M E N U      M A P

A few months and several bottles ago, a couple of drinking buddies and I were up late one night, extolling the virtues of fine sake and wine. We agreed there was a general misconception that sake is best enjoyed warm and only with Japanese cuisine. Indeed, fine sake is nearly always served chilled and has a natural affinity to pair with many types of food. People oftentimes shy away from sake because they find it difficult to understand the Kanji on the label. Moreover, trial and error is challenging, as most restaurants want you to commit to a full glass or bottle.

The light bulb went on in my head. Why not approach sake in the same manner as we do wine at Formaggio Wine Bar, and offer two ounce tastes (skosh) of sake on our menu along with by the glass and bottle offerings. Let’s break a few rules and utilize Riedel glassware designed to accentuate the properties and enjoyment of fine sake and wine. It sounded like a good idea, but what do we do about the food? While our inspiration was taken from the comfort foods served in the streets across Asia and other parts of the globe, we ended up offering the kinds of foods that we simply love to eat. Our sake list changes often so come and enjoy the latest selections with our bold flavored cuisine.

Thank you for your patronage,

WZ 

Recent Tweets:

@konaish: The li hing sake glazed ribs were tender
& delicious & the Monkey's Mummy was yummy, too!

Glad u liked it! RT @Foojish: Thank you @sakestreet and especially our server, Cyndia, for a great first experience!

Hope to come back soon!