Based in Kyoto, Chef Makoto Shigeno has devoted himself to the true art of grilling meat. His craft begins with carefully breaking down each cut of beef, then applying precise heat while reading the quality and condition of the meat each day. The result is the pure, natural flavor of the beef, gently satisfying and deeply resonant.
Accompanying the rich flavors of the steak and pommes frites are A&S’s collection of natural wines, thoughtfully selected and served by Atsushi Nagashima of HIBANA. Here, wine and food resonate in perfect harmony, creating a pairing that is truly one of a kind. Each glass poured is a special encounter, a highlight unique to this gathering.
This is a special, two-day-only opportunity — we hope you’ll join us.
Menu:
Steak with Pommes Frites
Burrata with Tomatoes
Pâté de Campagne (Pork)
Selection of House-Smoked Specialties
Celeriac and Carrot Râpée
Marinated Mushrooms
Marinated Roasted Eggplant with Tahini
Watercress Salad with Nuts
This event is an opportunity to fully enjoy rare natural wines, available by the bottle. Glasses are also available, so please feel free to stop by at any time.
Before attending, we kindly ask for your understanding regarding the following:
- Only wine will be served. We request that each guest order at least two glasses. Beer and soft drinks will not be available.
- Food-only orders cannot be accommodated.
- This is a walk-in event, not a reservation-based one. Depending on crowd levels, there may be a short wait to be seated.
PROFILE
Shigeno Makoto
Captivated by natural wine, Shigeno moved to France in 1998 to refine his craft. He trained at the Parisian bistro Le Severo, and upon returning to Japan, served as chef at Shōzui, a renowned steak and natural wine restaurant. In 2013, drawn to Kyoto for its cultural richness and its harmony with Parisian streetscapes, he opened the restaurant le 14e.
Nagashima Atsushi
Nagashima began his career in 1997 at La Scala in Kojimachi. From 1999 he worked at Chiacchere in Daikanyama, and from 2002 served as manager at Felicità in Omotesando. In 2017, he opened his own restaurant, HIBANA, in Arakicho, before relocating to Roppongi in 2024.
SUPPER CLUB
A&S’s SUPPER CLUB is a collaborative initiative with chefs, centered on the experience of food. Bringing together cuisine, space, and people, it offers dishes that can only be enjoyed at this event. Held irregularly, each event is designed to create delightful moments through dining.
