Atirom Tokyo

◇◆meisushi™ x atirom Tokyo (5/21-22)◆◇

Soushoku" is a vegetarian cuisine widely rooted in Taiwan, in which various dishes are prepared without using "three pungent ingredients (chicken, beast, fish)/five garlics (leek, garlic, leek, garlic, chives, rakkyo, and asatsuki)" and by making full use of "the art of sight".

Tomomi Matsunaga, a sculptor and food researcher living in Kyoto, studied under Hong Yinlong, a leading figure in the world of Taiwanese food preparation, and has since pursued the world of "meisushi," a fusion of her aesthetic sense from her upbringing in Gion, Kyoto, and the food philosophy of yosei, or the art of food cultivation. His adventures in aesthetics, creativity, and taste have been highly acclaimed by leading experts in various fields as rewriting the conventional image of vegetarian cuisine and opening up a new horizon of food.

Usually, "meisushi" is offered only once or twice a month to a limited number of guests at ateliers and Zen temples in Kyoto, but this time, for atirom Tokyo, "meisushi" will be created as one world, including the space and the vessels.

For dessert, we have prepared "that gem" related to Ms. Matsunaga that cannot be eaten in Tokyo. We hope you will enjoy a fresh surprise and a relaxing moment that only vegetarian cuisine can provide.

Visiting Hours

Each day will be divided into two parts, starting at the same time.

Part 1: 12:00 -

Part 2: 5:00 p.m.

*Alcohol will not be served in order to experience the world of Sushie.

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*We will also be able to arrange a private reservation for a couple (2 or more people) for the first part of the event.

*We are operating with a limited number of reservations in accordance with the "Rebound Warning Period" issued by the Tokyo Metropolitan Government until April 24, and will release additional reservations in May upon confirmation of the lifting of the said warning period. Thank you for your understanding.