Beer with kushikatsu is a quintessential Japanese experience, deep rooted in a nomikai drinking party and kampai - cheers - culture!
In line with the fun tradition, deep-fried kushikatsu skewers that include seasonal vegetables and fruits are new on the menu along with hand-picked craft beers at playful Japanese-style ‘after work’ izakaya bistro UMAI.
Choices designed by guest chef Kimura Junichiro, Head Chef of popular sister restaurant KIDO, include HK$288 Giant 30cm Tiger Prawn Katsu, HK$78 Tokyo Bay Abalone Kushiage, HK$58 Hokkaido Snow Crab Leg Tempura, HK$48 Shrimp and Bitter Melon Roll Kushiage, HK$68 Kibinago Hiraki Kushiage, HK$168 Kinboshi Saga Pork Katsu, and HK$238 Hokkaido Yongen Pork Katsu.
To celebrate the lively nomikai and kampai tradition, UMAI has handpicked the very best of Japan’s craft beer artisan brews, each with unique aroma and flavour, from internationally-renowned Coedo to iconic Yebisu, with brewing heritage dating back 130 years, award-winning Saitama, Beniaka, Kyara, Marihana, Ruri, Shikkokua, Shiro and Hitachino Nest Beer.
a. G02 G/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong
t. +852 2743-8011 or +852 2743-8266
