A Tale of Two Terroirs — KUHEIJI × TSUKIMI (Sushi)
“From Field to Glass” — A once-in-a-lifetime culinary encounter, where the globally acclaimed sake “Kuheiji” harmonizes with the artistry of Edomae sushi.KUHEIJI is a sake brand crafted by Banjyo Jyozo, a historic brewery founded in 1647. At its core, KUHEIJI is not merely sake, but a liquid expression of terroir—capturing the essence of the land itself.
Through its rare “domaine-style” approach, where rice cultivation and brewing are seamlessly integrated in its own fields in Kurodasho, Hyogo, KUHEIJI embodies the concept of vintage and terroir within sake, transforming each harvest and each land into a distinct expression of flavor. This philosophy extends beyond Japan to Burgundy, France, where wine production is also undertaken, continuously engaging in a dialogue with the world of global gastronomy.
For this special event, KUHEIJI will be paired with Edomae sushi crafted by our Sushi Head Chef, Masahiro Kubota.
Chef Kubota began his career in 1994 and, after years of training at renowned establishments, contributed to the Michelin-starred success of the world-renowned “Sushi Saito.” He has since led kitchens across Kuala Lumpur and Hong Kong, establishing himself as a master of his craft.
His Edomae sushi is defined by an uncompromising pursuit of the “moment of perfection,” where neta and shari become one.
Each piece is carefully designed through precise temperature control, timing, and the use of three types of red vinegar rice, ensuring that every bite is served at its peak expression.
KUHEIJI represents the “time of the land,” while Edomae sushi embodies the “perfection of the moment.”
Where these two philosophies intersect, a singular dining experience is born—one that exists only here, and only now.
■Guest Speaker
On this occasion, we are honored to welcome Mr. Kazunori Shirai, General Manager of Banjyo Jyozo, Sake Diploma holder, and certified sommelier, as our guest speaker.
Involved in every stage of production—from rice cultivation in the brewery’s own fields to sake brewing, and even wine production in Burgundy—Mr. Shirai will share insights from the perspective of the maker.
He will guide guests through questions such as:
Why does terroir influence flavor?
How is terroir expressed in sake?
What emerges when sake and cuisine are paired with intention?
This is not merely a tasting, but an experience that deepens through understanding.
Informações adicionais
*The photo is for illustrative purposes only.
*Menu contents may change without notice.
*Please select "18:00" as your reservation time.
*Not eligible for any discounts