For five days only, you could enjoy a special lunch prepared by first-class chefs and a Japanese cultural experience at the VIP lounge of Japan National Stadium.
Chef Iwao Asamizuya, owner of Maison de Cerisier, a French restaurant and deli in Daikanyama, will offer a “fusion of French and Japanese cuisine,” while Sadaharu Nakajima, owner of Shinjyuku Kappou NAKAJIMA, will serve Japanese cuisine. In addition, a rare opportunity to see the VIP area of the stadium, which is normally inaccessible to the public, will be offered.
*Details of the Japanese cultural experience will be posted around September.
*Japanese to English consecutive interpretation will be provided.
■Main Program (tentative)
1) Stadium & VIP area tour (with attendant/30-45 min.)
2) Japanese cultural experience (calligraphy or karate / 45-60 min.)
3) Lunch at VIP lounge (60-90 min.)
4) Stadium tour (free time / 60-90 min.)
■Profiles
・Iwao Asamizuya (will be in charge of French cuisine: October 28, November 18, and November 25)
Chef and owner of Maison de Cerisier, Iwao Asamizuya was born in Tokyo in 1971. He became interested in cooking when he was a high school student and became involved in the culinary industry after graduating from a vocational school. At the age of 22, he became fascinated with French cuisine and traveled to France. After that, he studied under Mr. Totoki at Terraz, Auberge Kusunoki, and Ginza L'Ecain, and at the age of 29, he opened his own restaurant, Maison de Cerisier, in Setagaya, Tokyo. After 7 years of activity, he moved to his current location in Daikanyama, which was renovated in January 2017. His creed is to always approach cooking from the standpoint of the ingredients. He travels all over Japan in search of gastronomic delicacies and ingredients.
・Sadaharu Nakajima (will be in charge of Japanese food: November 6 and November 20)
Born in Hiroo, Shibuya-ku, Tokyo in 1956, Nakajima is the owner and head chef of “Shinjuku Kappo Nakajima”. he was raised in a family of chefs, his grandfather being Sadajiro Nakajima, the first chef of Hoshioka Saryo, which was presided over by Kitaoji Rosanjin. After training in Kyoto, he succeeded his father, Sadaharu, as the second-generation owner of “Shinjyuku Kappou NAKAJIMA” in 1980. With the taste and technique that he has trained since childhood, he expresses both traditional and new Japanese cuisine. He is highly regarded in the culinary world. He is active in many fields, including media appearances and writing.
・Bisen Aoyagi (will be in charge of Japanese cultural experience/shodo on October 28, November 18, and November 25)
Aoyagi began studying calligraphy at the age of 4 under the influence of her grandmother. She has performed calligraphy in more than 10 countries around the world. In Japan, she has created brush strokes for “Dororo,” a TV animation based on Osamu Tezuka's original story, and the famous hunting game “Monster Hunter Rise,” among others. In 2020, she performed the opening calligraphy performance in front of 58,000 spectators at the 99th Emperor's Cup Final, which was held as the kickoff of a sports event at Japan National Stadium. The following year, she worked on the wall artwork for the VIP room and the flash interview zone at Japan National Stadium, and has a deep connection with the sacred ground of Japan National Stadium. In 2023, she will perform a dedication calligraphy at the World Heritage site "Koyasan." She works under the motto of tradition and innovation and has appeared on TBS's "Jonetsu Tairiku." Since 2022, she has served as a PR ambassador for "Shodo Performance Koshien."
・Japanese cultural experience/Karate Scheduled: November 6 and November 20
*Demonstration (performance) and hands-on experience (kata) will be held.
*Performers and other details will be announced on the website at a later date.
■Notes
*The program, vendors, and performers are subject to change. In such cases, we will announce on this web page and official SNS (Instagram/Facebook).
*the event is unavoidably cancelled due to inclement weather, etc., we will notify you via this webpage and the official SNS (Instagram/Facebook).
*If you have set your spam filter or domain name settings to block incoming e-mails, please make sure that you can receive e-mails from “@kokuritu-tours.jp”.
*Ticket purchasers and visitors agree in advance to the following items and will not object to them.
-The Corporation or a person designated by the Corporation may take images (including still images) of individual visitors at the Event, including their portraits.
-In addition, this footage (including still images) may be used in news programs, related media, and other media reports, video works, and various productions by the official media of the corporation and by other parties authorized by the corporation.
■Dates
2024
October 28 (Monday) Scheduled lunch: French and Japanese fusion (Chef: Iwao Asamizuya / Maison de Surige) *Japanese cultural experience: Japanese calligraphy
November 6 (Wed) Scheduled lunch: Japanese cuisine (Chef: Sadaharu Nakajima / Shinjyuku Kappou NAKAJIMA) *Japanese cultural experience: Karate
November 18 (Monday) Scheduled lunch: French and Japanese fusion (Chef: Iwao Asamizuya / Maison de Cerisier) *Japanese cultural experience: Japanese calligraphy
November 20 (Wed) Scheduled lunch: Japanese cuisine (Chef: Sadagaru Nakajima / Shinjyuku Kappou NAKAJIMA) *Japanese cultural experience: Karate
November 25 (Monday) Scheduled lunch: French and Japanese fusion (Chef: Iwao Asamizuya / Maison de Cerisier) *Japanese cultural experience: Japanese calligraphy
■Time
10:00 - 15:00 (approx.)
■Participation fee
55,000 yen (tax included)
