The Joy of Sake Logotype

The Joy of Sake Tokyo

The Joy of Sake Tokyo

Thursday, November 5, 2015, 6pm–9pm

The Joy of Sake logo


Thursday, November 5, 2015




TOC Building, Gotanda


¥8500 / $75 per person
(¥9500 at the door)



  • HAL
  • Kokusai Sake Kai
  • WSI
  • TOC
  • Miss Sake
  • Sakenomy

In recent years, the quality of sake enjoyed in Japan and overseas has reached new levels, as brewers combine tradition and technology in new and exciting ways. The Joy of Sake celebrates the wonderful variety of delicious sake being made today.

First held in Honolulu in 2001, The Joy of Sake is the largest sake-tasting event held outside Japan. It showcases approximately 390 entries submitted to the 2015 U.S. National Sake Appraisal, presenting them alongside sake appetizers prepared by specialty restaurants.

The event is held in the penthouse “Tokubetsu Hall” of the TOC Building, a 10-minute walk from Gotanda Station. This attractive venue features plush carpeting, ambient lighting and excellent acoustics for the performance of live Hawaiian music (and hula) at this once-a-year Tokyo event.

Tickets will be available on-line and through the PIA, E-Plus and CN Play Guide ticket purchase sites from August 1, 2015.


Sake tastes wonderful with a wide variety of appetizers and entrees. The restaurants below distinguish themselves not only by their outstanding cuisine, but also by their appreciation of the luster that fine sakes can add to a meal. Restaurants that participated in Joy of Sake 2014 are listed below with the appetizers they served.

Al Porto

Featured Dish: Peperonata/Tonnato di petto di pollo/Prociutto crudo con mozzarella

Jukei Hanten

Featured Dish: Scallops and Century Egg Mousse Ratatouille


Featured Dish: Assorted Autumn Tempura


Featured Dish: Salmon and Root Vegetables Risotto with a touch of yuzu


Featured Dish: L’rsestudi original paste of Radish, Anchovy and Arbequina Olive/Grilled Vegetable Pincho Cataluna style

Restaurant Kazu

Featured Dish: Saikyo Miso-marinated ‎Foie Gras served with Pain d'épices and Japanese persimmon

Koshi no Kanbai Manjia

Featured Dish: Scallops steamed Kanbai-style with Sea Urchin Cream Sauce


Featured Dish: BLT STEAK-style US Prime Beef Steak flavored with kinome butter, tomato and wasabi coulis and scallion oil

Shinshu Matsumoto Hikariya

Featured Dish: Grilled Shinshu Salmon/Sake lees and acaia honey-marinated Foie Gras


Featured Dish: Salmon Roll Sushi Komahachi style


Featured Dish: Grilled Tender Hen's Tail with radish

Shirogane Baru

Featured Dish: Octopus Tomato Stew/Foie Gras Mousse


Featured Dish: Crab Tofu served with sake lees sauce and soy-marinated Hokkaido Salmon Roe


Featured Dish: Autumn Harvest

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