Nose Arata x Sparkling Sake & Wine

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From the mountainous region surrounding Osaka, Chef Takeru Nakai brings his restaurant Nose Arata to Wijndomein Valke Vleug. On Friday, August 28 and Saturday, August 29, the chef travels exclusively to Belgium to present his refined satoyama cuisine. A culinary philosophy deeply rooted in nature, the seasons, and the terroir of rural Japan.

Sparkling Sake x Sparkling Wine Experience

During this highly exceptional experience, his dishes are paired with a selection of remarkable sparkling sakes and sparkling wines from Wijndomein Valke Vleug and Vinetiq.

A rare encounter between two worlds, where complexity, harmony, elegance, and purity come together in a gastronomic dialogue that can only be experienced over two exclusive evenings.

Satoyama Kaiseki

Restaurant Nose Arata is located in Osaka’s rural satoyama region, where forests, farmland, and villages have coexisted in harmony for centuries. This environment forms the foundation of Chef Nakai’s cuisine. He translates the seasons, landscape, and local producers into refined dishes with a strong sense of place.

Before opening his restaurant, Nakai served as the private chef at the official residence of the Japanese Mission to the European Union. Today, his restaurant is considered one of the most remarkable culinary destinations in the Kansai region, attracting guests from across Japan who travel specifically to experience his cuisine.

Menu

A refined kaiseki menu, built around seasonal ingredients and the rhythm of the seasons, accompanied by a complete pairing experience featuring exclusively sparkling sake and sparkling wines.

Sakizuke 1 — Steamed Egg Custard with Mussels
Champagne Éric Taillet Sur Le Grand Marais, Brut Nature, PR 2013–2020 vs. Yamanashi Meijo - Shichiken - Alain Ducasse Sparkling Sake

Sakizuke 2 — Straw-Grilled Yellowtail
Wijndomein Valke Vleug Brut 2021 vs. Yamanashi Meijo - Shichiken - Alain Ducasse Sparkling Sake

Clear Soup — Traditional Dashi Soup
Champagne Marie Demets Tradition Blanc de Noirs vs. Yamanashi Meijo - Shichiken - Hoshi No Kagayaki

Hassun — Seasonal Tasting Plate
Champagne Princesse de Clèves Rosé Premier Cru vs. Yamanashi Meijo - Shichiken - Mori no Kanade

Grilled Dish — Cedar Plank Black Cod
Champagne Henri Giraud Hommage au Pinot Noir 24 vs. Yamanashi Meijo - Shichiken - Expression 2012

Charcoal-Grilled Beef
Champagne Monmarthe Solera Meunier, Premier Cru vs. Yamanashi Meijo - Shichiken - Expression 2019

Rice Course 1 — Wood-Fired Clay Pot Rice (Niebana)
Rice Course 2 — Salmon and Ikura Rice
Champagne Monmarthe Lieu-dit Les Grimpants Premier Cru 2020 vs. Yamanashi Meijo - Shichiken - Sora no Irodori

Dessert — Traditional Japanese Wagashi
Yamanashi Meijo - Shichiken - Yama no Kasumi

Hojicha 

Choose Your Preferred Moment

• Friday, August 28 – Dinner - Full
• Saturday, August 29 – Dinner

All-inclusive price per person for the complete experience
- Members: €345
- Non-Members: €375

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The Art of Sparkling Sake

During these evenings, we will serve exceptional sparkling sake from Shichiken, the prestigious house of the Yamanashi Meijo brewery.

The brewery has been producing sake in Hakushu since 1750, at the foot of the Southern Japanese Alps. It established itself there because of the exceptionally pure mountain water that is slowly filtered through layers of granite. This soft, crystal-clear water forms the basis of the elegant, refined and fresh style for which Shichiken is now appreciated internationally.

What truly sets Shichiken apart is the way centuries-old craftsmanship is combined with innovation. As a unique pioneer in premium sparkling sake, the brewery has mastered techniques such as secondary fermentation in the bottle, ageing on the lees and disgorgement. These are methods that are also used in the world of fine sparkling wines.

During these evenings, you will taste a selection of exceptionally rare cuvées, several of which are normally unavailable in Europe.