At Sushi Kappo, the beverage experience is shaped with the same care and intention as the cuisine. It exists not as a separate offering, but as a continuation of the meal – guided by balance, pacing, and sensitivity to the moment.

Curated by Venue Manager and Head Sommelier Sean Lam, the sake program explores the depth and diversity of Japan’s brewing culture. With more than one hundred labels held in temperature-controlled fridges, the selection spans regional styles and philosophies – from the aromatic and fruity expressions of Tōhoku in the north-east to the rich and powerful brews of Kyūshū in the south, with classic brewing regions such as Hokuriku and Kansai represented along the way.

The list brings together revered producers, including Noguchi Naohiko Sake Institute and Kokuryu, alongside emerging breweries shaping the future of sake.

Beverage service at Sushi Kappo is treated as a form of quiet guidance. Guests are supported in their choices with care and attentiveness, allowing each pairing to move naturally with the progression of the menu rather than interrupt it.

Complementing the sake selection are Neo Cocktails by Tony Huang, whose work has helped define a more restrained, wine-like approach to modern cocktail service. Developed patiently over five days with seasonal Produce and carefully considered selection of Japanese teas, these reimagined classics form a subtle bridge between tradition and innovation – designed to unfold slowly and sit in harmony with the cuisine, rather than compete for attention. 

The experience is completed by a considered wine program drawn from Australia’s leading cool-climate regions and select producers abroad. Featuring both small, artisanal makers and established estates, the list is guided by balance and clarity, chosen to complement the omakase journey and support the overall rhythm of the meal.