Tokyu Hotels Co., Ltd.
Sake brewery tour “Okuhida Night in Sakuragaoka” held
Gifu Prefecture “Okuhida Sake Brewery” with sake pairing March 18, 2023 (Saturday) dinner time one night only
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At Cerulean Tower Tokyu Hotel (Shibuya-ku, Tokyo, Shingo Yagi, Executive Officer and General Manager), on Saturday, March 18, at the Japanese restaurant “Japanese Cuisine Sakuragaoka”, a collaborative project with “Okuhida Sake Brewery” in Gifu Prefecture, a sake brewery tour ” Okuhida Night in Sakuragaoka” will be held. We will prepare a set of 5 types of sake recommended by the brewery to match the dishes that arrange Gifu’s local cuisine. You can visit us at any time from 17:00 to 20:00 (last entry). 15,000 yen per person (food, drinks, service charge, consumption tax included).
The “Sake Brewery Tour” is a series of events where one sake brewery is selected each time, and you can enjoy sake with local cuisine arranged by the head chef. By featuring one sake brewery, it is an event where you can experience not only the taste but also the history and climate, and experience the charm and depth of local sake nurtured in the area.
For the third time, we selected Okuhida Sake Brewery, which boasts a history of over 300 years. Kaneyama-cho, Gero City, a mountain hot spring area sandwiched between the Masuda River, which originates at the foot of Mt. Norikura, which rises on the border of Gifu and Nagano, and the Maze River, which is known as a mecca for sweetfish fishing. A sake brewery that has been handed down from generation to generation since the Edo period. It is carefully brewed by the hands of the brewers, based on the belief of “sake that is close to each person’s precious life.”
At this event, the “Special Junmai Daiginjo Okuhida”, which won the GOLD medal in the Japanese sake category of the world-renowned wine competition “IWC (International Wine Challenge) 2022”, and sake brewed especially for this event. A total of 5 types of sake, including limited-edition raw sake (not for sale), are paired with each dish. We are particular about the temperature and sake cups that bring out the deliciousness of the dishes to the maximum, so you can enjoy different flavors as your meal progresses.
In addition, head chef Takashi Tsuruta has devised a special menu for this day only under the supervision of head chef Yorihiko Fukuda. While incorporating local cuisine that makes use of carefully selected ingredients from Gifu, we serve Japanese cuisine with the image of marriage with sake.
On the day of the event, we will invite a brewery owner from the local area to explain the history and characteristics of the brewery, how to enjoy sake, etc. in a fun way.
“Japanese Cuisine Sakuragaoka” will not only hold this event, but also hold regular events as a “base for disseminating culture through gastronomy”.
Sake brewery tour “Okuhida Night in Sakuragaoka” plan outline ■Date and time: Saturday, March 18, 2023, 17:00-20:00 (last entry) ■ Venue: “Japanese Cuisine Sakuragaoka” (2F)
■Price: 15,000 yen per person *Priority given to reservations ■ Content: Japanese course menu, 5 types of sake, service charge, consumption tax
By phone or internet TEL.03-3476-3420 (Japanese Cuisine Sakuragaoka) 11:30-22:00 URL: https://www.tokyuhotels.co.jp/cerulean-h/94755/index.html *We refuse to serve alcohol to customers under the age of 20 or those who drive a car by law.
*The contents of the dish may change due to the availability of ingredients. * The number of seats is limited, and reservations will be closed as soon as the seats are full.
*If you have food allergies, please let the hotel staff know in advance. *The content may be partially changed due to requests from the government and the Tokyo Metropolitan Government. Please check the hotel official website for the latest information.
*Seats cannot be specified.
*All photos are images.
■ Specially Selected Junmai Daiginjo Okuhida
Characterized by a refined and profound fragrance. Although it is small, it has a ginjo scent reminiscent of colorful flowers. A representative sake brewery that has won multiple awards in
■Hatsumidori Junmai Ginjo Unfiltered Nama Genshu
Sake that has been squeezed from unrefined sake during the extremely cold season and bottled as it is. Won the gold medal at the 2021 Wine Glass Delicious Sake Awards.
■ Okuhida BK Tanrei Junmai Ginjo Blue
A stylish BK (BLACK) bottle. Part of Gifu’s representative sake brewing rice “Hidahomare” is used to create a light and dry taste with a well-balanced taste.
■Okuhida Plum Sake
A juicy taste of Japanese sake with locally grown green plums. It has a good balance of sourness and sweetness, and is recommended for women.
■Limited Junmai Ginjo Pure Sake
Precious unfiltered unprocessed sake specially brewed for this event. You can enjoy the fruity aroma and taste. ※The image is an image
Overview of Okuhida Sake Brewery
Founded in 1720 in Hida Kaneyama Town, we have been making sake for over 300 years, preserving traditions.
The severe coldness of winter and abundant natural water nurture high-quality sake, and many famous sakes are born. He has won many awards both in Japan and overseas, including the platinum prize at the French sake contest “Kura Master”.
Company name Okuhida Sake Brewery Co., Ltd.
Founded in 1720 (Kyoho 5)
Representative Chihiro Takagi, Representative Director
Location: 1984 Kanayama, Kanayama-cho, Gero City, Gifu Prefecture Official website: https://www.okuhida.co.jp/
Overview of Japanese Cuisine “Japanese Cuisine Sakuragaoka”
Opening in June 2021. In addition to kaiseki cuisine where you can enjoy seasonal dishes that make the most of the ingredients with all five senses, we also offer a tempura menu that is served from the satellite kitchen to a dedicated counter.
Through Japanese cuisine, we will express the beauty of the four seasons and the essence of the culture that Japan is proud of. Store name: Japanese cuisine “Japanese Cuisine Sakuragaoka”
Number of seats: 84 (4 private rooms for 2-8 people, 1 semi-private room for 3-6 people)
Business hours Lunch 11:30-15:00 (14:00 L.O.), Dinner 17:00-22:00 (21:00 L.O.) Official website
https://www.tokyuhotels.co.jp/cerulean-h/restaurant/sakuragaoka/index.html Chef Profile
Tokyu Hotels Senior Managing Executive Officer Executive Chef / Cerulean Tower Tokyu Hotel Executive Chef Nobuhiko Fukuda
In 2001, he became the head chef when the Cerulean Tower Tokyu Hotel opened. Since then, he has led and supervised the food and beverage department as a general producer of hotel food. The cuisine created from his rich sensibility is aggressive and passionate, and his attitude of aiming high without forgetting the spirit of challenge is highly supported by customers. With the theme of “cultural exchange,” he has been on friendly terms with celebrities from various fields, such as cultural figures, opera singers, and wine brewers, as well as the culinary world, and has held numerous dinner parties in
collaboration with them. He is also actively engaged in food education activities that aim for children’s “food independence” and “fostering the five senses” through food.
As a driving force for food at Tokyu Hotels nationwide, he continues to be active as an opinion leader of food culture representing Japan. 2017 Appointed as the 7th chairman of the general incorporated association “Japan Escoffier Association”
2018 Received the “Agricultural Achievement Award – Officier” from the government of the French Republic
2019 Received “Contemporary Master Craftsman Award” from the Minister of Health, Labor and Welfare in the first year of Reiwa
2021 Appointed as the 6th president of the “French Agricultural Merit Association (MOMAJ)”
In the same year, received the Outstanding Chief Technical Advisor Award from the General Incorporated Association “All Japan Chef Association”
2022 Appointed Senior Managing Executive Officer of Tokyu Hotels Co., Ltd. Up to now.
Japan La Chène des Rotisseurs Association Japan Headquarters Professional Director
Advisor, Japan Food Culture Association
Japan Rice Flour Association Director
Japanese cuisine “Japanese Cuisine Sakuragaoka” / Japanese restaurant “Cerulean Tower Sukiya” Chef Takashi Tsuruta
1972 Born in Tokyo.
He learned the joy of cooking while helping his family in the kitchen. Feeling the joy of being told it was delicious, he decided to become a chef. After graduating from high school, he trained at famous restaurants in Shiga and Ishikawa prefectures.
Joined The Capitol Hotel Tokyu in 2010 when it opened. Brush up on your skills at the Japanese restaurant Suiren.
In March 2021, he was appointed head chef of Cerulean Tower Tokyu Hotel’s Japanese restaurant “Cerulean Tower Sukiya”.
In June of the same year, he was appointed head chef at Japanese Cuisine Sakuragaoka.
With the spirit of learning new from the past, he pursues the fusion of the tradition of Japanese cuisine built by his predecessors and the evolution of the times. He puts the spirit of hospitality into his seasonal dishes, and has a firm conviction to please his customers. About enhancement of sanitation in the building
In order to prevent the spread of new coronavirus infections and prevent the spread of infection, we are strengthening hygiene in the building as follows.
https://www.tokyuhotels.co.jp/cerulean-h/information/60471/index.html that’s all
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