4.18 Thu.-4.22 Mon.
Naomi Ogaki
Naomi Ogaki/
Owner-chef Naomi Ogaki trained in France for 11 years, working his way up to a sous-chef position at a three Michelin-starred restaurant, before returning to Japan. In 2014, he opened an eponymous restaurant in his hometown of Utsunomiya, Tochigi, so that people could enjoy traditional bistro cuisine in an informal setting. In 2010, Ogaki also achieved a life-long dream of opening a restaurant in Paris, where his cuisine has been highly acclaimed as "more French than the French" by local media, and featured in both the Michelin and Gault et Millau guides.
Haku
白/
Opened in Ebisu as a high-end brand concept by the exclusive Japanese restaurant "Komeru." The main dish served in Haku's course menu is 'freshly cooked rice'. The two-Michelin-starred owner uses the ultimate rice, "Ryu no Hitomi," which he discovered after travelling throughout the country. The rice is served al dente with a variety of carefully selected rice accompaniments. Specially for CSW, Haku is serving its most popular dishes, TKG [Tamago (egg) Kake (over) Gohan (rice)] with dried bonito flakes, as well as maguro-don (tuna bowl).
Elio Locanda Italiana
エリオロカンダイタリアーナ/
Owner Elio Orsara strives to protect the health of the Japanese environment and its people, using high-quality domestically sourced ingredients such as fresh cheese and salami from his own factory in Hokkaido, vegetables from organic farms and seafood that arrives in the best condition from regional fishermen. Based on the traditional cuisine of his own roots in southern Italy, he cheerfully entertains with deliciously innovative dishes.
TexturA
TexturA/
Produced by renowned Sichuan-cuisine chef Hirofumi Saito, who has captivated food lovers with his unique worldview. At TexturA, Chinese cuisine and Spanish cuisine professionals collaborate in one kitchen to create original dishes that are familiar in taste yet unlike anything that has ever existed before. Among the four dishes on offer are Chef Saito's speciality Yodare Chicken, which has become a particularly popular signature dish, and a pork cutlet sandwich that tastes like sweet-and-sour pork.
Komiyama
誇味山/
Chef Hideki Komiyama is a legend in the yakiniku world who has broken new ground with his 'tare yakiniku' (grilled meat with sauce). He buys and butchers a whole head of kuroge (Japanese Black wagyu), and adjusts the taste of homemade tare sauce according to the different cuts and the flavour of the meat. In addition to its signature yakiniku (grilled meat), the menu created for CSW features dishes that are not usually available at the restaurant, like shumai (steamed dumplings), nikuman (steamed beef buns) and motsu (offal) stew. Enjoy the unique, one-of-a-kind taste, aroma and textures of “Komiyama”!
4.23 Tue.-4.28 Sun
kitchen NIHONMONO
NIHONMONO/
From amongst over 3000 producers that Hidetoshi Nakata has encountered during his 15-year long journey throughout Japan, he has meticulously selected producers adored by Michelin-starred chefs and rare ingredients seldom found on the market in order to create an exclusive collaborative menu only available at CRAFT SAKE WEEK. These dishes, imbued with the bounty of the region and the passion of the producers, pair wonderfully with sake, creating a unique experience that can only be savored at the event. Let this occasion shine a spotlight on Japanese ingredients and producers, becoming a gateway to truly understanding the essence of Japan!
Cheese Oukoku
チーズ王国/
Established 1985, Cheese Oukoku is an authentic cheese specialist. It is dedicated to directly importing and selling cheeses in their best condition. Each cheese has been carefully selected by certified French affineur (ripening experts) who visit each producer. For CRAFT SAKE WEEK, a selection of cheeses have been carefully chosen, from their collection of over 100 varieties, to pair with sake. Enjoy the profound charm of cheeses such as aged mimolette, which is reminiscent of karasumi (cured mullet roe), and Parmigiano-Reggiano DOP, which is made from the finest ingredients and aged to perfection, together with sake!
maison de charcuterie M
メゾン・ドゥ・シャルキトリ M/
This speciality restaurant opened in July 2022 in Higashiyama, Kyoto, with the aim of deepening the appreciation of traditional French charcuterie in Japan. Chef Akihiro Kawamura is a prize-winner at the 8th World Pâté Croûte Championship Asia 2023. maison de charcuterie M's products are carefully handmade using healthy Kyoto pork, with as few additives as possible to maximise the flavour of the ingredients. Enjoy the exquisite harmony between the refined, mild flavours of the charcuterie and sake.
Miso Mebore
みそめぼれ/
Miso soup is a comforting drink enjoyed while drinking, or afterwards as a restorative. Miso Mebore's Roppongi store showcases miso from all 47 prefectures, allowing customers to taste and to compare the different miso varieties produced in Japan. During CRAFT SAKE WEEK, a different type of miso will be selected and served each day. Other highlights include miso dishes that pair perfectly with sake, such as such as dengaku, which combines konnyaku (a firm jelly made from konnyaku potato) from Gunma with Gunma miso sauce, chicken tsukune topped with miso sauce, hearty pork miso soup, as well as popular dashi onigiri.
Yamamotoyama
お茶と海苔 山本山/
A long established tea and seaweed business, that dates back to the Edo period (1690). In 2018, the main shop in Nihonbashi was renovated to become "Yamamotoyama Fujie Sabo", a place to experience quality tea and seaweed at its best condition. In addition, they opened an new ochazuke (tea broth rice bowl) specialist shop, Ochazuke Onigiri Yamamotoyama, in Shinjuku Station this month, where visitors can enjoy three different textures and aromas of seaweed as seasonings : dried nori and sheet nori from the Ariake Sea, and aosa nori from Mie Prefecture.
4.29 Mon
Mieda
みえ田/
Nobumasa Mieda produces a number of restaurants in Sapporo and supervises JAL's first class meals. He transforms sumptuous ingredients, such as Hokkaido gathered seafood, sea urchin and crab, specialities from all over the country, as well as shark's fin, caviar and truffles, into a sublime dishes that showcase his creative flair and the wealth of knowledge and skill he has acquired over his 30 years of experience as a chef. Especially for CSW, Mieda has created dishes focused on carefully selected Hokkaido produce, with the aim of creating a taste sensation when paired with sake.
Saika
齋華/
Saika is located in the grounds of Sennyuji Temple, in Higashiyama, Kyoto, and has a spectacular view from the two-storey atrium. The cuisine created by Hiroto Saito, whose attention to detail can even be felt in the ambience of the restaurant, is based on the traditions of Chinese cuisine, but with the pursuit of original flavours, such as replacing ingredients with ones that people today find delicious to eat, or adding a twist to aromas and textures, to create a unique taste. The specially created menu for CSW features two of Chef Saito's ultimate specialities, which are sure to captivate anyone who tastes them!
Restaurant Ushimaru
Restaurant Ushimaru/
An Italian restaurant located in the peaceful countryside of Sanmu City, Chiba Prefecture. The restaurant is renowned not only for its local produce sourced from the nearby sea, mountains and fields, but also for its freshly baked bread and handmade pasta made from specially cultivated wheat. It also collaborates with local farmers and dairy farms in order to obtain safer and more delicious produce, such as specially raised Jersey beef. At CSW, you can enjoy piadina (Italian flatbread) filled with this Jersey beef, along with homemade ham and fresh milk ice cream.
Torishiki
鳥しき/
Torishiki is legendary for its juicy yakitori grilled over a “close-hot high flame”. It has been described as the most difficult yakitori restaurant to get a reservation at since it opened in 2007. It has maintained its Michelin star from 2011 to the present day, and now has more than 10 branches, under the brand name"Torishiki ICHIMON", in Japan and overseas. At CSW, you can enjoy yakitori by Yoshiteru Ikegawa and his apprentices at Torishiki ICHIMON, as well as chicken stew and 'Tsubo Tare Chicken' (grilled chicken dipped in tare pot sauce), which recreates the authentic taste of yakitori's downtown roots.
SUGALABO
SUGALABO/
Yosuke Suga has worked around the world as a favourite apprentice of French master Joël Robuchon. In 2014, he set up his own culinary lab and travels every month to different parts of Japan in search of ingredients to create new dishes inspired by the quality produce, culture and people he encounters. In recent years, Suga has also focused on sake pairings. Specially for CSW, SUGALABO will delight you with French dishes that go well with sake, using Japanese ingredients Suga has encountered on his travels.
4.18 Thu. - 4.29 Mon.
Mizkan Co.,Ltd.
JR East Cross Station Co., Ltd.
NIHONMONO おつまみ＆スイーツ
shop.nihonmono.jp/
Throughout the event, the NIHONMONO Store (kitchen car) will be open every day. Even on our online store, we've meticulously curated a selection of approximately 20 items, including popular snacks and sweets that pair excellently with sake, along with the Japanese Tea that received great feedback in 2023. This year, where products from popular producers across Japan, promises a carefully curated lineup. We cordially invite you to visit the NIHONMONO Snacks & Sweets. Do drop by and indulge in the essence of Japan.
Sake Line-up
