Koedo Kagamiyama Collaboration Dinner With Igarashi
First founded in 1875, Koedo Kagamiyama once flourished as part of Kawagoe’s proud brewing tradition. After closing in 2000, it seemed lost—until its rebirth in 2007, defying Japan’s near-impossible licensing climate. Today, the brewery stands alone in Kawagoe, a town known as Koedo (“Little Edo”) for its preserved Edo-era charm.
At the heart of its identity is Sake Musashi, a rice variety unique to Saitama. Cultivated with local farmers, it yields pure, expressive sake that has garnered national recognition, including a Gold Medal at the Japan Sake Awards.
For this collaboration, Chef Eick has crafted a six-course tasting menu that echoed the same philosophy of respect for terroir.
Musashi Junmai with scallop and melon ponzu, a meeting of briny sweetness and refreshing acidity.
Tobindori Shizuku Daiginjo with uni French toast and whisky nikiri, showcasing richness against delicacy.
Musashi Daiginjo with sheepshead and banana curry, a pairing of layered umami and tropical notes.
Wine Yeast Junmai with yellowtail, apple, and carrot, where fruit-driven aromatics mirrored the plate.
Omachi Tokubetsu with lamb, honey, and grape, a dialogue of savory depth and gentle sweetness.
Wine Yeast Junmai with sweet potato, ratafia, and kokuto, closing the meal in balance and warmth.