World-Class Japanese Sake 'Gangi' Collaborates with Ginza SPICE LAB TOKYO

Exceptional Collaboration: Gangi and SPICE LAB TOKYO

Starting May 13, 2026, the modern Indian cuisine restaurant SPICE LAB TOKYO in Ginza announces its first-ever collaboration with Gangi, a renowned Japanese sake brand from Yamaguchi Prefecture. This special partnership will feature a unique pairing dinner centered around the award-winning Gangi Junmai Daiginjo Sekirei, which was honored with the Grand Prize at the Kura Master 2025 sake competition in France.

Recognizing Excellence in Sake

The Kura Master 2025 competition showcased a total of 1,083 brands, and Sekirei claimed the prestigious President's Award, marking it as a sake of exceptional quality and uniqueness. This accolade exemplifies the dedication to excellence both brands represent, showcasing the intricate flavors and craftsmanship involved in their products.

Philosophical Foundations of Collaboration

The name 'Gangi' translates to a 'wharf' or 'dock', symbolizing the bridge that connects people through sake, born from the water's edge. SPICE LAB TOKYO strives to integrate Indian traditions with seasonal Japanese ingredients, forging a new path in modern Indian cuisine. The shared passion for exploring the essence of their respective fields culminates in this extraordinary collaborative dining experience.

A Culinary Experience Like No Other

The highlight of this collaboration is the special pairing of the exquisite Sekirei sake with an array of tantalizing tandoori dishes. The chair of the tasting committee at Kura Master 2025, Xavier Thuis, praised the exotic aromas and vibrant energy of Sekirei, particularly its superb harmony with seafood and ceviche.

To maximize the potential of Sekirei, the course will emphasize Tandoor cuisine, featuring dishes that incorporate the fresh flavors of seasonal vegetables and ayu (sweetfish), complemented by sauces made from melon and ginger. This pairing promises to enhance the refreshing characteristics of the sake, revealing a whole new dimension of flavors.

Sample Course Menu

1. Seasonal Tandoor Pairing: Tandoor ayu (or seasonal vegetables), mint chutney with Tanetuke flowers and melon-ginger sauce
2. Signature Dosa: Confit of Hakata chicken
3. Main Course: Roast of venison wrapped in pastry with the aromatic flavor of Laal Maas spices
4. Biryani: Seafood biryani to herald the arrival of early summer

Note: The full course consists of 7 to 9 dishes presenting various culinary delights.

Event Details

- Duration: Starting May 13, 2026, available for dinner only
- Venue: SPICE LAB TOKYO, 6-4-3 Ginza, Chuo-ku, Tokyo, GICROS GINZA GEMS 10F
- Price: Dinner course with pairing starts from ¥26,400 (tax excluded)
- Reservations: Book your table here