Californios
SAN FRANCISCO, CALIFORNIA
The IWA Pairing Experience is our annual U.S. restaurant program where chefs and sommeliers compete to create the most exceptional IWA food pairing - for the opportunity to experience the birthplace of IWA in Toyama, Japan.
The dish was inspired by the Piel de Sapo melons at the farmers market and how nicely they pair with late summer herbs. Underneath the sorbet our chefs place finger lime which add more texture to the dish. The plate sits on ice so the fish and aguachile always feel refreshing. We pour the IWA chilled so it can complement the cold kampachi. I find that the sweet and savory elements of the aguachile are balanced by both herbaceous and fresh fruit qualities that I find in Assemblage 5
l'abeille
NYC, NEW YORK
Amadai (Japanese Tilefish) served with scale on with slow-cooked BangsIsland Mussels, Braised Kale and Kale Chips. Accompanied with “Surf and Turf” sauce made with reduced Beef Consommé, Mussel Jus, and Shio Kombu.
The IWA 5 “Assemblage 5” is the key to unlocking the umami flavors of the “Surf and Turf” sauce. The notes of sea is released when you enjoy the first sip after the bite of the dish and the additional texture that is brought from the temperature of the sake completes the cleansing process.
The IWA Pairing Experience is our annual U.S. restaurant program where chefs and sommeliers compete to create the most exceptional IWA food pairing - for the opportunity to experience the birthplace of IWA in Toyama, Japan.
In 2025, restaurants across the country competed using IWA Assemblage 5 (2023). At Lilo in Carlsbad, Executive Chef and Owner Eric Bost and Wine Director Savannah Riedel answered that question with one of the Grand Prize-winning pairings.
“What happens when caviar meets orgeat ice cream?”
Their N25 Caviar & Orgeat Ice Cream, poured alongside Assemblage 5, explored the delicate interplay of sweetness and salinity - playful, elegant, and quietly surprising.Sometimes the most unexpected combinations become the most unforgettable.