Four Seasons Hotel Tokyo at Marunouchi Hosts Special Sake Dinner with IWA Founder Richard Geoffroy

Sake connoisseurs are invited to a spirited springtime soiree at MAISON MARUNOUCHI, the Parisian-style bistro at Four Seasons Hotel Tokyo at Marunouchi.

On April 2, 2024, savour a seasonally inspired gourmet dinner by Executive Chef Daniel Calvert, paired with a curation of the finest Japanese sakes from IWA. Hosted by the acclaimed Richard Geoffroy, founder of IWA, the special event will introduce the brand’s most celebrated sakes, handpicked to complement the flavours of each culinary course.

With each pour, guests are introduced to the story behind the sake — its origin, inspiration and influences. With decades of winemaking expertise under his belt, Geoffroy opens up valuable new perspectives for those who treasure this beloved Japanese beverage.

On the culinary side, guests can look forward to dynamic dishes made with the finest spring ingredients. The evening unfolds a series of surprising touches, fuelled not just by creativity but also Chef Daniel’s careful attention to seasonality and detail.

IWA SAKE and MAISON MARUNOUCHI Collaboration Dinner

• Date: April 2, 2024
• Venue: MAISON MARUNOUCHI
• Time: doors open 6:30 pm, dinner starts 7:00 pm
• Price: JPY 35,000, inclusive of food and sake

For reservations, call +81 3 5222 5880

Meet Richard Geoffroy

Richard Geoffroy’s pursuit of beauty propelled him to the highest reaches of his profession. Born in the heart of Champagne country, he earned his doctorate in medicine before qualifying as an oenologist and starting his career with Domaine Chandon in California. In 1990, he became the fifth Chef De Cave (Chief Vinification Officer) at Dom Pérignon Champagne, going on to chart the course of the legendary house for 28 years.

Having achieved the pinnacle of his craft, Geoffroy found his new calling in a grain of rice. In 2019, he founded the sake brewing company Shiraiwa in Tateyama, then launched the sake brand IWA. Based on his years of experience in making Champagne, he has discovered new possibilities for sake. In 2020, Geoffroy introduced the world to IWA 5 — the brand’s first release. He continues to pursue the dream of a grand Japanese sake as he travels back and forth between France and Japan.

About IWA

Launched in 2020, IWA is made from an assemblage of several Japanese sakes, creating a deep harmony that cannot be expressed by a single sake. It is the result of Richard Geoffroy’s exceptional assemblage; techniques from the world of Champagne are reimagined and adapted to this entirely new medium.

IWA is made in a sake brewery in Shiraiwa, Tateyama, designed by world-renowned architect Kengo Kuma. Made from revered Tateyama water, the sakes at IWA are crafted with three types of rice fermented with five different yeast strains. The stylish bottle by product designer Marc Newson, whose work is in the permanent collection at MoMA, is another attraction of IWA 5.