Market Watch, December 2020
DECEMBER 2020 MARKETWATCHMAG COM MARKET WATCH 77liers he notes that sake doesnt really apply to the creden tials We learn on the job by tasting and experience For those patrons who are reluctant to try sake Fuerth offers more than 800 wine selections from 55 a 750 ml of the 2016 Quinta do Perdigão Encruzado to 9900 a 750 ml of the 1966 Maison Leroy Grands Echezeaux Grand Cru France domi nates and Fuerth says he plans on adding more Champagne and Burgundy producers as well as regional wines that are not typically considered for sushi pairings Sushi Nakazawas New York City location offers 20 wines by the glass from 16 for the 2018 Ridge Vineyards Grenache Blanc to 110 for the 2009 Château Calon Ségur St Estèphe Bestselling bottles include Agrapart 7 Crus Brut Blanc de Blancs Champagne 130 a 750 ml the 2017 Lucien Crochet Le Chêne March and Sancerre 115 and the 2015 Domaine Charles Audoin Les Longeroies Marsannay 135 The D C property offers 500 wine selections focusing on France and California About 35 of the list is sake and luxu ry offerings are popular Before the pandemic we were moving through a lot of Domaine de la Romanée Conti and compara bly priced bottles on a weekly basis Fuerth notes We are still selling bottles in that price range after reopening but with less frequency than before The venue also offers a whisky program entirely Japanese focused Selections range from Suntory Toki 15 a 2 ounce pour and Akashi White Oak 18 to rarer offerings like Mars Komagatake Yakushi ma 114 and the 1990 Wakatsuru Saburomaru 27 year old 240 Both Sushi Nakazawa locations serve five Japanese beers including Anbai from Hitachino Nest and the fruity hefeweizen from Ginga Kogen as well as heavier beers like Kizakura IPA Recovery StrategiesAs the restaurants look to emerge from the pandemic Fuerth says Were spending very cautiously and not replenishing higher end wines Both properties use Coravin to offer reserve level wine and sake pours Business has been very encouraging thus far but Im aware that at any point the state or city government could decide to close restaurants again with no notice Fuerth adds Im fortunate to have a large and well stocked cellar to draw from so for now I have a great deal of flexibility in terms of keeping the list intact and our guests happy while running through standing inventory The past year has been the great equalizer for the restau rant industry says Fuerth It will take a lot of time and effort to put the pieces back together he adds The stakes are higher than ever and theres a slew of new operational chal lenges but theres a light at the end of the tunnel and no more important time to prove were playing for keeps mwJean Deitz SextonAt Sushi Nakazawa in New York City Dean Fuerth artfully pairs different sakes pictured with chef Daisuke Nakazawas 7 course meal Fuerth works with 106 different sake vendors with the restaurants bestsellers coming from Japans Niigata region
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