A one-night-only wine pairing dinner will be held at Kyoto’s ERUTAN RESTAURANT/BAR, a restaurant supervised by Chef Yoji Tokuyoshi, the first Japanese to receive one Michelin star in Milan! Reservations are now being accepted for the first 30 people

Transit General Office Co., Ltd.
A one-night-only wine pairing dinner will be held at Kyoto -ERUTAN RESTAURANT/BAR-, a restaurant supervised by chef Yoji Tokuyoshi, the first Japanese to receive one Michelin star in Milan! Reservations are now being accepted for the first 30 people only.
Held on October 13, 2023 (Fri)
[Image 1: https://prtimes.jp/api/file.php?c_id=40062&t=animationGifImage&f=897e97dd8ace5bafa31c6451215d5053.gif] Supervising chef Yoji Tokuyoshi makes a triumphant return to Kyoto -ERUTAN RESTAURANT/BAR-, which is produced and operated by Transit General Office Co., Ltd. (Headquarters: Shibuya-ku, Tokyo, President and CEO: Sadahiro Nakamura). We will be holding a wine pairing dinner on Friday, October 13, 2023, where you can experience “Ristorante TOKUYOSHI,” which has been awarded one star by Italy’s Michelin after only 10 months of opening. We are now accepting reservations for this precious dinner limited to 30 people.
Chef Tokuyoshi’s cooking philosophy is “hybridity.” We create new Italian cuisine using Italian ingredients and traditional Japanese cooking methods. We will deliver a wine pairing dinner where you can experience unique Italian cuisine that is appreciated in the real world.
The eight-course meal offered at Kyoto -ERUTAN RESTAURANT/BAR- uses Japanese ingredients, mainly Kyoto vegetables. While respecting Japan’s climate and culture, we serve our food using simple cooking methods that highlight the original taste of the ingredients. The wine that goes with the ultimate course is from “Alter Ego”, which is an “alter ego” of “Ristorante TOKUYOSHI” in Jimbocho, Tokyo, and we have invited sommelier Tokihiro Matsumoto to create a pairing that harmonizes with Chef Tokuyoshi’s cuisine. We will deliver it to you.
[Event details]
Price: 25,000 yen (tax and service charge included) *Limited to the first 30 people
Implementation date and time: October 13th (Friday) Reception at 18:00 Banquet starts at 18:30
Reservation: https://www.tablecheck.com/ja/shops/erutan/reserve/ Location: ERUTAN RESTAURANT/BAR
*Sales will end as soon as the limited number is reached.
[Chef Profile]
[Image 2: https://prtimes.jp/i/40062/217/resize/d40062-217-7ee426361877e2d4806d-3.jpg&s3=40062-217-d2ab4f8f153182315d560f3b0428f3f4-3900×2600.jpg] TOKUYOSHI owner chef living in Milan, Italy
ERUTAN supervised chef
Yoji Tokuyoshi
Born in Tottori Prefecture in 1977. He left his hometown at the age of 18, graduated from a culinary school in Tokyo, and moved to Italy. To “Osteria Francescana” in Modena. In just one month, he became a sous chef in charge of everything from creating menus to cooking, and raised the restaurant from one Michelin star at the time to two stars in 2006 and three stars in 2012. After retiring in 2013, he opened his own restaurant, Ristorante TOKUYOSHI, in Milan. His cuisine, which skillfully combines Italian ingredients and Japanese culture, has become popular, and in December 2015, he became the first Japanese owner-chef to receive a Michelin star. On February 4, 2019, the 8-seat restaurant “ALTER EGO” opened in a back alley in Jimbocho, Tokyo. Using plenty of Japanese ingredients, they offer dishes that you won’t find in Milan, with an emphasis on a balance between Japanese and Italian cuisine.
[Menu contents] *Subject to change depending on ingredient availability
[Image 3: https://prtimes.jp/i/40062/217/resize/d40062-217-113f07e964dc69bce2d2-0.jpg&s3=40062-217-59f77bd3023d43f9ea9af99fab85c2cd-3900×2600.jpg] ▪Roasted organic cherry tomatoes and mozzarella cheese with shrimp soup ▪Grilled sea bass scales and Kyoto vegetable bagna cauda
▪Spaghetti with tuna karasumi and almond milk butter
▪Borrito of small Kyoto turnip
▪Deer and fermented mushrooms, blackcurrant (blueberry) and grilled nobile ▪Cement and soil (Dolce from Milano Tokuyoshi)
※The image is an image
[Comment from sommelier Tokihiro Matsumoto]
[Image 4: https://prtimes.jp/i/40062/217/resize/d40062-217-93e0ffc3ab49cd0942b4-5.jpg&s3=40062-217-5062d81b6978e566c7fb33a5a75cce12-1510×1133.jpg] When I think about pairings, I don’t really think about themes, but what I think about most is matching the composition and weight of the food and wine.The composition of the wine influences the food. I try not to exceed it. Since the main event is the food, we try to choose wines that don’t overpower the wine and make you want to eat the food even more. Chef Tokuyoshi’s dishes tend to be clear, yet rich in umami, and have a long aftertaste, so he pairs them with dishes that are clear and have a strong dashi flavor, or wines with a umami flavor that comes from the ripeness of the grapes. Masu. The most important thing is to choose wines that will make the food taste delicious. [Store overview]
[Image 5: https://prtimes.jp/i/40062/217/resize/d40062-217-7e86e7fe32ec99f983a6-4.jpg&s3=40062-217-dca63148c4d6df1e99c57772d9be678e-1333×1000.jpg] Official name: ERUTAN RESTAURANT/BAR
Phone number: 075-352-3714
Address: GOOD NATURE STATION 1F, 318-6 Inaricho, Kawaramachi-dori Shijo Shimoru 2-chome, Shimogyo-ku, Kyoto-shi, Kyoto Prefecture Instagram: https://www.instagram.com/erutan_kyoto/
Website: https://goodnaturestation.com/restaurant/erutan/
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