◆Friday, January 30, 2026, Open 6:00 PM
[1st] 7:00 PM - 7:30 PM [2nd] 8:00 PM - 8:30 PM

"The delicate lingering sound of the koto overlaps with the violin melody, creating a quiet interplay of Japanese and Western tones."
◆Artist Lineup
Eden Okuno
Born in Osaka Prefecture. He began playing the koto at age 11 and the shamisen at age 16. He began playing the flute at age 13 and deepened his knowledge of Western music at the music department of Osaka Prefectural Yuhigaoka High School. While attending Tokyo University of the Arts, he received the Miyagi Prize and the Acanthus Music Prize. He was selected as a scholarship recipient for the Aoyama Music Foundation. He has previously studied under former Tokyo University of the Arts professors Akiko Yazaki and Chieko Shimura. A Miyagisha teacher. Member of Miyagi-kai, Mori-no-kai, and Dosei-kai. Currently active as a soloist and a member of Hyper Koto Ensemble TALON and Rei.

Aya Yamaguchi
After graduating from the Tokyo University of the Arts Faculty of Music after graduating from the Tokyo University of the Arts Faculty of Music, she has studied under Kazuki Sawa, Takako Yamazaki, Ami Oike, and Gérard Poulet. She has participated in the Ozawa International Chamber Music Academy Okushiga, the Welsh Academy with the Welsh String Quartet, and other events. She has performed at the Miyazaki International Music Festival, Tokyo Spring Music Festival, the Tanaka Chikashi Music Festival, "Untitled Concert," Suntory Hall ARK CLASSICS, and more. She is a member of the Kioi Hall Chamber Orchestra's 2024 season. She is currently a violinist with the Tokyo Metropolitan Symphony Orchestra.

◆Food Menu
Order your favorite dishes on the day.
Beer ¥900～ / Cocktail ¥1,000～ / Wine ¥1,100～
Appetizer ¥500～ / Pasta & Risotto ¥2,200～ / Main ¥3,000～
*A 10% service charge will be applied during dinnertime.

◆Friday, January 30, 2026, Open 6:00 PM
[1st] 7:00 PM - 7:30 PM [2nd] 8:00 PM - 8:30 PM

"The delicate lingering sound of the koto overlaps with the violin melody, creating a quiet interplay of Japanese and Western tones."
◆Artist Lineup
Eden Okuno
Born in Osaka Prefecture. He began playing the koto at age 11 and the shamisen at age 16. He began playing the flute at age 13 and deepened his knowledge of Western music at the music department of Osaka Prefectural Yuhigaoka High School. While attending Tokyo University of the Arts, he received the Miyagi Prize and the Acanthus Music Prize. He was selected as a scholarship recipient for the Aoyama Music Foundation. He has previously studied under former Tokyo University of the Arts professors Akiko Yazaki and Chieko Shimura. A Miyagisha teacher. Member of Miyagi-kai, Mori-no-kai, and Dosei-kai. Currently active as a soloist and a member of Hyper Koto Ensemble TALON and Rei.

Aya Yamaguchi
After graduating from the Tokyo University of the Arts Faculty of Music after graduating from the Tokyo University of the Arts Faculty of Music, she has studied under Kazuki Sawa, Takako Yamazaki, Ami Oike, and Gérard Poulet. She has participated in the Ozawa International Chamber Music Academy Okushiga, the Welsh Academy with the Welsh String Quartet, and other events. She has performed at the Miyazaki International Music Festival, Tokyo Spring Music Festival, the Tanaka Chikashi Music Festival, "Untitled Concert," Suntory Hall ARK CLASSICS, and more. She is a member of the Kioi Hall Chamber Orchestra's 2024 season. She is currently a violinist with the Tokyo Metropolitan Symphony Orchestra.

◆Drink Please choose one of the following:
Sparkling wine, red wine, white wine, draft beer, or various soft drinks
◆Course
■Amuse-bouche
Spinach chiffon salad with koji cream
■Appetizer
Yellowtail carpaccio with pickled daikon radish and herbs
■Soup
Mussels and herb bouillon soup
■Hot appetizer
Taro confit with mushrooms and Iberian ham
■Fish dish
Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
■Meat dish
Roasted Japanese Black Beef sirloin with a wasabi-flavored jus
■Dessert
Hojicha sorbet and mascarpone espuma
Coffee or black tea

~The menu may change depending on the availability of ingredients.~