Restaurateur, spécialiste en saké (notamment chaud) et céramique Restaurant Owner & “Sake Gastronomist” Yusuke Miyashita is the owner and sake gastronomist at Fushikino, a Michelin starred kaiseki restaurant in Tokyo that specializes in food and sake pairings. When pairing food with sake, Yusuke believes is important to have harmony between the style of sake, it’s serving temperature, and the shape of the cup to optimize the experience.
Continue readingPrésident de la maison de saké Miyake Honten Mr Miyake is the 6th president of Miyake Honten Brewery founded in 1856. Besides his responsibilities as head of the Brewery, he also acts as President of the Hiroshima Sake Promotion association.
Continue readingChief of Fushimi Sake Brewers Association. Mr. Masuda is the Owner/President of «Masuda Tokubee Shôten» Brewery, founded in 1675 with a rich history and famous throughout Japan for being the creator of «Nigorizake». He is the 14th generation since the founder. Besides his responsabilities as head of the brewery, he also acts as Chief of Fushimi Sake Brewers Association.
Continue readingJapanese sake ambassador for the Atelier du Saké EN: Since the opening of the Atelier du Saké in 2015, Maryam has offered initiation and tasting sessions to restaurant professionals. Located at 2, Impasse des Carrières in Paris, 16th, this showroom is dedicated for chefs, sommeliers, bartenders and journalists
Continue readingOstréicultrice Oyster farmer « PRAT AR COUM » – Lannilis (29) Caroline Madec’s family farm oysters since 1898. She represents the 5th génération of the most famous oyster company in Bretany. The oyster parcs are located in a place where sea and earth meet. This trading offers an incredible taste to her oysters. Will be participating the workshop « Oysters and sakes ».
Continue readingSommelière et journaliste. Journalist specializing in wines and spirits. She writes for Sommelier International, The Wine Expectation, Luxsure and a few other magazines. She is keen to defend the exceptional wines and spirits and the commitment of the men who have developed them. She will be taking part in the “Carte blanche” workshop.
Continue readingChef de cuisine du restaurant « KEN KAWASAKI » Paris 18e Originale from Hiroshima, Ryohei is a very inspired chef… silent. But the cuisine that he serves in his restaurant located near Montmartre, is incredibly creative, spontaneous, and so evident of purity. The base of his cooking is french but of course you might find here and there few japanese ingredients, just to remind you his roots. He will be invited this year for a…
Continue readingSaké Samouraï, Instructor, Consultant and Organiser of the Salon du Saké EN: His passion for Japanese culture since his early childhood has pushed Sylvain Huet to study aikido, tea ceremony, calligraphy and, of course, sake for many years. Today, he is internationally recognized as an independent expert he received the “Sake Samurai” title in 2012. To keep helping producers and develop new opportunities for them, he launched the European Fair for Sake and Japanese Beverages in…
Continue readingMarketing Director at Dojima Sake Brewery. EN: Kumiko’s family has been brewing sake in Osaka over generations. They are currently operating a sake brewery at Fordham Abbey in Cambridgeshire which just opened this year..
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