Grill expert Asai Masashi shows off the uncanny harmony of the caramel-flavoured, nutty and sometimes funky notes of Spanish sherries with charcoal-kissed meats and fryer-issued goods from the Japanese open kitchen. Come April 19, seven of Bincho's signatures will be paired with Gonzalez Byass' fortified wines – the Andalusian brand has been pretty much the byword for sherry since 1835.
Highlights on the menu include a blue cheese-draped chicken tsukune patty to go with the lightly pungent, woody and nutty notes of oxidised Alfonso Oloroso, a battered chicken nanban infused with the same Oloroso, and a light-bodied chocolate and milk cocktail sweetened with Pedro Ximinez Nectar.