Your next favourite wine bar in Marylebone might be a Japanese restaurant
At Aki, wine is part of the meal, not an afterthought. The right glass can sharpen sashimi, lift the sweetness of crab, bring definition to richly marbled wagyu, or find an unexpected harmony with miso, smoke and fermented soy.
The cellar
A global wine list shaped around Japanese cuisine
Aki pairs contemporary Japanese cooking with a cellar that moves from Japanese Koshu and grower Champagne to Chablis, skin-contact wines, Burgundy and serious Italian reds. Each bottle and glass is chosen to complement the clean salinity of sashimi, the depth of aged soy, the smoke of binchotan, the richness of wagyu and the brightness of yuzu.
Our Head of Wine, Sake and Tea, Antonio Palmarini (@palmavini_wine_doctor), approaches the table through balance rather than fixed rules. Japanese cooking can move from the quiet precision of raw fish to the darker, savoury character of robata, so the cellar offers equal range: Champagne, Koshu, mineral whites, skin-contact wines, Burgundy, Italian reds and more.
At 1 Cavendish Square in Marylebone, the team can help you choose a glass or bottle for the dishes in front of you, whether that means a crisp white for seafood, an amber wine for umami-rich nigiri, or Nebbiolo with wagyu.
Inside the list
Wine chosen for umami, smoke, salinity and fire
This is not a generic fine-dining list placed beside Japanese food. The wines are selected to work with the flavours that define Aki’s kitchen, from fresh wasabi and yuzu to nuka pickles, 30-year-old sashimi soy and binchotan smoke.
What you will find in the cellar:
- Grower Champagne and prestige cuvées: Bottles for caviar, tempura, raw fish and celebration
- Mineral whites: Chablis, Albariño, Falanghina and Burgundy for sashimi, shellfish and lighter dishes
- Japanese and skin-contact wines: Koshu and amber wines with the texture to meet umami-rich cooking
- Elegant reds: Pinot Noir, Nebbiolo, Blaufränkisch and mature fine wines for wagyu, lamb and robata dishes
- Sweet and fortified bottles: Wines chosen for caramel, chocolate, fruit and the restaurant’s more unexpected desserts
Why wine works with Japanese cuisine
Sake has a natural place beside Japanese food, but wine can be equally precise. The most successful choices depend less on the old shorthand of white wine with fish and red wine with meat, and more on seasoning, texture and temperature: the salt of soy, the acidity of citrus, the weight of miso, the crispness of tempura and the char of the robata.
Umami and texture
Amber wine has a place at the table
The gentle tannin and savoury texture of a skin-contact wine can work beautifully with aged soy, fatty tuna and miso. Rather than fighting umami, a well-chosen amber wine gives it shape and lift.
Champagne and tempura
Bubbles meet batter
The fine mousse and brisk acidity of Champagne or English sparkling wine refresh the palate after tempura, while brioche notes can echo the toasted flavour of the batter.
Japanese wine
Koshu belongs beside sashimi
Japan’s Koshu grape produces delicate, mineral whites with citrus, green apple and a quiet saline edge. Its restraint makes it a natural partner for pristine seafood, fresh wasabi and yuzu-led dishes.
Six food and wine matches to try at Aki
These are six individual recommendations from Aki’s by-the-glass list, not a fixed wine-pairing menu. Order one with a single dish, choose a few as your meal unfolds, or ask Antonio and the floor team to suggest another glass or bottle according to your order.
To start
Cornish crab with English sparkling rosé
The dish: Hand-picked Cornish crab, £14, with avocado, yuzu kosho and rice cracker.
The wine: Wiston Estate, Rosé NV, Sussex. £14 / 125ml.
Why it works: The wine’s rhubarb and sour-cherry notes brighten the natural sweetness of the crab. Its fine mousse and subtle brioche character clear the palate after avocado, while its acidity keeps pace with the warmth and citrus of yuzu kosho.
Small dishes
Bluefin tuna tartare with Bollinger Special Cuvée
The dish: Bluefin tuna tartare, £26, with nuka pickle, oscietra caviar, puffed brown rice and 30-year-old soy.
The wine: Bollinger, Special Cuvée NV, Champagne, France. £25 / 125ml.
Why it works: Fine bubbles and vibrant acidity lift the richness of the bluefin tuna and Oscietra caviar. Delicate citrus, brioche and mineral notes complement the umami of the nuka pickle, while the creamy texture and persistent mousse balance the crunch of the puffed brown rice.
Sashimi
Omakase sashimi with Petit Chablis
The dish: Omakase sashimi platter, 21 pieces, £104.50. A chef’s selection served with fresh root wasabi and 30-year-old sashimi soy.
The wine: Domaine Fèvre-Fèvre, Petit Chablis 2023, Burgundy, France. £19 / 175ml.
Why it works: Fresh acidity and mineral notes keep the palate clean and bring out the fresh flavours of the sashimi. The wine also works well with the aged soy and fresh wasabi without overpowering the fish.
Nigiri
Chu toro nigiri with Riesling
The dish: Chu toro nigiri, £14. Two pieces of semi-fatty Spanish bluefin tuna, brushed with 30-year-old sashimi soy.
The wine: Hugel, Riesling Estate 2020, Alsace, France. £23 / 175ml.
Why it works: Bright citrus and stone fruit bring freshness to the rich chu toro, while the wine’s lively acidity balances its buttery texture. A clean mineral finish complements the aged soy, creating a precise and elegant pairing.
Robata
Caramelised black cod with Chassagne-Montrachet
The dish: Caramelised black cod, £38, with shio koji den miso, nuka cucumber, Japanese herbs and yuzu dashi.
The wine: Domaine Jean-Marc Pillot, Chassagne-Montrachet 2023, Burgundy, France. £37 / 175ml.
Why it works: A generous texture and bright citrus notes complement the richness of the black cod, while fresh acidity balances the sweet miso glaze. The wine’s subtle oak and mineral finish add depth without overpowering the dish.
Wagyu
Miyazaki sirloin with Nuits-Saint-Georges
The dish: A4 Japanese Miyazaki sirloin, 140g, £85, with mini morels, asa zuke pickles and brown-butter wasabi mustard wafu.
The wine: Domaine Cyprien Arlaud, Nuits-Saint-Georges 2021, Burgundy, France. £37 / 175ml.
Why it works: Silky red fruit and delicate spice complement the rich marbling of the Miyazaki beef, while fine tannins bring balance to its buttery texture. Earthy notes echo the morels, creating a long and elegant finish.
The Signature Menu
Two wine pairings designed for the full Aki experience
For guests choosing the Signature Menu, the wine team offers two pairing options: Classic Wine Pairing and Prestige Wine Pairing. Rather than following a fixed selection, the wines are chosen on the day, taking into account the dishes, the season, the wines available, and each guest’s preferences. This allows the team to create a more personalised experience and ensure that each pairing is the best possible match for the menu. Because the selection is tailored to the moment, the wines may change regularly — ask your sommelier what they have chosen for your table.
Save room
For dessert, ask Antonio for a sweet-wine recommendation
Milk chocolate namelaka, £13, brings together eight-hour caramelised Pink Lady apple, green apple and sudachi sorbet with salted sesame crisps. Chocolate, caramel, fruit, citrus and salt offer plenty of scope for the wine team to suggest an unexpected glass, whether a late-harvest wine, a mature fortified pour or another selection from the sweet-wine list.
“The wine selection is exceptional, and the sommelier was both entertaining and perfectly attuned to what paired best with our delicious food.”
The sommelier’s table
Let Antonio guide the glass, while the kitchen takes care of the rest.
From a mineral white with sashimi to structured Burgundy with wagyu, a good choice often begins with a conversation at the table.
What makes our Marylebone wine bar cellar distinctive
Breadth
A wine list with range
Grower Champagne, English sparkling wine, Japanese Koshu, mineral whites, amber wines, Burgundy, Nebbiolo and mature reds give the team options for every stage of a Japanese meal.
Precision
Built around flavour, not fashion
The right wine is not necessarily the most famous bottle. It is the one with the freshness, texture and character that suits the dish in front of you.
Discovery
A reason to look beyond the usual
Japanese food is a natural place to discover wines that may not appear on every London list, including Koshu, skin-contact Rkatsiteli, Jura whites and fine English sparkling wine.
Experience
Guidance when you want it
Whether you know exactly what you would like to drink or would rather be guided by the menu, Antonio Palmarini and the Aki team can help you find a wine that suits your table.
Four ways to explore Aki’s exceptional wine cellar
By the glass
A different wine with each course
Ask the team for current by-the-glass selections
A glass-by-glass approach is ideal for seeing how wine changes from sashimi to tempura, robata and dessert. Start with something bright and mineral, then move towards wines with more texture or depth as the meal develops.
Best for: Curious diners, lighter meals and guests who want to explore more than one style.
By the bottle
Settle in and let the table unfold
From approachable discoveries to cellar selections
A bottle gives a wine time to open and develop alongside the meal. A mineral white can carry a table through seafood and sashimi, while a supple red can come into its own with wagyu, lamb or richer robata dishes.
Best for: Celebrations, groups and diners planning a longer meal.
Signature Menu pairings
Classic or Prestige, chosen on the day
Available with the Signature Menu
For the full Aki experience, the Signature Menu comes with a choice of two wine pairings — Classic or Prestige — each tailored by the sommelier to the dishes, the season and your preferences. Wines are selected on the day and may change regularly.
Best for: Guests who want the kitchen and the cellar to work together from start to finish.
At Kiyori
A late drink in the vault
Cocktails, wines and bar dishes downstairs
After dinner, continue downstairs to Kiyori, Aki’s cocktail lounge in the original bank vault. It is the setting for a final glass, a nightcap or another round of conversation after the dining room.
Best for: A post-dinner drink when you are not ready for the evening to end.
Plan your visit
All the details you need
- Where: 1 Cavendish Square, Marylebone, London W1G 0LA, a short walk from Oxford Circus and Bond Street
- Wine guidance: Ask for Antonio Palmarini, Head of Wine, Sake and Tea, or speak with the team about a glass or bottle suited to your order
- For sashimi: Mineral whites, Champagne and Koshu are natural starting points
- For robata and wagyu: Ask about Pinot Noir, Nebbiolo, Blaufränkisch and richer whites, depending on the dish and sauce
- Reservations: Book your table online before your visit
Discover the cellar
Japanese precision meets a wine cellar chosen to complement it.
Book a table at Aki and let the wine list add another dimension to your meal.
Frequently asked questions about wine at Aki
Everything you need to know before you visit
Does Aki offer wine recommendations with dinner?
Yes. Antonio Palmarini, Aki’s Head of Wine, Sake and Tea, and the restaurant team can recommend wines to suit the dishes you order, whether you are choosing sashimi, tempura, robata, wagyu or dessert.
Are the six wine suggestions a fixed pairing menu?
No. They are individual food and wine recommendations chosen from Aki’s by-the-glass list. You can order one suggestion with a particular dish, select several during your meal, or ask the team to guide you towards another glass or bottle.
Does Aki offer a wine pairing with the Signature Menu?
Yes. The Signature Menu is available with two pairing options: Classic Wine Pairing and Prestige Wine Pairing. Wines are chosen on the day by the sommelier to match the dishes, the season and your preferences, so the selection may change regularly.
What wine goes best with sashimi?
Mineral, high-acid whites are often an excellent place to start. Koshu, Chablis and Blanc de Blancs Champagne can complement sashimi without obscuring the fish’s natural sweetness or the freshness of the wasabi.
Can wine work with miso black cod?
Yes. A textured white such as Chassagne-Montrachet or a richer Chardonnay can work particularly well with miso black cod because it has enough body for the fish and miso, while retaining the acidity needed to keep the dish fresh.
What should I drink with wagyu?
Wagyu often works well with elegant, structured reds such as Nuits-Saint-Georges, Nebbiolo or Pinot Noir. The best choice depends on the cut, marbling and sauce, so ask the team for a recommendation once you have chosen your dish.
Can I enjoy wine at Kiyori after dinner?
After your meal, continue downstairs to Kiyori, Aki’s cocktail lounge in the former bank vault, for a late drink and a different after-dark atmosphere.
Do I need to book a table at Aki?
Booking in advance is recommended. You can reserve your table online.
