Food Line-up | CRAFT SAKE WEEK

4.18 Fri. - 4.22 Tue.

Lol.

Chef Yushiro Nakajima has trained at over 20 restaurants across Japanese, Western, and Chinese cuisines, and now channels that diverse experience into a genre-defying, playful approach to cooking. His inventive dishes and extensive selection of wines by the glass have made this up-and-coming hotspot especially popular with a younger crowd. For the event, the chef—known for his passion for game meats—presents a line-up of intriguing creations, including braised mikan (orange) fed wild boar, a flavourful soup that “tastes just like 'oyakodon' even though it’s not”, and a financier made with sake lees and cheese. Every dish is designed to surprise and delight, while remaining totally approachable.

Mikan Boar Tomato Stew

Spicy Shrimp Spring Roll

Oyakodon-Inspired Soup with Date Chicken

Two Kinds of Financiers: Sake Lees & Plain

1-CHOME TORIMATSU TOKYO

Opened in 2023 as a sister restaurant to Yakiniku Ushimatsu, this innovative spot offers a fresh take on poultry with its signature “Chicken Yakiniku” concept—distinct from traditional yakitori. At events, the focus is on approachable yet flavourful chicken dishes that pair beautifully with sake, without being bound by any single genre. Highlights include soboro don, deep-fried chicken cartilage, chicken shoyu ramen, and grilled chicken thigh. Classic yakiniku accompaniments like sesame oil, garlic, and spring onion sauce are also featured, all carefully tuned to enhance the harmony with sake.

Secret Recipe Soboro Don (Minced Chicken Rice ...

Crispy Fried Chicken Cartilage

Signature Chicken Shoyu Ramen

Grilled Kuro Satsuma Chicken Thigh with Specia...

Cuore Azzurro

Owner-chef Koichi Onuki spent three years honing his craft at acclaimed restaurants across five regions of Italy—from north to south—including Michelin-starred establishments. Today, he runs two well-loved restaurants in Nakameguro and Gakugei-Daigaku, where guests can enjoy authentic regional Italian dishes paired with carefully selected wines. Known as a grown-up trattoria that’s earned the loyalty of its regulars, the restaurant has built a strong reputation for quality and comfort. During special events, Onuki adds a creative twist with Italian-style sakana—small plates designed to be enjoyed with sake—bringing a fresh perspective to how sake can be enjoyed.

Salted Sujiko (Cured Salmon Roe) with Italian ...

Wagyu Oxtail Terrine with Sansho-Spiced Onion ...

Lampredotto Panino with Salsa Verde

Tagliatelle with Spring Cabbage and Bottarga

Oyama no Kappore

Chef Daiki Matsunaga, the owner, honed his skills over five years at a traditional kappo restaurant and nine years at the renowned fish wholesaler "Manao." Driven by a passion to showcase the true value of live fish, he opened this popular izakaya with a catchy name inspired by Kappore, a summer festival dance from his hometown of Shizuoka City. The menu features a wide range of creative dishes, including the signature shirako risotto, alongside impeccably fresh seafood. During special events, you can even try their famous croquettes, which gained attention on the TV show Kitchen Car Daisakusen!

Juicy Gyudon Croquette with Extra Sauce

Spring Noodles in Savoury Clam Broth

Corned Beef Macaroni Salad

Kappore’s Signature Rich Matcha Roll Cake

Tousenkaku Tokyo

Tosenkaku is a beloved culinary institution from Matsue City, Shimane, with a long-standing local following. In 2020, the restaurant brought its cherished flavours to Tokyo, welcoming rising star Masataka Shinozaki—trained at renowned spots like Akasaka Ishingo—as head chef. Staying true to Tōsenkaku’s core philosophy of “taking the time to perfect the basics,” every dish here is crafted with exceptional care and precision. Honest, comforting food that captures hearts with every bite. Don’t miss their signature Peking duck and handmade boiled dumplings, prepared by a seasoned dim sum master—these favourites often sell out, so come early!

Sichuan-Style Spicy Steamed Chicken (Yodare Do...

Peking Duck

Boiled Dumplings

Crispy Fried Chicken with Spicy Mala Seasoning

Mapo Tofu Rice Bowl

4.23 Wed. - 4.28 Mon.

SIIDA

Just as sake offers a range of distinct aromas and flavours, katsuobushi dashi also reveals its individuality through variations in ingredients and smoking methods—making it even more delicious and intriguing when you take the time to savour the differences. To share this unique experience, Ajinomoto Co., a long-time partner of dashi, has launched the new brand SIIDA®, now collaborating with the esteemed sake izakaya Kudan in Gakugei-Daigaku. Enjoy a blissful pairing of sake and dishes made with three distinct styles of dashi, each bringing out the best in one another.

Signature Yuzu Barley Miso

Ume Mozuku in Dashi

Three Kinds of Dashi Lees with Shutō Cheese

The “Ultimate” Dashi Rice Ball – served with P...

Dashi-Marinated Edamame

Dashi Chazuke – with Salt-Pickled Sakura Bloss...

Smoked Dashi Ankake – with Chicken Ham & Mashe...

KURKKUFIELDS

This farm-and-park complex in Kisarazu, Chiba, is the brainchild of musician Takeshi Kobayashi, who envisioned a space where food, nature, and sustainability come together. At its on-site restaurant, freshly harvested organic vegetables, farm eggs, and house-made cheeses take centre stage—showcasing a delicious and forward-thinking approach to food that looks toward the future. For CSW, expect a vibrant selection of offerings including pickled fresh vegetables, mozzarella made from freshly drawn water buffalo milk—a rare find in Japan—and a wild boar sausage hot dog, all served on house-baked bread crafted at the facility’s own workshop.

Homemade Hot Dog

Water Buffalo Mozzarella Caprese

Galician-Style Octopus & Potato – featuring Oh...

Freshly Piped Choux à la Crème!

Pickled Bamboo Shoot & Farm Vegetable Assortme...

TEBA

Aiming to serve the best fried chicken in Japan, Amou makes its debut at Craft Sake Week ahead of its official opening this summer. Carefully sourced, high-quality jidori (local chicken) raised with care in the pristine natural environment of Izumi, Kagoshima. From feed to handling, every step is taken to ensure both safety and exceptional flavour. The chicken is processed on-site while still at peak freshness, resulting in a remarkably pure, clean taste. Marinated in a soy-based secret sauce and coated in potato starch, it's then fried to golden perfection—crispy on the outside, juicy on the inside. A simple yet standout bite made to pair effortlessly with sake.

TEBA’s Signature Fried Chicken Wings (2 pieces...

TEBA’s Manpuku Karaage

Teba’s Addictive Fried Chicken Gizzards

Whole Pickled Cucumber with “Hirameki” Kagoshi...

Yamamotoyama Fujie sabo

Founded in 1690, Yamamotoyama is a storied purveyor of tea and seaweed, with roots dating back to the Edo period. In 2018, the flagship Nihonbashi store was reimagined as a space where guests can experience the finest expressions of their premium tea and seaweed products. For CSW, Yamamotoyama is unveiling exclusive menu items not available in-store—including hand-rolled seaweed tastings that highlight the texture and aroma of three varieties: wild barahoshi nori and sheeted ita nori from the Ariake Sea, and aosa seaweed from Mie Prefecture. You’ll also find dashi-infused chazuke and unique sweets crafted with seaweed and tea, offering a one-of-a-kind flavour experience rooted in Japanese tradition.

Sea Bream Chazuke with Nori and Dashi

Hand-Rolled Sushi with Wagyu Sukiyaki and Shab...

Hand-Rolled Sushi with Marinated Tuna and Frag...

Hand-Rolled Sushi Set: 2 Varieties with Fragra...

Seaweed Terrine with a Hint of Sea Breeze

Matcha Terrine from Kyoto

Roasted Hōjicha Terrine

Galali

“Galali” is a beloved traditional-style izakaya in Sendagaya that’s been serving up flavourful fare for over 21 years, all based around the theme of miso dishes and rich brown sugar shochu. Passionate about showcasing the versatility of miso, the team blends a variety of carefully selected misos from across Japan, pairing them thoughtfully with seasonal ingredients. Every dish on the menu features miso in some form. At CSW, you’ll find signature favourites like our Grilled Black Pork Marinated in Miso—a dish that surprises with its deep umami and aroma—as well as a luxurious Miso-Braised Beef Tongue that’s full of comforting richness.

Grilled Miso-Marinated Kurobuta Pork

Chilli Miso-Marinated Overnight-Dried Squid

Slow-Cooked Miso-Braised Beef Tongue

Assorted Vegetables with House-Made Namerou Mi...

4.29 Tue.

ASAHINA Gastronome

Chef Satoru Asahina, of the two-Michelin-starred ASAHINA Gastronome, brought a new concept to life in 2023 with the opening of Galerie ASAHINA in Roppongi Hills—a refined space offering savoury bites (savories) served in a course-style format. These elegant, non-sweet small plates have earned acclaim not only for their flavour, but also for their artistic presentation. For the event, guests can enjoy beautifully crafted appetisers such as hummus and salmon tartare, each showcasing the savory style that defines Galerie ASAHINA—where visual artistry and culinary depth go hand in hand.

Zucchini & Chickpea Hummus

Salmon Tartare with Herring Caviar Style

Crispy Shrimp

Japanese Sake-Braised Domestic Beef Cheek with...

Minamiaoyama 7chome

Owner Naoki Kawana is a self-driven culinary artisan who laid his foundation at a traditional kappo restaurant and went on to refine his yakitori skills through years of study—frequenting renowned shops and perfecting his technique independently. At the heart of his menu is Kyo-Aka Jidori, prized for its balanced richness and delicate texture. With meticulous preparation, he brings out the natural umami and elegance of this premium breed, letting the ingredients speak for themselves. For the event, look out for skewers of rich, full-flavoured quail eggs—a French variety known for their size and depth—and his signature Paitan Ramen, a much-loved dish typically served at the end of his tasting course.

Paitan Ramen

Crispy Fried Chicken Cartilage

Rillettes / Grilled Cheese

Two-Skewer Set: Tsukune / Œuf France (Quail Eg...

Ebisu YORONIKU

YORONIKU BAN is the brainchild of former club owner and DJ Hideyuki “VANNE” Kuwabara and head chef Yuta Kawasaki, a duo driven by a passion for delivering an unmatched dining experience that’s both delicious and fun. Known for their meticulous attention to every detail—from expert slicing and precise grilling to thoughtful vegetable pairings—YORONIKU BAN continues to raise the bar for meat-focused dining, constantly evolving and delighting discerning food lovers. At CSW, they’ll be serving their world-renowned Truffle Sukiyaki, a luxurious signature dish that captures the essence of their bold, innovative style.

Japanese Omelette with Braised Wagyu Tenderloi...

Shabu-Shabu of Black Tongue and White Leek wit...

Spicy Miso-Marinated Dried Squid

Yoroniku’s Signature Truffle Sukiyaki Donburi

Imperial Hotel Torakuro

This much-talked-about restaurant was launched by the Imperial Hotel with the vision of sharing a modern take on Japanese cuisine with the world—blending tradition and innovation. Overseen by the renowned Ishikawa Group, home to the three-Michelin-starred Kagurazaka Ishikawa and Kohaku, the kitchen is led by Executive Chef Masashi Takami, who trained for over a decade at both establishments. At CSW, Chef Takami presents a refined lineup of dishes that capture the spirit of spring, showcasing a harmonious balance of ingredients and techniques. Highlights include his signature plate featuring young sweetfish (chiayu), a dish that embodies both elegance and seasonality.

Grilled Tenryu Ayu with Kinome Vinegar and Kom...

Braised Beef Cheek with Burdock, Soy Glaze, Ja...

Scallop and Sanshō Rice Ball with Edamame, Wra...

Monkfish Liver with Ponzu Jelly, Wakame, Yello...

malca

After honing his skills for four years at TACUBO, Tsukasa Kitano struck out on his own in 2022 at the age of 27. He grew up in a family-run fresh fish shop on Awaji Island in Hyogo Prefecture and has strong ties with Yamazaki Farm, one of the top producers of Kobe beef. Known for purchasing whole cattle, he makes full use of each cut through an array of creative dishes—ranging from charcoal-grilled to slow-braised preparations. At the event, he’ll be serving special, sake-friendly versions of his signature dishes, including his much-loved fluffy omelette and a hearty Bolognese rice bowl, exclusively for the day.

Kobe Beef Bolognese Rice Bowl by malca

Fluffy Omelette with Boiled Whitebait from Awa...

Paper-Thin Prosciutto, Sliced with a Top-of-th...

Salt-Braised Kobe Beef with Japanese Pepper

Restaurants & Food Menu