You will discover the secrets of the iconic products of the japanese gastronomy thanks to this brand new area dedicated to Japan. In small groups of 13 people, you will will be shown unusual combinations to demonstrate the many ways in which these products can be used with chocolate.
Every day from 2pm to 3pm with Suntory Whisky: “A combination of chocolate and Japanese whisky” with pastry chef Sadaharu Aoki and Yuko Nonaka, Brand Ambassador for Suntory Whisky in France. Since 1923, Suntory has embodied the harmony that exists in Japan between nature and man. The result of the work of the company’s leading artisans, the three Suntory whiskies – Yamazaki, Hakushu and Hibiki – reveal subtle, refined, complex flavours.
Another unexpected combination, every day from 4pm to 5pm: Poissonnerie Shinichi, a genuine Japanese fishmonger’s in the 16th arrondissement of Paris, will be surprising taste buds with its “cocoa-flavoured sushi”.
Tokyo Chocolate, already present on stand C2, will be presenting a previously unknown combination of chocolate in different forms and 3 brands of sake, including the winning brand at the 2016 International Wine Challenge, Dewazakura Sake Brewery Co. Ltd.
Meiji will be offering tastings of its chocolates (also on stand C30) and combining them with the flavours of matcha tea, an essential part of Japanese gastronomy.
Yuzu will also be highlighted through demonstrations and tastings proposed by Tokushima Yuzu (stand A33).
These original, unusual creations will be enhanced by products made by the prestigious Japanese foundry company Nousaku, which will be providing the chefs with its pewter tableware sets.