Club du Tasquidourel President
We were granted the rare and solemn opportunity to brew Japanese tea, one infusion at a time,
to accompany the dishes prepared by Chef Katsumoto Kamikakimoto, Chefs Masatoshi Ota, Yuichiro Watanabe, and Kenji Yamanaka.
Club du Tasquidou is an association dedicated to connecting Japan and France through French cuisine, using the concept of a “tasuki” (sash),
with the aim of promoting French cuisine and passing on its techniques.
The venue was
The Ritz-Carlton Fukuoka “Viridis”
The dates were December 18th and 19th, 2025.
Japanese Tea Pairing
Prior to the event, I learned about the composition and flavors of the dishes to be served.
From the many captivating Japanese teas nurtured by the diverse terroirs across Kyushu,
I carefully selected and prepared teas, imagining how each might complement the dishes without overpowering them.
Then, I had the chefs taste the teas themselves
and selected the Japanese teas that would be enjoyed alongside each dish at the same time.
※As this was a limited-course private tour,
only preparation photos are available.
【Day 1】
Welcome Drink
Sparkling
Fukuoka Prefecture Hojicha (Yame Sencha, roasted in-house)
Fukuoka Prefecture Tea Merchants and Manufacturers Association
With Meal
Cold-Brewed Green Tea
Nagasaki Prefecture Steamed Gyokuro
Okada Shokai
After Meal
Tsushima Black Tea from Nagasaki Prefecture
Tsushima Oishi Farm
【Day 2】
Following requests from international guests
to “enjoy warm Japanese tea alongside the cuisine,”
we held numerous tastings and meetings
with the chefs and hotel service staff.
Serving temperature, pour volume, timing of service.
These delicate elements, where missing even one would compromise the experience,
required meticulous coordination to ensure flawless execution on-site.
Welcome Drink
Sparkling & HOT
Fukuoka Prefecture Hojicha (Home-roasted Yame Sencha)
Fukuoka Prefecture Tea Merchants and Manufacturers Association
Amuse-bouche
Saga Prefecture Ureshino Kama-Iri Hojicha
Ureshino Nanbu Kama-Iri Tea Industry Association
Fish Course
Saga Prefecture Ureshino Kama-Iri Tea
Ureshino Nanbu Kama-Iri Tea Industry Association
Meat Course
Fukuoka Prefecture Yame Sencha
Kumagai Kogetsuen+ Original Brown Rice Blend
After Dinner
Nagasaki Prefecture Tsushima Black Tea
Tsushima Oishi Farm
Someday,
beside the sommelier,
a tea sommelier will naturally brew Japanese tea.
I envision a future where such a scene is no longer extraordinary.
This was my new world of Japanese tea,
encountered at the close of 2025.
Acknowledgments
We extend our deepest respect and gratitude to the chefs
who sincerely engaged with the Japanese teas we proposed
and granted us the opportunity to serve them alongside their dishes.
And to the hotel service staff
who supported our imperfections, prioritizing every moment of the guests' time above all else—
thank you sincerely.
Finally, to the Kyushu Tourism Organization
for offering us this opportunity—thank you very much indeed.
We will continue to strive for excellence.
Chajiyu Kukan Co., Ltd.
Representative Director Yumi Imamura
https://ochanishiyo.com/
