LDH kitchen Inc. promotes Japanese food culture both in Japan and overseas under the concept of “Food is also entertainment” (Head office: Meguro-ku, Tokyo; CEO: Hiroyuki Suzuki; hereinafter referred to as “our company”).

Meguro’s “TORISHIKI,” a Michelin one-star restaurant known as one of “Japan’s most difficult restaurants to book” and a partner in our efforts to enhance the value of Japanese food culture, is led by owner Yoshiteru Ikegawa, who also heads “TORISHIKI ICHIMON.” We are pleased to announce that a booth will be opened at the Japanese food culture festival “CRAFT SAKE WEEK 2026 with OMAKASE by GMO at ROPPONGI HILLS” which will be held at the Roppongi Hills Arena on April 29, 2026 (Wed. & Holiday) for one day only.^*1

An event where visitors can experience Japan’s regional food cultures, the craftsmanship of artisans, and the cutting edge of Japanese cuisine, together with Japanese sake.
On this special final day of the event, TORISHIKI ICHIMON—as a leading representative of yakitori culture—will participate and play a role in expanding the possibilities for the future of Japanese food culture.

*1 The event “CRAFT SAKE WEEK 2026 with OMAKASE by GMO at ROPPONGI HILLS” will be held over a 13-day period from April 17, 2026 (Fri.) to April 29, 2026 (Wed. & Holiday).

■ OUR INTENT | Bringing yakitori culture to the final stage
Over the course of 13 days, this event promotes Japanese sake and Japanese food culture, and the final day, which marks a milestone of the event, is considered to be a symbolic moment for reflecting on the trajectory of Japanese food culture up to now and at the same time re-examining its future.

At the same time, we have come to feel strongly that yakitori has the potential to take a meaningful step forward in shaping the future of Japanese food culture together with sake.

Ingredients, fire, charcoal, and the movements of the artisan.
Because yakitori is composed of an extremely simple structure, it is precisely this simplicity that allows for profound expression. When paired with sake, it becomes a presence that further enhances the sake’s simplicity and savory flavor.

This appearance not only represents the journey that yakitori culture has taken thus far, but also serves as a step toward opening its possibilities to society as it moves into the next era.
We are firmly convinced that, as TORISHIKI ICHIMON, there is profound significance in being a part of a space that weaves together the future of Japanese food culture alongside sake.

■ SPECIAL MENU | An event-exclusive dish infused with craftsmanship and spirit
On the day of the event, artisans including Yoshiteru Ikegawa will take position at the grill, allowing guests to experience firsthand the signature “near-high flame” grilling technique that has become synonymous with TORISHIKI ICHIMON.
This is an opportunity to experience the very essence of yakitori culture, including the artisan’s movements and harmony embodied in each skewer and each dish.

• Assorted Yakitori (Kashiwa / Gizzard)
Kashiwa (chicken thigh) and gizzard skewers are brought as close as possible to the charcoal fire, and by using the signature “near-high flame” technique, they are seared in an instant to lock in their umami within.
The kashiwa offers a rich depth of flavor and refined juiciness.
The gizzard offers a sharp bite of refreshing juiciness that gently emerges from within.
A dish that allows you to experience the very essence of yakitori in its most direct form.

• Chicken Miso Stew with Baguette
A classic appetizer that has long been cherished at TORISHIKI.
To bring out the full depth of the chicken’s natural flavor, it is carefully simmered over time, allowing it to fully integrate with the rich, layered depth of miso.
Enjoyed together with baguette that fully absorbs the richly layered sauce,
This is a dish designed with even the aftertaste in mind, extending its lingering impression long after each bite.

• TORISHIKI Black Sauce Kashiwa Karaage
Chicken thigh karaage which is aromatic on the outside and juicy on the inside.
This is a highly popular dish from “Azabudai Torishiki,” which recreates the taste of TORISHIKI in a takeout format, served exclusively at this event with a special signature sauce.
The signature Black Sauce of TORISHIKI adds a sharp spiciness and a lingering depth of sweet and sour complexity, enhancing the dish,
while the layered aromas and flavors quietly redefine the very concept of karaage.

This is a special, one-day-only dish composed with Japanese sake pairing as its starting point.
Please enjoy a one-of-a-kind experience where yakitori culture and Japanese sake resonate in harmony.

■ WHAT IS | What is CRAFT SAKE WEEK
“CRAFT SAKE WEEK” is one of Japan’s largest food culture events, where visitors can experience Japan’s regional food cultures, the craftsmanship of artisans, and the cutting edge of Japanese cuisine, together with Japanese sake. Selected breweries chosen through tastings from more than 400 sake breweries across Japan, together with renowned restaurants, many of which are difficult to book a reservation at and do not typically participate in events, gather on a rotating daily basis.

In 2026, marking its 10th anniversary, the event will reach its largest scale to date, bringing together 130 sake breweries from across Japan and 20 renowned restaurants.
By transcending genres and regions, it has continued to present new relationships between sake and cuisine, while also posing questions to society about the depth and future vision of Japanese food culture.

Rather than being a mere “food event,” it is an initiative that re-edits Japanese food culture itself with sake at its core, connecting it to the next generation──.
“CRAFT SAKE WEEK” is also a platform that embodies this philosophy.

■ DAY THEME | The future of Japanese sake and food culture, woven by master artisans
The theme for April 29, 2026 (Wed. & Holiday), the final day on which TORISHIKI ICHIMON will participate is, “Master Artisans: The Future of Sake and Food Culture”
On this final day, only highly acclaimed producers from Japan and abroad, specifically establishments that are difficult to book a reservation at and rarely participate in events, will gather for this special occasion.
It is structured so that visitors can simultaneously experience both the “trajectory” and the “future” of how sake and cuisine cultures have evolved and where they are headed.
“Your own dish” can be chosen based on your mood and pace that day, and enjoy it to your heart’s content.

■ EXHIBITION INFO | Appearance overview

Date: April 29, 2026 (Wed. & Holiday) *one-day-only appearance.
Event Name: CRAFT SAKE WEEK 2026 with OMAKASE by GMO at ROPPONGI HILLS
Venue: Roppongi Hills Arena
(6-10-1 Roppongi, Minato-ku, Tokyo)
Menu:
• Assorted Yakitori (Kashiwa / Gizzard)
• Chicken Miso Stew with Baguette
• TORISHIKI Black Sauce Kashiwa Karaage
*All items are exclusive to this event

For event details, please refer to the press release below and the official website.
Press release: https://drive.google.com/file/d/1WHJ7iMbDKi2DAzWh8Pva5Yv9MD-nyzX-/view
Official website: https://craftsakeweek.com/

■ About LDH kitchen
LDH kitchen Inc. is a company that operates under the concept of “Food is also entertainment,” creating value through the culinary experience. Aiming to preserve Japanese food culture, the company works alongside Yoshiteru Ikegawa, owner of the renowned yakitori restaurant “TORISHIKI” to promote the training of skilled artisans and expand opportunities for them to thrive.

In addition, through collaboration with Japan’s leading sushi establishment “Sushi Saito,” LDH kitchen operates two restaurants—“Sushi Tsubomi” and “Sushi Saito Hanare NANZUKA”—broadening the reach and appeal of Japanese culinary culture.

In addition, “AMAZING COFFEE,” produced by EXILE TETSUYA, continues its nationwide expansion. Most recently, on March 20, “Hokkaido Yakiniku Yagien,” a new yakiniku concept supervised by EXILE SHOKICHI, held its grand opening.

We will continue to promote a broader range of food culture than ever before and, through the distinctive worldview of the LDH Group, strive to create new food experiences rooted in local communities.

■ About TORISHIKI ICHIMON
Since its opening in 2007, Meguro “TORISHIKI” has held a MICHELIN one-star rating for many years and is recognized as “the hardest-to-book yakitori restaurant in Japan”. Its owner Yoshiteru Ikegawa, as the representative of artisan chefs, established “TORISHIKI ICHIMON” to further develop the culture of yakitori.
“One skewer, one life”
——A once-in-a-lifetime skewer.
With this faith in mind, the chefs spend their entire life facing chicken, charcoal and themselves.
This is a brand where like-minded artisans gather together to preserve and cultivate the traditions of Japanese culinary culture and weave them into the future, all while passing on their skills and spirit.
Currently, the brand has 14 stores in Japan and abroad, with plans for further expansion.

— Weaving yakitori culture into the world, for the next generation

■ MORE INFO | For the latest updates, please visit the official website / social media
For details of the stores, information is published on TORISHIKI ICHIMON’s official site and social media below. Please take a look.
TORISHIKI ICHIMON official site: https://torishiki-ichimon.jp/
TORISHIKI ICHIMON official Instagram: https://www.instagram.com/torishiki_ichimon/
Torimachi｜Bird Lab. official Instagram: https://www.instagram.com/torimachi_official/