The Joy of Sake Logotype

The Joy of Sake Tokyo

The Joy of Sake Tokyo

Thursday, November 5, 2015, 6pm–9pm

The Joy of Sake logo


Thursday, November 5, 2015




TOC Building, Gotanda


¥8500 / $75 per person
(¥9500 at the door)



  • HAL
  • Kokusai Sake Kai
  • Ginjoshu Kyokai
  • Junsui Nihonshu Kyokai
  • Asahi Shuzo
  • WSI
  • hakutsuru
  • Sakenomy
  • TOC
  • Miss Sake
  • ito-en
  • suehiro shuzo
  • okunomatsu shuzo
  • hanaharu shuzo

In recent years, the quality of sake enjoyed in Japan and overseas has reached new levels, as brewers combine tradition and technology in new and exciting ways. The Joy of Sake celebrates the wonderful variety of delicious sake being made today.

First held in Honolulu in 2001, The Joy of Sake is the largest sake-tasting event held outside Japan. It showcases approximately 390 entries submitted to the 2015 U.S. National Sake Appraisal, presenting them alongside sake appetizers prepared by specialty restaurants.

The event is held in the penthouse “Tokubetsu Hall” of the TOC Building, a 10-minute walk from Gotanda Station. This attractive venue features plush carpeting, ambient lighting and excellent acoustics for the performance of live Hawaiian music (and hula) at this once-a-year Tokyo event.

Tickets will be available on-line and through the PIA, E-Plus and CN Play Guide ticket purchase sites from August 1, 2015.


Sake tastes wonderful with a wide variety of appetizers and entrees. The restaurants below distinguish themselves not only by their outstanding cuisine, but also by their appreciation of the luster that fine sakes can add to a meal.

Jukei Hanten

Featured Dish: Chinese-style Spicy Roast Beef with salmon patty on a scorched mochi rice canapé

Nihonbashi Osaka

Featured Dish: Wagyu Sukiyaki with egg espuma on top


Featured Dish: Pork and Mizuna Rissoto with a touch of yuzu and shichimi

Modern Catalan Spanish “BIKiNi”

Featured Dish:
Root Vegetable Mosaic Pinchos
Shrimp and Cream Cheese Pinchos

Koshi no Kanbai Manjia

Featured Dish: Koshi no Kanbai-flavored Scallop and Snow Crab Sautee served with kakinomoto sake lee sauce

Restaurant Kazu

Featured Dish: Blue Cheese Quiche


Featured Dish: Shinshu Venison and Wild Mashroom Terrine served with vegetable pickles

Beast Kitchen

Featured Dish: Hokkaido Autumn Harvest Quenelle


Featured Dish: Beef Tendon Miso Stew Komahachi-style


Featured Dish: Grilled Tender Hen's Tail with fresh vegetables and Toritama original miso paste

Shirogane Baru

Featured Dish: Salted Butterfish and Potato Tapas, Américaine Sauce Shrimp Tapas


Featured Dish: Steamed Crab Cake in clam and cabbage soup stock with Dewazakura Daiginjo


Featured Dish: Matsutake Osumashi Soup with shrimp and chicken dumpling

Koko Head Cafe

Featured Dish: Autumn Aloha
Duck, kabocha, foie gras, persimmon, chestnuts with maple syrup, sake, autumn spice infusion

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