This year, Rikka—the beginning of summer according to the traditional calendar—started on May 5th.
Though we still find ourselves surprised at times by strong winds or sudden cold rain, the sun grows ever stronger, and the fresh green leaves reach eagerly toward the sky.
As we walk through the gentle breeze, the vibrant colors of yellow, red, white, and purple blossoms brighten our hearts.
At Medetashi, we’ve begun The Coming Summer Season’s Course, inspired by ingredients that are now bursting with color, fragrance, and energy under the summer sun.
Let this course be your seasonal power charge—so you can greet the warmer days ahead with strength and joy.
▪️五嶋 千裕（めでたしシェフ） 2011年、兄・慎也と共に押上で開店するため独学で料理の道へ。2013年京島「ごでんや」は日本酒ペアリングの先駆けとして人気を博し、2015年香港へ移転。「GODENYA Hong Kong」では日本・フランス・広東料理などの要素をとりいれたコース料理の1皿ごとに1種類の日本酒を温度・温め方・器を変えてペアリングしていくスタイルで話題に。 帰国後は赤坂「sansa」のシェフとしてクラフトビールのペアリングなどを手がけた。2020年、自身のクリエイションを発展させるべく「めでたし」をオープン。ジャンルを超えた自由な発想で素材の個性を生かし、組み合わせ、新たな風味を追求している。
この会がまた、誰かにとっての新たな巡り合わせとなることを。
On July 17, 2025, with your support and with the products created by our wonderful producers, Medetashi will celebrate the 5th anniversary of its opening.
Last year, we met a ceramic artist, Mr. Takeshi Fujita, and his pottery has made our food and drinks more expressive. When we were excited about our first trip to Jinseki kogen-cho, Hiroshima Prefecture, Mr. Masaki Tada introduced Fujita-san to us. Tada-san is a “sake-ban,” or “guide of sake and vessels,” who has a deep knowledge of sake and serves it in a variety of styles to suit different situations with his keen sensibility.
We have been blessed with countless opportunities since the opening of Medetashi, and on the occasion of our five-year anniversary, we are pleased to welcome Fujita-san and Tada-san to our special event, where you can enjoy the sake, seasonal dishes, and vessels that live and breathe in the Japanese climate.
◾️ Takeshi Fujita Exhibition and Sale July 20, 2025 (Sun) 13:00~16:00 This is a rare opportunity to talk directly with Fujita-san in front of a variety of his vessels. Please feel free to drop by.
◾️ Special Pairing Course (reservation required, up to 10 persons per day) This is a pairing course that allows you to experience the fascination and interest of each of the three elements that are brought out when they come together: sake, vessels, and food. Fujita-san will enjoy the food and sake together with the guests, and will explain about the dishes and his thoughts on pottery making. Some of the vessels may not be available for sale, but if you find one you like, you may purchase it.
July 20, 2025 (Sun) 18:00~ July 21, 2025 (Monday, holiday) 13:00~. Registration will begin 15 minutes prior to the start time. Fee: 20,000 yen (including the pairing course meal, sake, and tax) Capacity: Up to 10 seats per section (6 seats at the counter and 4 seats at the tables) Application: Please select “July 20, 2025” or “July 21, 2025” from the reservation page and choose the menu “5th Anniversary ‘Sake, Food, and Vessels’ Special Pairing Course” and fill in the required information.
Until yesterday, both the sunlight and the wind were warm, but suddenly, the cold returned, bringing unexpected rain and snow.
The transition from winter to spring is always dramatic.
The weather shifts back and forth between winter and spring, yet as the days grow longer, we can feel the steady approach of a warmer season.
As the spring light warms the air, the energy stored throughout the winter is released — from the sea, the mountains, and the fields. Everything that had been still begins to move once more.
Young buds, untouched by the strong sun, shine with pure brilliance. Flowers, once closed within their buds, unfurl their hidden colors. Creatures fall in love and bring new life into the world.
The most exciting time of the year—the “HOUGA (Sprouting) Course”—has begun. As the season moves swiftly this year, the “HOUGA Course” may also be available for only a short time, until the end of March. We look forward to your early reservations.
February 3, 2025, marks Risshun, the beginning of the 24 solar terms in the traditional lunisolar calendar.
Indeed, the arrival of spring ingredients such as nanohana and wild mountain vegetables seems to come earlier each year. In parks, ume (plum blossoms)—also known as ”harutsugegusa (the grass that heralds spring)”—have begun to release their fragrance, making the presence of spring ever more tangible around us.
However, the transition to spring is not so smooth. According to the weather forecast, the strongest and longest cold wave of this season is expected to arrive soon.
It is during the coldest times that vegetables and living creatures accumulate their sweetness and umami.
At Medetashi, we have begun offering the Harutonari Course, a seasonal menu that brings together the unique delicacies of the harsh winter and the early signs of spring.
After the approaching cold wave, spring may arrive all at once. As a result, the Harutonari Course may only be available for a short period, until mid to late February.
