In Napa Valley, arguably the veritable wine capital of the United States, where fine wine and dining are synonymous, and there appears to be an endless choice of wine and dining options, one might wonder how wine and sushi fit into this mix. And do they? While this duo may not seem like a customary go-to for traditional wine and food pairings, Eiko’s, one of the premier sushi spots in Napa Valley, has been changing this paradigm.

Part of the lively landscape in downtown Napa, Eiko’s has been holding court with innovative sushi creations since opening its doors in 2011. Allison Hallum, Director of Operations for this family-owned establishment, takes pride in the team’s ability to surprise and delight guests with tasty options such as the Crispy Salmon Bites or the Poke Nachos, each of which are easily paired with any number of sakes on the menu but, perhaps surprisingly, also a variety of wines. “Sushi is truly a great cuisine to pair with wine. A crisp, acidic wine variety, such as locally produced Trefethen Dry Riesling, is a great complement to the richness of fish,” said Hallum.

Eiko’s welcomes guests into a hip and modern restaurant featuring a bold red color scheme marked by black, white, and gold accents. Featuring enough space to accommodate anything from intimate dinners for two to large groups of up to 30 people, Hallum and her team are always coming up with unique ways to weave more fun into the sushi experience, whether onsite or off.

Recently, Eiko’s has expanded its offerings and, to reinforce that wine and sushi are an excellent combination, has begun partnerships with many local wineries and tasting rooms. Through these out-of-the-bento-box partnerships, Eiko’s can share customized sushi creations with visitors at partner wineries, bringing something more extraordinary than the oft-expected wine and cheese pairings.

Chef Arnulfo “Arnold” Romero, whose career has spanned almost 30 years, took the role of Executive Chef at Eiko’s in June 2024 and has stepped up the sushi and kitchen offerings. Keeping many of the original recipes made famous by namesake founder Eiko Nakamura, Chef Arnold has incorporated his own style into both classic offerings and some new items, too.

Whether enjoying a meal at the sushi bar or the cocktail bar with a refreshing craft cocktail concocted by an Eiko’s bartender or taking bites with a bottle of wine in the vibey lounge area, the food and the beverage variations will be aligned.

“We love to showcase the freshness of our sushi, and we love to show off how perfectly a sparkling wine can pair with buttery white fish, just as easily as a Rosé can nicely complement some of our spicier items like our signature Yellowtail and Jalapeno Modern Sashimi appetizer,” explained Hallum. “Whether its sake and sushi or sushi and wine, our guests leave feeling full and happy, and that’s what Eiko’s is about.”

For more information www.eikosnapa.com