With a long brewing history that dates back to 1647, Kuheiji is one of the most renowned sake breweries in Japan, with Kamoshibito Kuheiji being the first sake to be selected by Michelin three-star restaurants in their pairing list. Today at the helm of the 15th generation, Kuheiji places particular emphasis on rice and believes natural environment factors such as climate and soil are crucial to the cultivation of high-quality sake rice. Over the years, the brewery has been cultivating its own crops in premium fields in Aichi and Hyogo Prefectures, including Kurodasho that is known for its top-quality Yamada Nishiki.

Meanwhile, the brewery has precisely mastered the secrets of its own cultivation and brewing. This is why Kuheiji’s sake shows much better aging potentials than its counterparts and still tastes nice even after it has been aged for a while.

Discover the unique charms of Kamoshibito Kuheiji at this exquisite dinner, with a curated 6-course pairing menu crafted by Chef Henry Yeung. Book now and secure your seat as it’s set to be a can’t-miss experience.