Teppanyaki MYDO at W Osaka, the venue for this premium dining event.
LOUNGE /
EAT
June 18, 2021
The Second Edition of the Premium Dining Event "C.F.S.A" to be Held at W Osaka
EAT | Held for two consecutive weeks in July 2021, more powerful than before
An innovative French dining event by the genius chef of "Comptoir Feu," combined with the finest music – the most talked-about dining event right now.
Launched in 2021 to enrich the new normal lifestyle, the premium dining event "C.F.S.A" will hold its second edition over two weekends, July 10th (Saturday) and July 17th (Saturday), 2021, at the highly anticipated "W Osaka" hotel, which just opened this March.
Seats for OPENERS readers will be available through a lottery system. Details belowOPENERS Exclusive Seat Application FormPlease see.
Photographs by OHTAKI Kaku | Text by HASEGAWA Aya | Edit by TSUCHIDA Takashi
The next "C.F.S.A" will be held in two areas of the hippest hotel right now, "W Osaka."
The dining event "C.F.S.A" (Comptoir Feu Sato Ayumu) – let's first explain the event's overview.
"C.F.S.A" is a project by Ayumu Sato, the owner-chef of "Comptoir Feu" in Kita-Shinchi, Osaka – a restaurant with an exclusive referral-only policy, undisclosed address and phone number, and a price point of 70,000-80,000 JPY per person, with reservations booked a year in advance. Chef Sato has announced the closure of "Comptoir Feu" by the end of the year, making this event even more premium.
Yuuki Yosiyama, Executive Producer of "C.F.S.A" and Director of Music & Entertainment at W Osaka
The event's total production is handled by Yuuki Yosiyama. He was responsible for the overall direction and invitation of the world's largest electric dance music event, "EDC/Electric Daisy Carnival," to Chiba Marine Stadium and Makuhari Kaihin Park. Over three years from 2017 to 2019, he mobilized a total of 250,000 attendees.
Yosiyama, who has known Chef Sato for a long time, approached him, leading to the realization of this event. Yosiyama, who has also been a professional DJ for 25 years, will create a space filled with live performances, including music, where Sato will showcase his culinary skills. This marks the beginning of a special dining event for the new normal era, fusing "food x music x diverse culture."
View of "W Osaka" from the Midosuji side. Design supervision by Tadao Ando.
"W Osaka" (W Osaka), the venue for the second edition of "C.F.S.A," is a luxury lifestyle hotel in the Marriott International group. While the "W" brand currently has about 60 properties worldwide, this is its first entry into Japan. "W Osaka" promotes the theme of "Osaka merchants' playfulness" and had already become a destination of interest for hotel lovers not only in Osaka but across Japan even before its opening. General Manager Go Kondo, who has been in the hotel industry for over 20 years, having managed the opening of "The Ritz-Carlton Kyoto" and served as General Manager of "St. Regis Hotel Osaka" since 2017, shared the following comment regarding the "C.F.S.A" event:
W Osaka General Manager Kondo
"The 'W' brand is an innovator that challenges things never done before. In that sense, it is very advantageous to be able to offer a dining experience that no one has ever experienced before." (W Osaka General Manager Kondo)
Yosiyama adds, "'W Osaka' is a hotel that Japan can be proud of to the world. When I bring friends from Tokyo, they all say in unison that they wish they had a hotel like this in Tokyo." Furthermore, W Osaka General Manager Kondo expressed his anticipation, saying, "I'm excited about how much we can expand the possibilities of the hotel space and how we can utilize the space."
"Music is one of the very important factors, called a passion point, for the 'W' brand. On the third floor of the hotel, 'Living Room,' there is a permanent stage with a stand microphone and a DJ booth. We curate DJs 365 days a year. This time, with the event held over two weeks, we've booked two headliners: Tomoyuki Tanaka (FPM) (appearing July 10th) and AmiAya, who serves as Fashion Ambassador for W Hotels (appearing July 17th), to enhance the production," says Yosiyama.
*The "Summer Sound System at WET DECK" of C.F.S.A PREMIUM SUMMER, scheduled for Saturday, July 10, 2021, has been canceled due to the "Priority Measures to Prevent the Spread of Disease." PREMIUM DINING AT MYDO will be held in accordance with guidelines.
General Manager Kondo and Yosiyama are a "team" that has realized numerous events and share the "common ground" of being ordained as officers of the Commanderie de Champagne. In 2018, at "St. Regis Hotel Osaka," they co-produced the event "Sushi & Champagne Night," which fused "champagne x DJ x sushi," and it quickly grew into a popular event that sold out instantly. Further chemistry is expected to emerge at "W Osaka." An exceptionally special time unfolds at "W Osaka," stimulating creativity and a playful spirit – we can only anticipate it.
This event will be held in two venues within the hotel.
WET BAR (WET DECK is beyond it)
"Summer Sound System @WET DECK" will feature an event with DJs on the 4th-floor WET DECK. In addition to GA (General Admission, 10,000 JPY) which includes 2 drinks and 1 food ticket, special seats are available: VVIP [Platinum] for up to 8 people (500,000 JPY) and VVIP [GOLD] for up to 4 people (200,000 JPY). The food menu will include the legendary "FeuMen," a collaboration between "Comptoir Feu" and the Kyoto Chinese restaurant "Saika," as well as special menus from "W Osaka."
Furthermore, there is information that "FeuMen" will open soon in Omotesando, Tokyo... Details are not yet clear, but this is a perfect opportunity to taste the ultimate bowl of noodles ahead of time.
Teppanyaki "MYDO"
Additionally, at the teppanyaki restaurant "MYDO," a premium dining experience "Premium Dining @MYDO" will be held twice daily, limited to 20 guests per session (50,000 JPY, excluding drinks and pairing experiences). The price includes admission to "Summer Sound System @WET DECK."
What kind of dishes will Chef Sato create using the teppanyaki grill? When asked, Chef Sato casually replied, "I haven't decided yet (laughs)." He explained that he decides the menu just before the event, both at his restaurant and for the first edition of this event. He values encounters with ingredients and inspiration.
Ayumu Sato, Owner-Chef of "Comptoir Feu"
"Assembling dishes just before with the ingredients I've sourced – it's the same whether it's at the restaurant or for an event. I recently visited the venue ('MYDO') as well. Since the food will be served at a luxurious teppanyaki restaurant, I'm thinking about how guests will enjoy this space. I want to emphasize the presentation that matches the environment."
When asked about his enthusiasm for holding the event in Osaka, his home base, he replied, "It makes no difference whether it's held in Tokyo or Osaka. It's the same." However, when asked about his thoughts on holding it in Tokyo, he emphasized that there were points he reflected on.
"Through the last event, I realized anew that it's no longer the era where chefs are confined to their restaurants to cook. I believe there will be an increasing number of freelance chefs in the future. While teamwork is essential to earn Michelin stars, it's impossible for me, as I prefer working alone (laughs). Michelin isn't everything, and your work style changes based on your own goals. I see this event as one of those catalysts."
Since the venue is a teppanyaki restaurant, Yosiyama requested, "Please serve some B-grade dishes too." What kind of cuisine and special experience will be created? It will undoubtedly be something that stimulates creativity, embodying Sato's theme of "breaking conventions" and pleasantly surprising our imaginations.
*The menu served at the first edition of C.F.S.A is here
1. "Toro and Rice Tartare with Caviar"
A starter made with a mixture of toro and rice, generously topped with caviar.
2. "Natural Scallop Ceviche"
A signature dish from "CE LA VI TOKYO" (ceviche is a Peruvian marinade) enhanced with shark fin and ului, seasoned with a spicy red curry sauce. A refreshing dish with a squeeze of lime for accent.
3. "Kizugawa Nanohana Spring Roll"
A spring roll where Kizugawa nanohana (rapeseed blossoms), famous in the Kansai region, is seasoned and finished inside the wrapper without cooking. "Since the farmers grew such excellent nanohana, I've wrapped them raw to make the most of them" (Chef Sato).
4. "Cutlassfish, Blanched Leek, Fresh Ginger"
Uses Yokohama-Honmoku cutlassfish, characterized by its rich fat content. Finished luxuriously with spring truffle!
5. "Kishiwada Bamboo Shoot, Butterbur Bud, Caviar Karasumi"
Bamboo shoots and butterbur buds, a signature of "Comptoir Feu," topped with shaved Parmigiano and bottarga. Enjoy the flavors of spring and the sea simultaneously.
6. "Langoustine Marinated in Shaoxing Wine"
Langoustines caught in Suruga Bay are lightly marinated in Shaoxing wine for about three days. Chef Sato's specialty, offering a juicy freshness, a rich aged texture, and a sweetness that becomes addictive with each chew.
7. "Tosa Beef Fillet, Black Vinegar and Scallion Oil"
Lean red meat from short-horn cattle, slow-cooked to perfection. Beneath it lies white asparagus from Bordeaux, France, chosen by Chef Sato for its bitterness, as Japanese varieties are "too sweet."
8. "Foie Gras Biryani and Soup"
Biryani, which Chef Sato is very fond of lately. Enriched with foie gras and served with tail soup as a finishing dish. "It becomes like a soup fried rice, but I think this style is also good" (Chef Sato).
Event Overview: "C.F.S.A PREMIUM SUMMER In W Osaka"
Date & Time | Saturday, July 10, 2021 & Saturday, July 17, 2021, both days from 12 PM to END (scheduled)
Address | 4-1-3 Minamisenba, Chuo-ku, Osaka-shi, Osaka Prefecture (W Osaka)
Organizers | C.F.S.A Executive Committee & W Osaka
Media Partners | OPENERS, Octane
OPENERS Exclusive Special Reservation Seat Application for 2 Pairs (4 People) Deadline | Friday, June 25, 2021, 23:59 Application Form |https://forms.gle/4nMSRMcVkVjZ2Wej9 *Please refrain from applying if you are a minor.
Price | 50,000 JPY per person (tax and service charge included)
*Drinks and pairing experiences are separate.
*Advance reservation required.
*Guests who book this dining experience will receive complimentary admission to SUMMER SOUNDSYSTEM AT WET DECK (GA).
■ SUMMER SOUNDSYSTEM AT WET DECK
DJ Performances + VVIP Seats + C.F.S.A Food Booth
July 17th
GA (General Admission) | 10,000 JPY per person (includes 2 drinks + 1 food ticket)
VVIP [Platinum] | Up to 8 guests, 500,000 JPY (tax and service charge included)
*Includes 1 magnum bottle of champagne + food ticket. Limited to 3 seats behind the DJ booth.
VVIP [Gold] | Up to 4 guests, 200,000 JPY (tax and service charge included)
*Includes 1 bottle of 750ml champagne + food ticket. Limited to 6 seats.
Performers for SUMMER SOUNDSYSTEM AT WET DECK | WEEKEND ONE/Tomoyuki Tanaka (FPM), Yuuki Yoshiyama (W Osaka Director of Music & Entertainment), NAO NOMURA, DMITRI ABSINTHE, Kenji Marui, MPC GIRL USAGI, DJ LAiR a.k.a. Yoko, OSAKAMAN
WEEKEND TWO/AmiAya (W Hotels Fashion Ambassador), Yuuki Yoshiyama (W Osaka Director of Music & Entertainment), NAO NOMURA, Marvy, idiotYuuka, U2Ki, YUCCA, TAMO
*Food booths will feature FeuMen (collaboration between Comptoir Feu x Saika - the ultimate noodles), W Osaka Special Food, etc.
*In case of rain, the event will be held at a different venue within W Osaka.
*The "Summer Sound System at WET DECK" of C.F.S.A PREMIUM SUMMER, scheduled for Saturday, July 10, 2021, has been canceled due to the "Priority Measures to Prevent the Spread of Disease." PREMIUM DINING AT MYDO will be held in accordance with guidelines.
