DISCOVERING THE BEAUTY OF LOCAL DELICACIES ACROSS JAPAN About Page
TERROIR JAPAN
The Jade Room is pleased to host ‘Terroir Japan' to celebrate our country rich in its cuisine and culture with locally sourced food and wine pairing - together reflecting the beauty of the changing seasons, diverse regional ingredients, and the versatility and expressiveness ingrained in the Japanese cuisine.
The refined course menu is themed around carefully selected, locally grown quality ingredients from across the country and prepared using authentic cooking techniques and innovative ideas by chefs.
The Jade Room boasts the choicest selection of evolving Japanese wine and delicately pairs food and wine from the same region to complement and create an unparalleled marriage of flavors.
‘Terroir Japan' is an opportunity to showcase the scrumptious treasure of Japanese local regions and produces, discovered from a new perspective through the eyes of The Jade Room's Chef Partner Tom Aikens, Chef de Cuisine Richard McLellan, and Head Sommelier Masakatsu Yatabe.
TERROIR NOTO
For the fourth installment of Terroir Japan series, The Jade Room + Garden Terrace presents Terroir Noto, highlighting the ingredients and wines of the Noto region.
This special event was inspired by Chef de Cuisine Richard McLellan's visit to Noto last year, where he was deeply moved by the region's natural abundance, the passion of its producers, and the stories behind their craft. Following last year's two-day dinner event, we continue our commitment to supporting the people of Noto as they rebuild in the aftermath of recent disasters.
"At the heart of cooking lies a quiet reverence for the land, the sea, and the hands that shape what we serve. This season, I am once again turning my attention to the Noto region of Ishikawa. A place whose producers remind me once again of the deep care and quiet dedication behind each individual ingredient. I'm honored to share a celebration of these producers, their craft, their stories, and the seasons they work so closely with. It's more than a terroir promotion; it's a gesture of thanks and a way to bring their world a little closer to ours."
— Richard McLellan, Chef de Cuisine
Menu features Noto beef, sea bass, and melon, along with seasonal vegetables and herbs lovingly cultivated by small-scale producers, including NOTO Taka Farm, Notokko, and Angatou Nouen.
Our Head Sommelier, Masakatsu Yatabe, has curated a special pairing selection that includes wines from Noto, HEIDEE WINERY and SAYS FARM, as well as local sake from Ishikawa, such as Fukukiri and Tengumai, offering a rare glimpse into the terroir of the region.
"The Noto Peninsula, blessed with striking natural beauty and a rich climate, is gaining attention as a region of exceptional wine and sake. With a unique combination of coastal terroir, mineral-rich soils, and dramatic temperature shifts, it yields grapes of balanced sweetness and acidity. Small, characterful wineries in cities, Suzu and Wajima, produce distinctive wines shaped by the sea breeze. While Japan has diverse traditions, Noto is singular in its ability to express maritime terroir through wine. Experience our specially crafted course menu and exclusive pairings, a tribute to the richness of Noto."
— Masakatsu Yatabe, Head Sommelier
As community members deeply connected to Japanese culinary culture, we believe in giving back. A portion of the proceeds from Terroir Noto will be donated to support recovery efforts following the Noto Peninsula earthquake and heavy rain damage.
Join us in honoring the beauty, tradition, and spirit of Noto—expressed through refined cuisine and curated pairings.
[Serving Period]
June 27 - August 31, 2025
7 Course: JPY 20,000
Click here to view menu.
※The price includes 10% consumption tax and 15% service charge.
Noto Wine & Sake Pairing
JPY 22,000
- HEIDEE WINERY
- SAYS FARM
- Vin de la bocchi
- Domaine Beau
- Tengumai
- Yoshidagura
- Fukukiri
- NOGUCHI NAOHIKO SAKE INSTITUTE
※The price includes 10% consumption tax and 15% service charge.