#Japan #Tokyo #Japanese Wine #Yakitori Nonotori #Torii Hirai Imamura

A Unique Culinary Experience: Yakitori and Japanese Wine Pairing

On June 27, 2025, the upscale yakitori restaurant, Yakitori Nonotori, based in Osaka, will host a special collaboration event with Torii Hirai Imamura, one of Japan's most esteemed wineries located in Yamanashi Prefecture. The event, titled "The Essence of Grilling: The Art of Pairing," aims to explore the depth and potential of Japanese culinary culture through the innovative pairing of yakitori and Japanese wines.

Event Details

• - Event Name: The Essence of Grilling: The Art of Pairing
• - Date: June 27, 2025
• - Time: Doors open at 6:30 PM, Event starts at 7:00 PM
• - Location: Yakitori Nonotori, Gendo

2-6-3 Toranomon, Minato-ku, Tokyo, 4F Toranomon Hills Station Tower

• - Reservation: By reservation only, featuring a chef's selection course including wine pairings. To make a reservation, please contact the restaurant directly at (03) 6811-2311.

The Challenge of Japanese Wine & Yakitori

This exclusive event will showcase unique wines crafted from Japan's indigenous grape varieties, paired perfectly with Yakitori Nonotori’s delicately prepared skewers.

Kei Sato, the restaurant's manager, emphasizes, "Japanese wine is often misunderstood as lacking character; however, it brings a harmony and synergy to pairings with Japanese cuisine that foreign wines simply can't match." For example, while sweet soy sauce often pairs well with grilled chicken meatballs (tsukune), a crisp white wine can unexpectedly accentuate and elevate the dish's umami flavors.

Exclusive Premium Chef's Course

In conjunction with this event, a special "Premium Chef’s Course" will be introduced, crafted to enhance the flavor synergy with Japanese wines. This limited offering promises distinct dishes that can only be experienced that night but will remain on the seasonal menu after the event ends.

Shared Philosophy of Craftsmanship

Both Yakitori Nonotori and Torii Hirai Imamura harness a shared dedication to craftsmanship rooted in technology, sincerity, and sustainability. They are driven not merely by trends or accolades, but by a profound commitment to preserving Japan’s culinary heritage for future generations. This event offers more than just a meal; it’s an opportunity to experience the new possibilities of Japanese gastronomy.

About the Companies

Yakitori Nonotori (Founded: 1998 / Headquarters: Osaka)
With the philosophy of “Whole Chicken,” Nonotori is dedicated to reviving the heritage of the Hyougo Aido chicken and ensuring complete traceability from farm to skewer. The restaurant embraces a zero-waste cooking philosophy that respects all parts of the chicken, embodying a true farm-to-table experience.

Torii Hirai Imamura (Katsunuma, Yamanashi Prefecture / Established over 130 years ago)
As one of Japan’s oldest wineries, the Imamura family has managed every aspect of the process— from viticulture to vinification and bottling—across five generations. Wines are aged in underground cellars, with a commitment to quality over quantity, ensuring the preservation of even century-old vintages. Their philosophy prioritizes essence over trends, continuing to craft wines that tell a true story of their origins.