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  • Sake Pairing Contest 2022
    • The Results
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  • Sake Pairing Contest 2021
    • The Results
    • Sake-Pairings
    • Sommeliers
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Sake-Pairing-Contest 2022 Sake Pairings

Overview of the sake pairings that were submitted as entries for the Sake Pairing Contest 2022 (preliminary round). The finalists 2022 you find here.

Finalist
Marinated beef tartare

Marinated beef tartare

Marinated beef tartare with beetroot and cassis marinade, duck liver ice cream, beetroot shiso jelly Patrick Mahler, focus Atelier Park Hotel, Vitznau, Vitznau CH

Sommelier: Marius Müller

Finalist
Saltimbocca of veal sweetbreads

Saltimbocca of veal sweetbreads

Saltimbocca of veal sweetbreads with chanterelle ragout and Gribiche sauce Maximilian Müller, 2. Küchenchef Restaurant Pavillon, Hotel Baur au Lac, Zürich

Sommelier: Angelika Grundler

Finalist
Yuan-style grilled wagyu fillet

Yuan-style grilled wagyu fillet

Yuan-style grilled wagyu fillet with apple cider Kazuma Chaen / Kappo Frankfurt

Sommelier: Ayano Otsuka

Finalist
Coupole of radish

Coupole of radish

Coupole of radish and mackerel tartare with seaweed broth Thomas Schanz, Restaurant Schanz in Piesport

Sommelier: Carine Patricio

Finalist
Pigeon grilled on the carcass

Pigeon grilled on the carcass

Pigeon grilled on the carcass - black salsify - miso Anton Gschwendtner/Atelier

Sommelier: Shahzad Talukder

Finalist
Pigeon with boudin noir cream

Pigeon with boudin noir cream

Pigeon with boudin noir cream and Jerusalem artichoke Michael Broger/ Hotel Jagdhaus Monzabon

Sommelier: Tobias Schneider

Poultry Liver / Hazelnut

Poultry Liver / Hazelnut

Poultry liver / hazelnut / brioche / cranberry / kale Matthias Barthelmes / Allianz / The Garden / München

Sommelier: Matthias Barthelmes

Hassun starter plate

Hassun starter plate

Hassun starter plate kaiseki-style Wataru Tanabe

Sommelier: Wataru Tanabe

Pulpo / Tomato Foam

Pulpo / Tomato Foam

Pulpo / tomato foam / sesame wakame salad / kimchi / Jerusalem artichoke Marco Werner / Restaurant Z / Hotel Zugbrücke Grenzau

Sommelier: Dennis Wüst

Rock Mullet with Herbs

Rock Mullet with Herbs

Rock mullet with herbs, hibiscus and orange blossom vinaigrette Thomas Schanz - Restaurant Schanz in Piesport

Sommelier: Carine Patricio

Glazed Smoked Eel

Glazed Smoked Eel

Glazed smoked eel, dashi stock, wasabi and shabu-shabu Maximilian Müller, 2. Küchenchef im Restaurant Pavillon, Baur au Lac in Zürich

Sommelier: Angelika Grundler

Steamed Turbot

Steamed Turbot

Steamed Breton turbot, Rice Vinegar, Beurre Blanc Mixed Pickles Restaurant Tim Raue

Sommelier: Raphael Reichardt

Aka ebi to hotate sarada

Aka ebi to hotate sarada

Aka ebi to hotate sarada Marek Hora / Yamato Restaurant Prag

Sommelier: Dagmar Kadlecová

Beef Tongue Grilled on Charcoal

Beef Tongue Grilled on Charcoal

Beef tongue grilled on charcoal, Nanban vinegar, charcoal oil Kappo Frankfurt

Sommelier: Ayano Otsuka

Halibut with Eucalyptus Rolls

Halibut with Eucalyptus Rolls

Halibut with eucalyptus rolls and Greek yoghurt Michael Broger / Walserstube Jägerstube in Lech am Arlberg

Sommelier: Tobias Schneider

French Toast 2.0

French Toast 2.0

French Toast 2.0 Restaurant Soho / Chefkoch: Daniel Perez

Sommelier: Eva Kleser

Hamachi - Kaviari Caviar

Hamachi - Kaviari Caviar

Hamachi - Kaviari caviar - daikon - smoked dashi - chives Anton Gschwendtner / Restaurant Atelier

Sommelier: Shahzad Talukder

Rock Lobster / Samphire

Rock Lobster / Samphire

Rock lobster / samphire / blackberry Patrick Hinterberger

Sommelier: Patrick Hinterberger

Truffle Salmon Roll

Truffle Salmon Roll

Truffle Salmon Roll Coast by East

Sommelier: Theerapol Kindt

Lake Trout, Mushrooms

Lake Trout, Mushrooms

Lake trout, mushrooms, wild cauliflower, coffeeX3 Lukas Hauer - Tourismusschulen HLF Krems

Sommelier: Manuel Holzmüller

Pork Loin / Ginger

Pork Loin / Ginger

Pork loin / ginger / fennel Lukas Kienbauer / Lukas Restaurant

Sommelier: Timo Weisheidinger

Jerusalem artichoke, Fish

Jerusalem artichoke, Fish

Jerusalem artichoke, fish, seafood, apple, lemon Natalie Käsermann, Stefan Scheidegger

Sommelier: Natalie Käsermann

Chawanmushi / Smoked Eel

Chawanmushi / Smoked Eel

Chawanmushi / smoked eel / Perigord truffle Sebastian Feldbacher / zur Hofstubn

Sommelier: Enrico Robitzki

Shrimp Tempura Miso Ramen

Shrimp Tempura Miso Ramen

Shrimp tempura miso ramen Hanna und Armin Müller

Sommelier: Armin H. Müller

Beetroot, Liquorice

Beetroot, Liquorice

Beetroot, liquorice, furikake Johann Meier / Oh-Panama

Sommelier: Maximilian Schiebe

Poltinger saddle of lamb

Poltinger saddle of lamb

Poltinger saddle of lamb, green asparagus, quinoa, miso Joachim Gerner & Michael Kempf / FACIL Berlin

Sommelier: Fred Schneidereit

White Chocolate

White Chocolate

White chocolate, cinnamon, stewed rum fruits Dietmar Sawyere

Sommelier: Milo Dawson

Black Salsify

Black Salsify

Black salsify in all its beauty Kevin Wüthrich, Restaurant Dampfschiff Thun

Sommelier: Kevin Wüthrich

Île flottante

Île flottante

Île flottante with vanilla sauce and caramel Bastian Blanc Baur au lac

Sommelier: Bastian Blanc

Heaven and Earth Royale

Heaven and Earth Royale

Heaven and Earth Royale Wolfgang Müller / Meatchef Genussgesellschaft

Sommelier: Helen Mol

Wild Turbot

Wild Turbot

Wild turbot & textures from pumpkins Mike Wehrle / Bürgenstock Resort

Sommelier: Matteo Rimoldi

Pork Cheek Ragout

Pork Cheek Ragout

Pork Cheek Ragout / Flöns (lightly smoked Cologne-style black pudding) / Eel / Wood Sorrel / Apple Restaurant Pottkind

Sommelier: Anna Kauker

A piece of beetroot

A piece of beetroot

A piece of beetroot, blackcurrant, yoghurt & marigolds Rasmus Kofoed

Sommelier: Emmanuel (Manu) Rosier

 Bluefin Tuna & Hiramasa

Bluefin Tuna & Hiramasa

Bluefin tuna & hiramasa yellowtail amberjack, miso aubergine, cucumber, daikon, koshihikari rice, shiso cress broth Bernd Bachofer/ Restaurant bachofer

Sommelier: Gabriela Predatsch

Pork Belly

Pork Belly

Pork belly / Thyme mushroom dashi / Soy mushroom cream / Jerusalem artichoke / Roasted garlic oil Christoph Krabichler/Villa Blanka

Sommelier: Wolfgang Mucher

Swiss Cheese

Swiss Cheese

Swiss Cheese Philipp Heid, Prisma

Sommelier: Marius Müller

Carrot / Passion Fruit

Carrot / Passion Fruit

Carrot / passion fruit / coffee / dill / tarragon / mint Matthias Barthelmes / Allianz / The Garden /München

Sommelier: Matthias Barthelmes

Braised Pork

Braised Pork

Japanese style braised pork Restaurant Tanabe Wataru

Sommelier: Wataru Tanabe

DryAged Bison

DryAged Bison

DryAged Bison / Malabar Jus / Palatinate Carrot / Sweet Potato Gyoza Marco Werner / Restaurant Z / Hotel Zugbrücke Grenzau

Sommelier: Dennis Wüst

Goose liver tart Saint Honoré

Goose liver tart Saint Honoré

Goose liver tart “Saint Honoré” with old sake and Parmigiano Reggiano Thomas Schanz - Restaurant Schanz, Piesport

Sommelier: Carine Patricio

Langoustine

Langoustine

Langoustine with rhubarb syrup, jasmine and Oscietra caviar Maximilian Müller, 2. Küchenchef im Restaurant Pavillon, Baur au Lac in Zürich

Sommelier: Angelika Grundler

Mazara Prawn

Mazara Prawn

Mazara prawn, beetroot, raspberry vinegar, red pepper Tim Raue / Restaurant Tim Raue

Sommelier: Raphael Reichardt

Gyu no kaku ni

Gyu no kaku ni

Gyu no kaku ni to satoimo foie gras koroke Marek Hora / Yamato Restaurant Prag

Sommelier: Dagmar Kadlecová

Katsu-Sando

Katsu-Sando

“Katsu-Sando” – Japanese-style sandwich with breaded fried Wagyu beef fillet steak Kappo Frankfurt

Sommelier: Ayano Otsuka

Beef Heart with Escargots

Beef Heart with Escargots

Beef heart with escargots, shiitake ravioli and escargot caviar Michael Broger / Walserstube Jägerstube in Lech am Arlberg

Sommelier: Tobias Schneider

Fried chicken

Fried chicken

Fried chicken, panko, truffle, BBQ, green sauce Restaurant Soho / Chefkoch: Daniel Perez

Sommelier: Eva Kleser

Glazed Sweetbread

Glazed Sweetbread

Glazed sweetbread - Swabian lentils - pickled celery - mushrooms - sherry Anton Gschwendtner/Restaurant Atelier

Sommelier: Shahzad Talukder

Lamb / Chestnut

Lamb / Chestnut

Lamb / Chestnut / Cranberry Patrick Hinterberger

Sommelier: Patrick Hinterberger

Yaki Tako

Yaki Tako

Yaki Tako Coast by East

Sommelier: Theerapol Kindt

Pumpkin meets feta cheese

Pumpkin meets feta cheese

Pumpkin meets feta cheese Rene Roth - Tourismusschulen HLF Krems

Sommelier: Manuel Holzmüller

Smoked Eel

Smoked Eel

Smoked Eel / Black Garlic / Sesame Seeds Lukas Kienbauer / Lukas Restaurant

Sommelier: Timo Weisheidinger

Wild Garlic, Duck

Wild Garlic, Duck

Wild garlic, duck, Vacherin cheese, miso, tomato Natalie Käsermann, Stefan Scheidegger

Sommelier: Natalie Käsermann

Koshihikari / Bluefin-Tuna

Koshihikari / Bluefin-Tuna

Koshihikari / Bluefin Tuna / Soy Sauce / Wasabi Sebastian Feldbacher / zur Hofstubn

Sommelier: Enrico Robitzki

Futomaki

Futomaki

Futomaki with soy sauce Hanna und Armin Müller

Sommelier: Armin H. Müller

Old Berlin liver sausage

Old Berlin liver sausage

Liver sausage Old Berlin Style Johann Meier / Oh-Panama

Sommelier: Maximilian Schiebe

Carabineiro

Carabineiro

Carabineiro, Sauce Basquaise, Bayonne Ham, Arroz Bomba, Pomelo/Sumac/Chipotle Joachim Gerner & Michael Kempf / FACIL Berlin

Sommelier: Fred Schneidereit

Kagoshima Kobe Beef

Kagoshima Kobe Beef

Kagoshima Kobe Beef, Sake-pickled Oysters, Caviar Dietmar Sawyere. The Japanese

Sommelier: Milo Dawson

Wasabi Cheese, Umeboshi

Wasabi Cheese, Umeboshi

Wasabi cheese, umeboshi, almond nougat, sesame-nori chips Kevin Wüthrich Restaurant Dampfschiff Thun

Sommelier: Kevin Wüthrich

Beetroot Carpaccio

Beetroot Carpaccio

Beetroot carpaccio with carrot jelly & goat cheese espuma Bastian Blanc Baur au lac

Sommelier: Bastian Blanc

Lobster au gratin

Lobster au gratin

Lobster “Thermidor” au gratin with scallops and black truffle Wolfgang Müller / Meatchef Genussgesellschaft

Sommelier: Helen Mol

Breton Lobster

Breton Lobster

Breton Lobster, Avocado & Swiss Alpine Caviar Mike Wehrle / Bürgenstock Resort

Sommelier: Matteo Rimoldi

Kohlrabi / Egg Yolk

Kohlrabi / Egg Yolk

Kohlrabi / Egg Yolk / Poppy Seed / Yeast Restaurant Pottkind

Sommelier: Anna Kauker

Lamb, Pickled Pine

Lamb, Pickled Pine

Lamb, Pickled Pine, Jerusalem Artichoke & Truffles Rasmus Kofoed

Sommelier: Emmanuel (Manu) Rosier

Elderberry-pickled Char

Elderberry-pickled Char

Elderberry-pickled Char/ Beetroot / Black Radish Christoph Krabichler/Villa Blanka

Sommelier: Wolfgang Mucher

Caramelised suckling pig belly

Caramelised suckling pig belly

Caramelised suckling pig belly, unagi gyoza, daikon, ma khaen pepper and tamarind jus Bernd Bachofer/ Restaurant bachofer

Sommelier: Gabriela Predatsch

Sea Herbs / Cucumber

Sea Herbs / Cucumber

Sea Herbs / Cucumber / Sour Cream / Wasabi Phillip Heid, Restaurant Prisma

Sommelier: Marius Müller

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