Workshop Exploring the Current Situation in Noto and the Potential of its Ingredients Held at a Knife Specialty Store in Doguyasuji

ICHITOI, a culinary culture promotion hub operated by Ichimonji Chuki Co., Ltd. (Location: 14-8, Namba Chihaya-cho, Chuo-ku, Osaka), which develops the knife brand "Sakai Ichimonji Mitsuhide" in Osaka's Doguyasuji Shopping Street, will hold a workshop themed around Noto ingredients and sake on Sunday, April 19, 2026.

In collaboration with Shintaro Tsuruno, the 14th generation brewery owner of "Tsuruno Shuzo," whose sake breweries suffered catastrophic damage from the Noto Peninsula Earthquake, and Masaharu Shimamura, owner of the Japanese restaurant "Unkaku" in Higashi-Tenma, Osaka, Mr. Shimamura will demonstrate preparing Noto fish with Sakai knives and making it into Semba-jiru (a local Osaka soup), followed by a tasting session led by Mr. Tsuruno.

Expressing Osaka Cuisine Using Noto Ingredients

Mr. Shimamura will be working with Noto fish. Not only the flesh, but he will also prepare it as Semba-jiru, a dish born from Osaka's merchant culture. The workshop will highlight how the quality of fat in Noto Spanish mackerel and the direction of its muscle fibers can be best utilized with the sharpness of Sakai Uchi Hamono (traditional Sakai forged knives).

Tsuruno Shuzo Store Aiming for Reconstruction in Noto

Tsuruno Shuzo, whose brewery was completely destroyed in the Noto Peninsula Earthquake, has achieved joint brewing with Fukuda Shuzo in Nagasaki through the reconstruction support project "#DontStopNotoSake." Even though the demolition of their brewery has not yet been completed, they are vigorously continuing brewing at a partner brewery.

Please enjoy Semba-jiru with sake at this workshop.

Invitation for Interviews

Media coverage and filming are welcome for this event.

Scenes available for filming on the day:

- The entire process of Mr. Shimamura preparing Noto fish with Sakai Uchi Hamono and making Semba-jiru.

- Mr. Tsuruno's talk on Noto brewery reconstruction + tasting.

- Participants (including chefs) tasting sake and dishes, and engaging in discussion.

- The Sakai Ichimonji Mitsuhide store, knife displays, and sharpening demonstrations.

Pre-event interviews and individual interviews are also available.

- Masaharu Shimamura: RelationFish, the future of Osaka cuisine, the potential of Noto ingredients.

- Shintaro Tsuruno: Reconstruction of Noto breweries, the reality of joint brewing, expansion to restaurants.

- Ryo Tanaka (Representative of Sakai Ichimonji Mitsuhide): ICHITOI's initiatives, the current state of knife artisans and inter-industry collaboration.