We participated in a tea pairing event with Chef Okuda of Al Checciano and Masuien
- vertigo2me
- 3 days ago
- 3 min read
On Friday, November 14th, 2025, a special tea pairing event was held at Yamagata Santanderro (Ginza) featuring Masayuki Okuda, owner chef of the Italian restaurant "Al Cecchiano" in Tsuruoka City, Yamagata Prefecture, and Etsuro Masui of Masui-en in Kawane-cho, Shizuoka Prefecture.
Apoptosis participated with two bottled teas, Color Oolong "Blue" (oolong tea) and Color Black "Red" (black tea), made using only Masui's tea leaves and water .
When the drinks were served, sommelier Lawrence explained the careful selection of the extracts and the unique flavors of each.
The course menu featured a generous selection of seafood and river delicacies, such as gurnard, yellowtail amberjack, and char eggs, as well as Japanese beef that Chef Okuda personally selected and purchased in its entirety.
The combinations were all carefully calculated to create a synergistic effect between the delicate flavors of the dishes, such as the nuances of olive oil and fats such as butter, and the characteristics and taste of each tea variety, leaving you wanting more and more to eat and drink.
The tea varieties on offer included Tsuyuhikari, which has become popular due to the recent matcha trend, and Koshun, a variety that is said to be the weakest in the world and difficult to cultivate without pesticides, giving the attendees a sense of the breadth and potential of tea.
Masui's tea and Chef Okuda's dishes Menu
Chilled gurnard capellini Wilted green tea Hikari [variety: Tsuyuhikari]
Yellowtail carpaccio with celery and olive oil
Wilted Sencha Akari [Variety: Saeakari]
Pan-fried salmon skirt steak with tomato fondue
Tsudoji Black Tea [Variety: Hybrid]
Char eggs and whipped cream with green tea sprinkles
Color Oolong "Blue" (Oolong tea) [Variety: Tsuyuhikari]
Suzuki marinière
Black Tea Hikari First [Variety: Tsuyuhikari]
Seafood Fragrance Bianco
Blue tea beauty [variety: Koshun]
Oven-baked Wagyu beef round with potatoes and tea
Withered Sencha Oshin [Variety: Edo native]
Lentil risotto with tea consommé
Black Tea Oshin [Variety: Edo Native]
Dolce
Color Black " Beni " (black tea) [Variety: Koshun]
Particularly impressive was the combination of "Iwana eggs and whipped cream with green tea furikake" and bottled tea Color Oolong "Blue" (oolong tea/Tsuyuhikari).
The sweet whipped cream and the impactful mellowness of the yolk are exquisitely combined with the richness of the green tea, suggesting the possibility of a new non-alcoholic pairing.
We received many comments from participants, such as "Even though it's cold tea, it has a complex flavor. How is it extracted?", "It looks stylish, like a wine bottle," and "Where can you buy it?", which was very encouraging for the brand.
Chef Okuda was selected as one of the world's top 1,000 chefs and is known for his culinary philosophy of "bringing out the best in ingredients." Meanwhile, Mr. Masui has been in the tea business for over 160 years, spanning five generations, and produces over 15 unique varieties of tea leaves using pesticide-free cultivation. What the two have in common at this event was a deep understanding of the "individuality of ingredients and varieties," and a commitment to exploring new ways of doing things.
Going forward, Apoptosis will continue to support and participate in events that enrich dining experiences through non-alcoholic beverages.
