Opening of Restaurant "The origin plate" and Sake Brewery Tours – Ito Goshi's 2nd Phase Rebranding!
Kamezaki Kamos Co., Ltd. announces the 2nd phase rebranding of "Ito Goshi," a complex facility utilizing its old sake brewery. The restaurant "The origin plate" will open on May 1, and sake brewery tours will officially begin. The goal is to maximize the experiential value of food and culture, set against the backdrop of a historic sake brewery.
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Kamezaki Kamos Co., Ltd. (Headquarters: Kamezakicho, Handa City, Aichi Prefecture; Representative Director: Yu Ito) is pleased to announce the 2nd phase rebranding and opening of "Ito Goshi," a complex facility utilizing its own old sake brewery, starting from Friday, May 1, 2026.
■ About Ito Goshi and Shikishima
Ito Goshi Co., Ltd. (representative brand: Shikishima), once one of the largest in the Chubu region, was founded in Tenmei 8 (1788). Amid declining demand for sake, it ceased operations in 2000. However, the 9th generation Yu Ito bought back the land and buildings in 2021, reacquired licenses through M&A, and resumed brewing by Ito Co., Ltd. In 2024, the food complex "Ito Goshi" opened, connecting and evolving a history and tradition that had once been interrupted.
*Ito Co., Ltd. (Representative Director: Yu Ito) is a 100% subsidiary of Kamezaki Kamos Co., Ltd.
■ Background of the Rebranding
The historic complex "Ito Goshi" opened on January 20, 2024. The Chita Peninsula is a region that flourished with brewing, and the core of that brewing lies in its sake breweries. "Ito Goshi" was born with the determination to create a future from this sake brewery. With three food-related facilities—"Kura no Mise Kameguchi," "Sake Cafe Nijimi," and "R&D gnaw"—it conveyed the richness of Chita Peninsula's food, and events such as "Kamezaki Sake Brewery Festival" and "Kurashikaru Marché" attracted thousands of visitors.
However, because the message was broadly communicated as being part of the larger Chita Peninsula, many people did not realize that this place was a "sake brewery," and the "strength" of being directly operated by the producer was often not fully utilized. Additionally, despite the magnificent building, there were few places for customers to fully enjoy themselves, and while Sake Cafe Nijimi attracted many customers, the strength of having "gnaw," which conducts food research and development, was not being fully utilized.
■ About the Rebranding
To address the current challenges of not fully leveraging its strengths, the rebranding theme is "Fully Savor." This rebranding aims for customers to experience the unique time and space of Ito Goshi, focusing on the wooden architecture that has accumulated approximately 200 years of history, the revived sake "Shikishima" that "elevates the value of dining time," and "gnaw," Ito Goshi's R&D, which creates dishes that lead to solutions for food-related issues in collaboration with producers.
■ Content of the 2nd Phase Rebranding
1. Opening of "The origin plate," offering "starting point dishes" that enrich, rather than exploit, nature.
"The origin plate" is a restaurant that offers dishes that enrich nature, researched and developed by "gnaw."
In today's world, there is an abundance of delicious food. However, what is the meaning of a system that is delicious but unsustainable, or methods that, no matter how rare, destroy ecosystems? Precisely because the world is overflowing with deliciousness, "The origin plate" aims to imbue dishes with meaning, offering "starting point dishes" that enrich nature rather than exploit it.
The Head Chef is Kazuya Mizuno. He started his career as a pastry chef in Kansai, then moved to France, and gained culinary experience in Paris, Vienna, and New York.
Although raised in a region with a strong brewing culture, his strength lies in offering flexible cuisine unconstrained by conventions, having gained culinary experience overseas rather than in Japan. Leveraging this strength, he is a chef who finds value in less demanded ingredients, assigns value to them, and pursues food that enriches nature through consumption, rather than exploiting it.
Chef Kazuya Mizuno
Our restaurant operates strictly by reservation. A small tour begins at 5 PM, followed by simultaneous serving of dishes starting at 5:30 PM, concluding around 9 PM.
For details on the day's flow, prices, and important notes, please check here:
https://ito-goshi.com/originplate/reservation/
■ Basic Store Information
Store name: The origin plate
HP: https://ito-goshi.com/originplate/
Address: 9-111 Kamezakicho, Handa City, Aichi Prefecture 475-0023
Reservations: Via tablecheck (https://www.tablecheck.com/shops/theoriginplate/reserve)
Inquiries here: https://ito-goshi.com/contact/
2. Tours to fully savor Shikishima and Ito Goshi officially begin in conjunction with the 2nd phase.
Ito Goshi's tours go beyond merely "drinking Shikishima"; they delve into "why Shikishima tastes this way" and "what is happening in this brewery."
■ About Ito Goshi and Shikishima
Ito Goshi Co., Ltd. (representative brand: Shikishima), once one of the largest in the Chubu region, was founded in Tenmei 8 (1788). Amid declining demand for sake, it ceased operations in 2000. However, the 9th generation Yu Ito bought back the land and buildings in 2021, reacquired licenses through M&A, and resumed brewing by Ito Co., Ltd. In 2024, the food complex "Ito Goshi" opened, connecting and evolving a history and tradition that had once been interrupted.
*Ito Co., Ltd. (Representative Director: Yu Ito) is a 100% subsidiary of Kamezaki Kamos Co., Ltd.
■ Background of the Rebranding
The historic complex "Ito Goshi" opened on January 20, 2024. The Chita Peninsula is a region that flourished with brewing, and the core of that brewing lies in its sake breweries. "Ito Goshi" was born with the determination to create a future from this sake brewery. With three food-related facilities—"Kura no Mise Kameguchi," "Sake Cafe Nijimi," and "R&D gnaw"—it conveyed the richness of Chita Peninsula's food, and events such as "Kamezaki Sake Brewery Festival" and "Kurashikaru Marché" attracted thousands of visitors.
However, because the message was broadly communicated as being part of the larger Chita Peninsula, many people did not realize that this place was a "sake brewery," and the "strength" of being directly operated by the producer was often not fully utilized. Additionally, despite the magnificent building, there were few places for customers to fully enjoy themselves, and while Sake Cafe Nijimi attracted many customers, the strength of having "gnaw," which conducts food research and development, was not being fully utilized.
■ About the Rebranding
To address the current challenges of not fully leveraging its strengths, the rebranding theme is "Fully Savor." This rebranding aims for customers to experience the unique time and space of Ito Goshi, focusing on the wooden architecture that has accumulated approximately 200 years of history, the revived sake "Shikishima" that "elevates the value of dining time," and "gnaw," Ito Goshi's R&D, which creates dishes that lead to solutions for food-related issues in collaboration with producers.
■ Content of the 2nd Phase Rebranding
1. Opening of "The origin plate," offering "starting point dishes" that enrich, rather than exploit, nature.
"The origin plate" is a restaurant that offers dishes that enrich nature, researched and developed by "gnaw."
In today's world, there is an abundance of delicious food. However, what is the meaning of a system that is delicious but unsustainable, or methods that, no matter how rare, destroy ecosystems? Precisely because the world is overflowing with deliciousness, "The origin plate" aims to imbue dishes with meaning, offering "starting point dishes" that enrich nature rather than exploit it.
The Head Chef is Kazuya Mizuno. He started his career as a pastry chef in Kansai, then moved to France, and gained culinary experience in Paris, Vienna, and New York.
Although raised in a region with a strong brewing culture, his strength lies in offering flexible cuisine unconstrained by conventions, having gained culinary experience overseas rather than in Japan. Leveraging this strength, he is a chef who finds value in less demanded ingredients, assigns value to them, and pursues food that enriches nature through consumption, rather than exploiting it.
Chef Kazuya Mizuno
Our restaurant operates strictly by reservation. A small tour begins at 5 PM, followed by simultaneous serving of dishes starting at 5:30 PM, concluding around 9 PM.
For details on the day's flow, prices, and important notes, please check here:
https://ito-goshi.com/originplate/reservation/
■ Basic Store Information
Store name: The origin plate
HP: https://ito-goshi.com/originplate/
Address: 9-111 Kamezakicho, Handa City, Aichi Prefecture 475-0023
Reservations: Via tablecheck (https://www.tablecheck.com/shops/theoriginplate/reserve)
Inquiries here: https://ito-goshi.com/contact/
2. Tours to fully savor Shikishima and Ito Goshi officially begin in conjunction with the 2nd phase.
Ito Goshi's tours go beyond merely "drinking Shikishima"; they delve into "why Shikishima tastes this way" and "what is happening in this brewery."