Sake & Syuko

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In an experience where culinary precision meets cultural depth, Sake & Syuko delved into the refined Japanese art of pairing sake with food. Held in collaboration with the Embassy of Japan, this exclusive master class formed part of the “Science & Sensitivity of Japanese Cuisine” initiative.

Hosted at the premium restaurant Dinings in Tel Aviv, the session was led by renowned chefs Masaki Sugisaki and Ryo Suehiro, and offered to top Israeli chefs a sensory journey into the philosophy, varieties, and rituals surrounding sake.

Through the lens of Syuko—the culture of thoughtful food that accompanies sake—the event celebrated the delicate harmony between flavor, tradition, and experience, bridging Japanese culinary values with local expertise.