"Sichuan Cuisine Bashu x atirom tokyo"
The legendary Chinese restaurant, "Sichuan Cuisine Bashu's" 40-dish 'Xiaochi Course' is making a comeback for a limited period of three days.
Mr. Ryohei Ogino, the head chef of "Sichuan Cuisine Bashu", after his gastronomic journey in the authentic Sichuan, extracted the essence of Sichuan cuisine with his unique interpretation and technique, and since 2007 has been undertaking the challenge of reconstituting traditional Chinese cuisine in Japan from a new perspective. Bashu, which gained immense popularity not only in Fukuoka but all over Japan, recognized for its uniqueness and specialty, once closed its doors in December 2022 when Ogino decided to embark on another gastronomic journey for further evolution. However, its deliciousness still lives on in the hearts of fans and is being talked about to this day.
And now, in collaboration with "atirom tokyo", "Sichuan Cuisine Bashu" will once again open its doors for just three days. Chef Ryohei Ogino himself will cook, and offer to everyone once again the legendary 40-dish 'Xiaochi Course' of Bashu, which had been kept sealed during his journey.
At Bashu, they used to offer a special 40-dish course based on the traditional 'light meal culture' of Sichuan Province. The dishes, each of which was filled with devotion, were created by precise techniques and creativity, leaving a deep impression on all customers who visited from all over the country.
This collaboration is a crystallization of Chef Ogino's continuous efforts to delve deeper into Sichuan cuisine, and it provides a valuable opportunity to directly experience the results of the chef's evolution through his gastronomic journey. With the addition of the uniqueness of "atirom tokyo", "Sichuan Cuisine Bashu" will be sublimated to a new stage. Please enjoy the special "Sichuan Cuisine Bashu x atirom tokyo" experience, limited to three days.
July 26 (Wed), 27 (Thu), 28 (Fri)
■Location: atirom Tokyo
Minato-ku, Tokyo (details will be sent by e-mail only to those who have made reservations)
atirom Tokyo Chef Nanahiro Takahashi
Chef Takahashi began his restaurant career at Ogawaken, a long-established Western-style restaurant, where he studied the essence of Western cuisine for 8 years. After that, at the young age of 30, he became the head chef at "Chinois" in Ginza, a sacred place for wine lovers, and after a 20-year career, he joined the "Ishikawa" group. After working as head chef at "Restaurant Nanpei Dai" and "NK" in the same group, he has been in the same position since then. He has a thorough knowledge of Western, French, and Japanese cuisine, and has arrived at a new genre of "Tokyo Cuisine".
*On the day of the event, the balance of the course and any additional orders will be charged to your account. (Only 33,000 yen (tax included)/person must be paid in advance at the time of reservation.)
*The restaurant accepts credit cards, PayPay, and electronic money only. Please note that cash payment is not accepted.
*Please refrain from wearing strong fragrances such as perfume or eau de cologne. Please be sure to inform your companions.
*We reserve the right to refuse reservations in case of extensive allergies or food allergies. Please understand this in advance.
*The meal will start at the time of your reservation. If you arrive late or leave the restaurant before the scheduled time, we may not be able to serve you a portion of your course.
Credit cards only (no cash)
|Address||（Details will be emailed after booking）, Minato-ku, Tokyo|
|Current reservation period||To be announced|
|Next round opens||TBD|
|Prepaid fee||100% of the price|
|after making reservation||100%|