A report on the highlights of the second half of “CRAFT SAKE WEEK 2025 at ROPPONGI HILLS,” Japan’s largest celebration of Japanese food culture! We provide detailed information about the sake breweries that change daily and the restaurants featured during the final six days.

“CRAFT SAKE WEEK 2025 at ROPPONGI HILLS,” now in its seventh year as a celebration of Japanese food culture, is currently being held over 12 days from April 18 (Fri) to April 29 (Tue/Holiday). The event has now entered its second half!

Whether you have already visited the event or are coming for the first time, you can enjoy the sake breweries that change daily—10 breweries per day according to different themes—and the luxurious restaurants featured in the second half without ever getting bored. Today, I, Honoka Yamaguchi from the PR team, will share the highlights of the second half of the event!

Please also read our article introducing the event’s highlights!

Article: “CRAFT SAKE WEEK 2025 at ROPPONGI HILLS,” Japan’s largest celebration of Japanese food culture, opens! Our PR representative introduces the event’s highlights along with scenes from the opening day

“CRAFT SAKE WEEK”—Japan’s Largest Sake Event

Organizer Hidetoshi Nakata traveled throughout Japan, meeting numerous producers centered on sake, Japanese tea, and crafts. Deeply impressed by the depth and potential of sake in particular while experiencing Japan’s proud culture and techniques, he launched the event in 2016 with the desire to “share the excellence of Japanese culture with many people.” The event highlights carefully selected sake from across the country, promoting the appeal of sake and, in recent years, Japanese food culture including Japanese tea. It has been held six times in Roppongi (Tokyo) as well as in regional cities such as Hakata (Fukuoka) and Sendai (Miyagi), attracting over one million visitors to date.

[Highlight ①] Introduction to Second-Half Sake Breweries

120 carefully selected sake breweries have gathered for this event, chosen through tasting sessions involving over 100 participants including Hidetoshi Nakata, sake experts, and top chefs. Ten breweries participate each day, rotating according to different daily themes. Today, we introduce all the breweries featured in the second half at once.

List of participating breweries: https://craftsakeweek.com/csw-2025/sake-lineup/day01/

[Highlight ②] Introduction to Restaurants for the Final Six Days and Final Day

The world-class restaurants that generate buzz every year will rotate—five restaurants for the first five days, five for the final six days, and five for the final day—allowing you to enjoy meals from various genres at a total of 15 establishments, paired with sake.

During the final six days, five restaurants that focus on ingredients will participate under the theme [Stories of Ingredients ~Producers’ Passion Explored Through Sake~].

▼ “Fujie Sabo by Yamamotoyama” (Nori)

Established in 1690 during the Edo period, Yamamotoyama is a long-established tea and nori shop. In 2018, the Nihonbashi main store was renovated as a place to experience premium tea and nori in their finest condition. At the event, exclusive menu items not available at the store will appear!

You can enjoy hand-rolled nori and dashi ochazuke featuring three types of nori—bara-boshi nori and itanori from the Ariake Sea, and aosa nori from Mie Prefecture—each with distinct textures and aromas, as well as sweets made with nori and tea.

From left: Hand-rolled sushi set (2 pieces), Nori sea bream dashi ochazuke

▼ “SIIDA by Ajinomoto” (Dashi)

Just as each sake offers its own unique flavor and aroma, katsuobushi dashi becomes more delicious and enjoyable when you appreciate the differences in character based on ingredients and smoking methods. To deliver this experience, Ajinomoto Co., Inc., which has long been associated with “dashi,” launched the new brand “SIIDA®” in collaboration with “Ken,” a renowned sake izakaya in Gakugeidaigaku.

Please savor the blissful marriage created by sake and dishes using three types of distinctive “dashi.”

From left: Dashi ochazuke with pickled cherry blossoms, Three types of dashi-gara eaten with shuto cheese

▼ “TEBA” (Chicken Wings)

“Tenba,” which aims to create Japan’s most delicious karaage, makes its debut at Craft Sake Week ahead of its summer opening! Committed to safe and delicious chicken, they use jidori carefully raised in the nature-rich environment of Izumi City, Kagoshima Prefecture, with attention to feed. The chicken is meticulously processed on-site while fresh, resulting in a remarkably pure flavor.

The wings are marinated in a secret soy-based sauce, coated with potato starch, and fried to crispy, juicy perfection.

From left: Tenba’s fried chicken wings (2 pieces), Whole pickled cucumber with Kagoshima spice “Hirameki”

▼ “Kurkku Fields” (Cheese)

A farm and park in Kisarazu City, Chiba Prefecture, produced by musician Takeshi Kobayashi. The restaurant uses freshly harvested organic vegetables, eggs, and freshly made cheese from the grounds, pursuing deliciousness while conveying an approach to food that connects to the future.

At the event, fresh vegetable pickles, mozzarella cheese made from freshly squeezed milk from water buffalo (rare in Japan), and hot dogs with homemade bread and wild boar sausage made in the on-site workshop will be featured.

From left: Water buffalo mozzarella caprese, All homemade hot dog

▼ “Garari” (Miso)

“Garari,” a traditional house izakaya beloved in Sendagaya for 21 years, operates under the concept of “a delicious restaurant for miso dishes and kokuto shochu.” To expand the possibilities of miso while conveying its appeal, they carefully blend various misos selected from across the country to match ingredients.

All menu items use miso. At the event, the popular classic “Kurobuta no miso-zuke yaki” (black pork marinated in miso and grilled), which surprises with its richness and aromatic depth, will appear, along with a luxurious miso-braised beef tongue!

From left: Black pork marinated in miso and grilled, Beef tongue miso stew

On the final day, under the theme [Food Revolutionaries Who Amaze the World ~New Possibilities of Food and Sake~], all five restaurants worthy of closing the finale will participate, including restaurants that have earned stars in world-renowned restaurant guides and extremely popular establishments that are difficult to book—famous restaurants that do not typically participate in events!

▼ “ASAHINA Gastronome” (French)

“ASAHINA Gastronome,” a two-Michelin-star French restaurant. Chef Satoru Asahina opened “Galerie ASAHINA” in Roppongi Hills in 2023, offering savory light meals in a course format. The restaurant has gained a reputation for both taste and beauty. The “hummus” and “salmon tartare” appearing at the event are presented in this “savory” style, incorporating unique ideas in ingredients and presentation to achieve both beauty and deliciousness as appetizers.

From left: Zucchini and chickpea hummus, Crispy shrimp

▼ “malca” (Italian)

Tsukasa Kitano trained at “TACUBO” for four years before opening his own restaurant in 2022 at age 27. His family runs a fresh fish shop in Awaji Island, Hyogo Prefecture. He also has deep ties with Yamazaki Farm, a top Kobe beef producer, purchasing whole cattle and earning acclaim for diverse dishes that make full use of each cut through charcoal grilling, stewing, and more. At the event, he will offer Bolognese donburi and the popular fluffy omelet as special menu items arranged to pair with sake.

From left: Kobe beef salt stew with sansho pepper, Awaji Island kamaage shirasu fluffy omelet

▼ “Imperial Hotel Torakuro” (Japanese Cuisine)

This is a highly anticipated restaurant opened by the Imperial Hotel under the supervision of the Ishikawa Group, which operates the three-Michelin-star restaurants “Kagurazaka Ishikawa” and “Kohaku,” to promote modern Japanese cuisine with themes of tradition and innovation to the world. The head chef is Masashi Takami, who trained at both restaurants for over 10 years. At the event, he will showcase beautiful dishes full of the splendor of spring and dignity, including “a dish using young ayu,” through diverse combinations of ingredients and cooking methods.

From left: Ankimo ponzu jelly wakame yellow chive, Hanaho shiso wasabi scallop sansho and edamame onigiri nori Chinese cabbage shiso layered

▼ “Minami-Aoyama Nanatorime” (Yakitori)

Owner Naoki Kawana learned the basics at a kappo restaurant and honed his skills through self-study by frequenting renowned yakitori establishments—a research-oriented approach. He primarily uses Kyo-akadori chicken, characterized by moderate elasticity, richness, and delicate meat quality, and through careful preparation, maximizes umami to bring out the best in the ingredients. At the event, skewers featuring large, rich French-origin quail eggs and the extremely popular paitan ramen served at the end of courses will appear.

From left: Skewer set of 2 (tsukune/L’France), Paitan ramen

▼ “Ban YORONIKU” (Yakiniku)

“Ban YORONIKU,” where former popular club owner and DJ Hideyuki Kuwahara VANNE and head chef Yuta Kawasaki pursue unparalleled deliciousness and enjoyment. They continue to evolve and captivate foodies by raising the bar for “delicious and fun” through attention to meat cutting, cuts, ways of enjoying flavors, cooking adjustments according to situations, and even the use of supporting vegetables. At the event, the world-famous “truffle sukiyaki” will also appear.

From left: Yoroniku’s signature truffle sukiyaki donburi, Wagyu fillet tender stew tamagoyaki

For more menu details, please visit the official website below.
Restaurant list: https://craftsakeweek.com/csw-2025/food-ineup/

At the venue, you can enjoy all food and beverages using dedicated coins.

For first-time visitors, we recommend purchasing the starter set, which includes an original sake cup and 12 coins. You can enjoy your favorite sake in the original sake cup.

From your second visit onward, if you bring your sake cup, you can enjoy the event by purchasing only coins!

Advance purchase: https://passmarket.yahoo.co.jp/event/show/detail/01ibn4h5xm941.html

Please visit CRAFT SAKE WEEK in the second half, where restaurants have also been refreshed.We look forward to seeing you at the venue!

Official website: http://craftsakeweek.com/