* A nine-course menu including 7 pairings.
* We kindly ask that you make your reservation by noon on the day.
* Drinks for the pairing course are:
All sake,
All non-alcoholic,
Half sake and half non-alcoholic.
Please fill in the request column when making a reservation.

A nine-course menu including 7 pairings.

Drinks for the pairing course are:
- All sake
- All non-alcoholic
- Half sake and half non-alcoholic.

Please fill in the request column when making a reservation.

Enjoy 10 cups of sake and special information for enjoying sake in Tokyo!
<Experience content>
Mini lecture on sake
Tasting of 3 types
Different vessels and temperatures
Pairing of 3 types

Date & Time: Saturday, May 9, 2026. Doors open at 4:00 PM. Dinner starts at 6:00 PM.
Sunday, May 10, 2026. Doors open at 4:00 PM. Dinner starts at 6:00 PM.
Fee: ¥22,000 (includes pairing course meal and sake, tax and service charge).
Capacity: 10 seats per session (counter or table seating).

▪️ Tokiyasu - Takeshi Fujita (ceramist)
In 2018, he established his studio in Tokiyasu, Jinsekikogen Town, at an altitude of 600 meters. He designed and built his own anagama kiln over the course of a year. "Fascinated by ancient pottery from the Momoyama period and beyond, I primarily use clay from Shigaraki and Karatsu, firing my work in an anagama kiln.
The beauty of tableware really shines when paired with food and flowers. I truly believe that tableware is truly a thing when it's used.
In a world that values efficiency, this method may be time-consuming and inefficient, but I aim to create tableware that complements everyday life and is something you'll want to keep close at hand. I would be delighted if you felt the desire to pair it with a single dish or a single flower."

▪️Masaki Tada (Sake Manager/Guide to Sake and Tableware)
Around 2000, when sake pairing was still uncommon, he began his "Washoku Omakase" style, matching the brand, temperature, and sake vessel to each dish. He later served as sake manager at kaiseki restaurants such as Sokyu in Kagurazaka. His style is characterized by tranquil spaces and Japanese-style presentations using tableware from antiques to contemporary artists. His philosophy for sake selection and hospitality is to "support the drinker and the food, and treat them with tranquility." He also hosts events with chefs from various genres and antique art galleries.

▪️Chef Goto Chihiro (Medetashi)
In 2011, he began his culinary career by opening a restaurant in Oshiage with his brother, Shinya. In 2013, he opened "Goden-ya" in Kyojima, and in 2015, he moved to Hong Kong and opened "GODENYA Hong Kong." He gained attention for his style of pairing a different type of sake with each dish of his course menu, incorporating elements of Japanese, French, and Cantonese cuisine, by changing the temperature, heating method, and vessel. After returning to Japan, he worked as a chef at "sansa" in Akasaka, where he worked on craft beer pairings. In 2020, he opened "Medetashi," a restaurant where diners can encounter unexpected delicacies.

For birthdays, anniversaries, etc., it is also possible to prepare a small whole cake with a message. If you have a desired message content, please enter it in the request column.