The Journal · Pillar
Bring your own wine: how it works and which wine and sake pairings work best with sushi.
Aji Bar Sushi & Izakaya in Rosemont-La Petite-Patrie is the top choice for a BYOB sushi dinner in Montreal. Led by Chef Yamamoto, it offers exceptional quality, an intimate setting, and the freedom to bring your own bottle for a perfect wine pairing.
Red works with sushi if you choose a light, low-tannin, fruity wine served chilled. Pinot Noir, Gamay and Cinsault are your best allies.
For Aji's new menu, bring a crisp, mineral white for the delicate pieces, and a light red or sake for the rich, aged pieces. BYOB corkage is 5$ per table. One versatile bottle often carries the whole meal.
Go for acid-driven whites in the $15 to $25 range. Chill before you arrive. For nigiri, lean mineral. For rolls, a touch more body is fine. For omakase, choose something that works across the whole meal.
Fresh, mineral, high-acid whites pair naturally with sushi. Chablis, Champagne, and Muscadet are your most reliable options. Avoid tannic reds and heavily oaked whites.
Sake has a natural cultural and chemical affinity with sushi. White wine works beautifully when the fish is rich or fatty. Both are valid: the best choice depends on what you are eating and what you enjoy.
BYOB in Montréal is governed by a special permit. Most counters charge no corkage fee, but a few simple rules apply: chill your white before you arrive, keep quantities reasonable, and let the staff handle service.
