4.21 Fri. - 4.24 Mon.
An Di is a popular restaurant produced by Motohiro Okoshi, a leading sommelier and restaurant consultant in Japan, who opened the restaurant to share new ways of enjoying alcoholic beverages with the world. The restaurant uses a wide variety of seasonal vegetables, herbs, fruits and Japanese ingredients and fuses them with umami, spices and homemade fermented seasonings to create what might be called “modern Vietnamese cuisine". An Di also offers an extraordinary pairing experience that transcends genres, featuring wine, Japanese sake, shochu, and more.
Tanakaya Food Service purchases over 100 head of branded beef annually and has developed a wide variety of restaurants, from tonkatsu (pork cutlet) to yakiniku and high-end meat kaiseki "Setsugekka," centered around Nagoya and Gifu. Tanaka Satoru, the representative and "meat master" who also serves as a chef at "Nikuya Tanaka" in Ginza, operates the group's only yoshoku (Japanese "western cuisine") restaurant in his hometown of Gifu. In a beautiful 150-year-old traditional Japanese house relocated from Toyama, surrounded by rich natural scenery, the restaurant serves Japan's most beloved yoshoku dishes such as beef stew, cutlets, hamburgers, and curry, using high-quality beef, including Hida beef, and other premium ingredients to provide the ultimate dining experience.
"GUUUT" is a Thai restaurant located in the Ina Valley of Nagano, at the foot of the Southern Alps. Head chef Toshiyuki Miura cultivates vegetables, herbs, rice, and soba using natural methods, and offers innovative Thai cuisine at a restaurant converted from a warehouse. Interested in the fact that fermented foods, which are becoming less common in Japanese daily life, are still prevalent in Thailand, Miura has trained there to master the "art of fermentation." He ferments local meats and river fish to draw out their natural umami and acidity, and combines them with spices and herbs to create Thai dishes that only he can make. This restaurant is known as a hidden gem that impresses food connoisseurs.
Chef Yoshiyuki Okuno was impressed by the Slow Food movement during his training in various parts of Italy, which aims to preserve local agriculture and culture. Based on traditional Italian cuisine and using ingredients such as seafood, game meat, and vegetables sourced from different regions in Japan, Chef Okuno creates dishes that celebrate the joys of nature and seasonal eating. As a successful entrepreneur, he has expanded his business to include five restaurants in Japan and made his debut in the US in 2021, demonstrating his skill as a business leader in addition to his culinary expertise.
Chef Kaoru Aihara honed his skills at Michelin-starred restaurants in France before returning to Japan to serve as a sous chef at "L'écrin Ginza." He established his own restaurant in 2018 and became known as a "master of French fish cuisine" for his courses that incorporates aging techniques, which is only possible with high-quality fish in Japan, into his courses. In just three years, he received a Michelin star for his efforts. Chef Aihara is constantly pushing the boundaries of French cuisine by creating new dishes such as salami-like karasumi and sausages made from longtooth grouper.
4.25 Tue. - 4.29 Sat.
"Saikai Shokai" is a modern izakaya that offers comforting home-style Japanese cuisine and a selection of natural wines and sake. It opened in 2018 with owner Hideaki Sakai's vision of selecting pesticide-free and organically grown vegetables, as well as naturally raised chicken, mainly from his hometown of Fukuoka and the Kyushu region, with a goal of passing on the tradition to the next generation. The carefully curated selection of alcoholic beverages is also impressive. In January of this year, "SHIZEN," which opened on the 3rd floor of the same building, has also been attracting attention with a concept that embodies a sense of the times.
Masayoshi Omino, who thoroughly learned the techniques of grilling and meticulous customer service from his mentor, Yoshiteru Ikegawa, at the famous yakitori restaurant "Torishiki," established his own restaurant in Oshiage in 2017. In just two and a half years, "Yakitori Omino" earned a Michelin star. In 2021, as a new challenge, Omino opened "Omino Kamiyacho," which offers a new style of course meal that incorporates seasonal vegetable dishes between yakitori courses. Here, you can enjoy the unique yakitori grilled by the "Torishiki" group, which is grilled over a low flame to produce a crispy exterior and juicy interior, while also savoring seasonal one-dish meals that evoke a sense of seasonality. The yellowish minced chicken dish, made with rice cooked in a clay pot, which is timed perfectly for the end of the meal, is also highly recommended.
Yakiniku Jambo Hanare
Yakiniku Jumbo Hanare is a highly popular yakiniku restaurant that is widely praised for its amazing sauce, with multiple branches and sister stores across Japan. The secret to its deliciousness lies not only in the high-quality Japanese Black Wagyu beef carefully selected, but also in the way the meat is handled, cut, and the special sauce that brings out the full flavour of the meat. The "Hanare" branch, located close to the flagship store in Hongou, is where owner Norimitsu Nanbara himself serves guests as the grill master. In addition to yakiniku, the restaurant is also known for its signature dish, "Gyu-gohan", a bowl of rice topped with an abundance of tenderloin meat simmered in a flavourful broth.
Ginza Kushikatsu Bon
With a strong desire to bring kushikatsu (deep-fried skewers) from its birthplace in Osaka to the world, "Kitashinchi Kushikatsu Bon" is a restaurant that strives for the ultimate deliciousness and the refinement of its hospitality through elegant interior design. It has earned a Michelin star for eight consecutive years and even expanded to Paris. Its Ginza location, opened in 2014, offers a wide variety of premium ingredients unique to Tokyo, such as chateaubriand, foie gras, truffles, and seafood delicacies like tuna and sea urchin, which are commonly used in high-end sushi restaurants. What sets "Bon" apart is its extremely thin and crispy breading made with finely ground breadcrumbs, which allows the natural flavors of the carefully selected ingredients to shine through. With a light and crispy texture, the aroma of the ingredients expands softly in your mouth.
In 2004, before the genre of "innovative fusion" even existed, LA BOMBANCE gained popularity by breaking away from the traditional Japanese cuisine, incorporating unique ingredients such as foie gras and truffles, and creating dishes like dashi mousse. The restaurant has earned a Michelin star for 10 consecutive years, cementing its status as a renowned establishment. The dishes are beautifully presented, featuring seasonal fish and vegetables arranged like jewels, creative sushi and vegetable appetizers, and specialty foie gras dishes that will surprise and delight the palate.
Chef de cuisine, Koji Koizumi, who apprenticed at Kagurazaka Ishikawa and is considered the right-hand man of the owner, Hideki Ishikawa, has held the three Michelin stars for seven consecutive years. While valuing the essence of Japanese cuisine, such as the deep flavour of dashi (broth), he also incorporates a variety of ingredients beyond the boundaries of traditional cuisine, including caviar and truffles. Kohaku offers a kaiseki (traditional multi-course meal) that combines both richness and refinement.
Chef Hayato Takahashi did his training in the home of prosciutto - Parma, Italy. He serves the highest quality cured ham, that is carefully sourced with a strict aesthetic eye, to only six guests per day. A selection of thinly sliced dry-cured ham is served, allowing you to experience the bliss of its fragrant aroma and the rich umami spreading your mouth. In addition, pasta is prepared right in front of you, showcasing the meticulous and passionate craftsmanship of the chef. This restaurant will captivate you with its attention to detail and commitment to quality.
L'Effervescence is a leading restaurant in Japan that has been receiving high praise since its opening in 2010, and in 2012 it was awarded a Michelin star. In 2020, it was awarded the prestigious three Michelin stars, making it one of the top restaurants in Japan. Executive Chef Shinobu Namae, who heads the kitchen of this restaurant, is committed to showcasing Japanese pride and culture to the world by selecting sustainable ingredients that take into account the natural environment, ahead of its time. The menu highlights the pure flavors of ingredients such as the classic salad that uses around 50 types of vegetables delivered daily from local farmers, as well as fish and meat dishes that are cooked to perfection in a wood-fired oven. Not only are the dishes visually stunning, but they also delight guests with their delicate and exquisite taste.
Toshiyuki Suzuki, the owner of "Nihobashi Sonoji," started his culinary career in his family's soba noodle shop, in Shizuoka. After training under his father and gaining experience in a Japanese restaurant, he established his own restaurant in Shizuoka with the concept of "eating tempura and finishing with soba noodles". He continued to hone his skills with a high level of ambition, and in 2016, he relocated to Tokyo's Nihonbashi district to compete with other famous tempura and soba noodle restaurants. His tempura mainly features ingredients from Shizuoka, such as seafood from Suruga Bay, vegetables directly delivered from local farmers, and seasonal mountain vegetables. After enjoying the delicious tempura, customers can finish their meal with refreshing soba noodles. His style has become very popular and earned him a Michelin star in 2019, making "Nihonbashi Sonoji" one of the top soba and tempura restaurants in Japan.
TACUBO is a place where the vitality and beauty of nature, as well as the deliciousness and colour of seasonal ingredients, is expressed for the customers' experience and enjoyment. TACUBO is an Italian restaurant with a focus on nature and a desire to have diners experience the dynamic life force of the ingredients themselves. Owner and chef Daisuke Takubo was one of the first to incorporate wood-fired cooking techniques into his restaurant, establishing the "wood-fired Italian" genre. While diners enjoy the rustic charm of watching meat cook over an open flame, the dishes that are presented are exquisitely modern. TACUBO strikes a perfect balance between the excitement of a city dining experience and the relaxation of a rustic environment.
4.21 Fri. - 4.30 Sun.
This is a booth that sells "Kanzo Kowa 1000," a popular health drink for those care about their well-being.
At Harves, we source and sell natural sparkling water with a rare characteristic of being a soft water with a slight carbonation, which is unique even on a global scale. The mellow soft water is highly regarded by food professionals such as chefs and sommeliers, who appreciate its "Japanese-style elegant taste and easy pairing with meals".
POKKA SAPPORO Food & Beverage Ltd.
"Tochi and Craft" is a special project that collaborates with passionate craftspeople who focus on the unique and rare materials found only in their local area. This time, we will be selling "Kaga Boucha Hojicha", a tea made from tea stems, which has been traditionally roasted by skilled artisans in Kanazawa.
Directly imported from France, the home of cheese, Belcube is an cubed cheese made from universally popular cheeses such as Cheddar and Gouda, which are blended with vegetables and spices to create a rich, authemtic flavour. Belcube Sake Pairing Packs, with which guests can enjoy pairing Belcube with sake, is available for purchase at the sales booth.
_SHIP is a KOMBUCHA brand that focuses on natural ingredients. It is brewed using a unique brewing method in a dedicated brewery that adheres to the non-heating method, making it the only one of its kind in Japan. It has acquired organic JAS certification. You can enjoy the unique fruity acidity and fermentation-derived flavor that is not found anywhere else.
The "NIHONMONO BOOTH" is focused on Japanese tea, which has been gaining attention from around the world in recent years. Our lineup includes carefully selected teas from producers throughout Japan. Visitors can enjoy tea of varietals, styles and production areas of tea, such as "sencha", "gyokuro", and "hojicha", as well as oolong and black tea made from popular Japanese tea leaves.