Inside his cedar-scented workshop, warm koji spores floated like soft snow. We discussed how microbial life can transform both rice and seafood, preserving natural flavors and deepening nutrition. Hirotoshi shared techniques for aging fish in koji rice, creating a gentle sweetness that requires nothing but time and care.

Back home, we’ve folded these lessons into our own ferments—imagine cured mackerel with a whisper of sake or scallops ripened in koji until they taste of hazelnut and honey. Each dish carries a note of friendship and cultural exchange.

This autumn we’re hosting fermentation evenings inspired by Hirotoshi’s methods.

Reserve your seat to experience how two coastal traditions—Nordic and Japanese—meet in one unforgettable menu.