For the purpose of promoting French products and food culture, Sopexa organizes the annual world-wide
event called “apéritif a la française” every first Thursday in June. In Tokyo, the sixth event was held
at Roppongi-Hills on June 4, 2009.
The aperitif is French style of relaxing moment enjoying wines, spirits, cocktails or soft drinks with small
portion of delicacies, amuse-bouches, while socializing with friends. The artistic aperitifs prepared by
seventeen celebrated chefs fascinated over four thousand visitors at the event.
Chef Kiyomi Mikuni of Hotel De Mikuni himself demonstrated five amuse-bouches featuring umami. Thanks to
his generosity, the Umami Information Center had an opportunity to hand out umami brochures with his menu
leaflets on this occasion. His amuse bouches were comprised of Foie Gras Parfait with salty kombu topping,
French Tomato Pizza with red and yellow tomato toppings, Jellied Guinea Fowl and Vegetables, Meat Loaf
Japonaise with dried bonito flake topping, and Umami Jelly and Couscous in a Cup. The guests lined up
around the block and all items were sold out in no time.
Chef Mikuni at his booth
It was impressive, if not surprising, to find that not only Western umami ingredients such as tomatoes
and cheese but also Japanese umami ingredients such as salted kombu and dried bonitos match very well with
wine and French guests very much appreciated these combinations.
Umami aperitifs by chef Mikuni
