PRETTY IN PINK: Cherry Blossom Party Sábado 3/21.
Details COMING SOON. Canapés, sake, PINK FLORAL VIBES etc.
PAST EVENTS
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JAPAN
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MEXICO
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PAST EVENTS ✳︎ JAPAN ✳︎ MEXICO ✳︎
TOKYO NOCTURNO
12.06.2025
Neon-touched noir, with one long, black-cloaked candlelit table. Come join us for small plates of izakaya-style bar food, the clink of ochoko filled with boutique sake, and rare vintage Japanese records all night.
19.00〜20.30PM
Mini Menu Degustación
Tartlet
Tomato ume mousse, ume jelly, confit puchi tomato, shiso paste, ume salt
Carpaccio
Shiromi sakana, ponzu tofu crema, tomato oil, pickles, pink pepper, wakame salt
Hasami-ageten
Lotus root, prawn + aonori tempura sando, wasabi salt
Matcha latte rice
Koshihikari rice, sour cream, grana padano, matcha powder, sencha salt, dill oil
Sakura panna cotta
CANAPE KANPAI
11.23.2025
Take a seat at a one-night long table at Matraz + AMAI's newest location, when NOMI brings a tasting of Japanese flavours — small dishes paired with craft sake and mini cocktails. The terrace opens to the evening sky, with the weekend lingering between Guadalajara and Tokyo.
Tartlet
Beetroot, shibazuke, goat cheese, shiso, pistachio
Jicama crab sandos
Pepperberry, sour cream, ume ・Vanilla, soy sauce, beni-shoga
Age-harumaki Prawn, pimienta rosa, coriander・Nori, flor de calabaza, mozzerella, gari
Carpaccio
Shiromi sakana, miso brown butter, beni imo, dill oil
Aonori caesar salad croquettes
Pickled lettuce, sansho, shiitake bacon, Caesar dressing
Monaka
Fior de latte gelato, roasted kinako powder, black sesame-an
AMAI cheesecake
Fuwa-fuwa Japanese cheesecake
LOS TACHINOMIS
SOME Past Menu itemS
nori cheese millefeuille, wasabi salt
Japanese pickles
gakko-cheese
blue cheese mousse, honey, pepper + baguette
melon-zuke + umeboshi, pimienta rosa
cauloflower potatoe + shoyu powder, brown pbutter, pine nutes; pea potate fria, pepperberry salt,
tomato gari salad
cheddar gari croquettes
kamaboko chicharron + mayo, black shichimi
aburi pescado with mayo + shiso salsa, crudo with
“fish & chips” (whipped cod roe, herb oil, papitas)
green beans, mirin cream, sansho pangrattato
crudo pescado + tomato dashi, ponzu, tomato oil
cured salmon, lemon oil, shoyu, crema, fried capers
eggplant panna cotta, sakura shoyu
jicama crab sandos
flor de calabaza tempura, whipped queso de cabra y shoyu, wakame salt
pizza man (steamed bun)
prawn gyoza, guajillo oil, rice vinegar
coconut, ponzu jelly, wakame salt
kani croquette
ebi chiri croquette
SWEET
yomogi chiffon cake + sakura cream
rare cheesecake con piña y pimienta
beni imo purin
tofu tiramisu (cafe o matcha)
ume yokan
JAPAN
白露 Hakuro
When Hakuro (”white dew”) sets in, it means summer heat subsides, and autumn’s cool starts to pass over. Dew glistens white on grass, wagtails sing. The second edition of Ichigo-Ichie will be a tasting menu of Hakuro flavours. Soul tunes for this edition brought to you by local DJ and producer Shining Star. 白露は草露白、鶺鴒鳴、玄鳥去の感じ季節です。
MENU
「お料理」
White corn potage, mitsuba oil, tenkasu, murasaki imo powder
ホワイトコーンポタージュ、ミツバオイル
Sake: Yamanoi 70
酒: 山の井 純米70
Fresh ricotta & fig shiroae, shiso salsa verde
手作りリコッタ＆イチジク、シソサルサヴェルデ
Sake: Murayu Shuzo Junmai Daiginjo Muroka Nama Genshu
酒: 村祐 亀口取り 常盤ラベル 無濾過生原酒
Komatsuna & saikyo miso risotto, butter grilled aka-ebi, akashiso syrup, mascarpone
小松菜と西京味噌新米リゾット、バター焼き赤海老、赤しそシロップ、マスカルポーネ
Sake: Akabu Hiyaoroshi Junmai Ginjo
酒: AKABU 純米ひやおろし
Wagyu tataki, ajo blanco puree, pickled mushrooms
和牛たたき、アジブランコピューレ、漬けキノコ
Sake: Sawaya Matsumoto Shuhari Yamadanishiki
酒: 澤屋まつもと 守破離 山田錦
Yoghurt gelato, grape confit, lavender jelly, black sugar crumble
ヨーグルトジェラート、グレープフルーツ、ラベンダーゼリー, 黒糖クラム
Sake: Mioya Shuzo Yuho no Shiro Junmai Ginjo Nama Genshu
酒: 御祖酒造しろ遊穂 純米無濾過生原酒 おりがらみ
Images: Yuri Nanasaki
Taisho 大暑
The Taisho (”greater heat”) microseason of the old Japanese calendar is characterised by “tsuchi uruote mushi atsushi” - “damp earth, humid air”, so a cooling menu and refreshing beverages will be served for this notoriously steamy time of year.
Menu
「のお料理」
Yamanashi white peach gazpacho, cucumber sorbet, mitsuba oil山形もものガズパチョ、キュウリソーベル、ミツバ油
Sake: Tedorigawa U Yoshidagura Yamahai Junmai (Ishikawa)
日本酒：手取川 U Yoshidagura 山廃純米無濾過生原酒
Summer tomatoes, aonori labne, honey vinegar, Shodoshima olive oil, myoga
夏のプチトマト、青のりラブネ、ハチミツ酢、初度島オリブオイル、ミョウガ
Sake: Kyo no Haru Natsu Nigori (Kyoto)
日本酒： 京の春 夏にごり
Kampachi crudo, shiso salsa, amanatsu, sansho, wild summer herbs
鱸カルパッチョ、しそサルサ、甘夏、山椒
Sake: Kamo Nishiki Junmai Daiginjo (Niigata)
日本酒：加茂錦純米大吟醸
Umeshu kakuni, edamame puree, pickled white eggplant
梅酒豚カクニ、枝豆とリンゴピクルスピューレ、漬け白ナス
Sake: Kame no O Junmai (Niigata)
日本酒：亀の尾純米酒
Yomogi chiffon cake, Hokkaido mascarpone, 3 plum compote よもぎシフォンケーキ、北海道マスカルポーネ、３種類プラムコンポート
Sake: Kyokukou Kijoushu Hyaku (Tochigi)
日本酒：旭興 貴醸酒 百
Images: Kikuchi Yoshimi
秋分 Shūbun + Mexico
Join us at dusk on Saturday, 29th September, on the leafy rooftop of Freedom University in Aoyama for a six-course Mexican tasting menu.
The dishes will blend Japanese early-autumn (Shūbun) seasonal ingredients with traditional Mexican recipes and flavors, and be served at a long-table banquet-style in the beautiful hideaway location, tucked away at the back of Commune 2nd.
MENU
「お料理」
Menu
お料理(subject to ingredient availability!)
Welcome cocktail
ウェルカム・カクテル
Bocolitos, pico de gallo, avocado, salsa roja
ボコライト、ピコ・デ・ガヨ、アボカド、サルサ・ロハ
Scallop ceviche, salsa verde, crema, mitsuba & sudachi oil
ホタテ・セビーチェ、サルサ・ヴェルデ 、クリーム、三つ葉と酢橘オイル
Esquites risotto, achiote & kabosu butter, coriander, parmesan cheese
エスキート・リゾット、アチェートとかぼすバター、パクチー、パルメザンチーズ
Grilled vegetables, garlic mojo, roasted salsa verde
グリル野菜、ガーリック・モジョ、ロースト サルサ・ヴェルデ
Green chorizo taco, avocado & shio koji puree, chipotle crema, nashi & cabbage slaw
グリーンチョリソ・タコ、アボカドと塩麹ピューレ、チッポートレ・クリーム、ナシとキャベツのコールスロー
Basil ice cream, coconut cake, jamaica syrup, pepperberry salt
バジルアイスクリーム、ココナッツケーキ、ジャマイカ・シロップ、ペッパーベリー・ソルト
Toasted corn silk tea