BY TODD ENGLISH
NIHONSHU BY TODD ENGLISH
Nihonshu by Todd English is an elegant, immersive tribute to the art of Japanese sake. A passionate admirer of Japan’s brewing traditions, Chef Todd English created this concept to bring the nuanced world of sake tasting to a wider audience. Equal parts bar, microbrewery, and cultural experience, Nihonshu invites guests to explore Japan’s finest brews—from velvety Junmai Daiginjo to bold Kimoto-style sake—through expertly curated flights and flavor-profile guided tastings. With a rotating selection of bottles showcased in Vinotemp-style quick-dispense machines, guests are encouraged to sip, compare, and discover at their own pace. It’s a space designed for education and exploration, with all the grace and quiet reverence of a traditional sake tasting room—reimagined for the modern traveler.
CULINARY CONCEPT
At its heart, Nihonshu is about the sake—and letting it shine. The food offering is intentionally restrained and seasonally sensitive, a minimalist collection of small bites that enhance and complement the brews. Guests can enjoy crispy chicken karaage, assorted tsukemono (Japanese pickles), onigiri rice balls, and delicate sashimi skewers, each dish chosen to highlight different flavor notes in the sake—from umami and sweetness to acidity and minerality. While the food menu is simple, it’s deeply thoughtful, rooted in the philosophy of harmony between plate and pour.
AMBIANCE AND DESIGN
Nihonshu is serene, clean-lined, and quietly theatrical. Sleek counters of polished wood, soft lantern lighting, and an understated palette of pale stone and indigo create a space that feels calm, focused, and intimate. At select locations, the centerpiece is a glass-enclosed sake microbrewery, where visitors can witness the traditional brewing process—from rice polishing to fermentation. The experience is especially suited to airport settings, where a 10–12 seat degustation counter offers travelers a rare opportunity to try something new, relax, and experience a piece of Japan’s artisanal legacy—even in transit. The aesthetic is modern Japanese minimalism, inviting guests into a curated world of taste, story, and ceremony.
SIGNATURE DISHES
Sake Flights – Themed by region, rice polish, or brewing method (e.g., “Niigata Elegance,” “Funky Kimoto,” “Genshu Power”).
Flavor Profile Guided Tasting – Select your preferences (crisp, floral, rich, dry), and receive a custom-curated trio of sakes.
House-Made Nama Sake – Fresh, unpasteurized sake brewed onsite in the microbrewery and served chilled.
Food Pairings:
Yuzu Onigiri – Sticky rice ball filled with citrus-marinated fish or umeboshi plum.
Chicken Karaage – Crispy and juicy, served with yuzu kosho mayo.
Assorted Tsukemono – House-pickled daikon, cucumber, and eggplant.
Sake Kasu-Marinated Tofu – A umami-rich bite using the lees from the brewing process.
At Nihonshu, education meets indulgence. It’s a thoughtful, stylish space to slow down, taste deeply, and fall in love with one of the world’s oldest and most misunderstood beverages—one glass at a time.