{"id":3426,"date":"2025-07-19T18:36:07","date_gmt":"2025-07-19T09:36:07","guid":{"rendered":"https:\/\/mushroomtokyo.com\/kobanashi\/?p=3426"},"modified":"2025-07-19T18:40:04","modified_gmt":"2025-07-19T09:40:04","slug":"en_2508_soran_nomura_collaboration","status":"publish","type":"post","link":"https:\/\/mushroomtokyo.com\/kobanashi\/story\/en_2508_soran_nomura_collaboration\/","title":{"rendered":"[Aug.11 Lunch & Dinner] Soran Nomura \u00d7 MUSHROOM TOKYO Limited Pairing Collaboration"},"content":{"rendered":"

A one-day dream project! Special collaboration dinner with Mr. Soran Nomura<\/h2>\n

This year, on August 11, in Japan, it is called \u201cMushroom Day (Mountain Day),\u201d we will prepare a special limited collaboration course for one night only with Mr. Soran Nomura, owner and bartender of \u201cNOMURA SHOTEN,\u201d a corner bar in Kuramae, Tokyo.<\/p>\n

This special collaboration course will consist of the three elements of \u201cmushrooms,\u201d \u201cvegan,\u201d and “pairing.<\/p>\n

The two chefs will offer their special dishes that enhance the rich flavor of mushrooms, and alcoholic paired drinks that enhance the aftertaste of the dishes.<\/p>\n

Date: Monday, August 11 (national holiday)
\n Lunch: 12:00- Limited to 10 seats, 5 dishes + 4 paired glasses of alcohol, 11,000 yen (tax included)
\n Dinner: 17:30-20:00 Limited to 12 seats, 8 dishes + 7 paired glasses of alcohol, 17,000 yen (tax included)
\n *No non-alcoholic pairings available<\/strong><\/p>\n

Reservations can be made through the “TableCheck” reservation form. It is by appointment only, so please use it as soon as possible. Reservations can be made up to 30 days in advance.<\/p>\n

Click here for reservation form of TableCheck<\/a> <\/p>\n

Meet the Chef and Sommelier<\/h2>\n

SPECIAL GUEST\uff1aSoran Nomura<\/h3>\n

\"Soran<\/p>\n

[PROFILE]<\/strong>
\nAt the age of 21, he moved to England by himself and worked as a bartender in a London bar for about 7 years before returning to Japan.
\nAfter winning numerous awards as a bartender at Fuglen Tokyo, he became independent in 2017 and launched the bar and drink consulting brand \u201cABV+\u201d.
\nSince then, he has worked as a brand ambassador for overseas spirits, produced the bar at Hotel K5 in Kabuto-cho, Nihonbashi, and produced a variety of products including domestic spirits and bottled cocktails.
\nLast year, he launched a joint venture company, \u201cDo Umi Kuu\u201d with the vision of \u201cexpanding the diversity of food through bars and drinks\u201d and is now developing a wide variety of businesses.<\/p>\n

MUSHROOM TOKYO CHEF\uff1aJunichi Sakurai<\/h3>\n

\"Junichi<\/p>\n

Course details on the day of the event<\/h3>\n

Date: Monday, August 11 (national holiday)
\n Lunch: 12:00- Limited to 10 seats, 5 dishes + 4 paired glasses of alcohol, 11,000 yen (tax included)
\n Dinner: 17:30-20:00 Limited to 12 seats, 8 dishes + 7 paired glasses of alcohol, 17,000 yen (tax included)
\n *No non-alcoholic pairings available<\/strong><\/p>\n

Location: MUSHROOM TOKYO (5 min walk from Meiji-jingumae Harajuku station) Access MAP<\/a>\uff09<\/p>\n

Reservations can be made through the “TableCheck” reservation form. It is by appointment only, so please use it as soon as possible. Reservations can be made up to 30 days in advance.<\/p>\n

Click here for reservation form of TableCheck<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"A one-day dream project! Special collaboration dinner with Mr. Soran Nomura This year, on August 11, in Japan, […]","protected":false},"author":2,"featured_media":3425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37,18],"tags":[],"class_list":["post-3426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en_story","category-story"],"_links":{"self":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts\/3426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/comments?post=3426"}],"version-history":[{"count":5,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts\/3426\/revisions"}],"predecessor-version":[{"id":3431,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts\/3426\/revisions\/3431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/media\/3425"}],"wp:attachment":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/media?parent=3426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/categories?post=3426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/tags?post=3426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}