On July 17, 2020, we opened “sake restaurant & shop Medetashi” in Ikejiri Ohashi, Tokyo. At the restaurant, you can enjoy innovative and creative dishes that use organic ingredients such as organic ingredients, and pair with sake and non-alcoholic drinks. There is also a small shop where you can purchase sake and seasonings used in the restaurant.
The restaurant & shop name “Medatashi” is old Japanese. It is also used in old Japanese literature such as Makura no soshi and Heike Monogatari. Basically, it means to love someone/something very much. “Wonderful” “Stunning” “Great” “Glad” “Celebrate” And so on.
At “Medashi”, the chef loves to tailor the ingredients carefully grown and harvested by the producer.
Then, along with the sake brewed carefully by the sake brewery, it is placed on plates made by the artist and served.
We are really surrounded by many things now. It’s too efficient to get it, and it’s common to think of it, but if we look and listen to each and every one of them, we will find that they are precious and special. I feel that “loving” means recognizing each things individuality and complimenting their wonderfulness.
Only the things that come from someone’s thoughts and actions can be found in the our place.
I hope that guests who eat and drink them will have a time to love themselves.
Chef, Chihiro Goshima
Born in 1987, from Aichi prefecture.
His parents’ house manages several fresh fish stores. He was also involved in the business of his parents’ house and learned practically how to fish, how to handle fish, and cooking methods. He says that he loved cooking when he was little.
In 2011, together with his elder brother Shinya, opened a restaurant called “Goden-ya” in Oshiage, Sumida-ku, and started a full-scale cooking journey. He learned how to cook ODEN and French food by himself. In 2013, “Godenya” moved to Kyoshima, Sumida-ku, and became a hot topic in the marriage of sake and food, which was still rare at that time, and was featured on TV and magazines. In 2015, they moved to Hong Kong and opened “GODENYA Hong Kong” to promote the goal of “making sake into the world’s food drink”.
Course dishes that incorporate elements such as Japanese, French and Cantonese cuisine, the style of pairing one type of sake for each plate by changing the temperature, warming method and vessel, attracted much attention in Hong Kong. Opening for 3 months It has become the best 15 restaurant in the famous media in Hong Kong, and has become a popular store that cannot be booked for several months. After returning to Japan at the end of 2016, he worked as a chef for the beer bar “sansa” in Akasaka, where he worked on a pairing course for craft beer.