PRETTY IN PINK: Cherry Blossom HANAMI Party.
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
Hasami-ageten
Lotus root, prawn + aonori tempura sando, wasabi salt
Carpaccio
Shiromi sakana, ponzu tofu crema, tomato oil, pickles, pink pepper, wakame salt
Matcha latte rice
Koshihikari rice, sour cream, grana padano, matcha powder, sencha salt, dill oil
Sakura panna cotta
Strawberry gum compote, black sansho, pickled sakura, yokan
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 bruschetta, honey, pepper
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, wakame salt
pizza man (steamed bun)
prawn gyoza, guajillo oil
kampachi carpaccio, coconut lime salsa, ponzu jelly, wakame salt
kani croquette
SWEET
yomogi chiffon cake + sakura cream
rare cheesecake con piña y pimienta
beni imo purin
tofu tiramisu (cafe o matcha)
ume yokan
TOKYO
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.
White corn potage, mitsuba oil, tenkasu, murasaki imo powder
Sake: Yamanoi 70
Fresh ricotta & fig shiroae, shiso salsa verde
Sake: Murayu Shuzo Junmai Daiginjo Muroka Nama Genshu
Komatsuna & saikyo miso risotto, butter grilled aka-ebi, akashiso syrup, mascarpone
Sake: Akabu Hiyaoroshi Junmai Ginjo
Wagyu tataki, ajo blanco puree, pickled mushrooms
Sake: Sawaya Matsumoto Shuhari Yamadanishiki
Yoghurt gelato, grape confit, lavender jelly, black sugar crumble
Sake: Mioya Shuzo Yuho no Shiro Junmai Ginjo Nama Genshu
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.
Yamanashi white peach gazpacho, cucumber sorbet, mitsuba oil
Sake: Tedorigawa U Yoshidagura Yamahai Junmai (Ishikawa)
Summer tomatoes, aonori labne, honey vinegar, Shodoshima olive oil, myoga
Sake: Kyo no Haru Natsu Nigori (Kyoto)
Kampachi crudo, shiso salsa, amanatsu, sansho, wild summer herbs
Sake: Kamo Nishiki Junmai Daiginjo (Niigata)
Umeshu kakuni, edamame puree, pickled white eggplant
Sake: Kame no O Junmai (Niigata)
Yomogi chiffon cake, Hokkaido mascarpone, 3 plum compote
Sake: Kyokukou Kijoushu Hyaku (Tochigi)
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.
Welcome cocktail
ウェルカム・カクテル
Bocolitos, pico de gallo, avocado, salsa roja
Scallop ceviche, salsa verde, crema, mitsuba & sudachi oil
Esquites risotto, achiote & kabosu butter, coriander, parmesan cheese
Grilled vegetables, garlic mojo, roasted salsa verde
Green chorizo taco, avocado & shio koji puree, chipotle crema, nashi & cabbage slaw
Basil ice cream, coconut cake, jamaica syrup, pepperberry salt
Toasted corn silk tea
Images: @katologs