The winter months in Japan bring more than just the snow. As the temperature drops in the oceans surrounding the island, the fish caught during these months become fattier and the Japanese fishermen are now able to catch the snow crab, found in the deepest and coldest waters. During these winter months the bounties of the ocean provide the Japanese palate with richer tastes while the cold makes the warmness of hot-pot dishes and the heartiness of stews particularly desirable. If you are looking for a beer to pair with such decadent flavours, the crispness of a nice cold glass of Kirin Ichiban might be right up your alley.
Brewed in Japan using only malt, Kirin Ichiban’s uses a unique ‘first press’ brewing method where only the first press of the malt liquid is used. This results in a beer that is smooth and pure – a perfect accompaniment to these 6 dishes we picked out from restaurants at The Table @ Isetan Lot 10.
Cold Capellini with Sea Urchin, The Tokyo Restaurant
Marrying the flavours and techniques of east and west, The Tokyo Restaurant’s dish presents fresh sea urchin from Hokkaido atop a generous portion of somen noodles coated with shiso flowers, clam juice, ginger and bonito.
