liquid cuisine / 液体料理
The liquid cuisine advocated by Sekine Tomoiki is a cocktail made by cooking local ingredients such as meat, fish, vegetables, and fruit in liquid form.
How can you cook each ingredient in liquid to bring out its maximum flavor?
Liquid dishes that pursue this idea show us new possibilities for liquids that are completely different from cocktails and juices.
In addition, by using fermentation techniques, it is possible to create non-alcoholic drinks that taste like wine or sake, expanding the range of pairing cocktails.
Restaurant pairings, product development, events... We believe we can offer new experiences in a variety of settings.
consulting
/ コンサルティング
・Restaurant cocktail/non-alcoholic cocktail recipe development, human resource development
・Producing bars in hotels, etc., and proposing welcome drinks and minibars
・Fermentation technology training
We will propose cocktails and non-alcoholic cocktails that will enrich and enhance your dining experience, provide techniques, and develop human resources.
More information
product development
/ 商品開発
・Alcoholic beverages such as brewed alcohol, distilled alcohol, and liqueurs
・Non-alcoholic drinks such as juice and syrup
・Other herbal teas
We will help you solve problems such as using local specialties and discarded food ingredients by providing drinks that incorporate new ideas.
events
/ 各種イベント
・Cocktail/non-alcoholic cocktail pairing event
・Pop-up cocktail event using local ingredients
We receive requests for a wide range of events and collaborations both in Japan and overseas.
More information
