and would probably pair really well with spicy food.

While it wasn't always pretty, it was fun learning how to make our own sushi—and also gaining insight on what sake works best with what dish. If you're interested in taking a Sushi 102 class, RA is offering classes September 18, October 23, November 20, and December 18 at 2 p.m. Call the restaurant or email [email protected] to reserve a space.




Meet The Author
Jess Mayhugh is the digital editor for Baltimore, where she covers nightlife, sports, food, and events.

You May Also Like

In Good Taste

Rye Street Tavern Opens Tonight in Port Covington

Chef Andrew Carmellini shows off his new spot on the Sagamore Spirit campus.

In Good Taste

Actor Danny Glover to Appear at Ida B’s Table Grand Opening This Weekend

Chef David Thomas talks soul food and partnership with The Real News Network.

Food & Drink

In the Kitchen With Jamie and Drury of Shine Creative

Shine Creative’s Jamie Campbell and Drury Bynum share their entertaining secrets.


On The Town

Union Brewing and Goonda Beersmiths Collaborate on Best of Baltimore-Inspired Beer

After tying for readers' choice, the breweries created a double IPA to celebrate.

Food & Drink

Three Fall Wines to Celebrate the Season

Three autumnal wines to get you in the mood for seasonal change.

Food & Drink

Small World

Small batch products are bigger than ever.

Connect With Us

Most Read


Club Charles Comes Back to Life
The Station North staple gets resurrected.

Old Vine State
At long last, the Maryland wine industry is crushing it.

Bold Palette
We gathered artworks from local Baltimore artists and paired them with fall looks.

Meeting of the Minds
Now in its sixth year, Baltimore Innovation Week continues to push the city’s tech scene forward.

Sex and the City
Rec Pier Chop House adds glam factor to Fells Point.