After a successful collaboration in 2021 that debuted chef Shun Sato’s Gough Street restaurant Censu, Ki No Bi Kyoto Dry Gin is once again partnering with chef Sato for a limited-time pairing menu this autumn. From October 3 to November 5, guests can enjoy an eight-course menu paired with cocktails using three variants of gins from the Ki No Bi distillery – Ki No Bi Kyoto Dry Gin, the full-bodied Ki No Bi Sei, and the fragrant Ki No Tea. The menu starts with a giant, milky oyster from Tohoku with a yuzu sanbaizu dressing paired with Censu’s own brand of sake, followed by a hay-smoked seared bonito with smoked eggplant soy paired with a refreshing gimlet made with Ki No Bi Sei, yuzu, cucumber, and honey. Other highlights from the menu include an egg custard snow crab paired with a mule using Ki No Bi dry gin, fresh lychee, and ginger; the moreish zucchini flower tempura filled with scallops, prawn, and three cheese mousse, with truffle pureé; and wagyu zabuton with maitake and enoki mushroom, and smoked nori soy paired with an easy to drink Spiced Negroni made with gin, Antica Vermouth, Bitter Fusetti, apple juice, and spice syrup. The meal finishes off with a sticky Mont Blanc Dango served with chestnut mousse, green tea crumble and praline in coffee soil paired with a hot gin toddy, Ki No Cha – a mix of Ki No Tea, honey, and green tea – a great digestif to cap off the meal.
The eight-course pairing menu is available for only $1,388, which allows guests to taste eight dishes and four drinks, including a flight of Ki No Bi’s six elements botanicals which is not available at retail. Just coming for drinks? Sip on any of the Ki No Bi cocktails for $148 per glass and $128 for the hot Ki No Cha. Make sure to reserve early to get a spot at the 40-seater restaurant.