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JT Media Enterprise Division.
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Sponsored contents
planned and edited by
JT Media Enterprise Division.
広告出稿に関するお問い合わせはこちらまで
When it comes to refined merriment, there is no better partnership than Western decadence and traditional Japanese craftsmanship — and Kinugawa kanaya hotel has prepared the perfect offering.
Available now until Aug. 31, the hotel is serving up a harmonious marriage of Japanese craft gin and chocolates for guests. The gin comes courtesy of The Kyoto Distillery while the chocolates are provided by John Kanaya, a Tokyo-based chocolatier named after the hotel’s founder Senji “John” Kanaya.
The first pairing offers Ki No Bi on the rocks with Recolte du Chocolat olives for ¥2,160. Ki No Bi is a unique gin blend comprised of 11 botanicals, including Japan-exclusive varieties such as green tea and cypress wood. The gin’s clear, refreshing taste beautifully offsets the green olives coated in Dominican bitter chocolate.
A selection of Japanese craft gin and delectable chocolate pairings.
The second pairing is a Ki No Tea martini with matcha-coated Recolte du Chocolat black beans for ¥2,376. Incorporating a fusion of gyokuro and sencha green teas, the fragrant Ki No Tea gin is perfectly complemented by the subtle white chocolate and matcha powder coating.
Lastly comes a Ki No Bi “Sei” gin tonic and sansho pepper bonbon for ¥2,376. Distilled to 54 percent to match traditional navy strength gin, Sei’s rich depth of flavor is augmented by the spicy peppercorns concealed beneath light milk chocolate. Knowing that these pairings would be all the sweeter after dinner, the hotel has also prepared a limited summer menu called the Kanaya Kaiseki East meets West, ripe with the flavors of the season. Featuring salt-fried ayu Japanese sweetfish as its signature presentation, the menu includes a myriad of elegant dishes, including pike conger stewed in kudzu starch and Tochigi wagyu beef stew. Guests should save room for dessert — matcha tiramisu and seasonal fruits — before visiting the bar for the magical gin and chocolate pairings.
The summer menu features fried ayu Japanese sweetfish, pike conger stewed in kudzu starch and Japanese-style beef stew.
KINUGAWA
Sponsored by Kinugawa kanaya hotel