P isn't one who goes for beer but he was all smiles as he was downing a bottle of chilled Kirin Ichiban at Kirin Ichiban Yatai - a pop up food stand, which we were invitated to earlier in the week. "It's light to the taste, not overwhelming at all... I like it." was his verdict. Small wonder, as the beer is made from the unique ichiban shibori process (or "first press"). Consider that the premium cut of beer.
Naturally, you are not expected to drink on an empty stomach. Shinya Ikeda and Yashuhiro Mineno, the head chefs of an upcoming restaurant Kushiage (opening early 2012 in central London) presents a selection of seven kushiage (literally means "skewers deep fried") items on the menu. Deals start from a mere fiver. After tasting the selection, I would definitely recommend going for the fish cakes balls and pork & leeks.
The words "deep frying" often connotes the likes of heavy battering. Not so for kushiage. Not only these light bites are lightly battered, they are evenly spread and clean oil is used as a rule to avoid over-frying.
A perfect light meal with a bottle of Kirin Ichiban, especially if you are looking to hangout in the Brick Lane area after work. Need I say more?
Friday, 5 August 2011
Kirin Ichiban Yutai Kushiage London pop-up restaurant - perfect for a light bite