[The Westin Yokohama] Where Two Philosophies of Scent Converge: Iron Bay x Cambridge Distillery One-Night-Only Pairing Dinner

The Westin Yokohama, a lifestyle hotel embodying a new generation of "well-being," will host a one-night-only event titled "Iron Bay One-Night Pairing with Cambridge Distillery" on Tuesday, April 28, 2026, at its 23rd-floor signature restaurant, Iron Bay. The event is held in collaboration with the UK-based Cambridge Distillery, represented by Onfeet Co., Ltd. Guests can enjoy a marriage of wood-fired cuisine and gins from the distillery, which are featured in Michelin-starred restaurants and five-star hotels worldwide.

Since its opening, Iron Bay has been chosen by many as a place to spend special moments with loved ones. Executive Chef Shota Yamashita crafts dishes using seasonal, locally sourced ingredients, carefully grilled over wood and charcoal to draw out the natural flavors and aromas of the ingredients.

Meanwhile, the Cambridge-based Cambridge Distillery was founded by William Lowe, who holds both Master of Wine and Master Distiller titles. Their gin, extracted without compromising aroma through innovative vacuum distillation technology, is served in Michelin-starred restaurants and five-star hotels globally.

The "aroma created by wood fire" pursued by Iron Bay meets the "distillation technology that preserves aroma" innovated by Cambridge Distillery. This special pairing dinner is realized through the convergence of these two philosophies centered on scent.

The course begins with the bounty of the sea. Following a light dish of salmon and botan shrimp, the main fish course features Kanagawa-grown red sea bream served on skewers, with Hyuganatsu citrus and fennel evoking the arrival of early summer. The main meat course features venison from Doshi Village, grilled aromatically over wood fire and accented with the refreshing notes of fermented green pepper.