Japan Sake and Shochu Makers Association | JSS


Japanese Acqua Pazza by Keisuke Matsushima

One of the dishes I recommend to pair with sake is this healthy steamed salmon and shellfish. It is full of umami and goes well with a wide variety of sake. Use some of the sake while cooking as it adds umami, enhances the flavor, and links the dish with the drink.

This dish is easy to make. All you need is just a few simple ingredients, and it will take no more than half an hour to prepare. This dish is easy enough for anyone to cook at home using ordinary ingredients. Sprinkle some sake on salmon and shellfish, and then steam them together – it’s like a Japanese take on Acqua pazza! Garnish the dish with chopped green onions before serving and you’ll be surprised how rich it tastes. If you have access to some Japanese spices and seasonings such as yuzu, chili pepper, Japanese pepper, soy sauce, and/or miso, you can add them to give it a Japanese twist. It’s that simple!

Despite the healthy nature of the dish, you’ll be surprised by how savory it will taste, especially when paired with sake. While the seasoning is limited to what comes out of salmon, shellfish, and sake during steaming, the dish has layers of flavors. It is the umami from each of these ingredients that gives it a deep and satisfying flavor. Enjoy this easy, healthy, and delicious pairing!


Keisuke Matsushima
Owner Chef

After dreaming of becoming a chef since childhood, Keisuke Matsushima graduated from culinary school and pursued further training in kitchens across France. In 2002, Matsushima opened Kei’s Passion in Nice when he was merely 25 years old. His superior cuisine earned him a Michelin Star in 2008, making him the youngest non-French cook in France to do so. The restaurant was subsequently expanded and is now welcoming guests as KEISUKE MATSUSHIMA.

In 2009 he opened a restaurant in Tokyo, showcasing his exquisite cuisine until its closure in 2020. In 2010, Matsushima was awarded the L'Ordre des Arts et des Lettres as the youngest laureate and appointed as Sake Samurai by JSS. Additional awards include the L’Ordre du Mérite Agricole in 2016 and a nomination as one of 20 innovators of the future at the WIRED Audi Innovation Awards 2018. In addition to working as the owner-chef of his own restaurant, Matsushima hosts a number of cooking classes and gives talks at organizations and companies to help people learn about the true value of good food and eating.


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