The Subtle Art Of Pairing Japanese Whisky And Food

Japan… The land of the rising sun and the relentless pursuit of perfection. From the delicate art of fish carving to the masterful forging of katanas and the ritual precision of tea brewing, every detail is an opportunity to master the extraordinary. And yes, this extensive list includes whisky as well. In Japan, even the craft of distilling is treated as a fine art – an intricate dance of science, nature, and passion, where no step is too small, and no bottle too humble to command a place in the bar cart.

If one rewinds back to 1923, they will find it is here that the tale of Japanese whisky really begins. A man named Shinjiro Torii, who had founded the Kotobukiya Company (later to become Suntory, the giant behind some of the most renowned and recognised bottles in the world today), was on the lookout for someone who could conduct whisky production like a pro. As fate would have it, the search led him to another Japanese gentleman – Masataka Taketsuru – who had already studied whisky-making in Scotland. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at no less than three Scotch distilleries (including the revered house of Longmorn). And by virtue, Taketsuru had thus become the first Japanese man to ever master whisky-making and bring the storied tradition back home to Japan.

Being the only man of his nationality who knew how to produce whisky at the time, Taketsuru appeared to be heaven-sent to Torii, who wasted no time hiring him to direct building the new Yamazaki Distillery. With Taketsuru’s technical know-how and Torii’s business savvy, the distillery was opened in 1924 in Mishima-gun, about halfway between Osaka and Kyoto, and Taketsuru poured his soul into creating Japan’s first authentic whisky, laying the groundwork for a tradition that would one day go to-to-toe with the finest in the world.

But Taketsuru wasn’t content to simply follow in Scotland’s footsteps. He wanted to beat them. So 10 years later in 1934, he packed his bags, set up shop in Yoichi, Hokkaido, and launched his own venture, Nikka Whisky. This region had a climate suspiciously similar to Scotland’s… The crisp, cool air there was perfect for distilling whisky that could give the best of the British Isles a run for their money. Taketsuru had his first whisky ready for the world by 1940, setting the stage for a legacy that would quietly simmer until it could no longer be ignored – while also having simultaneously etched his name in history as the “Father of Japanese Whisky.”

Fast forward to the 2000s, and Japanese whiskies had exploded onto the global stage, earning widespread acclaim for their unrivalled precision, meticulous craftsmanship, and intoxicating layers of complexity. What was once a well-kept secret of the whisky world soon became a coveted treasure, with bottles gracing the shelves of connoisseurs the world over. But it wasn’t until those precious liquid masterpieces began winning international awards that Japan’s whisky revolution was truly born, solidifying its place among the finest spirits on earth.

Then, not so long ago, these whiskies announced their presence in India, and a passionate love affair began. It’s no surprise either, seeing as Indians have a natural affinity for the artistry behind Japanese whisky, much like they do for Japanese food itself. It’s why one will always find a crowd at a Japanese restaurant here. Whether it’s the delicate flavours of sushi or the smoky depth of a well-aged Hakushu, there’s a growing appreciation for the craftsmanship that goes into both. But here's where it gets even better: Japan’s culinary treasures and these smooth, sophisticated whiskies have become a favourite pairing for the discerning Indian palate. The Indian connoisseur, while uncorking a bottle of Japan’s finest, skips the ice and leaves the soda at the bar, opting instead, to savour it neat and pair it with authentic Japanese bites.

Even the maestros of Japanese cuisine in India are noticing this shift, witnessing firsthand how the fusion of Japan’s culinary artistry with its world-class whiskies is resonating more and more with the Indian dining scene. 

Lakhan Jethani, Executive Chef and Co-Founder of the hugely popular Mizu Izakaya in Mumbai, believes that there are a variety of things on his menu that could taste fantastic with a well-bodied whisky. “The top three are the Salmon Yuzu Truffle, the Hamachi Smoked Ponzu, and most definitely – the Hokkaido Grilled Scallops with Mentaiko and corn mousse,” he says.

Starting with the Grilled Scallops and the Hamachi Smoked Ponzu. “The scallops get a smokey finish on the grill, while the Hamachi is paired with our in-house Smoked Ponzu. These dishes are light, fresh, and packed with flavour. When you match them with a whisky such as the Akashi White Oak – which is well-bodied and rich in umami – it’s a game-changer. You’re not just eating; you’re experiencing a new dimension of flavour.” And then there’s the Salmon Yuzu Truffle: “This dish is light and refreshing, and when you pair it with a crisp, smooth Japanese whisky to the likes of a Yamazaki, it really sharpens and elevates the whole tasting experience. It’s a perfect balance of subtlety and complexity that makes the whisky shine.”

Keenan Tham, Managing Director and Co-Founder of Pebble Street Hospitality, home of Asian restaurant giants KOKO and Foo, weighs in as well. “The Hibiki 17 pairs beautifully with our KOKO Black Cod, as both share smoky and sweet notes that harmonise perfectly. For the Yamazaki 18, we recommend the Hamachi Carpaccio; the peatiness and subtle spice in both create a dynamic and layered experience. The Yoichi Nikka complements our Smoked Cheese and Scallion Dumplings; the slight sweetness and tartness play off each other in a deliciously balanced way. Finally, the Toki whisky is an ideal match with our Edamame Black Rice, where the toasted rice flavours enhance the well-rounded and nuanced profile of the Toki.”

Nooresha Kably, Head Chef and Co-Owner of Bandra’s iconic sushi and ramen restaurant, Izumi, has a simple rule when it comes to pairing whisky with food: the bolder the whisky, the bolder the dish. “For richer whiskies, think grilled meats or bold flavours. For lighter whiskies, go for sushi, sashimi, or some less spicier meats,” she says. And she’s got the pairings to prove it.

"Take Yamazaki 12-Year-Old, for example," says Kably. "It’s a perfect match for Izumi’s Charcoal Smoked Salmon and Aubergine in Wasabi Mentsuyu Dashi – intense flavours that complement its depth. It also pairs beautifully with a rich Tonkotsu Pork Ramen and Chasu Pork."

For something lighter, she recommends Hibiki Japanese Harmony, “which shines with sashimi or a tender robata-braised buff tenderloin. Then there’s Suntory Toki; which we recommend with chutoro (fatty tuna) nigiri, sashimi or crispy smoked pork.”

Finally, Masahiro is a newer generation of Japanese whisky. “It’s a 12 year sherry cask and goes well with tempura - both vegetarian and shrimp, and we would recommend meats from the robata – possibly even a hearty Katsu Curry.”

So, the next time a reservation at a Japanese restaurant is due, or a lavish dinner service at home is on the horizon, be safe in the knowledge that one heck of an adventure awaits everyone – and it’s packed to the rafters with flavour. Now drink to that.