What a novel idea. Combining a popular culinary style with an utterly unrelated (but very delicious) beverage. One struggles to recall having had such a combination of food and drink before.
There is much potential, to be sure. Sake already has a big presence in izakayas, and what is yakitori but a form of tapas? The Spanish are familiar with the concept too; the origins of tapas are closely related to sherry.
So, mingling sake and tapas seems to be a matter of execution. At BAM!, we see how Executive Chef Pepe Moncayo, a Catalonian chef, formerly of Michelin-starred Santi, fares in this difficult task.