Since 2009, Takebayashi has worked as a sommelier in Europe. In addition to his experience at restaurants, he also studied winemaking at a winery in Italy. Since 2022, he has been responsible for selecting the wines at DOWN THE STAIRS and 2ND FLOOR, the dining spaces operated by ARTS&SCIENCE.
For this event, Takebayashi himself will serve a variety of natural wines, including selections from producers whose wines are rarely available in Japan. Chef Akira Nagao will also prepare dishes to be enjoyed alongside them. Enjoy Takebayashi’s distinctive selection of natural wines with Nagao’s dishes, pairing them as you like.
Wines are available by the glass. Please feel free to drop by.
Since 2009, Takebayashi has worked as a sommelier in Europe. In addition to his experience at restaurants, he also studied winemaking at a winery in Italy. Since 2022, he has been responsible for selecting the wines at DOWN THE STAIRS and 2ND FLOOR, the dining spaces operated by ARTS&SCIENCE.
For this event, Takebayashi himself will serve a variety of natural wines, including selections from producers whose wines are rarely available in Japan. Chef Akira Nagao will also prepare dishes to be enjoyed alongside them. Enjoy Takebayashi’s distinctive selection of natural wines with Nagao’s dishes, pairing them as you like.
Wines are available by the glass. Please feel free to drop by.
- Reservations are not required for this event
- Food is available à la carte
- If we are at full capacity, there may be a wait for entry
- Depending on how busy we are, dining time may be limited to two hours
PROFILE
Takashi Takebayashi moved to Italy in 2009, where he worked as a sommelier at several restaurants in Piedmont. He spent one year studying winemaking at Malvira, a winery in the Roero area. In 2016, he moved to Paris and worked as a sommelier at Restaurant TOYO for three years. He currently works as a sommelier at Restaurant MAISON, operated by Chef Sota Atsumi.
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.
