Workshop to be Held at Doguyasuji Knife Specialty Store: Exploring the Current State of Noto and the Potential of Its Ingredients

On Sunday, April 19, 2026, 'ICHITOI,' a food culture hub operated by Ichimonji Chuki Co., Ltd. (Location: 14-8 Namba Sennichimae, Chuo-ku, Osaka)—which manages the knife brand 'Sakai Ichimonji Mitsuhide' in Osaka's Doguyasuji shopping street—will host a workshop themed around Noto's ingredients and sake.

In collaboration with Shintaro Tsuruno, the 14th-generation brewer of 'Tsuruno Sake Brewery,' whose brewery suffered catastrophic damage in the Noto Peninsula Earthquake, and Masaharu Shimamura, owner of the Japanese restaurant 'Unkaku' in Higashi-Tenma, Osaka, the event will feature a demonstration by Mr. Shimamura. He will fillet Noto fish using Sakai-forged knives and prepare 'Semba-jiru' (a traditional Osaka fish soup), followed by a tasting session led by Mr. Tsuruno.

Expressing Osaka Cuisine Using Noto Ingredients Mr. Shimamura will work with fish from Noto. He will utilize not only the fillets but the entire fish to prepare Semba-jiru, a dish born from Osaka's merchant culture. A highlight of the event is seeing how the sharpness of Sakai-forged knives is used to bring out the quality of the fat and the texture of the muscle fibers in Noto Spanish mackerel.

Tsuruno Sake Brewery Aiming for Reconstruction in Noto Tsuruno Sake Brewery, whose brewery was completely destroyed in the Noto Peninsula Earthquake, realized a joint brewing project with Fukuda Sake Brewery in Nagasaki through the reconstruction support project '#Don'tStopNotoSake.' Even now, with the demolition of their original brewery not yet complete, they continue to brew energetically at the facilities of their partner breweries.

At this workshop, please enjoy Semba-jiru paired with their sake.

Information for the Press We welcome coverage and photography by members of the media at this event.

Scenes available for filming on the day: - The entire process of Mr. Shimamura filleting Noto fish with Sakai-forged knives and preparing Semba-jiru - Mr. Tsuruno's talk on the reconstruction of Noto's sake breweries, followed by a tasting - Participants (including chefs) tasting the food and sake and engaging in discussion - The interior of the Sakai Ichimonji Mitsuhide store, knife displays, and the sharpening area

We are also available for advance coverage and individual interviews: - Masaharu Shimamura: RelationFish, the future of Osaka cuisine, and the potential of Noto ingredients - Shintaro Tsuruno: Reconstruction of Noto's sake breweries, the reality of joint brewing, and expansion to restaurants - Ryo Tanaka (Representative of Sakai Ichimonji Mitsuhide): ICHITOI's initiatives, the current state of knife craftsmen, and cross-industry collaboration