During my time in Burgundy,
I visited Domaine Georges Roumier.
Tasting the wines in the cellar was not simply about assessing flavors,
but about engaging with the philosophy and attitude behind them.
Guided by Christophe Roumier’s gentle, thoughtful,
and deeply passionate explanations,
the tasting of the 2023 vintage from barrel
naturally extended to more than three hours.
Through his words and demeanor,
one could clearly sense the sincerity and dedication
he brings to his work.
The reason these wines are loved by so many around the world
lies not only in their quality,
but also in the character of the person who makes them.
Wine reflects not only land and time,
but also the humanity of its maker —
a truth that this visit once again affirmed.
From May to June 2024,
I traveled through France,
visiting wine producers primarily in Burgundy,
as well as the Rhône and Champagne regions.
Standing in the vineyards, stepping into the cellars,
and listening closely to the voices of the winemakers,
I was given the opportunity to deeply understand
the land, the passage of time, and the philosophy behind each wine.
During this journey, I tasted the 2022 2023 vintage—
mainly from barrel, and in some cases from bottle—
while learning about the ideas and intentions that shape each wine.
As the 2023 vintage begins to be released this year,
I would like to gradually share what I saw, heard,
and truly felt during these visits.
Beyond the wines themselves,
I hope to bring the mindset and values behind them
into my daily work.
Today, we attended “Bi ni Fureru,”
a lecture and tea gathering hosted by Kajiko Art in Kyoto.
Through antique vessels and the practice of tea,
we had the opportunity to learn about history, proper handling,
and the meaning found in each mindful movement.
Preparing matcha in distinguished tea bowls reminded us that
true beauty lies not in form, but in how we engage with what is before us.
These experiences quietly shape the way our entire team works and moves each day.
We continue to value learning through steady, thoughtful practice.
Recently, our team visited Aramasa Brewery,
one of the sake producers we deeply respect.
Beyond technical knowledge, we were inspired by the philosophy,
dedication, and passion behind their craftsmanship.
At Goryu Kubo, we serve sake with great care —
from glassware selection to precise temperature control —
so that each bottle can be enjoyed at its best.
We continue to pursue a dining experience
that leaves our guests with a genuine sense of satisfaction.
We are seeking a Head Chef for a Japanese shabu-shabu–focused restaurant in Los Angeles—
a project in which our company is proudly involved as a key partner.
The position is scheduled to begin in March 2026.
You will receive full support throughout your relocation, and with Japanese staff on-site, even those taking on an overseas role for the first time will find a reassuring and supportive environment.
Details regarding responsibilities and compensation will be discussed during the interview.
If you are interested, please feel free to send us a DM.
We look forward to hearing from you.
Thank you very much for your continued support. We are delighted to share with you a special announcement about the seasonal flavors of spring.
This year, we have once again begun receiving exceptional Hana Sansho (Japanese pepper flowers) from the finest production regions. Carefully harvested at peak freshness and meticulously temperature-controlled, this delicate ingredient offers an exquisite aroma and refined flavor that you can fully savor.
It pairs exceptionally well with the world’s finest Wagyu, Tajimaguro, a combination that has been highly praised by many of our guests each year. Additionally, we highly recommend enjoying it with freshly harvested Shirako bamboo shoots, carefully dug up in the morning to ensure maximum freshness.
Alongside our popular “Tajimaguro & Hana Sansho Hot Pot Set” for home delivery, we are pleased to introduce a limited-time lunch course: “Hana Sansho & Tajimaguro Sukiyaki Course” for ¥28,000 (tax included) this season. Furthermore, Hana Sansho is now available in our evening courses, with a few remaining reservations available. If you are interested, we encourage you to secure your spot soon.
Whether at home or in our restaurant, we hope you will enjoy the finest seasonal flavors of spring. Thank you for your continued support of Goryu Kubo, and we look forward to welcoming you.
As of the end of January last year, Sushi Sho has closed its doors. However, we are pleased to announce the opening of a new restaurant, Sushi Tsumugu, at the same location.
Our company plans to open a new sushi restaurant in Beverly Hills, Los Angeles, this fall, where we will dispatch the Takahashi couple, both skilled sushi chefs. Until then, for approximately six months, Sushi Tsumugu will operate as a limited-time establishment, carrying on the spirit of Sushi Sho.
As the name suggests, we are committed to weaving together the traditions and techniques of sushi craftsmanship. Although our time here will be brief, we will dedicate ourselves wholeheartedly to providing an experience that satisfies our guests.
We appreciate your support and look forward to welcoming you.
That's great to hear! It sounds like visiting Brandon Go's restaurant was an inspiring experience for your team as you prepare for the LA expansion. Best of luck with the upcoming venture! "HAYATO is my best friend!"
○2021 Nuits-Saint-Georges Premier Cru La Perrières
◎2021 Nuits-Saint-Georges
◎2021 Nuits-Saint-Georges Premier Cru les Chaignots
◎2021 Nuits St Georges Premier Cru Les Chenes Carteaux
◎2021 Nuits St Georges Premier Cru Clos des Porrets St Georges
◎2021 Nuits-Saint-Georges Premier Cru Les Pruliers
◎2021 Nuits-Saint-Georges Premier Cru les Vaucrains
◎2019 Nuits-Saint-Georges Premier Cru les Vaucrains
◎2018 Nuits-Saint-Georges Premier Cru les Vaucrains
