Izakaya Evening with Echigo Saké at Ichigo Ichie

Izakaya Evening with Echigo Saké at Ichigo Ichie

 

Smashed cucumber with Bonito flake.

For one night this/last week, Michelin Star Chef Takashi Miyazaki turned his Ichigo Ichie restaurant into a Japanese style gastro-pub with a lot of help from Mr. Ono from the Echigo Saké Brewery in Japan. 

It was the first Izakaya evening here and a delightful experience that began with a glass, sorry, that should read masu, of Echigo Koshi No Happo. The Masu is a square wooden cup used to measure rice in Japan during the feudal period. It holds 180ml of that first saké so that was quite a substantial aperitif. Quite a lovely one also, smooth, almost savoury with a slightly syrupy texture giving it a rich mouthfeel.

First pour

There would be more sakés as the pleasant evening went on, with Mr Ono on hand to explain the various types. Perhaps the outstanding one from my point of view was the Ozeki Karatamba Honjozo Namachozoshu. Here, we were told that the brewing technology brings out the crisp and rich flavour yet dry taste of “Karatamba” that pairs well with any cuisine, indeed the prefect saké to indulge your taste buds. It certainly did that!

Of Japan’s major saké-producing regions, Niigata is regarded as the most prestigious and well-known. And deservedly so. Known long ago by the name Echigo, modern-day, Niigata is the region of small craft producers from the countryside. It is also the origin of the light and dry tanrei-karakuchi style of saké that has become so popular amongst saké lovers today. And we did indeed enjoy the Echigo Karakuchi, “a very hearty saké”.

Sashimi selection

At the end, we had a taste of the Amakuchi, the sweet saké. But not that sweet! From the delightful, if limited  (we didn’t have all night!), tasting, it seems that the dry to sweet range of the Japanese drink is much narrower than is the case with wine! Open to correction on this one.

And how did we get on with the square cup? The masu? Quite well actually. It stands on a saucer so, when  it is full to the brim, you can lift the saucer and sip, “not rude” says Mr Ono. Being Cork of course, there was one “complaint”: we couldn’t make those cups clink! Well, if you really want to get that cheerful sound, you may drink it from a short clear glass also!

Pork belly with bean sprout

The special Izakaya Menu was a multi-course treat. Hard to keep track of all the courses and Mr Miyazaki also added in a couple of bonuses. So, from the Smashed Cucumber at the start to the delicious pannacotta at the finish, we were more than well fed.

Highlights? Well those two already mentioned for a start. The Sashimi was an early highlight for me with salmon, tuna and sea-bass in the mix. The Prawn (a substitute for squid) and Padron Pepper Tempura was another as were the Chicken Tatsuta. And an unexpected one - it was additional to the 12-course menu - was the swordfish towards the end.
 

Prawn

CL also enjoyed the meal from start to finish especially that little Smashed Cucumber at the start. The next dish, the Pork Belly, was another of her favourites along with the Sashimi. But all were appreciated.

Izakaya Menu

Peanuts Tofu (peanuts, wasabi)

Kyuri Tataki (smashed cucumber, bonito flake, crushed garlic chilli)

Chashu and Moyashi Namuru (pork belly, bean sprout, shichimi, sesame oil)

Sashimi (Corvina, Organic Salmon, Daikon, Shiso, Wasabi, dashi shoyu)

Yakitori (tsukune tare sansho and egg yolk sauce, pork belly)

Dessert

Buta Shabu Salad (Pork, Mizuna, Silken Tofu, Radish, Sesame Ponzu)

Grilled Asparagus Yakidashi (asparagus in dashi, bonito flake, chilli)

Ika and Shishitou Tempura (squid and Padron Pepper). Ika (squid not available so we had prawns instead).

Chicken Tatsuta (Fried chicken thigh)

Satoimoni, Tori Soboro Sauce (Taro Potato stew with minced chicken sauce)

Tamago Maki (Egg Roll Sushi)

Amazake (White chocolate pannacotta, cherry)