Located in Tomakomai city, less than 20 minutes by car from New Chitose Airport in Hokkaido, there is a lovely garden called Ikoro no Mori .
The cafe "Chise" welcomes guests in a spacious space in the middle of the garden. In the Ainu language, "Chise" means "house."
I learned about this place through my meeting with Katsuyuki Sawai, who stayed at MITOSAYA for just over a month as part of an internship in the spring of 2023.
Mr. Sawai, who has worked in restaurants and wineries in the Rhone region of France, will be relocating to Hokkaido and will be developing food products and providing recipes for Chise as part of his activities there.
It is at this Chise that we, MITOSAYA and Sawai-kun, will meet again. This is the event I am announcing today, MITOSAYA AT CHISE.
On August 10th (Saturday) and 11th (Sunday), Sawai will be creating a special course meal inspired by MITOSAYA, using ingredients and processed products from MITOSAYA, and will also be serving a course of MITOSAYA's original pairing drinks. (Reservations are required for the course meal, but customers can also enter without a reservation.)
On Sunday , August 11th, in addition to offering a course menu, there will be a pop-up event with wonderful vendors coordinated by Chise. MITOSAYA will have a tasting bar for distilled spirits, a drink bar for cocktails and mocktails, and a shop.
We will also be selling special teas that we have made together with Ikoro no Mori for this day.
MITOSAYA will also be in the store on this day.
Please check out Chise's Instagram for more information about the shop, opening hours, and how to make a reservation.
If you haven't planned your summer vacation yet, please consider a trip to Hokkaido!
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schedule:
Saturday, August 10th and Sunday, August 11th, 2024
Saturday, August 10th and Sunday, August 11th
MITOSAYA x Chise Lunch & Special Dinner (reservations required)
Sunday, August 11
11th (Sun) MITOSAYA POP UP EVENT
venue:
Garden Cafe Chise (inside Ikoro Forest)
565-1 Uenae, Tomakomai City, Hokkaido ( map )
@chise_ikor
@ikor_no_mori
Katsuyuki Sawai
Born on August 17, 1992, he worked at Lesenfants gates in Tokyo before moving to France at the age of 24. He worked at La Chachette in the Rhone and trained under a wine producer, earning his sommelier qualification.
While working in the fields at Botanique restaurant in Paris, he thoroughly implemented an environmentally friendly and circular work style. After that, he launched a self-sufficient restaurant called L'auberge sauvage with Tomas Benady in a remote area of Normandy. He explores cooking that is not bound by the kitchen and depends on nature.
At the age of 30, he went to Bulgaria and Copenhagen, and returned to Japan in 2022 to become a freelancer. He trained at the Mitosaya Herbal Garden Distillery in Chiba.
He has overseen the store management, product supervision and development of several restaurants and cafes in Tokyo and Hokkaido. He also gave a lecture on environmental issues at the Shiretoko Sustainable Festival and is active in hosting pop-up events.
