The 67th edition of [Kikyo] x Carefully Selected Dry Unfiltered Sake
This year, the cherry blossoms on the Yoshinogawa campus bloomed all at once on Monday the 8th, when the temperature suddenly rose. In the morning, I thought they might be a little further along, but by lunchtime they were in full bloom and at their peak!
This year, Yoshinogawa welcomed some bright and shining new employees! They are full of freshness, diligently working on their training every day, and taking their first steps as working professionals. We are very much looking forward to seeing what kind of "Yoshinogawa people" they will become. Also, the "Brewery Open House," which was held last year for the first time in four years, will be held again this year on Saturday, April 20th. With the slogan "Come, see, drink, and explore," we hope that everyone will enjoy a spring moment in Setagaya. Please come and join us!!
Now, in this segment called "Tipsy One Dish," we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. This time, the restaurant that will be preparing the dishes is located in Kashiwazaki City.KikyoThis is [Name of person/organization]. This time, they prepared dishes that pair well with our "Carefully Selected Dry Unfiltered Sake"!
This carefully selected dry, unfiltered sake is a limited edition of Yoshinogawa's popular standard product, "Carefully Selected Dry Sake." It's made from freshly pressed sake that has been pasteurized once and bottled immediately, resulting in a complex and rich flavor while maintaining a crisp, dry finish. This special bottle allows you to enjoy the origins of Carefully Selected Dry Sake. It's recommended to enjoy it well chilled, or on the rocks with large ice cubes.
And the person from Kashiwazaki who will be cooking for us isKikyoThis restaurant mainly serves Western-style dishes such as pasta and pizza for lunch, and in the evening it transforms into an izakaya (Japanese pub) focusing on dishes that pair well with alcohol. It also has private rooms where you can relax without worrying about those around you, so couples and families with children can enjoy their meals without any worries. The restaurant's mascot is a whale, and children affectionately call it "the whale restaurant." Manager Kyohei Ichikawa says that he tries to use locally sourced ingredients as much as possible and puts in the extra effort to provide dishes that can only be tasted at this restaurant.
This time, they made carpaccio with miso sauce for us.
Now, let's get straight to the recipe!
The recipe is here ↓
★Material★
・Sea bream: 100g
Mizuna (Japanese mustard greens): To taste (use as much as you like for color!)
≪Miso Sauce≫
Red miso: 1 tablespoon
• Sake: 1 tablespoon
• Mirin: 1 tablespoon
Ponzu sauce: 1.5 teaspoons
• Whole grain mustard: 1 teaspoon
• Honey: 1 tablespoon
<How to make>
Mix together red miso, sake, mirin, ponzu sauce, whole grain mustard, and honey, then pour evenly over thinly sliced sea bream and it's ready! You can use any white fish other than sea bream. This miso sauce is a versatile condiment, so please try using it in meat dishes as well! It can be stored in the refrigerator for about a week.
Point: Using red miso enhances the richness and umami flavor.
The seasoning is on the richer side to complement the mild white fish, and the use of honey mellows the saltiness, while the rich flavor and umami of the red miso envelop the sea bream. When paired with "Selected Dry Unfiltered Sake," the complex umami unique to unfiltered sake matches perfectly with the crisp finish characteristic of Yoshinogawa. The distinct flavors and aromas are clearly discernible, so it is recommended to enjoy it chilled or on the rocks.
At our store, we use red miso from "Echigo Miso Nishi," a local miso shop in Kashiwazaki, so you can enjoy a flavor that's a little different from what you'd find at home. Please come and try it at our store!
- Carpaccio with miso sauce: 1,000 yen (tax included) *Available for a limited time in spring
And another recommendation is "#Maji Tonpi," a popular menu item created based on customer requests.
・#Maji Tonpi 1,200 yen (tax included) *Lunch menu includes salad and soup for 1,400 yen (tax included)
This dish is an adaptation of the "Sanjo Paprika Tonton Pilaf," created in response to requests from our regular customers, by our manager. The pork, sourced from within the prefecture, is tender and shrinks easily when cooked over high heat, so it's slow and thoroughly cooked over low heat. The light yet sweet fat pairs perfectly with the robust flavor of our carefully selected, dry, unfiltered sake!
The details of this event will be broadcast on NST from 6 PM on Saturday, April 13th.Smile StadiumIt will be broadcast within "[program name]!". It will only be broadcast within Niigata Prefecture. Those outside of Niigata Prefecture can watch it on "Daisuki! Niigata! Channel".
channel:"I love Niigata! Channel」
"Kikyo"
[Address] SK Building 2F, 8-39 Nagahama-cho, Kashiwazaki City, Niigata Prefecture
[Telephone] 0257-21-0201
[Opening Hours] Lunch: 11:30 AM - 3:00 PM (Last Order 2:00 PM)
<Dinner>
●Monday, Wednesday, Thursday, Sunday, Holidays: 17:30-22:00
(Last order 21:00, drinks 21:30)
● Friday, Saturday, and the day before a public holiday: 17:30 - 23:00
(Last order 22:00, drinks 22:30)
[Regular closing days] Every Tuesday + irregular closing days *Please check as these may change.
[Total number of seats] Approximately 60 seats