Event Recaps

Middle Eastern, Vegan, American Cuisine, and Sake Experience

at Chillmatic in Shibuya, TOKYO

“Good vibe with food and Sake, what can we ask more?!” The words from one of the guests bring us joy to find common ground. Thus the festival buzz began at Chillmatic in the backstreets of Shibuya.

Our mission is to provide an enjoyable sake experience in a pleasant and surprising setting. On this day, along with a variety of Kubota sake, we offer three types of appetizing plates. DJ ARCK perfectly played the role of the key person in creating a good atmosphere. There are a thousand ways to enjoy sake, and that is why it is so interesting.

Two talented chefs, Daiji Shioda and Fumio Yonezawa have joined us as our culinary partners. In addition to our successful American and Sake Pairing Experience, we introduced assorted plates of three kinds, American, highly requested Middle Eastern, and vegan options.
 
Shioda, with a background in French cuisine, utilized his wide range of culinary techniques and sense of taste to create the Chef’s Tasting Menu. He says, “Sake can be clear, refreshing, citrusy, or umami, and I personally thought it would match well with meals with complex flavors. But there is basically nothing that doesn't go with sake, so I hope you enjoy finding your own tastes.”

This event was conducted with an open-style approach, where guests were free to choose their drinks and dishes without assigned seating. While we provided recommendations for well-matched drinks, we also encouraged guests to select drinks that they thought would enhance the flavors of their meals.

As a result, we received diverse feedback, with some attendees expressing, "I thought sake could only be paired with Japanese food and that sake did not have that many flavors and tonalities," and “I already knew that alcohol could complement a variety of dishes, but this event introduced me to some fresh ideas with middle eastern food/spicy heavy food." It was a great honor to hear these comments such as the one, "It's totally worth coming to this event, this is such a great example of cultural mixture and diversity!"
 
Here is the full story.

1.The Middle Eastern Plate


The Middle Eastern plate featured lamb meatballs with yogurt sauce and mint leaves, chickpea hummus on chicory, and falafel, chickpea croquettes. Some said, “I think the lamb meatball and KUBOTA HEKIJYU was a very interesting pairing and a food that is demanding of the alcohol.” Also, others said, “KUBOTA SPARKLING and the Middle Eastern plate pairing tasted best for me. I always thought sake was extremely strong like vodka. But actually it was delightful. Not as strong as I thought,” and “The food and sake taste was able to stand on their own.”

2.The Vegan Plate


This vegan plate is served with sautéed small eggplant with a mix of nuts and spices called Dukkah, cauliflower fritters with a chili oil paste called Harissa, and roasted carrots with Romesco sauce with almonds and paprika. Various feedbacks were heard, “KUBOTA JUNMAI DAIGINJO goes well with the spicy vegan dish”, “Loved the sauce of cauliflower. KUBOTA KOUJYU can go with any food”, or “Vegan and KUBOTA SPARKLING. Taste married well.”

Eggplant Steak with Dukkah


Cauliflower Fritters with Harissa

Roasted Carrots with Romesco Sauce

3.The American Plate


The American plate featured a dry-aged beef cheeseburger topped with Chillmatic's special mustard, corn tortilla battered and fried chicken topped with smoked chipotle sauce, and thick-cut French fries made with Hokkaido-MayQueen potatoes. The key to Shioda's concept was "to pair KUBOTA HEKIJYU with the richness of the burger cheese, and the spiciness and greenish aroma of the fried chicken’s chipotle sauce with a refreshing KUBOTA SENJYU JUNMAI GINJO.” The guest response was favorable such as “Japanese sake matches the American food”, “KUBOTA SENJYU JUNMAI GINJO and chicken fries are the best”, “I could drink a lot of kinds of sake” or “Sake can go with any food even hamburgers!”

Chillmatic

(Inside the Bar87) 1st Floor
11-2 Udagawacho, Shibuya, Tokyo
070-8496-0487
 
Instagram @chillmatic_higashibu

Chef Daiji Shioda gained experience at two beloved French restaurants, “La Guinguiette La Chevre” in Asakusa and “Auberge Andrée Montagne” in Niigata. He worked at “The Burn”, a grill restaurant in Tokyo, and acquired the essence of aged meat under the supervision of Fumio Yonezawa. They hit it off, leading to the opening of “Chilmatic”. Yonezawa was previously the sous chef at the Michelin-starred "Jean Georges" French fine dining in New York and became the head chef when the restaurant opened in Tokyo. Yonezawa now operates his eclectic restaurant, No Code in Nishi-Azabu. Shioda also served the head chef and produce menus at “The Good Vibes” and “The Good Vibes Vehicle” focusing on aged-meat burgers and pastrami sandwiches. Yonezawa as restaurateur and Shioda as head chef, Chillmatic gained a growing fan base since its opening in 2022. In December 2023, the restaurant moved to a new location also in Shibuya.
 


Daijiro Shioda : Head Chef
instagram @daijiroshioda
 

Fumio Yonezawa : Restauranteur
instagram @yone_asakusa