The Kyoto Distillery’s handcrafted gin KI NO BI collaborates with the Japanese izakaya CENSU to launch a gin pairing menu. From October 3 to November 5, CENSU’s Japanese chef, Chef Shun Sato, will prepare 8 dishes using seasonal Japanese ingredients, paired with specially crafted KI NO BI cocktails.
The first dish is paired with a refreshing citrus-flavored Gimlet cocktail, followed by the nutty Bonito Tataki, marinated and smoked with smoked eggplant soy sauce, with a slightly charred skin and tender fish meat. The Lychee Mule cocktail, with a light and fresh sweet fruit flavor, is paired with snow crab and flying fish roe in the Chawanmushi, along with silky egg custard.
Another dish, Shirakonigiri, is also a highlight recommendation. A rice ball is placed on abalone broth, lightly roasted until crispy, and topped with Parmesan cheese. Finally, add the smooth texture of Shirako, salty and sweet, paired with the rich Spiced Negroni cocktail.
Dessert Mont Blanc Dango is filled with sweet chestnut mousse on glutinous rice balls, sprinkled with green tea cookies, coffee cookies, and nut crumbs, full of texture. Paired with the malty flavor of KI NO CHA cocktail, it puts a perfect end to the meal.
Address: G/F, 28-30 Gough Street, Central
Opening Hours: Monday to Saturday 6:00 PM to 11:00 PM, Closed on Sundays
Phone: 2997 7009
