Kirin Ichiban Beer And Feng Sushi: A Match Made In Umami Heaven

This June celebrate one of the original and healthiest fast foods with International Sushi Day on Wednesday 18th June with a luxury sushi platter from Feng Sushi alongside an ice-cold Kirin Ichiban beer.

We were thrown at just how amazing the platter was. The sushi is amazing, high quality with something for everyone. The salmon was amazing, there was a great mixture of avocado and sushi and the salty edamame beans were also a joy. The platter retails at £29.75 and we thought it was a bargain considering how many people it feeds -2-to-4- and just how delicious it was. Now that we know just how amazing Feng Sushi in Fulham is, we will definitely be wanting more.

This is what the men had to say about the beer because, cliche alert, none of the women like beer: “The beer was pure, smooth, crisp and of the highest quality. It was a delight. One of the best beers I’ve ever had. I would highly recommend trying it, I will certainly be buying some more.” So it is safe to say we are fans of both the sushi and the beer.

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Beer is a fantastic match for sushi as the pairing emphasises umami, the mysterious fifth flavour that adds a moreish savoury note. Soy sauce, seaweed and the fish itself are all sources of umami, which are heightened by the crisp, pure notes of Kirin Ichiban, acting as a palate cleanser to tone down the spicy wasabi kick.  The beer’s rich flavour and deep, smooth finish also complement the delicately flavoured sushi and salty edamame beans.

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Kirin Ichiban is the world’s only 100% malt beer produced from the unique Shibori process where just the first pressing of the ingredients is used, unlike other lagers which are pressed and re-pressed. The result is one of the world’s crispest, richest and purest beers with a rich flavour and no bitter aftertaste. The beer shows citrus aromas with an initial, crisp refreshing bite, leading to a surprising depth of flavour and an intensely satisfying, clean finish.

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Feng Sushi’s classic patter comprises of 30 pieces of fresh sushi, including mean spicy tuna roll, MSC king prawn tempura roll, salmon mizuna and chive roll, salmon nigiri, seared salmon sashimi and salty edamame. The platter is available to order online for £29.75, with two bottles of Kirin Ichiban for £7.50.

 

·         Kirin Ichiban is sold in Tesco, Ocado and www.thedrinkshop.com in 330ml bottles, RRP £1.49 per bottle

·         Feng Sushi’s classic platter serves 2-4 people and retails at £29.75

·         For more information on Feng Sushi, restaurant locations and to order online visit www.fengsushi.co.uk

Claude’s Kitchen | Restaurant Review

platesClaude’s Kitchen in South West London is an atmospheric restaurant above a pub in Fulham. The kitchen is headed up by Claude Compton, the founder of award-winning streetfood company Green Goat Food co. and ex-chef of Petersham Nurseries and Club Gascon. The food is imaginative and also looks great.

Starters

Cornish Mackerel. (line caught)

Red Grape. Blood Orange, Beetroot, Bloody Mary Sauce.

I liked this starter. The ingredients would not necessarily go together, but they did in this dish. The bloody mary sauce is brilliant. The combination of ingredients are beautiful when you combine them, and also on their own. The mackerel is well cooked and a little crispy on top. Though it does have bones in it. Which is a pet hate of mine. When I go to a restaurant I don’t want to pick bones out of my fish. All in all I recommend this starter.

Wood Pigeon (Seared)

Celeriac, Cardamon, Pickled Red Onion, Lavender, Honey, Port.

Another interesting combination. Showing the imagination and originality of the restaurant. This also worked. Even with the risk of using lavender, which if used incorrectly tastes like their is soap in your food. This was the first time I had eaten wood pigeon. The meat tastes good and is cooked well. I also love port so this dish was also a winner for me. A lovely, well prepared combination of ingredients that really work together. The celeriac puree was delicious.

Main

Duck Legs (Braised)

Red Cabbage, Wine, Currents, Cabbage Gazpacho, Seville Orange

The duck is beautiful. Just perfectly done. The dish is quite sweet, but this is not a complaint, I like it. The red cabbage is good and the sauce is delicious. Very good.

Megrim Sole (Whole, Char-grilled and Cornish)

Wild Garlic, Almonds, New Pots, Shaved Sprouts, Sprouting

Like the mackerel the sole had bones in it. I know it says ‘whole fish’, but there are a lot of bones which stopped me enjoying the fish as much as I would have liked. However, the fish does taste good, and comes with a generous helping of greens on top with almonds for crunch. The new potatoes come on the side, in their skin and covered in butter and herbs. They are delicious. Barring the bones (that’s a mouthful!) I really liked this dish. Great flavours.

Dessert

Sweet & Sour Rhubarb

Lemon & Star Anise Possit – Hot Piquillo Tuille

Beautiful rhubarb that came with a great sauce. The Lemon & Star Anise Possit is divine.

Bitter Choc Parfait

Red Wine Figs, Beet Crisp, Fizzy Grapes.

This looked great and tasted great too. Another great and imaginative dish. The beet crisp is pretty cool and is a great touch. I love the figs too. The fizzy grape is a fizzy grape sauce covered over the dish. It is just delicious.

Claude’s Kitchen does beautiful food at reasonable prices. Highly recommended.

51 Parsons Green, SW6 (020 7371 8517). Dinner Tues-Sat from 6pm.