From Friday, October 30 to Wednesday, November 18, 2026, Kappou BUTAI (割烹 BUTAI), an Edo-themed kappo restaurant operated by Happo-en (八芳園) on the 29th floor of NEWoMan TAKANAWA LUFTBAUM in Takanawa, Minato, Tokyo, is serving a limited-time pairing course called "MIWA-三輪-". The course is matched with "Dio Abita" (ディオアビータ), a sake from the Mimurosugi (みむろ杉) brand that took first place in the Junmai category at SAKE COMPETITION 2026, where the brand won first place in two categories.
The seven-dish course takes its theme from Nara and Miwa, home of Imanishi Shuzo (今西酒造株式会社), the brewery behind Mimurosugi. It incorporates the food culture of Nara Prefecture, including kaki-no-ha sushi (persimmon-leaf sushi), Nara-zuke (Nara pickles), Miwa somen noodles and Yoshino kudzu, and combines it with ingredients characteristic of Kappou BUTAI, such as Edomae conger eel and clams, along with kappo cooking techniques. It is available at the counter seats only, during dinner time, limited to 8 servings per day.
Part of JR East's Autumn Sake and Cuisine Hopping Event
The pairing course is offered as part of the event 秋の美酒美食ホッピング in 京浜東北線 東京湾岸エリア (Autumn Sake and Cuisine Hopping in the Keihin-Tohoku Line Tokyo Bay Area), hosted by East Japan Railway Company (JR East) from October 30 (Fri) to November 18 (Wed), 2026.
The event aims to share the appeal of Japan's food culture and sake-brewing culture, to provide high-value-added dining experiences in the JR Keihin-Tohoku Line Tokyo Bay area (the wider Shinagawa area), and to encourage visitors to travel between Takeshiba, Takanawa and Oimachi along a story. Six restaurants in WATERS takeshiba (Takeshiba area), TAKANAWA GATEWAY CITY (Takanawa area) and OIMACHI TRACKS (Oimachi area) are offering limited pairing menus made to match "Dio Abita".
Event Overview
- Event name: 秋の美酒美食ホッピング in 京浜東北線 東京湾岸エリア (Autumn Sake and Cuisine Hopping in the Keihin-Tohoku Line Tokyo Bay Area)
- Period: October 30 (Fri) to November 18 (Wed), 2026
- Venues: Six restaurants at WATERS takeshiba, TAKANAWA GATEWAY CITY and OIMACHI TRACKS
- Details: Limited sale of pairing menus with Mimurosugi "Dio Abita"; a digital rally campaign
- Organizer: East Japan Railway Company (JR East)
Digital Rally Campaign
During the event, a digital rally campaign called 『巡って当たる「みむろ杉」限定新酒 デジタル周遊ラリーキャンペーン』 is also held. Among people who have eaten and drunk a pairing menu at participating restaurants in at least 2 of the 3 target areas (WATERS takeshiba, TAKANAWA GATEWAY CITY and OIMACHI TRACKS), 100 winners are drawn by lottery and receive the new sake 「三諸杉 三輪伝承蔵仕込み山田錦60」.
Details of the event and the campaign are available on the official website: https://greatershinagawa.com/lp/sake-hopping-2026autumn
About Mimurosugi (みむろ杉) and "Dio Abita"
Mimurosugi is one of the brands of Imanishi Shuzo (今西酒造), which was founded in 1660 in Miwa, Nara, where sake has been brewed since ancient times. At SAKE COMPETITION 2026, one of the world's largest competitions dedicated solely to sake, "Dio Abita" won first place in the Junmai category and "みむろ杉 純米吟醸 山田錦" (Mimurosugi Junmai Ginjo Yamada Nishiki) won first place in the Junmai Ginjo category. Imanishi Shuzo also received the special award 「TAKANAWA GATEWAY CITY グランドオープン記念 最優秀蔵元賞」 (TAKANAWA GATEWAY CITY Grand Opening Commemorative Best Brewery Award).
SAKE COMPETITION has been held since 2012. Judging is done blind, with brand names hidden, and entries are evaluated by technical advisors, brewery owners and sake industry experts from across Japan. JR East has been a sponsor since 2025, and the 2026 awards ceremony was held at TAKANAWA GATEWAY CITY. SAKE COMPETITION official website: https://sakecompetition.com/index.html
The sake served with the pairing course is "Dio Abita", which won first place in the Junmai category.
Mimurosugi "Dio Abita" (ディオアビータ)
"Dio Abita" is Italian for "God dwells" (神宿る). It is made with subterranean water from Mt. Miwa (三輪山), known as "divine water" (神の水), and Yamada Nishiki rice with a polishing ratio of 60%, grown in cooperation with local farmers. Using a unique technique, it is finished as an undiluted sake (genshu) with 13% alcohol by volume, pasteurized once and unfiltered.
The aroma is fresh, with a ramune-like ginjo fragrance. It has a juicy, fruit-like character, round sweetness and umami, and finishes with a clean acidity. It goes well with a wide range of dishes, Japanese or Western, and can be enjoyed in many settings.
Mimurosugi "Dio Abita", first place in the Junmai category at SAKE COMPETITION 2026
"MIWA-三輪-" Combines Miwa and Edo
The limited-time pairing course "MIWA-三輪-" incorporates kaki-no-ha sushi, Nara-zuke, Miwa somen noodles and Yoshino kudzu, the food culture of Nara Prefecture, which nurtured Mimurosugi. Edo ingredients such as Edomae conger eel and clams are added, and the chefs of Kappou BUTAI bring their kappo techniques to the dishes, creating a course that brings together "Miwa × Edo" (三輪×江戸).
Three dishes in the course make use of Nara ingredients and dishes: "Ranman" (爛漫), "Umadashi" (旨出汁) and "Mizugashi" (水菓子).
- Ranman includes kasumi duck (かすみ鴨) served with a dashi thickened with Yoshino kudzu, kaki-no-ha sushi in which the aroma of persimmon leaves is paired with flavorful mackerel, and a shira-ae of traditional Nara-zuke with seasonal chestnuts.
- Umadashi layers Miwa somen, which represents the food culture of Miwa, with autumn and winter daikon that grows sweeter toward winter and Edomae clams, making a single bowl where the food cultures of both Miwa and Edo meet.
- Mizugashi consists of seasonal pear, white bean paste scented with "Dio Abita", and a kudzu manju made with Yoshino kudzu.
The Gohan (御飯) course uses Tsuya-hime (つや姫) rice from Nagai City in Yamagata Prefecture, a city with which Happo-en has a partnership agreement. The course also reflects the food ties that Happo-en has built with local governments across Japan.
Course Details
Pairing Course "MIWA-三輪-"
- Price: ¥16,500 (tax included), plus a 10% service charge
- Includes: Two glasses (30 ml × 2) of "Dio Abita". Both glasses are served chilled, with the second glass served at a slightly higher temperature than the first.
- Availability: Counter seats only, dinner time only, limited to 8 servings per day, by reservation only.
- Note: The menu may change without notice.
Menu
Ranman (爛漫)
Kasumi duck (かすみ鴨) with Yoshino kudzu / shime-saba (vinegar-cured mackerel) kaki-no-ha sushi / shira-ae of chestnut and Nara-zuke / turnip furofuki with yuzu miso / Edomae conger eel with jabara cucumber (蛇腹胡瓜)
Umadashi (旨出汁)
Clear soup style / clam, Miwa somen, autumn and winter daikon / momiji carrot (もみじ人参), knotted mitsuba
Tuna and Winter Leek (鮪と冬葱)
Marinated lean tuna (赤身漬け) with grilled leek / egg yolk soy sauce / chutoro with finely chopped white leek / perilla flower spikes (穂紫蘇) with Maldon salt
Jimi (滋味)
Fried ebi-imo (海老芋) / white-grilled eel (鰻白焼き) with green chili (青唐) and iri-dashi (煎り出汁)
Shin'uchi (真打ち)
Yonezawa beef shabu-shabu / seri (芹), shintori-na (しんとり菜), shimofuri hiratake mushrooms (霜降り平茸) / wari-ponzu (割ポン酢)
Gohan (御飯)
Tsuya-hime rice from Nagai City, Yamagata Prefecture / rice cooked in a kama pot with zuwai crab (ずわい蟹の釜炊き御飯) / arare lotus root (霰蓮根), turnip leaves
Mizugashi (水菓子)
Kudzu manju (葛万頭) scented with pear and Mimurosugi
Dishes using Nara ingredients such as kaki-no-ha sushi, Nara-zuke, Miwa somen and Yoshino kudzu: "Ranman", "Umadashi" and "Mizugashi" (in that order)
Comment From the Chef
Executive Head Chef 加納哲郎 of Happo-en (株式会社八芳園 統括料理長) shared the following comment on the course.
We have prepared a special course that combines Nara ingredients with Edomae techniques, out of respect for the sake-brewing tradition that Mimurosugi has inherited.
Miwa somen, kaki-no-ha sushi, Nara-zuke and Yoshino kudzu. We have incorporated ingredients and local dishes that represent Nara, and express the appeal of the land where Mimurosugi was born while valuing the original flavor of each ingredient.
One of the hassun (八寸) dishes, "Kasumi duck with Yoshino kudzu", layers the smooth texture of Yoshino kudzu over the strong umami of the duck. The round sweetness and umami of Dio Abita harmonize gently with the flavor of the duck.
In the "Shira-ae of chestnut and Nara-zuke", the juicy, fruit-like character of Dio Abita brings out the natural sweetness of the chestnuts, and the aged character of Nara-zuke, which comes from sake lees, adds depth to the flavor. The gentle sweetness of the turnip and the refreshing aroma of the yuzu miso are joined by the fresh aroma and clean acidity of Dio Abita, which bring out the yuzu flavor even more vividly.
The "Clear soup style" is a bowl that combines Miwa somen from Nara with clams, which have deep ties to Edomae food culture. It expresses the meeting of the food cultures that Miwa and Edo have each nurtured.
To close, we offer the "Kudzu manju scented with pear and Mimurosugi", which uses Yoshino kudzu.
Please enjoy a special moment woven from Mimurosugi and the food culture of Nara.
Course Information and Reservations
- Period: Friday, October 30 to Wednesday, November 18, 2026
- Hours: Dinner, 5:00 PM to 11:00 PM
- Venue: Kappou BUTAI (割烹 BUTAI), NEWoMan TAKANAWA LUFTBAUM 29F, 2-21-1 Takanawa, Minato-ku, Tokyo
- Reservations: Table Check reservation page (the link goes to Table Check)
The course is by reservation only. Reservations are accepted until 12:00 PM (noon) two days before the day of the visit. For visits on the first day, Friday, October 30 only, reservations are accepted until 6:00 PM on Wednesday, October 28.
Counter Seats With a Night View From the 29th Floor
"MIWA-三輪-" is served at the counter seats only. The course, including the "Kasumi duck with Yoshino kudzu" (かすみ鴨 吉野葛仕立て), has been designed with the counter in mind, where freshly made dishes can be served to guests.
The counter seats also offer a view of the night scenery from the 29th floor, so guests can enjoy the view along with this course, which makes use of Nara ingredients and dishes and is unique to Kappou BUTAI.
About Kappou BUTAI
Kappou BUTAI (割烹 BUTAI) serves original kappo cuisine themed on Edo, under the concept of "a place where Japanese food culture gathers" (日本の食文化が集う場所). It opened in September 2025 from the idea of shedding new light on Japanese food culture and presenting it as new dishes created by chefs. It is a "stage" where guests can enjoy with all five senses the chefs' skills, performed in front of them with traditional tools and techniques, together with the historical background of the ingredients and tableware the chefs have seen for themselves and fallen in love with, and the thoughts of their makers. Seasonal dishes finished with care by the chefs are served with hospitality.
- Name: 割烹 BUTAI (Kappou BUTAI)
- Address: NEWoMan TAKANAWA LUFTBAUM 29F, 2-21-1 Takanawa, Minato-ku, Tokyo
- Hours: Lunch 11:00 AM to 3:00 PM / Dinner 5:00 PM to 11:00 PM
- Closed: Follows the closing days of NEWoMan TAKANAWA
- Access: 1-minute walk from the North Exit of JR Takanawa Gateway Station; 3-minute walk from Exit A2 of Sengakuji Station on the Toei Asakusa Line and Keikyu Main Line
- Official website: https://kappou-butai-happo-en.com/
