Exceptional sake and cuisine at CRAFT SAKE WEEK 2025
The Craft Sake Week has inaugurated its 9th edition at the Roppongi Hills Arena, running from April 18 to April 29–a not-to-be-missed event for aficionados of premium sake and world-class gastronomy.
Over the course of this 12-day open-air festival, 120 meticulously curated sake breweries and 15 highly acclaimed, prestigious restaurants converge to offer an exceptional tasting experience to curious visitors. The concept is elegantly simple yet defined: guests purchase a predetermined number of coins, which they then exchange for a glass of sake expertly paired with either a savory or sweet culinary creation. To round off the gastronomic journey, participants can trade additional coins for a refreshing drink or dessert, concluding the experience on a harmonious and satisfying note.
First visitors at the Craft Sake Week at Roppongi Hills Arena on April 18
Unique Sweet and Savory Tastings
I attended the official opening of Craft Sake Week on April 18, which kicked off under the them of “bubbles”. Four glasses of differently colored drinks immediately caught my eye—they turned out to be Hanaahu teas, aiming to be the “ultimate tea for enjoying with food”. Each tea embodied the aromas and essence of a season, and that came through beautifully on the palate. My personal favorite was the “Spring — Kusawabata” tea, with its notes of young leaves and lemongrass—a gentle and refreshing sensory poem.
The rest of my visit unfolded as I stood pondering for a while in front of the five opening restaurants, each offering dishes more tempting than the last. Torn between Western, Chinese and Japanese cuisine, I ultimately gave in to the charm of a Japanese savory dish paired with a French dessert.
🇯🇵 Juicy Gyudon Croquette with extra sauce (Oyama no Kappore)
Chefs on site from “Oyama no Kappore” restaurant 
What a beautiful presentation for this first dish from Okayama no Kappore. This Japanese restaurant revisited the beloved “korokke” — the classic Japanese potato croquette — with an elegant twist. The croquette was nestled in a slightly thick, juicy broth and topped with tender gyudon-style beef, fresh scallions, and thin slices of red radish.
From the very first bite, the croquette and the meat seemed to melt into the broth, releasing all its sweet and umami-rich flavors. Then red radish added a delicate touch of acidity and mild spiciness, along with a satisfying crunch that brought balance to the dish. Every bite was pure comfort — a warm, flavorful embrace that lingered beautifully on the palate.
🇫🇷 Sake Lees and Cheese Financiers (Lol. — Lick one’s Lips)
Chefs on site from “Lol.” restaurant
Sake Lees and Plain financiers To end the meal on a sweet note, I headed over to restaurant Lol. As a Frenchwoman, I was ilmmediately drawn to their two financiers—those small, rectangular French cakes traditionally made with almond flour, butter, and egg whites. Lol. offered a bold and creative take on the classic, presenting a duo with similar textures—crispy on the outside, tender on the inside—but with wildly unexpected flavors. One combined sake with bold, tangy Gorgonzola piccante, elevated by a hint of Japanese candied lemon. The other was inspired by the rich, nutty flavor of “Pamplie” butter, a premium French butter known for its use in high-end cuisine. It was complemented with browned milk, beet sugar, and finished with a touch of Maldon sea salt, giving it a subtle sweet-and-savory twist.
By remaining this traditional French treat, Lol. delivered a sensory experience that surprised and delighted. The unexpected pairings worked together beautifully—an audacious gamble that paid off brilliantly!
Tastings in a Warm and Memorable Setting
My visit to the Roppongi Hills Arena was truly a delight—I’ll remember the dishes and teas I tasted for a long time. But what left the strongest impression on me was the authenticity of the chefs, which you could genuinely feel in each dish, making the experience all the more enjoyable. The overall atmosphere was cheerful, and the event was thoughtfully organized from the start to the end, with attention to every detail—from the warm welcome to the smooth farewell. If you have a passion for food, sake, or unique culinary experiences and are looking for a pleasant outline, this event is absolutely worth a visit—I promise! As for me, I definitely wouldn’t have minded trying a few more dishes…
Oyama no Kappore restaurant: https://tabelog.com/en/tokyo/A1303/A130303/13242959/Lol. restaurant: https://lol.owst.jp/
