For 20 years, sen-ryo has upheld the “Shokunin Spirit” and provided customers authentic regional dining experiences created with ingredients shipped directly from the source. From selecting quality Japanese seasonal seafood and delicious sakes, creative and ingenious preparations of precious ingredients to expert craftsmanship, sen-ryo has seen to the creation of top-notch dishes. We will steadfastly adhere to our fundamental Shokunin approach to offer customers the finest delicacies and most unforgettable culinary experiences created by senryo Shokunin. To celebrate our 20th anniversary, sen-ryo will launch a series of promotions in phases, with the popular fresh oysters flown in from Japan kicking off “sen-ryo 20th Anniversary Shokunin Festival Phase 1”. Phases 2 and 3 of the “sen-ryo 20th Anniversary Shokunin Festival” will be launched in the first half of 2025 with different themes, presenting more exciting dining experiences, so stay tuned!
“sen-ryo 20th Anniversary Shokunin Festival Phase 1” will be held at all branches for a limited time with four different Japanese raw oysters on offer from 13 February to 2 April during which oysters are at their peak in Japan. These will be paired with sake jelly expertly prepared by Shokunin to further bring out the umami flavour of the oysters, presenting the ultimate freshness of seasonal ingredients.
From 13 to 26 February, sen-ryo will feature fresh “Monster of Reiwa” oysters from Iwate Prefecture. And from 13 February to 02 April, sen-ryo will procure raw Aioi oysters from Aioi Bay, Samurai Oysters from Seto Inner Harbour in Japan’s Hyōgo Prefecture and fresh Takagi oysters from Hyōgo Prefecture. Over two consecutive months we will offer a variety of oysters at their very peak, so don’t miss out on enjoying the bounties of the sea during this limited promotion period at any of our branches.
To embody the ultimate “Shokunin Spirit”, during the promotion period, sake jelly made from Yamawa Junmai Ginjo that is specially selected by sen-ryo Shokunin is lit to burn off the alcohol thereby highlighting the flavours and aromas of the rice. The jelly then serves as an accompaniment to elevate the flavours of the oysters. When it comes to Yamawa Junmai Ginjo, we must mention that Mr. Ito of Yamawa Sake Brewery visited oyster farms in Higashi-Matsushima in 2014. Mr. Ito, who was deeply drawn by the delicious flavour of the oysters, exclusively used sake rice, yeast, designers, water and producers from Miyagi Prefecture to create a sake that was specially brewed for pairing with oysters—perfectly showcasing how Shokunin passionately pursue culinary perfection.
sen-ryo
Shop B222, B2/F
