Sake & Gastronomy
Sake & Gastronomy

Presented by Gekkeikan and Le Cordon Bleu

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120th anniversary
120th anniversary

Bottles of "Utakata" Sparkling Sake designed by SOU-SOU

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Gekkeikan since 1637
Gekkeikan since 1637

"Nouvelle" Gekkeikan Junmai Ginjo-shu

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Leek with Vinaigrette
Leek with Vinaigrette

Served with "Horin" Junmai Daiginjo Sake

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Master Chef Didier Chantefort
Master Chef Didier Chantefort

Le Cordon Bleu

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"Horin" Junmai Daiginjo Sake
"Horin" Junmai Daiginjo Sake
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Tuna with anchovies
Tuna with anchovies

Tuna with anchovies, tapenade potato crisps, white miso and saffron rouille sauce

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Nouvelle Gekkeikan
Nouvelle Gekkeikan
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Almond Panna Cotta
Almond Panna Cotta

Served with "Utakata" Sparkling Sake

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