Our culinary designer, Ruriko Nakamoto, will come to Brussels to celebrate the opening of SAKE BAR BRUSSELS. Don’t miss this special occasion to enjoy her cooking. 


Sushi making lesson & Japanese lunch

Learn how to make a decoration sushi roll and a wrapped sushi, then enjoy special Japanese lunch prepared by the culinary designer

1, 8 & 15 December: 11:00 – 14:00

Details & Reservation


Sake Paring Dinner

Join our special dinner to discover the world of sake. Enjoy authentic Japanese food prepared by the culinary designer who created our food menu

1, 8 & 15 December: 19:00 – 22:00

Details & Reservation

The events will be led by:


Ruriko Nakamoto
Culinary Designer, General Manager of Asher Co., Ltd.

Ruriko Nakamoto has given cooking lessons to over 12,000 people over 10 years. As a culinary designer, Ruriko has developed food menus for restaurants and cafes in Japan and involved in product developments of major Japanese food manufactures. She has appeared in major Japanese TV programmes, magazines and internet sites. Ruriko is a certified decorative sushi maker. She lives in Tokyo and is coming to Brussels to celebrate the opening of the SAKE BAR BRUSSELS.


Saori Nishida
Kikisake-shi, SAKE BAR BRUSSELS Founder & General Manager

Saori Nishida is a certified Kikisake-shi, the best-known sake sommelier certification, issued by the Japanese organisation SSI. As a passionate foodie, Saori opened SAKE BAR BRUSSELS to bring an authentic & contemporary Japanese bar experience to Belgium, which, in her opinion, is missing in most of European cities. Saori is also helping European companies expand their business to Japan and Japanese companies better communicate with the rest of the world.

Important Note
Unfortunately, this event is not suitable for people with food allergies and/or food restrictions. We are using special ingredients for this event; therefore, we appreciate your understanding on our limitation to cater for different types of needs. Registration & pre-payment is mandatory to complete your booking. Maximum 20 people / event