Expanding the New Yakitori Experience of 'Bar-Hopping' Famous Restaurants in One Night: 'Standing Bar Yakitori w/ REISHI GIN,' Goes Nationwide
WWWE's 'REUNION' brand is taking its 'Standing Bar Yakitori w/ REISHI GIN,' pop-up event nationwide. The first event kicks off in Osaka on April 26, featuring Michelin-listed restaurants.
📋 Article Processing Timeline
- 📰 Published: April 9, 2026 at 20:00
- 🔍 Collected: April 9, 2026 at 11:30
- 🤖 AI Analyzed: April 18, 2026 at 20:02 (224h 32m after Collected)
The new standard for food-pairing alcohol, "REISHI GIN,", developed by the earth- and people-friendly wellness brand REUNION (WWWE Co., Ltd., Shibuya-ku, Tokyo), will celebrate its 3rd anniversary on Earth Day, Wednesday, April 22, 2026. Entering its 4th year, the brand will expand its POPUP event "Standing Bar Yakitori w/ REISHI GIN,"—which drew large crowds last year—nationwide, allowing people to casually enjoy yakitori from famous restaurants all at once in a standing bar style. Together with representative yakitori restaurants from across the country, it will transmit the charm of regional yakitori while providing a one-of-a-kind yakitori experience where guests can relish the pairing of exquisite yakitori and REISHI GIN,. The third installment, which will be the first event this year, is scheduled to be held in Osaka—the first in the Kansai region—on Sunday, April 26, 2026. In addition to Sumisho Mikuriya, Yakitori Ichimatsu, and Yakitori YAMATO from Osaka, Yakitori Katou and Yakitori KITA from Tokyo will participate, bringing together 5 famous restaurants, including those listed in the Michelin Guide.
What is Standing Bar Yakitori w/ REISHI GIN,?
It is a standing-style yakitori event where 3 to 5 representative yakitori restaurants from various regions gather at a single venue for one day only, allowing guests to enjoy the pairing of each restaurant's exquisite yakitori with REISHI GIN,. It offers a special one-day yakitori experience where you can enjoy the tastes of multiple famous restaurants as if "bar-hopping" in a casual standing format. The two events held in Tokyo last year attracted many visitors, and this time, the first Kansai event in Osaka has been decided. Hard-to-book yakitori restaurants will gather to propose a new way to enjoy "yakitori and spirits" unique to Kansai. Furthermore, alongside conveying the charm of yakitori culture to many, this event looks ahead to the future of yakitori and sansho pepper—which is essential for REISHI GIN,—by implementing an initiative to donate a portion of sales to sansho pepper farmers.
The Compatibility of Yakitori and REISHI GIN,
"Reishi", the key botanical in REISHI GIN,, contains mushroom-derived umami components such as glutamic acid and guanylic acid. When these overlap with the umami component of chicken (inosinic acid), it creates depth in flavor due to the synergistic effect of the three major umami components. Furthermore, the spicy flavor of sansho resets the fat and pairs well with spices like ichimi pepper and sweet sauces, further enhancing the deliciousness of yakitori.
Going forward, we will expand from Tokyo and Osaka to the rest of the country, delivering the charm of yakitori culture to more people through pairing experiences between yakitori—Japan's proud food culture—and REISHI GIN,, which adds color to Japanese food-pairing alcohol, proposing a new standard for food-pairing alcohol. Through this event, we will also turn our attention to the ingredients and producers supporting yakitori and spirits, advancing initiatives to pass that value on to the next generation in a sustainable manner.
"Standing Bar Yakitori w/ REISHI GIN, in Osaka"
What is Standing Bar Yakitori w/ REISHI GIN,?
It is a standing-style yakitori event where 3 to 5 representative yakitori restaurants from various regions gather at a single venue for one day only, allowing guests to enjoy the pairing of each restaurant's exquisite yakitori with REISHI GIN,. It offers a special one-day yakitori experience where you can enjoy the tastes of multiple famous restaurants as if "bar-hopping" in a casual standing format. The two events held in Tokyo last year attracted many visitors, and this time, the first Kansai event in Osaka has been decided. Hard-to-book yakitori restaurants will gather to propose a new way to enjoy "yakitori and spirits" unique to Kansai. Furthermore, alongside conveying the charm of yakitori culture to many, this event looks ahead to the future of yakitori and sansho pepper—which is essential for REISHI GIN,—by implementing an initiative to donate a portion of sales to sansho pepper farmers.
The Compatibility of Yakitori and REISHI GIN,
"Reishi", the key botanical in REISHI GIN,, contains mushroom-derived umami components such as glutamic acid and guanylic acid. When these overlap with the umami component of chicken (inosinic acid), it creates depth in flavor due to the synergistic effect of the three major umami components. Furthermore, the spicy flavor of sansho resets the fat and pairs well with spices like ichimi pepper and sweet sauces, further enhancing the deliciousness of yakitori.
Going forward, we will expand from Tokyo and Osaka to the rest of the country, delivering the charm of yakitori culture to more people through pairing experiences between yakitori—Japan's proud food culture—and REISHI GIN,, which adds color to Japanese food-pairing alcohol, proposing a new standard for food-pairing alcohol. Through this event, we will also turn our attention to the ingredients and producers supporting yakitori and spirits, advancing initiatives to pass that value on to the next generation in a sustainable manner.
"Standing Bar Yakitori w/ REISHI GIN, in Osaka"