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Liza Shaw

Liza Shaw is obsessed with Sparkling Sake

I got turned on to sparkling sake when I was in Tokyo last fall to do a spot-check on the A16 there, which opened in September. I go three or four times a year to talk to the cooks about new recipes and see how things are running. We were at this yakitori place in Ginza, some seriously down and dirty spot that’s a celebration of the chicken. They put all parts of the chicken on a skewer—tail, neck, gizzards. But we started the meal with sparkling sake, and that’s how I got introduced to it.

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