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[An event to enjoy local sake, wine, and ingredients from Ueda, Shinshu] Ueda Yock in Mizutaki Genkai event July 20, 2026 (Monday, public holiday) schedule Registration starts at 12:00 Event starts at 12:30 Closing remarks: 15:30 Event ends at 16:00 Location: Shinjuku Mizutaki Genkai, 3rd floor large hall Membership fee: 5000 yen Both drinks and food are ticket-based, with 30 tickets included. (Additional purchases are possible in increments of 1000 yen) detail: This is a food and drink event where you can experience the essence of Ueda, bringing together the owners of six sake breweries, wineries, and producers from Ueda, Shinshu. The event "Ueda Yock," which was previously held in Ueda, will be held this year at Mizutaki Genkai in Shinjuku. Enjoy your favorite sake, wine, and dishes while deepening your connections with sake brewers, wineries, farmers, and producers from Ueda, Shinshu, through our ticket-based event. From now on, it's time to connect with producers who are passionate about their work. We look forward to welcoming those who find value in this place. wine Chateau Mercian Wanko Winery J's Vineyard Veraison-note Sail the Ship Winery Balder Orchard Japanese sake Okazaki Brewery (Shinshu Kirei) Keikake Sake Brewery (Fukumuryo, Go) Shinshu Meijo (Takizawa, Kanae, Soryu)・Yamasan Sake Brewery (Yamasan, Rokumonsen)・Wakabayashi Brewing (Tsukiyoshino)・Wada Ryu Sake Brewery (Wada Ryu Tosui) Organized by Ueda Yock Executive Committee Sponsored by Mizutaki Genkai

A gathering to savor the flavors of Genkai, Part Two - Aki Fukakusa Qin Koto Live - Established in 1928 (Showa 3), this single building has stood the test of time. Behind its serene wood grain and dignified atmosphere, a sound resides today. This time, we will be guided by Mr. Masashi Nishioji, who designed the current building of the main branch of "Mizutaki Genkai," We will be hosting a special event featuring Qinqin player Aki Fukakusa.・Profile of Aki Fukakusa Born in Aichi Prefecture in 1949. After graduating from Keio University's Faculty of Law, he began his career as a musician. In 1986, she released her first album as a Qinqin player, titled "Qinqin". In recent years, they have consistently performed using only acoustic sounds, without employing any electronic equipment or microphones. Please enjoy the interplay between the atmosphere of Genkai no Yakata and the live sound of the Qinqin.・Meeting Qin Qin The Qinqin—this instrument, whose name was once unknown and which was decaying, was first encountered by Aki Fukakusa in 1979. From a revelatory encounter at an antique market, he has repaired and tuned instruments himself, building his own unique world of sound. Music credits include insert songs for the NHK Taiga drama "Takeda Shingen," and music direction for Bandō Tamasaburō's stage productions. The sound of silk threads has been deeply etched into the history of Japanese theater and film. Date and Time: Wednesday, August 19, 2026, from 11:30 AM Membership fee: 6,000 yen (tax included). Includes lunch at Genkai Shokudo (chicken hot pot and either chicken and egg rice bowl or grilled chicken rice bowl) and one drink. Limited to 40 people (reservations required) To make a reservation, please contact Mizutaki Genkai at 03-3352-3101. A special moment where space, food, and sound gently blend together. We look forward to your participation. Mizutaki Genkai, 5-minute walk from Exit 1 or 3 of Shinjuku Gyoenmae Station on the Tokyo Metro Marunouchi Line.

We have an important announcement for everyone. On June 16th, we will be reorganizing our menu to offer an even more appealing menu and performance. This will clarify the unique characteristics of each course, allowing you to choose the course that best suits your needs and preferences. ■ Genkai Chicken Feast Course We carefully select the most delicious chickens of the season and proudly present our signature chicken dishes in this course. adjunct Hirado Nishi's dried onion puree, winter melon, seared scallops, broccoli sprouts Chicken platter Chicken crackers, traditional chicken Matsukaze, Date chicken breast prosciutto, chicken tail with grated daikon radish, chicken flour bread, liver pâté Chicken preparation Liver, gizzard, chicken tenderloin, chicken breast, egg yolk soy sauce Chawanmushi (steamed egg custard) Asparagus and chicken hot pot chawanmushi (steamed egg custard) with prawns Mizutaki Hot Pot Boneless meat Two chicken thighs, one chicken drumstick, two chicken breasts for shabu-shabu, and two chicken meatballs. Fried food Deep-fried sole, cherry tomatoes marinated in sansho pepper. Steamed dishes Steamed chicken in a Chinese-style steamer sweetness Matcha ice cream with two layers of plum wine and sake lees, served with seasonal fruits. Tea sweets Natsuka Fruit Sekine's Sesame Oil Financier ■Genkai Seasonal Changes Course This course includes not only our signature chicken dishes, but also seasonal vegetables and fish. adjunct Local vegetables eaten with fermented fish innards miso; dried with thunder. Appetizers Tomato and yam bonito broth jelly, young sweetfish marinated in sweet and sour sauce, grated daikon radish with water pepper, and small turban shell grilled in the Rikyu style. Pureed soup Hirado Nishi's hanging onion puree, winter melon, seared scallops, broccoli sprouts Sashimi Assortment of three seasonal fish with egg yolk soy sauce Mizutaki Hot Pot Boneless meat Two chicken thighs, one chicken drumstick, two chicken breasts for shabu-shabu, and two chicken meatballs. Hot dishes Jelly made from boiled sea bream sweetness Matcha ice cream with two layers of plum wine and sake lees, and seasonal fruits. Tea sweets Natsuka Fruit Sekine's Sesame Oil Financier ■Other Courses The original Mizutaki course: A course where you can enjoy traditional Mizutaki with bone-in meat. Kotobuki Course: A course featuring our finest cuisine presented in a celebratory setting. The Bespoke Course: A Mizutaki course that can be customized to your liking, with a deliberately open-ended approach. Shizuka Course: A course specifically designed for memorial services to commemorate a loved one. We look forward to receiving your reservations.

◆Limited Time Offer◆ "Special Eel Course" 23,000 yen A luxurious course featuring domestically sourced eel as the main ingredient, adorned with seasonal delicacies. You can enjoy a variety of classic eel dishes, such as uzaku (eel and cucumber salad), kabayaki (grilled eel with sauce), and hitsumabushi (eel rice bowl), as well as a rich and flavorful mizutaki (chicken hot pot). The visually stunning kaiseki-style cuisine is perfect for conversation with loved ones or as a treat for yourself. Please enjoy this summer feast that will satisfy your soul. adjunct Bone crackers, chicken crackers Appetizers Chicken diaphragm and celery with wasabi dressing, charcoal-grilled chicken gizzards, and chicken hearts marinated in Saikyo miso. Sesame oil confit of eel from Unagi Sekine, and eel liver simmered with sansho pepper. Chicken preparation Liver, chicken tenderloin, gizzard, chicken breast pot Boneless meat (2 pieces), meatballs (2 pieces), neck meat Palate cleanser Uzaku pottery Grilled eel (without sauce), grilled chicken thigh with salt koji, wasabi, sansho pepper Birds Hitsumabushi (eel rice bowl) and Mizutaki soup sweetness Matcha ice cream Total 8 items ——————————————————————– ◎Due to preparation requirements, reservations must be made at least 3 days in advance. ◎This offer will end once our ingredients run out. Please make your reservation as soon as possible. ◎Please note that the menu may be subject to change depending on the availability of ingredients. *We do not charge any service fees or cover charges that are commonly found at other establishments. Please make a reservation in advance.

◆Limited Time Offer◆ "Special Crab Course" 25,000 yen This luxurious course features crab, the king of winter delicacies, and is sprinkled with the colors of the season. You can enjoy not only the sweetness of the crab that melts in your mouth, but also the rich flavor of the mizutaki hotpot. This beautiful kaiseki-style cuisine is perfect for conversation with loved ones or as a treat for yourself. Please enjoy a winter feast that will fill your heart. ■Advanced Chicken rice crackers ■ Appetizers Chicken Matsukaze, Date Breast Prosciutto, Belly and Celery with Wasabi Snow crab and Kyoto vegetables boiled in soy sauce, persimmon and egg Charcoal grilled chicken thigh and sangrei with simmered chicken hearts Sashimi: Chicken breast, gizzard, liver, chicken fillet, sesame oil, soy sauce, Nagasaki Hana salt, wasabi Soup dish: Chicken wings stuffed with majo chicken broth and crab paste Mizutaki pot, chicken breast, chicken thigh, duck dumplings, king crab ■ Palate cleanser: Chicken fillet and green onion dressed in nuta sauce ■Grilled dish: Grilled shank meat with salt and koji ■ Meal: Grilled rice balls and rice porridge ■ Dessert: Matcha ice cream Total 9 items —————————————————————————– Due to cooking requirements, reservations must be made at least 3 days in advance. ◎The event will end once all ingredients have been purchased. Please make your reservation early. ◎Please note that the menu may be subject to change depending on the availability of ingredients. Please make a reservation in advance

For a limited time, we are offering the finest roast chicken (half), which shines golden and will add a touch of elegance to your table. This is an irresistible delicacy with its carefully grilled, juicy meat and fragrant skin. You can take it home as a souvenir or eat it in the store. Due to limited time and quantity, we strongly recommend making a reservation. Don't miss this opportunity to decorate your special end-of-year dinner table! It takes about an hour to bake, so please make your reservation early. For orders please call 03-3352-3101

On Thursday, October 23, 2025, "Lavvit!" (TBS Broadcasting Network) Gal Sone introduced Mizutaki Genkai's "Mizutaki Nabe" on her "MY BEST Nabe" program. TBS Ravit: The latest episode is available for free on TBSfree　 Mizutaki Genkai's Mizutaki 3000 yen product We are pleased to announce a lunch set of oyakodon and mizutaki from Genkai Shokudo, located on the same premises. Please make a reservation as we expect it to be busy on weekends. Genkai Shokudo Tabelog online reservation here ******************************************** We also have a website where you can purchase Mizutaki pots. We have received many orders since this morning, so it may take some time for your order to be delivered. Please note that we will ship orders as they arrive. Click here for information on back-ordered products

◆Limited Time Offer◆ "Autumn Fragrant Yamato Chicken and Matsutake Mushroom Special Course" 20,000 yen Yamato chicken, raised in Nara Prefecture, is rich and sweet, with plenty of juice, allowing you to enjoy the true flavor of "local chicken." Matsutake mushrooms are a treasure of autumn. Don't miss this opportunity to enjoy their rich aroma and deep flavor. ■Advanced Chicken rice crackers ■ Appetizers Belly and celery dressed with wasabi, traditional Matsukaze chicken, Date chicken breast prosciutto, charcoal grilled chicken thighs and sangiri, simmered chicken heart jelly, chicken crystal, marinated matsutake mushroom and chrysanthemum Sashimi: Chicken breast, gizzard, liver, chicken fillet, sesame oil, soy sauce, Nagasaki Hana salt, wasabi Soup dish: Chicken wings stuffed with matsutake mushrooms Mizutaki pot, chicken breast, chicken thigh, duck dumplings, matsutake mushroom ■ Palate cleanser: Fig with Shiraae sauce and walnuts Grilled dish: Salted koji grilled shoulder meat with yuzu pepper, plum and shiso pepper ■ Meal: Grilled rice balls and rice porridge ■ Dessert: Matcha ice cream Total 9 items —————————————————————————– Due to cooking requirements, reservations must be made at least 3 days in advance. ◎The event will end once all ingredients have been purchased. Please make your reservation early. ◎Please note that the menu may be subject to change depending on the availability of ingredients. Please make a reservation in advance

[Children's celebration] ◆ Shichi-Go-San cuisine ◆ 6,000 yen (tax included) A journey for families hoping for healthy physical and mental growth... Near Genkai, there is a historic shrine that also holds Shichi-Go-San worship services. It has a particular connection with Hanazono Shrine, and is often used as a dining spot after Shichi-Go-San (7-5-3) visits. We carefully handcraft our food in our kitchen, taking into consideration taste, texture, and even color, for children as they develop their precious sense of taste. Please contact us in advance if you have any questions or requests. Course contents: Chicken rice cracker appetizer ■Shokado Sekihan (Red Rice with Red Peppers) Skewers, Low-Temperature Cooked Chicken Breast, Seasonal Meal Alternative ■Grilled food: Whole grilled sea bream ■ Fried chicken ■Meal: Rice porridge ■ Dessert: Matcha ice cream or pudding ◎Please note that the menu may be subject to change depending on the availability of ingredients.

◆Limited Time Offer◆ "Special Selection: Live Eel and Hirado Beef Course" 20,000 yen When the aroma of eel wafts through the air in the summer heat, it naturally fills your heart with joy. Our Genkai chefs will use all their skill to prepare a special course using eel. This restaurant is recommended for those who want to enjoy Mizutaki since they are going to Genkai, as well as those who just want to enjoy eel. ■Advanced Chicken rice crackers ■ Appetizers Seasonal small dish: Uzakura and princess turnip Braised Taro pork cubes, Hirado beef roast beef ■ Sashimi Assortment of two seasonal fish with egg yolk and soy sauce ■Nabe dishes Mizutaki (boneless meat) Special ponzu sauce, steamed garlic, green onions ■ Palate cleanser New potatoes and snow peas in a vinegared miso sauce ■ Baked goods Hirado beef and seasonal vegetables with sweet and spicy sansho pepper sauce ■ Meals Genkai-ryu Hitsumabushi ■Sweets Matcha ice cream with seasonal fruits Total 8 items —————————————————————————– Due to cooking requirements, reservations must be made at least two days in advance. ◎The event will end once all ingredients have been purchased. Please make your reservation early. ◎Please note that the menu may be subject to change depending on the availability of ingredients.