A Culinary Journey Through Nostalgia: Ubu's First Event Features Chef Ohtani from Izumo

A Culinary Journey Through Nostalgia

Ubu, a nostalgic gastronomy spot in Roppongi run by Harapeko Co., Ltd., has kicked off a new event series titled "A Culinary Journey through Nostalgia: Ubu's Unique Dish by Elite Chefs." The inaugural guest chef for this remarkable project was Shigeharu Ohtani, the mastermind behind the exclusive reservation-only Japanese restaurant Izumo in Nagoya. Together, they explored the idea of reconstructing childhood favorites and ordinary dishes through the skilled techniques and exquisite sensibilities of leading culinary professionals.

Ubu aims to breathe new life into beloved dishes, transforming them with modern sophistication while maintaining their nostalgic appeal. In contrast, Izumo has made its mark by passionately challenging traditional flavor memories and focusing on improvisation. The collaboration between these two culinary powerhouses reveals that ordinary dishes can be elevated to extraordinary heights through inventive approaches.

The event launched with the unique dish of "shirasu (whitebait) sashimi"—a dish typically appreciated for its delicacy but presented here within the context of preservation. The result was a delightful blend of familiar elements and unexpectedly rich flavors. This contrast perfectly encapsulated the experience of the night, where the familiar contours of the food stood out against a backdrop of surprising depth.

Following this dish were others like "kushikatsu (fried skewers)" and "aji fry (fried horse mackerel)," which artfully reimagined nostalgic taste memories. The light coating, precise cooking, fat design, and material density transformed familiar formats into juicy, multidimensional experiences. The transformation left guests in quiet disbelief, enveloped by the calm astonishment of how everyday foods could be elevated to such a different dimension.

Next was an intriguing "mizuna wrapped in pork." Here, a five-year-aged ponzu sauce cleverly tied together a dish that balanced family motifs with impressive flavor depth. The menu also showcased Ubu's signature dish, a tantalizing "fish burger," and the fragrant, lingering "truffle dumplings," each one peeling back the layers of the theme of 'popular comfort food' while introducing new dimensions. Instead of relying on nostalgia, these chefs rebuilt it as a material, encapsulating the uniqueness of this venture in every detail.

The finale was highlighted by a bowl of "yakisoba (fried noodles)" with sea urchin, embodying the evening's philosophy beautifully. Each aspect—from moisture content to crispy texture, fondness, to lingering flavor was meticulously calculated. Ultimately, it offered a comforting sense of continuity, reminiscent of the yakisoba enjoyed at food stalls. Rather than elevating the dish to excessive luxury or staggering novelty, this approach emphasized delivering a familiar dish with unprecedented accuracy. This fearless confrontation with the challenge left a lasting impression on all guests.

The wine pairing provided by Ubu further accentuated this culinary experience. Selections like rosé champagne, aged Bordeaux, and low-acid Italian whites weren’t merely matched for nostalgia but were purposefully chosen to elevate the dish's flavors even further. This combination connected childhood memories with adult sophistication, embodying Ubu's mastery of culinary editing and perfectly aligning with the evening's theme on the palate.

The success of the first installment confirms that "A Culinary Journey through Nostalgia" is not just a collaboration but a profound inquiry into the origins and techniques of chefs' culinary identities. By confronting the notion of 'ordinary,' the chefs produced not extraordinary dishes, but new forms of nostalgic gastronomy that resonate strongly with our collective memories. With hopes of evoking further culinary memories, the next collaboration is slated for early summer, featuring Chef Daisuke Muroi from the popular Japanese restaurant Azabu Muroi. Anticipation grows for what the next dish will bring.

Event Details

- Event Name: A Culinary Journey through Nostalgia: Ubu's Unique Dish by Elite Chefs
- Venue: Ubu, Roppongi
- First Guest Chef: Shigeharu Ohtani, Izumo
- Date: March 27, 2026