Hello. Tempura & Sake Ginkiten. I am in charge of PR at Kyoto Porta branch.

It’s that time of year when the Mid-Autumn Moon begins to gently illuminate the night sky. As the daytime heat subsides and your appetite naturally begins to grow, we’re here to offer the perfect pairing solutions—ones you’ll truly appreciate—to customers who find themselves wondering how best to pair their drinks with our dishes. We invite you to experience the blissful harmony of freshly fried tempura—which brings out the maximum umami of the ingredients—paired with our carefully selected premium sake.

The Art of Sake: Bringing Out the Delicate Umami of White Fish

As a restaurant specializing in tempura, we are committed to cooking methods that preserve the natural flavors of our ingredients. In particular, our tempura made from “nodoguro”—often hailed as the king of whitefish—is characterized by its plump, tender texture and the refined sweetness of its fat that emerges with every bite. To best complement this delicate flavor, the sake “Settsu Otokoyama Junmai” is the perfect choice. The rich umami inherent in the rice and the clean finish gently complement the nodoguro’s rich fat, creating a magnificent harmony on the palate. This sake also pairs exceptionally well with other seafood, such as squid and conger eel, further enhancing the natural sweetness of these ingredients. Sipping your sake leisurely at a counter seat, with the sound of the chef’s frying as your background music, is truly a luxury reserved for adults. Although the restaurant is directly connected to the station, we’ve created an environment where you can forget the hustle and bustle and fully immerse yourself in the experience of sake.

The Power of Shochu Soda to Cut Through the Greasiness of Meat

For hearty meat dishes like fried or grilled items, a shochu soda—with its pleasant fizz—is a must. In particular, the “《Imo》 Kurokiri Ball” pairs exceptionally well with the juicy juices of “Grilled Chicken Thigh with Yuzu Kosho” and the spicy kick of the yuzu kosho. The rich aroma of Kurokirishima and the refreshing fizz cut through the richness of the meat, making every subsequent bite taste even better. Additionally, the barley shochu “《Mugi》 Mugiwara Soda” is a popular choice for group meals, as its toasty barley aroma enhances the umami of meat dishes. At our restaurant, we offer shochu soda poured from a tap installed at every table, and one of our strengths is that you can adjust the strength to your liking. Please come and experience the joy of finding your own perfect ratio, tailored to your mood and how you’re feeling that day.

A harmonious pairing of aromatic grilled dishes and rich tea-based cocktails

"Grilled stingray fin," which enjoys enduring popularity as a snack to accompany drinks, is a true delicacy for drinkers, with its umami flavor unfolding the more you chew. The connoisseur’s choice to pair this aromatic grilled dish is a “Hojicha High” made with tea leaves from Oyaizu Seicha. The toasty aroma of the hojicha blends with the flavor of the grilled stingray fin, creating a mellow, lingering aftertaste. For those seeking a deeper flavor, we also recommend the “Earl Grey High,” where the tea’s floral aroma creates an exquisite contrast with the saltiness of the grilled dish. Served in a kettle-style pitcher, this tea-based cocktail comes in a generous portion, making it perfect for an evening of endless conversation with friends without interrupting the flow of the conversation. Why not take advantage of the convenience of our direct connection to the station and spend a moment rejuvenating your mind and body with these thoughtful pairings—whether it’s for a drink after work or to round off a day of sightseeing?