Food Line-up | CRAFT SAKE WEEK

4.17 Fri. - 4.20 Mon.

The Experts' Choice: The Forefront of Sake & Food

Ramen Break Beats

This extraordinarily popular restaurant is known for its fiercely competitive online reservations, which are snapped up almost instantly whenever they open. In Goethe Taste 2023, renowned producer Yasushi Akimoto introduced the restaurant, praising its ramen as having “transcended the very concept of ramen.” Its signature shoyu ramen features a remarkably clear and mellow broth created using a technique borrowed from French cuisine—the method used to clarify consommé—resulting in an astonishingly transparent yet richly rounded soup. At CRAFT SAKE WEEK, the restaurant will offer a limited menu designed with sake pairing in mind, including a shio ramen made with shellfish broth and yodare dori (Sichuan-style chicken). Also not to be missed is the restaurant’s popular mazesoba, where rich chicken oil from jidori blends smoothly with soy sauce to create a deeply satisfying dish.

Shijimi Shio Ramen

Local Chicken Chiyu Mazesoba (Soy Sauce)

Chashu Assortment

Yodare-dori (Sichuan-Style Spicy Chicken)

Kuriya Nanadaime Matsugorō

This popular spot is known for its wide range of inventive dishes, including creative takes on Kuroge Wagyu sukiyaki—such as pairing it with several varieties of fried potatoes or preparing it with a plum-infused warishita sauce. Chef Toshinori Fujii is known for his free-spirited approach, blending ingredients and techniques from Japanese, Western, and Chinese cuisines. Through this boundless creativity, he has developed more than 2,000 original menu items. At CRAFT SAKE WEEK, a variety of buzz-worthy dishes will appear, including the Cuban sandwich and plum sukiyaki-flavoured croquettes—both highly praised by Toru Kenjo, President of Gentosha, on the TBS programme Jinsei Saikō no Restaurant (“The Best Restaurant of My Life”).

The Cuban Sandwich — Faithfully Recreated Just...

Ume Sukiyaki Croquettes

Shio Karaage of Tanba Chicken with Bottarga Ma...

Lightly Pickled Shijimi Clams and Edamame with...

Ubu

Built around the concept of “Nostalgic Gastronomy,” this much-talked-about restaurant redefines Western comfort foods and fast-food classics through premium ingredients and refined craftsmanship. Recommended by Kundo Koyama, its menu delivers a series of delightful surprises—from chicken nuggets made with Nagoya Cochin to American dogs featuring sausages crafted from scallops and clams. With playful, nostalgic appearances paired with the finest ingredients, the dishes create a striking contrast that embodies a “nostalgic yet new” flavor. This unique experience captivates discerning adults with a sensibility for the extraordinary.

Matsusaka Beef Katsu Sandwich

Fries & Nuggets

Kitaakari French Fries

Naturally Aged Pork Loin Ham with House-Made M...

Spicy Cucumbers with House-Made Mayonnaise

Mini Corn Dogs with Scallop and Hamaguri Clam ...

Nagoya Cochin Chicken Nuggets

Yoshiharu

This popular restaurant is run by siblings Chieko Yoshimura and Ryuichi Yoshimura, originally from Jilin Province in northeastern China. They prepare their dumplings entirely by hand—from making the dough to rolling it out and wrapping the filling fresh for each order—drawing devoted fans who travel from afar specifically to enjoy them. Another highlight is the wide variety of fillings, with more than ten options featuring seasonal vegetables alongside beef, lamb, and seafood. Renowned producer Yasushi Akimoto is among their admirers, saying the dumplings make him “feel wrapped in happiness.” At CRAFT SAKE WEEK, the restaurant will present comforting home-style dishes from Jilin Province. In addition to their pleasantly chewy and silky boiled dumplings, they will serve specialties such as yaki hangetsu—a half-moon–shaped dumpling grilled after the dough is freshly rolled out on the spot. These heartwarming dishes showcase the comforting flavors of Jilin home cooking and pair beautifully with sake.

Yoshiharu’s Signature Shui Jiao (Boiled Dumpli...

Grilled “Half-Moon” Dumplings

Salt-Simmered Yonezawa Pork

Suan Cai Soup (Fermented Chinese Cabbage Soup)

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This much-talked-about restaurant was opened by two highly accomplished chefs who joined forces to create an exciting new dining destination. Described by Yasushi Akimoto, Kundo Koyama, and Hidetoshi Nakata as “a highly versatile adult hideaway centered on an à la carte menu with more than 15 kinds of pasta,” it was featured in Goethe Taste 2025. At CRAFT SAKE WEEK, the restaurant will present indulgent dishes including fresh pasta with a distinctive square cross-section and delightfully chewy texture, potato fries fragranced with white truffle, and bruschetta generously topped with prosciutto—an enticing lineup that brings a touch of luxury to the festival.

Fresh Pasta with Boiled Octopus in Arrabbiata ...

Fresh Pasta with Yamari Kama-age Shirasu and I...

French Fries with 24-Month-Aged Parmigiano Reg...

Bruschetta with Freshly Shaved Prosciutto and ...

4.21 Tue. - 4.25 Sat.

Spoonful of Magic: The Essence of Sake and Seasoning

SIIDA®️ × Kudan

Just as each sake offers its own distinctive aromas and flavors, katsuobushi dashi becomes even more enjoyable when the differences in ingredients and smoking methods are explored. Inspired by this idea, Ajinomoto Co., Inc. has launched a new brand called SIIDA®. At CRAFT SAKE WEEK, guests can begin by comparing three types of dashi made using different production methods and experience their marriage with sake. For the food menu, the renowned sake izakaya Kudan presents dishes that make full use of dashi ingredients. Highlights include tsukune made with katsuobushi dashi grounds, a CRAFT SAKE WEEK–exclusive sausage perfected through repeated trials, and dashi salt French fries—offering a menu that uses every element of the dashi ingredients and showcases their wide-ranging possibilities.

Golden Dashi Mastery — Smoke< KUN >, Simmer< H...

Thick and Juicy Tsukune with Explosive Bonito ...

Hokkaido Scallops Grilled with Dashi-Butter

Irresistible Fried Potatoes with Special Dashi...

SIIDA® Smoked Sausage — An Elegant Touch of Sm...

Flame-Seared Stingray Fin — Served with Dashi ...

Sakata Nobuo Shoten × Hohei

Kochi Prefecture is Japan’s leading producer of ginger. Among them, “Kogane Ginger” from Sakata Nobuo Shoten is known for its exceptionally vibrant aroma. At Hohei, a gyoza specialty restaurant in Kyoto’s Gion district, this prized ginger is used generously. Their gyoza are small and crispy, making them easy to enjoy—even for maiko. Two varieties are available: the classic Garlic & Chive Gyoza and the Ginger Gyoza, which can be enjoyed without worrying about the smell of garlic. They also offer a unique “Gyoza Bread,” featuring a creative filling inspired by their gyoza.

Golden Ginger Gyoza

Gyoza (Chives & Garlic)

Gyoza Bread with Chives & Garlic

Gyoza Bread with Golden Ginger

Shiojiro Tanoya × Yanousuke

Salt is often the decisive element that brings a dish into balance. At CRAFT SAKE WEEK, guests can experience the work of Shiojiro Tanoya, one of Japan’s foremost salt artisans, who produces more than 2,000 varieties of salt using only seawater, sunlight, ocean breeze, and the sensitivity of his own hands. Collaborating with him is the popular Nakameguro izakaya Yanousuke. The limited-time menu features dishes such as Tomato Sashimi and Shio Karaage, where guests can compare two different salts, as well as teppan-grilled Shimanto pork finished with a special salt Tanoya created exclusively for this dish. This is a rare opportunity to experience how the character of salt can transform a dish.

Yanosuke’s Signature Red Karaage Spice

Yanosuke’s Signature White Karaage – with Shio...

Sweet and Spicy Fried Yagen Nankotsu (Chicken ...

Fruit Tomato Sashimi with Three Types of Shioj...

Farm Vegico Cucumbers with House-Made Fresh Na...

Teppan-Grilled Shimanto Pork with Shiojiro Sal...

Maruya Hatcho Miso × Okute Yamamotoya

"Hatcho miso, a specialty of Aichi Prefecture, develops deeper richness the longer it is simmered, giving rise to miso-stewed dishes, particularly in Japan’s Chubu region. Okute Yamamotoya, which has carried on Nagoya’s miso culture since the Taisho era, uses the finest Hatcho miso from Maruya Hatcho Miso, a producer founded in 1337. Only miso that has undergone more than two years of natural fermentation is selected. Their signature Miso Nikomi Udon is served piping hot in a clay pot. Other dishes also include Miso Katsu and Dote-ni (miso-braised offal), both of which pair exceptionally well with sake."

Miso-Simmered Udon with Nagoya Cochin Chicken

Chicken Wings

Miso Katsu (Hatcho Miso)

Cucumber with Moromi Miso

Miso-Simmered Offal Skewers (Hatcho Miso)

Yamamotoyama × Fujie Sabo

Founded in 1690, Yamamotoyama, Japan’s oldest sencha tea merchant, has for 336 years consistently offered customers and society the richness of Japanese food culture, a sense of connection, and moments of comfort through its products. Rather than simply selling items such as tea and nori, the company has continued to deliver these values through the experiences created around its products. At CRAFT SAKE WEEK, in addition to the popular Gyusuki Temaki (hand-rolled sushi with sukiyaki-style beef) from its flagship café Fujie Sabo, Yamamotoyama will also offer a limited-edition Zuke Maguro Temaki (soy-marinated tuna hand roll). Guests should also try the “Nori-Daku Ochazuke,” generously topped with nori, where you can enjoy the distinct character of three different varieties of seaweed.

Seaweed-Loaded Ochazuke

Yamamotoyama Hand Roll (Marinated Tuna)

Yamamotoyama Hand Roll (Beef Sukiyaki)

Yamamotoyama Hand Roll Set (Two Rolls)

Yamamotoyama Hand Roll Set (Four Rolls)

Camembert with Special Nori Sauce

4.26 Sun. - 4.28 Tue.

Ten Years of Memories: A Decade Honored with Sake

Nakameguro Wakasa

A renowned restaurant in Nakameguro with enduring popularity, WAKASA delivers an exceptional dining experience that redefines Korean cuisine through carefully selected ingredients and refined techniques. For this special occasion, the chef presents an exclusive menu infused with passion. Highlights include an exquisite Samgyetang (ginseng chicken soup), whose deep, nourishing umami gently permeates the body, and a rich Nakgopsae Tteokbokki Stew, where the flavors of seafood and offal meld together in harmony. Enjoy these luxurious pairings, available only here, to your heart’s content.

Assorted Kimchi with Aosa Seaweed, Herring Roe...

Samgyeopsal Skewers

Nakgopsae Tteokbokki Stew

Yangnyeom Chicken Thigh

Samgyetang (Korean Ginseng Chicken Soup)

Yakiniku Jumbo Hanare

This renowned restaurant offers a variety of cuts from premium Japanese Black Wagyu, including rare selections, each enjoyed with its own carefully crafted secret sauce. Another reason reservations are so hard to secure is the lively hospitality—owner Norimitsu Nambara and his team of passionate meat professionals personally grill for guests, creating an entertaining and memorable experience. At CRAFT SAKE WEEK, some of the restaurant’s signature dishes beyond yakiniku will also appear. Highlights include a luxurious takikomi rice topped with a variety of Wagyu cuts and melt-in-the-mouth zabuton (chuck flap) shabu-shabu.

Steamed Miyuki Pork with House-Made Vinegared ...

Zabuton Shabu-Shabu with Signature Sesame Sauc...

Rich Yukgaejang Soup

Water Dropwort and Daikon Namul

Beef Rice Bowl

Jumbo Hanten Special Wagyu Skewers with Fermen...

Chef's

"A legendary name in the world of Chinese cuisine, CHEF’S has produced many Michelin-starred chefs. Its masterful techniques, which draw out the full potential of each ingredient, are now presented in a special, limited-time menu. Highlights include the aromatic Grilled Hainan Chicken and the signature Jumbo Fried Wontons with Black Vinegar Sauce. These limited dishes are crafted with a focus on pairing perfectly with sake. This is a rare opportunity to experience the true flavors revered by top chefs."

Grilled Hainanese Chicken

Jumbo Fried Wontons with Black Vinegar Sauce

Marinated Red Bell Peppers

Boiled Sesame Dumplings

La Bombance

La BOMBANCE, the acclaimed Nishiazabu restaurant that has retained a Michelin star for ten consecutive years, is renowned for its inventive Japanese cuisine. For this special event, it presents an exclusive selection of signature dishes crafted just for the occasion. Indulge in exceptional creations such as the melt-in-your-mouth “Choshu Wagyu A5 Chateaubriand Roast Beef,” prized for its exquisite tenderness, and the “Dried Persimmon Stuffed with Foie Gras Nimono and Potato Salad,” where rich, savory depth enhances the pleasure of every sip of sake. Savor a luxurious, adults-only dining experience brought to life through a limited menu that showcases the pinnacle of culinary craftsmanship.

Lightly Seared Beef Tongue with Scallion Sauce

Mizutaki-Style Chicken Meatball Soup with Sake...

Dried Persimmon Stuffed with Simmered Foie Gra...

Roe-Filled Squid Dressed with Mountain Wasabi,...

Matcha Warabi Mochi with Arima-Style Simmered ...

Bean Okowa (Steamed Sticky Rice) with Spring W...

A5 Choshu Wagyu Fillet Roast Beef

Schmatz

"Schmatz, renowned for sparking a sensation in Japan’s craft beer scene by infusing innovative elements into traditional German cuisine, now brings its exceptional craftsmanship to new heights—creating dishes that perfectly complement sake, exclusively for this occasion. Indulge in unique pairings available only here, from the “Herb Sausage with Yuzu Kosho,” featuring juicy meat accented by refined Japanese spices, to the “Sake Lees Cream Pretzel,” where layers of fermented umami unfold in harmony. Savor this exclusive culinary marriage to your heart’s content."

Bruschetta with Coarsely Chopped Prosciutto

Pretzel with Sake Lees Cream

Herb Sausages with Yuzu Kosho

Mini Schnitzel

Salted Potatoes with Aged Parmigiano Reggiano

4.29 (Wed・Holiday)

Master Artisans: The Future of Sake and Food Culture

Torishiki ICHIMON

Opened in 2007, Meguro’s Torishiki quickly became known as “the hardest yakitori restaurant in Japan to book.” Its owner, Yoshiteru Ikegawa, also leads the Torishiki ICHIMON group, which carries on his signature grilling style—juicy yakitori cooked using the famed chikabi no tsuyobi technique, in which skewers are grilled over an intense flame at close range. Passing down both the skill and spirit of this approach, the Torishiki ICHIMON group is also deeply committed to training the next generation of chefs, and now operates 15 restaurants in Japan and overseas. At the event, guests can also look forward to live grilling demonstrations by Ikegawa and his team of craftsmen. In addition to Torishiki’s signature starter, “Chicken Miso Stew with Baguette,” the menu will feature the famed fried chicken from Azabudai Torishiki, served with a special sauce created exclusively for the event.

Yakitori Assortment (Kashiwa Thigh & Gizzard)

Chicken Miso Stew with Baguette

Fried Chicken Thigh with Torishiki Black Sauce

Tacubo

Owner-chef Daisuke Takubo established the genre of “wood-fired Italian,” showcasing the dynamic vitality of ingredients through his masterful use of fire. Since opening in 2010, the restaurant has remained one of the city’s most difficult reservations to secure. At this event, guests can enjoy tender roast beef gently imbued with the aroma of wood fire, an Italian-style reinterpretation of nikujaga inspired by slow-simmered offal, and bruschetta generously topped with tuna from the renowned purveyor Yamayuki. Gelato from the sister brand Dolce Tacubo will also be available.

Squid Ink Arancini with Aioli

Olives and Sun-Dried Tomatoes

Tuna Bruschetta

Wood-Fired Roast Beef

Italian-Style Nikujaga with Honeycomb Tripe an...

Yogurt Gelato

Stracciatella Gelato

Fureika

Fureika was born from the 50-year legacy of Chugoku Hanten, created with the vision of becoming “a restaurant where the time you spend becomes a lasting memory.” With two kitchens dedicated to Cantonese and Shanghai cuisine, it has long been loved by prominent figures and discerning guests from many fields. For this occasion, a limited menu appears featuring dishes such as crispy fried spring rolls filled with cheese and mountain wasabi, as well as their signature sweet-and-sour pork with black vinegar, accented with the aromas of Japanese yam and lime to explore new pairings with sake.

Assorted Appetisers (Chishato Lettuce Tossed w...

Fureika’s Signature Black Vinegar Sweet and So...

Spring Rolls with Mountain Wasabi and Cream Ch...

Team Ishikawa

Chef Hideki Ishikawa of Kagurazaka Ishikawa, which has held three Michelin stars for 16 consecutive years, is also widely recognized for his dedication to nurturing the next generation of chefs. In addition, he oversees a group of nine distinctive restaurants spanning sushi, creative Japanese cuisine, and French. To celebrate the 10th anniversary of CRAFT SAKE WEEK, four of his restaurants—Kagurazaka Ishikawa, Kohaku, Hato, and NK—will come together for a special collaboration. The menu delicately expresses the essence of spring through seasonal ingredients such as hana-sansho (Japanese pepper blossoms) and fuki-no-to (butterbur sprouts). Guests can also enjoy event-exclusive dishes including pressed sushi with sakura masu (cherry salmon), offering springtime flavors where sake and cuisine resonate in harmony.

Lotus Root Somen with Hanasansho, Sakura Shrim...

Charcoal-Grilled Anago with Spicy Butterbur Bu...

Pressed Cherry Salmon Sushi (Hato)

Turnip and Beef in Beef Bone Broth (NK)

L'Effervescence

This Michelin three-star grand maison draws discerning gourmets from around the world. Executive Chef Fuminobu Namae carefully selects sustainable ingredients with a vision of shaping a food culture that connects to the future. By incorporating sake into his pairings, he has long been ahead of his time in sharing one of Japan’s proud culinary traditions with the world. At the event, guests will be presented with dishes such as a potato salad accented by the refreshing brightness of herbs and the addictive umami of bottarga, as well as a luxurious terrine crafted from an entire guinea fowl—revered as the “queen of poultry.”

Potato Salad Finished with House-Made Bottarga...

Ishiguro Farm Guinea Fowl Terrine with Consomm...

Baguette Sandwich with Seaweed Butter and Hous...

Restaurants & Food Menu