A collaboration project between the Toguri Museum of Art (Shoto) and Japanese Cuisine SAKURAGAOKA
See, learn and taste "Edo tableware and food"
- Enjoy art and food in Shibuya for adults this autumn -
Two-day event held on Monday, September 9th and Tuesday, September 10th, 2024
Imari ware (Ko-Imari), which was born in the Edo period as Japan's first domestically produced porcelain, was mainly used as tableware and was not only used by samurai and noble families, but also by townspeople in the latter half of the Edo period. The background to this is the development of food culture during the Edo period. Ingredients and seasonings became available, cookbooks were published, and many restaurants opened in Edo, Kyoto, Osaka, and other areas.
At this event, you will be able to appreciate the Ko-Imari ware that colored the food culture of the Edo period at the Toguri Museum of Art, and then enjoy a special Japanese lunch menu at Japanese Cuisine SAKURAGAOKA in CERULEAN TOWER TOKYU HOTEL. At the Toguri Museum of Art, a special appreciation session and explanation of the exhibition will be held by a curator, and at Sakuragaoka, some of the dishes will be served in Ko-Imari.
Please enjoy the historic tableware and food that have been handed down since the Edo period.
- Organizer
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Toguri Museum of Art, Public Interest Foundation
- event date
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Monday, September 9th and Tuesday, September 10th, 2024
- time
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[A] Toguri Museum of Art 10:15~ / Sakuragaoka 11:45~
[B] Toguri Museum of Art 11:00~ / Sakuragaoka 12:30~
[C] Toguri Museum of Art 11:45~ / Sakuragaoka 13:15~
- Fee
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15,000 yen per person
*Please pay at the Toguri Museum of Art reception on the day.
- Capacity
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The first 6 people from each group on each day
- venue
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The meeting place on the day is the Toguri Museum of Art reception desk.
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If you cancel on the day, a 100% cancellation fee will be charged.
Schedule for the day
There will be three groups, A, B, and C, with different start times. The content will be the same.
*Please arrive at the Toguri Museum of Art reception desk before the start time.
At Toguri Museum of Art
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Special viewing session (approx. 30 minutes)
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"Edo Food from Old Imari" Exhibition Explanation by Curator (approx. 20 mins)
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Free viewing of the museum (approximately 30 minutes)
*The museum will be closed on the day, so the venue will be reserved exclusively for event participants.
*Please remove watches, rings, etc. during the special viewing session.
Travel by taxi
*Taxi fare is included in the participation fee.
*Please note that you may be seated with other guests.
At CERULEAN TOWER TOKYU HOTEL Japanese Cuisine SAKURAGAOKA
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A special lunch featuring a modern take on Japanese cuisine popular during the Edo period.
*One drink included. Please choose from sparkling wine or non-alcoholic drink on the day.
*Some dishes will be served on Ko-Imari porcelain.
*Final departure time is 15:00.
Reservations/Inquiries
[Reservation acceptance period] July 17th (Wed) 10:00 ~ September 5th (Thu) 17:00
Please apply via the reservation site below or by phone.
*Please let us know your name, number of people, desired date and group, phone number, and email address.
*If you have any allergies or concerns, please contact us by phone before applying.
Toguri Museum of Art
The Toguri Museum of Art, a public interest incorporated foundation, opened in November 1987 on the site of the former Nabeshima family estate in Shoto, Shibuya Ward, with the goal of permanently preserving and widely displaying the art pieces, mainly ceramics, that founder Toru Toguri had collected over many years. The collection mainly consists of Hizen porcelain such as Imari and Nabeshima, as well as oriental ceramics from China and Korea. It is one of the few museums in Japan specializing in ceramics, and holds special exhibitions four times a year.
From Thursday, July 11th to Sunday, September 29th, 2024, we will be holding a special exhibition entitled "Edo Food as Seen through Old Imari." This is a special exhibition that explores the appeal of Imari ware as a practical item through the food culture of the Edo period. On the day, the curator will provide an explanation of the exhibits, and there will also be a special viewing session, so please feel free to take a look at the works in our collection.
CERULEAN TOWER TOKYU HOTEL
Japanese Cuisine SAKURAGAOKA
Located just a five-minute walk from Shibuya Station, CERULEAN TOWER TOKYU HOTEL is a quiet and elegant place where time flows. Japanese Cuisine SAKURAGAOKA, which opened on the second floor in 2021, expresses the beauty of the four seasons and the essence of Japan's proud culture through its cuisine.
For this project, we have unraveled the relationship between "Old Imari and Food" as seen in ukiyo-e prints from the Edo period, and have prepared a special menu arranged in a modern style by head chef Kei Tsuruta. Please take your time to enjoy the dishes and food that are steeped in history, while thinking back to the bustle of the Edo period.
Profile
Yoshihiko Fukuda
Nobuhiko FUKUDA
Executive Chef, Managing Director, TOKYU HOTELS & Resorts
Executive Chef, CERULEAN TOWER TOKYU HOTEL
He was appointed executive chef CERULEAN TOWER TOKYU HOTEL when it opened in 2001. Since then, he has led and overseen the food and beverage department as the hotel's general producer of food. His dishes, created with a rich sensibility, are aggressive and passionate, and his attitude of always striving for new heights without forgetting his spirit of challenge has earned him the support of his customers.
With the theme of "cultural exchange," he has friendships with not only culinary world but also notable people from various fields, including intellectuals, opera singers, and wine makers, and has hosted many dining events in collaboration with them. He is also actively involved in food education activities that aim to help children become "food independent" and "develop the five senses" through food. He continues to play an active role as a driving force for food at TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.
In 2017, he became the 7th president of the Escoffier Association of Japan.
In 2018, he was awarded the "Officier Agricultural Order of Merit" by the French government for his contributions to the spread of French food culture.
In 2019, he became executive chef of TOKYU HOTELS, Ltd.
In the same year, he was awarded the "Contemporary Master Craftsman" award by the Minister of Health, Labour and Welfare in the 2019 Award for Outstanding Skilled Workers.
In 2020, he became Executive Vice President of TOKYU HOTELS, Ltd.
In 2021, he became the 6th president of the French Agricultural Merit Association (MOMAJ).
In the same year, he was awarded the Outstanding Technical Advisor Award by the All Japan Chefs Association (general incorporated association).
And that brings us to the present.
<Other organization officials>
Professional Director of the Japan Association of La Chaine des Rotisseurs
Advisor, Japan Food Culture Council
Director of the Japan Rice Flour Association
Takashi Tsuruta
Takashi TSURUTA
Head chef Japanese Cuisine SAKURAGAOKA
Head chef Ryotei Cerulean Tower Sukiya
Born Tokyo in 1972.
While helping his family in the kitchen, he discovered the joy of cooking. He felt joy when people told him his food was delicious, and decided to become a chef. After graduating from high school, he traveled around to famous restaurants Shiga and Ishikawa to gain experience.
He joined The Capitol Hotel Tokyu when it opened in 2010 and further honed his skills at Japanese Restaurant Suiren
In March 2021, he was appointed head chef of CERULEAN TOWER TOKYU HOTEL Ryotei Cerulean Tower Sukiya.
In June of the same year, he became head chef Japanese Cuisine SAKURAGAOKA
With the spirit of "learning from the past for new discoveries," he strives to fuse the traditions of Japanese cuisine built by his predecessors with the evolution of the times. He is firmly convinced that he can infuse his customers with a spirit of hospitality in his seasonal dishes and make them happy.