A Masuizumi Sake Dinner
From Toyama and Fukui to New York, an evening celebrating Hokuriku through sake, cuisine, craftsmanship, and friendship.
Ryuichiro Masuda, Hirohisa Hayashi & Mitsu Nagae
Saturday, October 24, 2026 at 7pm | l’abeille
On October 24, we welcome Ryuichiro Masuda, fifth-generation owner of Masuda Shuzo and producer of Masuizumi, for a one-night celebration of sake, cuisine, and the culinary heritage of Japan’s Hokuriku region at l’abeille.
Joining Mr. Masuda are Chef Hirohisa Hayashi of Hirohisa and l’abeille Executive Chef Mitsunobu Nagae, who will create a collaborative tasting menu inspired by a selection of Masuizumi sake.
The connection is especially meaningful. Masuizumi is brewed in Iwase, Toyama, while Chef Hirohisa comes from Echizen, Fukui—both part of Hokuriku along Japan’s Sea of Japan coast. Renowned for pristine water, exceptional seafood, rice, and sake, the region has deeply shaped Chef Hirohisa’s cooking and philosophy.
For this evening, that heritage will meet Chef Mitsu’s French-Japanese cuisine, bringing Hokuriku tradition into a contemporary New York setting.
The dinner also celebrates the relationship between Masuizumi and KUMA Hospitality Group, including R&R, a private-label Junmai Daiginjo named for Ryuichiro & Rahul, founder of KUMA Hospitality Group. Created through friendship and a shared belief that sake should live alongside food, R&R reflects the spirit behind this collaboration.
Mr. Masuda will personally introduce the evening’s sake selections as Chefs Hirohisa and Mitsu present dishes created to complement each pour.
Founded in 1893, Masuda Shuzo is the historic brewery behind Masuizumi, based in Iwase, Toyama, an old port town on the Sea of Japan in Japan’s Hokuriku region. Surrounded by the richness of Toyama Bay and brewing with pristine underground water flowing from the Tateyama mountain range, Masuizumi has developed a distinctive style of sake defined by elegance, clarity, and an instinctive relationship with food.
Today, under fifth-generation owner Ryuichiro Masuda, the brewery remains deeply rooted in tradition while continually exploring what sake can become. Alongside its classic ginjo and junmai daiginjo expressions, Masuizumi has become known for thoughtful experimentation and collaborations—from unconventional rice and brewing methods to aging sake in barrels previously used for Burgundy, Champagne, and Scotch whisky. At the heart of this creativity is a simple philosophy shared with KUMA Hospitality Group: great sake should complement the table, bringing greater depth and enjoyment to the food alongside it.