Pairing beer with delicious Japanese food? Why not. Ong Chin Huat gets to review Japan’s premium beer, Kirin Ichiban with mouth-watering Japanese cuisine at The Table located at Lot 10 Isetan in Kuala Lumpur.
Developed by Kirin Brewery, a Japanese brewer with over 100 years of history, Kirin Ichiban is made with 100 per cent malt, hops and water. A premium quality beer which utilizes the “First Press” brewing method and which extracts the malt liquid only from the first press resulting in a richer, purer and more authentic taste.
The “First Press” method is a brewing process which uses only the first pressed malt liquid which happens also to be the clearest and purest strain of the malt. With only the finest ingredients used in this process, the end result is a crisper taste with no bitter aftertaste. There couldn’t be a better beverage to accompany fine Japanese cuisine other than Kirin Ichiban.
The Table located on the fourth floor of Isetan Lot 10 in Kuala Lumpur is an experiential dining destination where six notable Japanese restaurants which offer an assortment of dining options can be found. From sushi to barbecued Wagyu beef, these six specialty restaurants are all well-known eatery brands in Japan and the dishes are prepared by Japanese chefs to ensure authenticity.
The six restaurants are Toriden, Touan, Yakiniku Toraji, Tonkatsu Anzu, Sushi Azabu and The Tokyo Restaurant which are all famous for offering Japanese cuisines made from premium and authentic ingredients.
“Aimed at bringing Japan’s winter moments to life, this menu was curated to complement the pure, smooth and rich flavours of Kirin Ichiban.
An exquisite culinary experience was brought up a notch, collaborating with The Table in creating a great ambience, using quality ingredients, by culinary experts to bring the best immersion for those who enjoy the finer things in life,” says Loh Ee Lin, Marketing Manager of Kirin Ichiban.
Among the specially curated dishes offered as pairing with Kirin Ichiban beer were Grilled Yellowtail Tuna and Snow Crab Tamagoyaki at Touan; Truffle with Toriden Tamago (Soft Boiled Egg with Chicken Miso), Matsukaze Yaki and Chicken Dumpling with Collagen Chicken Soup at Toriden; Cold Capellini with Sea Urchin (from Hokkaido) at The Tokyo Restaurant; Scallop Katsu at Anzu; Wagyu Beef Ribs Marbled A5 at Toraji.
With Japanese cuisine emphasizing the natural and fresh flavours obtained from high-quality ingredients used, this philosophy is also mirrored in Kirin Ichiban beer where only the best and freshest malt is brewed.
For further information on Kirin Ichiban, please visit www.kirinichiban.com