This post was sponsored by Benihana. All opinions are my own.
We had such a blast participating in Benihana’s Be the Chef Program, that we decided to go back to try out some of their other dishes and see how they paired with the Japanese beers on the menu. We happily ate and drank our way through four courses, including a lobster entree. It was pretty fantastic! Here are how the tastings went down…pun intended.
Echigo Koshihikari is a beer from Japan’s first microbrewery. It’s an aged lager that uses premium short grain rice called Koshikikari. Our chef encouraged us to pair this with a Sushi and Sashimi Combination. The beer complemented and brought out a nice subtle rice flavor in the nigiri.
If you order the Kirin Ichiban, try pairing it with a Chili Shrimp roll. The roll was fantastic, with a touch of spice that went perfectly with the chilled Kirin!
We paired the Sapporo with Ocean Treasure, which is a seafood dish with a steamed lobster tail. Sapporo has a crisp flavor with a clean finish, so it was an excellent match with the seafood!
Asahi Super Dry is great paired with hibachi Chicken Fried Rice. I honestly think Benihana has the best fried rice ever! It’s SO good, and the Asahi beer has a crispness, like the Sapporo, and great palate-cleansing characteristics. I can’t imagine anything not pairing well with the fried rice, but it was pretty heavenly.
Overall, we’re huge fans of Benihana, not just for the food, but the experience of a chef making it in front of you. Pairing flavors with the right Japanese beer is another fun way to experience dinner rather than just the standard meal!