THE ART OF PAIRING
SAICHO AND KINOYA EXPLORE THE SOUL OF JAPANESE COMFORT
In Dubai's dynamic dining landscape, where authenticity meets creativity, Saicho's "Art of Pairing" series has found a passionate advocate for Japanese soul food. At Kinoya, Head Chef Kenji is reimagining the possibilities of ramen and izakaya dining, demonstrating how sparkling tea can enhance the comforting flavours of Japan's most beloved casual cuisine.
Chef
Chef Kenji
Cuisine
Japanese
Location
Dubai
DUBAI'S RAMEN DESTINATION MEETS SPARKLING INNOVATION
Kinoya has earned its reputation as Dubai's premier destination for authentic ramen, but the restaurant offers much more. Combining the focused artistry of ramen-making with the diverse, convivial spirit of izakaya dining, Kinoya creates a space where Japanese comfort food is elevated to new heights.
"Kinoya is the best ramen in Dubai," explains Head Chef Kenji. "Our restaurant concept is mainly ramen, but we have an izakaya concept together. Izakaya has more variety, like Japanese pop style."
For Chef Kenji, the discovery of Saicho's sparkling teas opened unexpected creative possibilities. "Our restaurant is a Japanese restaurant, so we have authentic Japanese tea, but Saicho is a unique tea concept, sparkling tea. Something we don't have in Japan. So unique sparkling tea is good for our Japanese food too."
THREE INSPIRED PAIRINGS: FROM COMFORT TO REFINEMENT
For this collaboration, Chef Kenji has crafted three distinctive pairings that showcase how sparkling tea can enhance everything from delicate sashimi to rich, soul-warming ramen:
SAICHO JASMINE & KOJI BEEF
The journey begins with Chef Kenji's koji beef, grilled low and slow to develop deep, smoky flavours. Paired with Saicho Jasmine Sparkling Tea, the combination creates an intriguing interplay of smoke and floral elegance.
"This koji beef, we have a low butter grill, so a smoky, smoky flavour," Chef Kenji explains. "The jasmine matches them like a nice flavour mixture."
The second course showcases the pristine simplicity of Japanese sashimi, featuring treasures flown directly from Japan: saba suzuki, botan shrimp, Hokkaido scallop, and prized otoro. Saicho Hojicha Sparkling Tea provides a revelatory accompaniment.
Chef Kenji describes this pairing: "Japanese sashimi is simple. You eat it with soy sauce, and then hojicha cuts through with freshness." The tea's subtle complexity enhances rather than competes with the delicate flavours of the seafood.
SAICHO HOJICHA & PREMIUM SASHIMI SELECTION
The second course showcases the pristine simplicity of Japanese sashimi, featuring treasures flown directly from Japan: saba suzuki, botan shrimp, Hokkaido scallop, and prized otoro. Saicho Hojicha Sparkling Tea provides a revelatory accompaniment.
"The Osmanthus – we literally just got it and just tasted it," Lisa shares. "My expression of it was that it smells beautifully of tea, but then it's really fruity, really fresh. This one really ticks our bucket because it's seasonal, and seasonal produce is where it's at its best."
Chef Kenji describes this pairing: "Japanese sashimi is simple. You eat it with soy sauce, and then hojicha cuts through with freshness." The tea's subtle complexity enhances rather than competes with the delicate flavours of the seafood.
SAICHO DARJEELING & SHIO RAMEN
The finale presents Kinoya's most popular dish: shio ramen, a masterful balance of rich broth and delicate seasoning. Saicho Darjeeling Sparkling Tea cuts through the richness while complementing the complexity.
"Shio ramen is a rich flavoured dish. You know, sometimes a little bit heavier," notes Chef Kenji.
"But Darjeeling is more like a light drink."
BEYOND THE GLASS: A CHEF'S PERSPECTIVE
What makes Chef Kenji's approach particularly innovative is how he sees Saicho's sparkling teas not just as drinks, but as culinary ingredients with untapped potential.
"I am a chef. So, you know, we can use sparkling tea for the brine water – brine water is like marination for meat, fish. So flavour comes to the tea," Chef Kenji reveals. "It’s not only a drink, but to make some flavour for the meat or the food."
This culinary creativity reflects the izakaya spirit at Kinoya – a willingness to experiment, to play with tradition, and to find new expressions of Japanese flavours.
SEASONAL INSPIRATION, AUTHENTIC EXECUTION
Chef Kenji's approach to menu creation remains deeply rooted in Japanese culinary tradition. "Just basically Japan. So I check in all with Japanese food, seasonal food to create the menu too."
This commitment to authenticity, combined with openness to innovation, makes Kinoya the ideal partner for Saicho's mission. Both understand that respecting tradition doesn't mean refusing evolution – it means finding thoughtful ways to enhance what makes Japanese cuisine special.
THE COMFORT FOOD REVOLUTION
This collaboration challenges perceptions about where sparkling tea belongs in the culinary landscape. While fine dining applications are important, the Kinoya partnership demonstrates that sophisticated drinks can enhance casual, comfort-focused dining just as effectively.
From the precise knife work of sashimi to the hours of careful broth-making that define great ramen, Kinoya's cuisine deserves drinks that match its dedication to craft. Saicho's sparkling teas provide exactly that – sophistication without pretension, complexity without overwhelm.
THE ART OF PAIRING CONTINUES
The Kinoya collaboration brings a fresh dimension to Saicho's "Art of Pairing" series, proving that sparkling tea's versatility extends from fine dining to the warm, welcoming world of izakaya and ramen culture. This partnership celebrates the full spectrum of Japanese cuisine – from the refined to the comforting, from the traditional to the innovative.
Chef Kenji and Saicho share a vision: that excellence in Japanese cuisine deserves to be celebrated at every level, from the carefully composed sashimi plate to the steaming bowl of ramen that warms both body and soul. Together, they're creating experiences that honour the heart of Japanese food culture while embracing new possibilities.
Experience the Kinoya x Saicho collaboration at Kinoya Restaurant, Dubai. Discover how sparkling tea can transform your ramen and izakaya experience.
