World-Class Sake 'Gangi' x Ginza SPICE LAB TOKYO Debut Collaboration, Starting May 13 (Wednesday)
Ginza's modern Indian cuisine restaurant, SPICE LAB TOKYO, is collaborating with 'Gangi,' a sake that won the top award at a French sake competition, to offer a special pairing course starting May 13, 2026. The collaboration stems from the resonance of both brands' philosophies, creating a unique mariage of premium sake and innovative Tandoor dishes.
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- 📰 Published: May 13, 2026 at 00:02
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Ginza's modern Indian cuisine restaurant, "SPICE LAB TOKYO," is collaborating with "Gangi," a sake brand from Yao Hachishin Shuzo in Yamaguchi Prefecture. Starting May 13, 2026 (Wednesday), they will offer a special pairing course featuring "Gangi Junmai Daiginjo Sekirei," which received the highest award at "Kura Master 2025," a French sake competition.
*"World-class recognition": This is based on the achievement of winning the highest award, the "President's Award," among 1,083 brands at the "Kura Master 2025" sake competition held in France.
Reservations can be made here
■ Background of the Collaboration: Resonating Philosophies
"Gangi" refers to a pier at a landing site. The wish of "Gangi" is to be a bridge connecting people, just as sake originates from the waterfront. "SPICE LAB TOKYO" seeks new frontiers in modern Indian cuisine by connecting Indian traditions with seasonal Japanese ingredients. The passion of both parties, exploring the essence in their respective fields, resonated, leading to this special collaboration.
■ Pairing Highlights: Premium Sake "Sekirei" × Supreme Tandoor Cuisine featuring Ayu (sweetfish) vital for early summer
During the judging of "Kura Master 2025," jury president Xavier Thuizat (Sommelier at Cheval Blanc Paris, France) highly praised "Sekirei" for its exotic aroma and energy, as well as its superb harmony with seafood and ceviche.
To maximize its potential, a pairing with "Tandoor" dishes, which form the core of the course, is proposed. A dish combining the slight bitterness of young ayu or seasonal vegetables with a melon-ginger sauce resonates with the bright freshness of the premium sake, bringing out new expressions of Japanese sake.
■ Course (Example)
Seasonal Tandoor: "Gangi Sekirei" Pairing
Tandoor of young ayu (or seasonal vegetables), watercress mint chutney, melon ginger sauce
Dosa: Signature dosa with Hakata Jidori confit
Main: Venison pie with Laal Maas spice aroma
Biryani: Seafood biryani announcing the arrival of early summer
*The course will consist of 7 to 9 dishes.
■ Event Overview
Period: Starting May 13, 2026 (Wednesday), offered only for dinner
Venue: SPICE LAB TOKYO (GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo)
Price: Dinner course with pairing ¥26,400 (tax included, service charge extra)
Reservation: https://www.tablecheck.com/shops/spicelabtokyo/reserve?menu_lists=6a01429057d990f9f83a534d
Store Information
SPICE LAB TOKYO
Address: GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo
Closed: Mondays (open if Monday is a public holiday, then closed the following Tuesday)
Seating Capacity: 40 seats
Official Website: https://spicelabtokyo.com/
Instagram: https://www.instagram.com/spicelabtokyo/
*"World-class recognition": This is based on the achievement of winning the highest award, the "President's Award," among 1,083 brands at the "Kura Master 2025" sake competition held in France.
Reservations can be made here
■ Background of the Collaboration: Resonating Philosophies
"Gangi" refers to a pier at a landing site. The wish of "Gangi" is to be a bridge connecting people, just as sake originates from the waterfront. "SPICE LAB TOKYO" seeks new frontiers in modern Indian cuisine by connecting Indian traditions with seasonal Japanese ingredients. The passion of both parties, exploring the essence in their respective fields, resonated, leading to this special collaboration.
■ Pairing Highlights: Premium Sake "Sekirei" × Supreme Tandoor Cuisine featuring Ayu (sweetfish) vital for early summer
During the judging of "Kura Master 2025," jury president Xavier Thuizat (Sommelier at Cheval Blanc Paris, France) highly praised "Sekirei" for its exotic aroma and energy, as well as its superb harmony with seafood and ceviche.
To maximize its potential, a pairing with "Tandoor" dishes, which form the core of the course, is proposed. A dish combining the slight bitterness of young ayu or seasonal vegetables with a melon-ginger sauce resonates with the bright freshness of the premium sake, bringing out new expressions of Japanese sake.
■ Course (Example)
Seasonal Tandoor: "Gangi Sekirei" Pairing
Tandoor of young ayu (or seasonal vegetables), watercress mint chutney, melon ginger sauce
Dosa: Signature dosa with Hakata Jidori confit
Main: Venison pie with Laal Maas spice aroma
Biryani: Seafood biryani announcing the arrival of early summer
*The course will consist of 7 to 9 dishes.
■ Event Overview
Period: Starting May 13, 2026 (Wednesday), offered only for dinner
Venue: SPICE LAB TOKYO (GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo)
Price: Dinner course with pairing ¥26,400 (tax included, service charge extra)
Reservation: https://www.tablecheck.com/shops/spicelabtokyo/reserve?menu_lists=6a01429057d990f9f83a534d
Store Information
SPICE LAB TOKYO
Address: GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo
Closed: Mondays (open if Monday is a public holiday, then closed the following Tuesday)
Seating Capacity: 40 seats
Official Website: https://spicelabtokyo.com/
Instagram: https://www.instagram.com/spicelabtokyo/