Chef Harakawa has built his career working closely with local producers and the land. For this event, he plans to offer a casual brunch-centered menu. Natural wine will also be available.
On a gentle spring Sunday, this is a one-day opportunity to enjoy BEARD’s cooking in a relaxed brunch setting. Please feel free to drop by.
Chef Harakawa has built his career working closely with local producers and the land. For this event, he plans to offer a casual brunch-centered menu. Natural wine will also be available.
On a gentle spring Sunday, this is a one-day opportunity to enjoy BEARD’s cooking in a relaxed brunch setting. Please feel free to drop by.
Before attending, please note the following:
- Reservations are not required for this event.
- If the venue is at capacity, you may be asked to wait before entry.
- The event will be held in a semi-standing format.
- Food-only orders are not available; we kindly ask that you order a beverage with your food.
- Payment is required at the time of each order.
- During busy periods, we may need to limit your visit to 90 minutes.
- Food is available until sold out. Please note that some items may not be available.
PROFILE
Shinichiro Harakawa
In 2012, Harakawa opened BEARD in Meguro, Tokyo. Through experience at Chez Panisse in California and elsewhere, he deepened his understanding of the relationship between organic farming and food. In 2017, he opened the Blind Donkey together with Jerome Waag. Since 2020, he has operated BEARD from Unzen, Nagasaki, where the restaurant is scheduled to remain open until August 2026. He is currently developing his next project.
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.
