Restaurants representing the best of Japan have created special menus exclusively for the 10 day event.

April 7th (Fri) to 11th (Tue)

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  Awarded two stars in the 2017 Michelin Guide, L‘Effervescence is world renowned for its modern French cuisine.

  The French word, “effervescence" revokes imagery of something lively & bubbly as well as the animated energy of people gathered together. Executive chef, Shinobu Namae chose the name for his restaurant to reflect his desire to create a space where people can freely gather and become energized. With a menu that features dishes prepared with over 30 different seasonal wild plants & mountain vegetables, Namae’s cuisine in a celebration of the natural beauty and abundance of nature.

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  Located in the fashionable neighborhood of Aoyama, Trattoria Siciliana Don Ciccio’s Sicilian regional cuisine is so highly regarded that it is consistently constantly fully booked.

  Although this Italian restaurant is one of the most difficult reservations in Tokyo, chef/owner Tsutomu Ishikawa says Trattoria Siciliana Don Ciccio is a place where you can enjoy a sense of Sicily's warm climate and the authentic flavour of its regional cuisine. The restaurant offers simple, carefully prepared Sicilian cuisine made in the traditional style with authentic Sicilian ingredients such as olive oil, sea salt, tuna bottarga, capers & anchovies.

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  Agemono-Ya OKAMOTO is a new concept in casual-dining by the owner-chef of Michelin starred restaurant, La BOMBANCE.

  Makoto Okamoto, who has been awarded Michelin stars for 10 consecutive years at his fine-dining restaurant La BOMBANCE, will be premiering his new Agemono-Ya OKAMOTO brand at CRAFT SAKE WEEK at Roppongi Hills! Okamoto’s concept for the new brand is for people to enjoy a more elevated version of “deep-fried food”. Having honing his skills at famed Japanese haute-cuisine restaurant Fukudaya, Okamoto continues to incorporate traditional Japanese culinary techniques in every dish he creates.

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  The best pâtisserie in Tokyo is "à tes souhaits!"

  The shops nameーà tes souhaitsー means “bless you!”, and its exquisite creations are indeed sweet blessings. Widely regarded as the best pâtisserie in Tokyo, chef Hideki Kawamura says he has been deeply influenced but the various pâtisserie he encountered during the time he spent in France.

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  The popular mirin lees cured seafood served at Suzunami is prepared with “Yamato-Ya”-style traditional curing methods.

  Utilizing the rich blessings of nature, the most delicious ingredients of each season are carefully selected to create dishes that enhance their flavour and freshness. Since it was founded in 1871, Yamato-Ya has been preparing its popular style of mirin lees cured seafood and traditional Moriguchi pickles that are renowned for their natural sweetness and texture. At Suzunami guests can enjoy a celebration of flavour from the mountains to the sea. It is especially famous for its secret recipe sake mirin cured cod & traditional pickles which are coverted by diners both in Japan and around the world.

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April 12th (Wed) to 16th (Sun)

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  The home-style Shanghai cuisine at CHEF’S is simply prepared to complement the natural flavour of the ingredients.

  While CHEF’S may not be a fine-dining restaurant, guests are treated to a meal which is a truly luxurious experience for the body and soul. The essence CHEF’S food philosophy is flavour over style. As such, expert cooking techniques are used that bring out the charm of each carefully selected ingredient. CHEF’S is so proud of the the quality of its ingredients that instead of using heavy lards or additives its delicious produce-driven dishes are prepared with light vegetable oils, seasonings and sake to highlight their natural flavour. Enjoy the diverse flavours of China through their healthful cuisine.

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  Legendary Italian restaurant Chiisana Daidokoro Hirata is famous for producing some of Japan’s best Italian cuisine as well as many of its best chefs.

  Chiisana Daidokoro Hirata is a secret hideaway opened by the husband and wife team behind Hirata, a long established Italian restaurant in Azabu Juban. Despite the luxurious image of its introduction only status, the restaurant’s cosy atmosphere allows guest to relax and feel at home. Its a restaurant where you can enjoy excellent food served with warm hospitality.

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  Reservations at Yoroniku are in such high demand, that bookings at this famous Minami-Aoyama yakiniku (grilled meat) restaurant need to be made at least 2 months in advance.

  Sourcing their beef from Hiyama, Tokyo’s renowned wagyu beef specialist, Yoroniku is respected by meat lovers throughout Japan for using only the most premium-grade wagyu available on the market for their yakiniku-cuisine. Despite the difficultly in making a reservation, its reputation for high-quality meat, prepared and grilled to melt-in-your-mouth perfection ensures that gourmands young and old continue to flock Yoroniku.

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  Having trained at Japanese haute-cuisine institution Kyo-Agi, the chef of Sharikimon Chawanbu continues to the artisan techniques of Japanese culinary tradition to capture the flavour of seasonal ingredients.

  Chef Tsuyoshi Buzawa and his wife serve exquisite Kyoto style cuisine in their tiny 6 seat counter restaurant located in Arakicho, Tokyo. The intimidate space allows guest to enjoy the excitement and energy of having each dish prepared before them. At Sharikimon Chawanbu one can enjoy the flavour of seasonal ingredients paired with sake throughout every exceptional meal.

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  Just two years after opening in Paris, Restaurant Sola was awarded a Michelin star for its innovative French cuisine.

  Chef Hiroki Yoshitake graduated from Nakamura Culinary School in Fukuoka before travelling to over 40 countries throughout Asia, Middle East, Europe, Africa and North America. After studying different cuisines from all over the world, Yoshitake moved to France in 2009, where he gained experience in the some of the finest French restaurants, including three-starred L'Astrance, in Paris. This young Japanese chef is now gaining attention as one of the top young talents in Paris.

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