Early this month, Japanese premium beer, Kirin Ichiban collaborated with The Table, Isetan Lot 10 to specially curate Japanese cuisines made from premium and authentic seasonal ingredients, designed specially to complement Kirin Ichiban. The celebration of the finest Japanese beer and cuisine was brought to life in a Japanese cultural setting.
A premium beer authentically crafted in Japan using 100% malt, Kirin Ichiban’s unique taste offers a smooth and rich flavour as a result from its innovative “First Press” brewing method. “First Press” is a unique technique, where only the first press of the malt liquid is used, exuding a pure, crisp taste with no bitter aftertaste. Kirin Ichiban manifests the authentic tastes of Japanese beer crafted to appeal to the palate, and it pairs elegantly with Japanese cuisines.
The Table, Isetan Lot 10 offers sophisticated cuisine representative of Washoku (food of Japan) that has opened its doors since February 2017 featuring six exquisite restaurants – Toriden, Touan, Yakiniku Toraji, Tonkatsu Anzu, Sushi Azabu and The Tokyo Restaurant. All well known for offering Japanese cuisines made from premium and authentic ingredients, created by experienced Japanese chefs.
“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.
Japan is truly a food and beer utopia, and beer is without a doubt the supreme of Japanese beverage. The Japanese are especially famed for its noble hospitality, treating guests with utmost respect and serving food of the highest quality. Exactly what was brought to life at The Table, Isetan Lot 10 alongside Kirin Ichiban, a brand that originates from the land of the rising sun, making it a perfect pairing with Japanese’s subtle and delicate cuisines.
Kirin Ichiban x The Table specially crafted menu consists of:
- Grilled Yellowtail
Winter brings the best yellowtail to the table as it is fattier and more hearty. Skillfully charcoal grilled and marinated in sweet teriyaki sauce, the yellowtail is quietly balanced with the sweet, crisp and mild flavours of the daikon. Even better when it is paired with the flavours Kirin Ichiban has to offer, bringing out the right balance of both Kirin Ichiban and the dish.
- Snow Crab Tamagoyaki
Sweet yet savory, Tamagoyaki (Japanese rolled omelette) makes a delightful dish. When topped with snow crab that is lightly seasoned to bring out the freshness and natural sweetness of the dish. With a light and crisp profile, Kirin Ichiban is the perfect match for both of Touan’s winter inspired dishes.
- Soup: Chicken Dumpling with Collagen Chicken Soup
Take a sip of the delicious, wholesome white chicken broth before you start your meal. Slow-boiled for more than six hours with a fresh whole chicken extracting its full flavours and natural collagen. Relish the juicy chicken dumpling made using Toriden’s unique recipe that mixes chicken gizzard with cabbage for better texture and flavour.
- Truffle with Toriden Tamago (Soft Boiled Egg with Chicken Miso)
Placed on a spread of chicken miso and topped with slices of truffle, the toriden tamago, a soft-boiled egg served cold is cooked to perfection revealing a perfectly runny yolk when sliced open.
- Matsukaze Yaki
Matsukaze-yaki, commonly known as a flat meatloaf of minced chicken. A winter inspired dish, the chef at Toriden has used burdock root or more commonly known as Gobo in Japan to bring out the best of the root vegetable.
The rich flavours of these warm dishes washes down well down the cold, pure and crisp tastes Kirin Ichiban has to offer.
3) The Tokyo Restaurant
- Cold Capellini with Sea Urchin
Inspired by the restaurant’s contemporary menu of a mix of cuisines, the Cold Capellini with Sea Urchin is the best of Western and Japanese cuisine.
A generous portion of somen noodles coated with shiso flowers, clam juice, ginger and bonito broth creating a jello-like consistency.
To complement the dish, the noodles are topped with fresh sea urchin from Hokkaido, the best of this winter season.
The playful creative flavours put together in this dish is a treat to the palette especially when paired with the smooth and rich flavours of Kirin Ichiban.
- Scallop Katsu
The signature light crispy battered katsu with a twist.
Instead of the usual chicken katsu, Anzu brings you the best scallops found during this winter season, flown all the way from Aomori, Japan.
Like most Katsu dishes, this dish is best paired with a glass of pure and smooth taste of Kirin Ichiban with nicely balanced flavours without overpowering one another.
Japanese cuisine emphasizes the exquisite flavours that exudes from the fresh, high quality ingredients used. It also reflects one of the foundations of Japanese hospitality – offering guests the finest. Kirin Ichiban shares the same philosophy, where only the best and freshest of ingredients are savoured and enjoyed.
Experience the flavours of Kirin Ichiban and the best of Japanese cuisine at The Table at Isetan, Lot 10. Opening Hours for The Table, Isetan Lot 10: 11.00 am – 3.00 pm; 6.00 pm – 11.00 pm.