GIN FOR JAPANESE, HONG KONG
Drink pairings are getting more interesting every day. Over in Hong Kong, Japanese restaurant Kishoku in Causeway Bay has collaborated with mixologist Antonio Lai to come up with a gin pairing option (HK$350) to accompany its omakase menus.
The gins come in the form of five G&Ts made using house-infused gins. Not only do their versatile profiles complement the dishes nicely, Lai also believes it helps to “settle the stomach” after a big meal. Start with a G&T of cucumber gin with Fever-Tree Premium Indian Tonic Water to accompany the appetiser, followed by a shiso gin with the same tonic to pair with sashimi. The sushi that follows is matched with lemoninfused gin with yuzu peel and Fever-Tree Mediterranean Tonic Water. The citrus flavours in this combination cut through the fish and rice for a palate-cleansing effect. To offset the relatively heavier main course, a grapefruit-infused gin and light tonic water comes next; followed by Earl Grey gin with lemon peel and Fever-Tree Premium Indian Tonic Water to accompany dessert, mimicking the traditional post-meal cuppa. Kishoku offers four omakase sets ranging from HK$950 to HK$1,550.
5/F Zing, 38 Yiu Wa Street, Causeway Bay, Hong Kong.
Tel: +852 2893 0333