Never been a huge fan of beer until I had a taste of Japanese premium beer, Kirin Ichiban. A sip of its unique taste which offers a smooth and rich flavor taste got me asking for more. Guess what? I’ve been invited to a sensational tasting journey – An Exquisite Taste of Japan hosted by Kirin Ichiban at The Table, Isetan.
Kirin Ichiban collaborated The Table, Isetan Lot 10 to specially curate Japanese cuisines made from premium and authentic seasonal ingredients, designed specially to complement Kirin Ichiban. A premium beer authentically crafted in Japan using 100% malt, Kirin Ichiban’s unique taste is a result from its innovative “First Press” brewing method. What’s “First Press” technique? It’s a unique technique, where only the first press of the malt liquid is used, exuding a pure, crisp taste with no bitter aftertaste.
If you’ve been to Japan, you should know that Japan is truly a food and beer utopia. The Japanese are especially famed for its noble hospitality, treating guests with utmost respect and serving food of the highest quality. Thus, that’s exactly what was brought to life at The Table, Isetan Lot 10 alongside Kirin Ichiban. The perfect pairing of premium beer with Japanese’s subtle and delicate cuisines.
Are you excited to find out what was served? The Table, Isetan Lot 10 offers sophisticated cuisine representative of Washoku (food of Japan) 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. Today, I will get the chance to sample exquisite winter dishes in each restaurant!
Soup: Chicken Dumpling with Collagen Chicken Soup
A wholesome chicken broth that’s slow boiled for more than 6 hours with a fresh whole chicken extracting its full flavors and natural collagen. The juicy chicken dumpling made using Toriden’s secret recipe that mixes chicken gizzard with cabbage give extra texture and flavors to it.
Truffle with Toriden Tamago (Soft Boiled Egg with Chicken Miso)
Soft boiled egg is placed on a spread of chicken miso and topped with slices of black truffle. Its served cold and is cooked to perfection to reveal a perfectly runny yolk.
This flat meatloaf of minced chicken is simply yummy. It’s a winter inspired dish using burdock root.
Charcoal grilled and marinated in sweet teriyaki sauce, this yellowtail is subtly balanced with the sweet, crisp and mild flavors of Daikon (radish).
Snow Crab Tamagoyaki
Sweet and savoury this rolled Japanee omelette topped with snow crab is truly delicious.
The Tokyo Restaurant
Cold Capellini with Sea Urchin (from Hokkaido)
Serving a contemporary fusion of Italian and Japanese cuisine, the Somen noodles are coated with Shiso flowers, clam juice, ginger and bonito broth. Topped it with fresh sea urchin from Hokkaido, just perfect!
Signature light and crispy battered katsu using the best scallops found in winter season from Aomori, Japan. Love the juiciness of the scallop.
Wagyu Beef Ribs Marbled A5
The finest Japanese Wagyu Beef from Miyazaki prefecture, Japan. It’s marinated in Toraji’s specialty sauce made with a mixture of vegetable and fruit. The premium meat that’s tender and full of flavors certainly lights up my palate.
The exquisite Japanese cuisine certainly goes well with the smooth and rich flavors of Kirin Ichiban. I had my filled of great food, beer and company for that night. You can also experience the flavours of Kirin Ichiban and the best of Japanese cuisine at The Table at Isetan, Lot 10.
Wishing everyone a HAPPY NEW YEAR!
The Table (4th Floor)
Isetan, Lot 10
50, Jalan Sultan Ismail, Bukit Bintang
50250, Kuala Lumpur
Daily Operating Hours:
11am – 3pm & 6pm – 11pm