Sake & Gastronomy
Sake & Gastronomy

Presented by Gekkeikan and Le Cordon Bleu

120th anniversary
120th anniversary

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

Gekkeikan since 1637
Gekkeikan since 1637

"Nouvelle" Gekkeikan Junmai Ginjo-shu

Leek with Vinaigrette
Leek with Vinaigrette

Served with "Horin" Junmai Daiginjo Sake

Master Chef Didier Chantefort
Master Chef Didier Chantefort

Le Cordon Bleu

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

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

Nouvelle Gekkeikan
Nouvelle Gekkeikan
Almond Panna Cotta
Almond Panna Cotta

Served with "Utakata" Sparkling Sake