Straight from Kyoto and for one week only, KI NO BI Gin celebrates World Gin Day in June with Australia’s first authentic nagashi-sōmen dining experience at Sydney’s much-loved Japanese izakaya, Kid Kyoto.
For those unfamiliar with this Kyoto speciality, it translates to ‘flowing noodles’ and goes something like this. Noodles are sent down a bamboo chute for diners to scramble up to their mouths with chopsticks. Tricky? Yes. Entertaining? You bet. Add gin to the mix, and you have a dining experience that is Instagram catnip.
KI NO BI Gin and Kid Kyoto will bring the classic nagashi-sōmen experience to life and create a one-off, special event where guests can enjoy the fun of flowing noodles alongside a four-course menu paired with bespoke KI NO BI gin cocktails.
Kid Kyoto Head Chef Rhys Watson-Lamb, has created an izakaya-style menu, including ocean trout sashimi, braised lamb rump and chicken tsukane to bookend the three delicious broths specially made to complement the tumbling noodles.
Each broth matches with a KI NO BI expression; KI NO BI Dry, KI NO BI Sei and KI NO BI Tea. The cocktails have been named after the three most important festivals in Kyoto: KI NO GION, KI NO AOI and KI NO JIDAI.
KI NO BI is Japan’s first dedicated gin distillery. Its gin is inspired by Kyoto’s history, craftsmanship and its natural environment, with nine of the 11 botanicals sourced and grown locally in Kyoto. Made with a rice spirit and blended with pure water from the Fushimi district, the gin speaks to its place of origin.
The KI NO BI nagashi-sōmen experience at Kid Kyoto in Bridge Street Sydney will be available to book from Tuesday, 6 June to Sunday, 11 June, including World Gin Day on 10 June, for $150 per person. Go to the Ticket link to purchase.
Photo credit - Christopher Pearce
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