"Feast of Top Chefs and Japanese Sake" ― Chef’s Table SAKE Pairing ― "Chef's Choice Sake Award 2026" Winning Sake Unveiling Event Held

"Feast of Top Chefs and Japanese Sake" ― Chef’s Table SAKE Pairing ―

The unveiling event for the winning sakes of the "Chef's Choice Sake Award 2026" was held at MY Shokudo Dining & Sakaba.

To all participating chefs and sake breweries (including related companies):

An award where Japan's top chefs select "sake that pairs well with food."

With the registration of traditional Japanese sake brewing as a UNESCO Intangible Cultural Heritage, Japanese sake has recently garnered renewed attention from various perspectives, including its growing international recognition, the expansion of diverse styles, increasing health consciousness, and the fusion of tradition and innovation.

Against this backdrop, the "Taberu JAPAN Delicious Award" newly established the "Chef's Choice Sake Award." Its purpose is to provide consumers with new insights, stimulate creativity in food and sake, and further promote Japanese sake culture by having Japan's top chefs evaluate and honor sake from the perspective of "compatibility and pairing with food."

In this award, top chefs conducted evaluations, emphasizing not only the inherent appeal of sake but also its compatibility and pairing with food, its storytelling, and the balance with target proposals.

An award that selects "sake that shines when it meets food."

The "Chef's Choice Sake Award" values the "creative relationship between food and sake."

The award-winning sakes are not merely evaluated as standalone Japanese sake, but are exquisite sakes chosen from a chef's unique perspective: "how they shine when they meet food."

These are the bottles that food professionals have fallen in love with, thinking, "I want to serve this in my restaurant now."

Event Outline: https://taberujapan.com/sakeaward/

"Feast of Top Chefs and Japanese Sake" ― Chef’s Table SAKE Pairing ―

This time, as an unveiling event for the winning sakes of the "Chef's Choice Sake Award 2026," we held the "Feast of Top Chefs and Japanese Sake" ― Chef’s Table SAKE Pairing ―.

On the day of the event, winning sake breweries from the "Chef's Choice Sake Award 2026" gathered, and attendees enjoyed the award-winning sakes along with special pairing dishes prepared by top chefs.

Over 200 visitors attended the venue, making it a great success.

The sentiment behind "Kyoen" (Feast):

The theme of this event is "Kyoen" (Feast).

It signifies a banquet where chefs, sake breweries, and participants converse, and tastes, discoveries, and emotions resonate with each other.

It was held as a "participatory" food and sake event where everyone is the protagonist, not just tasting food and Japanese sake, but also chefs, sake breweries, and participants meeting, conversing, tasting, and sharing new discoveries in the same space.

Top chefs gathered for this day.

On the day, top chefs representing various genres, including Japanese, French, Italian, and Chinese cuisine, gathered.

The chefs who served as judges for the "Chef's Choice Sake Award 2026" showcased special pairing dishes for this day.

[Chairman of the Judging Committee]
Chef Haruyuki Yamashita
(Executive Chef, HAL YAMASHITA)

[Judges]
Chef Koichi Tomizawa
(Executive Chef, Nihonryori Yoshimura)

Chef Takashi Kawashima
(Executive Chef, La Rochelle)

Chef Yuji Hayashi
(General Producer, Kokusai Group Restaurants / Former Executive Chef, Porsche Restaurant)

Chef Miyuki Igarashi
(Owner Chef, Chugokuryori Miko)

Special pairing dishes by chefs:

Chef Haruyuki Yamashita: HAL YAMASHITA Style Sea Bream Konbu-jime

Chef Koichi Tomizawa: Wakadake Manju

Chef Takashi Kawashima: Salmon Rillette and Grilled Brioche

Chef Yuji Hayashi: Polenta Fritta with Parmigiano Reggiano Nuvola

Chef Miyuki Igarashi: Drooling Chicken

Chef Haruyuki Yamashita Sea Bream Konbu-jime HAL YAMASHITA Style
Chef Koichi Tomizawa Wakadake Manju
Chef Takashi Kawashima Salmon Rillette and Grilled Brioche

Chef Yuji Hayashi Polenta Fritta with Parmigiano Reggiano Nuvola
Chef Miyuki Igarashi Drooling Chicken

Award-winning sake breweries and related companies participated.

New encounters with Japanese sake, conversing and tasting directly with brewers.

On the day, award-winning sake breweries from the "Chef's Choice Sake Award 2026" and related companies also participated.

Visitors enjoyed sake and food pairings while interacting directly with brewers and related parties.

The space truly became a "Kyoen" (Feast), where chefs, sake breweries, related companies, and participants united, creating new discoveries and emotions.

Toast by participating Chef Haruyuki Yamashita.