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.<\/p>\n
<\/p>\n
Accompanying the rich flavors of the steak and pommes frites are A&S\u2019s 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.<\/p>\n
<\/p>\n
This is a special, two-day-only opportunity \u2014 we hope you\u2019ll join us.<\/p>\n
\n <\/p>\n
Menu:
\nSteak with Pommes Frites
\nBurrata with Tomatoes
\nP\u00e2t\u00e9 de Campagne (Pork)
\nSelection of House-Smoked Specialties
\nCeleriac and Carrot R\u00e2p\u00e9e
\nMarinated Mushrooms
\nMarinated Roasted Eggplant with Tahini
\nWatercress Salad with Nuts<\/p>\n"},{"acf_fc_layout":"flexible_images","images_list":[{"acf_fc_layout":"two_column","one":{"first_image":{"ID":35593,"id":35593,"title":"1784_4x5_web_sc032_1","filename":"1784_4x5_web_sc032_1.jpg","filesize":882551,"url":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_1.jpg","link":"https:\/\/arts-science.com\/en\/events\/sc032_le14e\/1784_4x5_web_sc032_1\/","alt":"","author":"5","description":"","caption":"","name":"1784_4x5_web_sc032_1","status":"inherit","uploaded_to":35592,"date":"2026-01-26 08:37:48","modified":"2026-01-26 08:37:48","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/arts-science.com\/en\/wp\/wp-includes\/images\/media\/default.png","width":1784,"height":2230,"sizes":{"thumbnail":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_1-150x150.jpg","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_1-240x300.jpg","medium-width":240,"medium-height":300,"medium_large":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_1-768x960.jpg","medium_large-width":768,"medium_large-height":960,"large":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_1-819x1024.jpg","large-width":819,"large-height":1024,"1536x1536":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_1-1229x1536.jpg","1536x1536-width":1229,"1536x1536-height":1536,"2048x2048":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_1-1638x2048.jpg","2048x2048-width":1638,"2048x2048-height":2048}},"first_comment":"Steak and Pommes frites \/ 100g \u00a52,800~\u00a5,3500"},"two":{"second_image":{"ID":35594,"id":35594,"title":"1784_4x5_web_sc032_2","filename":"1784_4x5_web_sc032_2.jpg","filesize":426152,"url":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_2.jpg","link":"https:\/\/arts-science.com\/en\/events\/sc032_le14e\/1784_4x5_web_sc032_2\/","alt":"","author":"5","description":"","caption":"","name":"1784_4x5_web_sc032_2","status":"inherit","uploaded_to":35592,"date":"2026-01-26 08:37:49","modified":"2026-01-26 08:37:49","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/arts-science.com\/en\/wp\/wp-includes\/images\/media\/default.png","width":1784,"height":2230,"sizes":{"thumbnail":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_2-150x150.jpg","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_2-240x300.jpg","medium-width":240,"medium-height":300,"medium_large":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_2-768x960.jpg","medium_large-width":768,"medium_large-height":960,"large":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_2-819x1024.jpg","large-width":819,"large-height":1024,"1536x1536":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_2-1229x1536.jpg","1536x1536-width":1229,"1536x1536-height":1536,"2048x2048":"https:\/\/arts-science.com\/en\/wp\/wp-content\/uploads\/2026\/01\/1784_4x5_web_sc032_2-1638x2048.jpg","2048x2048-width":1638,"2048x2048-height":2048}},"second_comment":""}}]},{"acf_fc_layout":"flexible_text","text":"
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.<\/p>\n
<\/p>\n
Before attending, we kindly ask for your understanding regarding the following:<\/p>\n"},{"acf_fc_layout":"flexible_bullet_list","repeater_bullet_list":[{"bullet_list":"Only wine will be served. We request that each guest order at least two glasses. Beer and soft drinks will not be available. <\/em>"},{"bullet_list":"Food-only orders cannot be accommodated."},{"bullet_list":"This is a walk-in event, not a reservation-based one. Depending on crowd levels, there may be a short wait to be seated. <\/em>"}]},{"acf_fc_layout":"flexible_profile","profile_name":"","profile_detail":" Shigeno Makoto<\/strong> <\/p>\n Nagashima Atsushi<\/strong> A&S\u2019s 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.<\/p>\n"}],"event_details":{"repeater_event_details":[{"event_detail_heading":"TITLE","event_detail_text":" SUPPER CLUB No.032 \u201cWINE with STEAK 2\u201d<\/p>\n"},{"event_detail_heading":"DATE","event_detail_text":" February 8th (Sunday) & February 9th (Monday) 2026 \/ 16:00 \u2013 24:00
\nCaptivated by natural wine, Shigeno moved to France in 1998 to refine his craft. He trained at the Parisian bistro Le Severo<\/em>, and upon returning to Japan, served as chef at Sh\u014dzui<\/em>, 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.<\/em><\/p>\n
\nNagashima began his career in 1997 at La Scala<\/em> in Kojimachi. From 1999 he worked at Chiacchere<\/em> in Daikanyama, and from 2002 served as manager at Felicit\u00e0<\/em> in Omotesando. In 2017, he opened his own restaurant, HIBANA<\/em>, in Arakicho, before relocating to Roppongi in 2024.<\/p>\n","profile_link":""},{"acf_fc_layout":"flexible_headings","headings_list":[{"acf_fc_layout":"heading_medium","medium":"SUPPER CLUB"}]},{"acf_fc_layout":"flexible_text","text":"
\nL.O. Food 23:00<\/p>\n"},{"event_detail_heading":"STORES","event_detail_text":"