{"id":3347,"date":"2024-09-05T23:19:49","date_gmt":"2024-09-05T14:19:49","guid":{"rendered":"https:\/\/www.gion-endo.com\/season_letter\/iwa_collab_20241002\/"},"modified":"2026-08-31T11:48:19","modified_gmt":"2026-08-31T02:48:19","slug":"iwa_collab_20241002","status":"publish","type":"season_letter","link":"https:\/\/www.gion-endo.com\/en\/season_letter\/iwa_collab_20241002\/","title":{"rendered":"\u3010Fully Booked\u3011
IWA Maker\u2019s Dinner"},"content":{"rendered":"

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Wednesday, October 2, 2024, from 6:00 p.m.<\/strong>

\nYasaka Endo Nishitei\uff5cLimited to 12 guests<\/strong>

\n\u00a550,000 per person (tax and service included)<\/strong>

\nOnly a few seats remaining<\/strong><\/p>\n

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We are honored to welcome Richard Geoffroy, who served for many years as Chef de Cave of Dom P\u00e9rignon and is now the founder and maker of IWA sake.<\/p>\n

Celebrating the Japanese release of \u201cIWA 5 Assemblage 5,\u201d this dinner at Endo will be one of its earliest unveilings in the Kansai region.<\/p>\n

Guests will enjoy an exceptional selection of IWA 5, including the latest \u201cAssemblage 5,\u201d the 2020 \u201cAssemblage 2,\u201d the current \u201cAssemblage 4,\u201d and the limited-edition \u201cReserves.\u201d An additional surprise awaits the 12 guests joining us for this exclusive evening.<\/p>\n

Every dish has been thoughtfully created to pair with IWA. Endo\u2019s head chef and sommelier worked closely with Mr. Geoffroy through numerous discussions to develop an outstanding autumn menu.<\/p>\n

Alongside our signature tempura, experience a new expression of Endo\u2019s cuisine, shaped by a fresh and refined sensibility. We invite you to savor this exceptional dining experience, available for one night only.<\/p>\n

View the printable PDF<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n

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