I was invited by a respected gourmet to a one-night-only Maker's Dinner at the world-renowned French restaurant "SÉZANNE," featuring the exceptional sake from "Nabeshima" and "Aramasa."This luxurious event showcased a special course crafted exclusively for the occasion by Chef Steve Lancaster, paired with rare Japanese sake from two of Japan's leading breweries.I had the opportunity to hear directly from Naoki Iimori of Nabeshima and Yusuke Sato of Aramasa about their philosophies, histories, and the passion behind their sake-making. Enjoying the sake while learning about its background made the experience even more profound.True to the concept stated on the menu—"Refining selected ingredients through French culinary techniques, fermentation, and a global sensibility"—Chef Steve Lancaster's dishes were beautifully presented, each meticulously designed to harmonize with the sake.**Course Menu** - 48-month aged Comté cheese, Ebisu beer, sherry vinegar - White shrimp, cucumber, Espelette pepper - Ezo venison from Hokkaido, juniper berries, long pepper from Okinawa - Queen Rouge from Nagano, chicken liver, Sauternes - Brioche, puff pastry (Bordier butter) - Purple sea urchin from Hokkaido, white corn from Aichi, shiso - Chicken wings, kuruma shrimp, zucchini from Chiba - Scallops from Funka Bay, sake lees, Ossetra caviar - Sweet sea bream from Ehime, black truffle from Manjimap, Albufeira sauce - Beef from Yamagata, matsutake from Gunma, Bordelaise sauce - Angel melon from Shizuoka, champagne, mint - Peach from Yamanashi, honeycomb from Nagano, fennel - Mignardises *I was so eager to taste the main dish of Yamagata beef and Gunma matsutake that I forgot to take a photo before enjoying it (laughs).***Sake Pairing** - Aramasa Tenka (low-alcohol sparkling junmai sake) - Aramasa Ten'ō (Viridian) 2025 - Nabeshima Shizuku Shibori Junmai Daiginjo - Aramasa Nōmin Geijutsu Gairon 2025 - Nabeshima Akaiwa Omachi Junmai Daiginjo - Nabeshima Kakushi Sake -Ura Nabeshima- Junmai Ginjo - Aramasa Itan Kyōso Kabushikigaisha 2023 - Nabeshima THE BLACK LABEL 2023 - Nabeshima THE THIRD BREWING - Aramasa Miezaru Pink no Unicorn 2023 Each dish was paired with a different sake, and the unique characteristics of each sake enhanced the appeal of the dishes, creating a series of delightful experiences.I was able to taste brands that are usually hard to come by, and I was reminded of the profound depth of Japanese sake.Moreover, the service was exceptional; the staff provided detailed explanations about the dishes and sake, and their attentiveness to the timing of the glasses and thoughtful gestures made for a consistently pleasant dining experience.The combination of Chef Steve Lancaster's cuisine, the sake from Nabeshima and Aramasa, the brewers' stories, and the refined service unique to SÉZANNE created a special culinary experience for one night only.The food, sake, and service exceeded all expectations, making it a memorable evening that will stay with me.It was a great meal.
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