Itamae

Walking into Itamae, you get the sense that wine is an afterthought to the sake program. The list is compact, skewing toward safe whites and a few light reds that won't overpower delicate fish. Nothing about it screams ambition, but nothing screams disaster either.

The selection leans heavily into crisp, mineral-driven whites—think Albariño, Grüner Veltliner, and a Chablis or two—that make sense with raw fish but don't push any boundaries. There's a predictable Sancerre, probably a Sonoma Chardonnay, and maybe a Provence rosé for good measure. Red options are minimal, likely a Pinot Noir from Oregon or Burgundy and perhaps a Beaujolais. No one's building a cellar program here; they're checking boxes to give wine drinkers something to order while the real focus stays on nigiri and omakase.

Expect four to six pours by the glass, all playing it safe. You'll probably see that Albariño, the Sancerre, a generic Prosecco, and maybe the rosé. Rotation is infrequent—these bottles stick around until they're empty. They're fine options, but don't expect anyone to get excited about them.