Imagine arriving at a wine tasting where a tray of sushi – sashimi, nigiri, and hand rolls loaded with freshly caught local halibut  – is presented instead of the typical cheese and charcuterie board. Or a platter of Japanese tapas like spare ribs, house-made gyoza, and spicy edamame. That’s what Eiko’s is trying to bring to the table by expanding the catering portion of their downtown Napa restaurant throughout the Valley.

“Sushi is a great pairing for wine — red and white,” shared Allison Hallum, director of operations at Eiko’s. “It’s something different than the cheese and meats you see at every winery.”

Hallum isn’t wrong; as stereotypes around conventional wine pairings have been shattered by the likes of viral fried chicken and Champagne or Cheetos and Sancerre, palates have broadened, and consumers are continuously looking for the next unique pairing. The new demand creates a new opportunity for wineries to give guests what they want—a singular experience that they won’t soon forget.

“Our platter options are all easy entertaining foods,” said Hallum, which can include anything from a selection of Japanese tapas, like chicken lettuce wraps, shishito peppers, spicy edamame, and ceviche, all crafted with the classic flavors and original recipes for the sauces that made iconic co-founder Eiko Nakamura famous. A rainbow of sushi can include the likes of New Zealand Ora King salmon, line-caught Big Eye tuna from Hawaii in signature spicy tuna rolls, or the specialty Ricky Ricardo on Vacation. Further, they offer oysters on the half shell, which are always a perfect pairing with Napa Valley Sauvignon Blanc.

Still, Hallum said the catering services aren’t limited to platters. Eiko’s curates personal bento boxes to go so that customers can create their own picnic at wineries that don’t serve food. Eiko’s offers a chef to perform live demos and educational sessions for private events. “The interactiveness gets everyone really excited,” said Hallum, sharing that the team recently conducted a chef demonstration for a business group in Sacramento. They’ve also organized a duck club for 35 people during a “guy’s night” dinner and scaled parties like backyard graduation gatherings and weddings.

Hallum said one of the most engaging dishes their chef prepares on site is the Hamachi Bon Bons. “The buttery, yummy white fish is a knockout with sparkling wine,” she added.

Though Eiko’s has been catering since opening the downtown restaurant in 2011, Hallum said the team is thrilled about expanding its services to satiate a wider audience. They’ve already done some activations at tasting rooms like Silver Oak Winery, Alpha Omega, and Mia Carta, as well as luxury hotels like the Meritage Resort. With a new chef at the helm, “we’re ready to act on this new wave of creativity,” said Hallum.

For more information www.eikosnapa.com

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