Chicken Katsu
Best wine varietals
Brut Champagne
Brut Champagne's acidity and bubbles cut through the fried texture of Chicken Katsu.
Vinho Verde
Vinho Verde offers light, crisp acidity that complements the dish's savory flavors.
Chardonnay
Chardonnay's richness balances the fried coating and creamy tonkatsu sauce.
Riesling
Riesling's slight sweetness and acidity pair well with the savory and umami notes.
Best cocktails with this
Copper Mug • Easy • 5 min
acid/bubbles/ginger — ginger-lime effervescence cuts fat, honey adds gentle sweetness
Rocks glass • Medium • 5 min
acid, bubbles — citrus brightness and foam (egg white optional) cuts fried fat; complements umami dipping sauces
Coupe glass • Medium • 5 min
acid/heat/ginger — spicy ginger with lemon and honey brightens fried coating and matches savory sauce
Highball glass • Easy • 5 min
bubbles, acid — light, effervescent cleansing soda with lime refreshes palate between bites of crunchy, oily katsu
Cocktail Glass • Medium • 10 min
acid/sweet/salt — tequila-lime with honey and salt rim complements katsu’s sweet-savory tonkatsu notes
Copper Mug • Easy • 5 min
acid, ginger — ginger beer’s spice and lime’s acidity cut fat and add a spicy-ginger lift to fried chicken
Cocktail Glass • Medium • 5 min
acid, salt — tequila + lime and salted rim balance richness and echo tangy dipping sauces; bright and zesty
Wine Glass • Easy • 5 min
bubbles/bitters/sweet — sparkling, bitter-sweet spritz refreshes palate and lifts fried richness
Champagne flute • Medium • 5 min
bubbles/acid/herbal — champagne and lemon provide cutting acidity and elegant bubbles to cleanse fat
Highball glass • Easy • 5 min
acid/herbal — bright lemon and basil herbaceousness contrast crunchy breading and refresh palate
Wine Glass • Easy • 5 min
acid, bubbles, sweet — citrus and soda lighten and refresh; orange adds a touch of sweetness that pairs well with tonkatsu glaze
Collins glass • Medium • 5 min
acid/bubbles/herbal — gin, lemon and soda are light and zesty, rinsing oil and echoing citrus notes