The 7th Generation Yazaemon, Satoru Matsumoto, proudly introduces, "Arita Porcelain Lab" the "NEW" Brand of the "Yazaemon Kiln", which has 200 years of history specializing in the "IMARI" style, known for its lavish gold painted designs.…
[ Address ]1-11-3 Kamikouhira, Arita-cho, Nishimatsuura-gun
Saga, Japan
[ Hours ] 10：00～16：00
[ Holiday Store ] non-regular holiday
[ TEL ] 81-0955-29-8079
[ FAX ] 81-0955-43-2580
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Arita Pottery, previously called “Imari ”, was distributed as far as Europe, and held in such high esteem that they were often considered to be more valuable than gold. Arita wares were exported overseas through various channels, and came to have a strong influence on European art and culture. We are currently attempting to evolve further, the modern Arita style, and reintroduce it from New York to the rest of the world.
We were successful in holding an event where people could view and touch the pottery, and also sample exquisite cuisine served off of the dishes, thanks to the cooperation of Mr. David Bouley, the top star chef, Mr. Noriyuki Sugie, and Japan’s top culinary institute, the Tsuji Culinary School.
Mr. David Bouley
His restaurant “Bouley”, has maintained the highest evaluation of a four-star rating in the New York Times in 1990’s and Zagat's New York Edit. A well-renowned chef, his cooking style is described as “Fusion cuisine” - actively incorporating aspects of Japanese cuisine into his dishes.
Mr. Noriyuki Sugie
He had served as an Executive Chef of Asiate at Mandarin Oriental Hotel New York, and is currently working as a consultant.
Tuji Cuisine School
One of the largest professional culinary schools in Japan
The concept of the event: “Tradition” and “Cutting edge”
With features of the past, present, and future, we have planned this event so that people can experience both the traditional and modern versions of “IMARI”, alongside traditional Japanese and innovative French cuisine.
In addition, we have imported some ingredients from Japan, including Saga beef, Barafu, or “Iceplant”, Shochu – a distilled liquor of Saga by the names of “Nonnoko” and “Azumaichi”, as well as Sake from Saga. We would like you to experience these ingredients from Saga.
At the buffet party for media and distributors on February 17, potter’s works displayed in the front of the exhibition, with a coordinated table design at the back.
Drinks were served by Gen Yamamoto, a New York-based renowned mixologist of vegetable cocktails.
The menu for February 18 is as follows;
【Menu 01】
JAPANESE WHITE ASPARAGUS FLAN WITH JAPANESE FRESH FLUKE
BLACK TRUFFLE DASHI
&
SAKE AZUMAIDHI JUNMAI GINJO
【Menu 02】
LILY BULBS SOUP , SHRIMP & SAKE AZUMAIDHI JUNMAI GINJO
【Menu 03】
CHICKEN TSUKUNE YUZU KOSHOU , BARAFU
&
MUGI SHOCHU : NON NO KO KURP
【Menu 04】
DEEP – FRIED OYSTER , DAIKON STEW
&
MUGI SHOCHU : NON NO KO KURP
【Menu 05】
KUROBUTA TONKATSU KARASHI MENTAIKO
&
FAUGERES , LEON BARRAL , LANGUEDOC , FRANCE 2006
【Menu 06】
FRESH SAGA RIBEYE BEEF , BINCHOTAN CHARCOAL GRILLED
NAGAIMO , RED MISO GLAZE , VIDALIA ONIONS BRAISED WITH RED
WINE AND BONE MARROW , SASHIMI OF SAGA BEEF , MARINATED
JAPANESE SHALLOTS , HOMEMADE JAPANESE PICKLES
&
FAUGERES , LEON BARRAL , LANGUEDOC , FRANCE 2006
【Menu 07】
SWEETS
