Restaurant Unlocked

Have you ever imagined paring your food and drink choices by umami?

At this restaurant, you can see how your choice of alcohol can enhance umami in food.

Perhaps you can find a better combination of flavors than the one you chose at random.

Which pairings enhance umami best?


Selected Recommendations

If you consider umami, you will find many new food and sake pairings.

Introducing 12 selected recommendations out of 175 combinations.

Restaurant Unlocked To Go

Enjoy the Restaurant UNLOCKED pairings from the restaurant takeout menus.

About Umami score

Experimental Method

Subjects for Measurement

25 Dishes: Grilled lobster, soft-shell crab, steamed mussels in white wine, grilled cod, grilled scallops with garlic, California roll, raw oysters, baked French onion soup, calamari fritters, Prosciutto, omelet, sashimi (tuna), grilled sausage, white fish carpaccio, Mushrooms ajillo, shrimp cocktail, fried chicken, caprese, Camembert cheese, mashed potato, clam chowder, steak, peperoni pizza, olives, caviar

Alcoholic Beverages

Japanese sake, white wine, red wine, champagne, beer, gin, whisky

For the Japanese sake, a total of four brands were used, with an average value calculated from the score for each brand.

Measuring Method

  • The 25 dishes were prepared, dissolved in electrolyte solution and analyzed using the taste analyzer “Taste Sensor Leo.”*
  • In order to analyze the taste of the pairing of the dishes and alcohol, first the alcoholic beverage was applied to the measuring device, and then without cleaning it the food dissolved in the electrolyte solution was further applied, and then placed inside the analysis apparatus.
  • The increased score over the umami score of the food alone was taken as the increase in umami due to the pairing.


AISSY works using the Taste Sensor Leo to perform a taste analysis of food products, provide consulting based on the analytical data received, and conduct joint research into taste. The Taste Sensor Leo was developed by the Facility of Science and Technology at Keio University, and uses AI technology to recreate the human sensation of taste.

*About Taste Sensor Leo

A machine co-developed by Keio University and AISSY that artificially recreates the system of human taste. Samples of food are placed not onto the taste buds of the tongue but the sensors of the machine, which then measures electrical signals from them and passes them through a proprietary neural network (the realization of artificial intelligence) to output quantitative numerical data based in the five basic flavors.

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