From the Rhodopes to Japan
THE MENU is a series of special evenings where we bring together the culinary styles of some of the best chefs with the setting, the season, and the people gathered around the table. Each edition has its own story. This November, it begins here in the Rhodopes and then takes us to Japan.
On November 26, we’ll gather around a Rhodopean table – with cheverme and bagpipes. On November 27 and 28, three professionals from London will be our guests at Gela, guiding us through the flavors and rituals of a Japanese dinner.
Three evenings. Two culinary worlds. One place to experience them together.
Niko is a sushi chef with many years of experience in Japanese cuisine in London. He works at Chisou and Noren Sake & Sushi Bar – places where attention to the ingredients and precise preparation in front of guests are part of the experience.
For Nico, sushi is the art of the perfect moment: the care taken with each ingredient, the movement of the hand, and the balance that only seems simple once it has been achieved.
Chef Sadayuki Okamoto began studying Japanese cuisine in his home country, and his professional career took him to London. Over the years, he has worked in kitchens such as those at the Four Seasons Hotel London, The Savoy, and the Westminster Park Plaza Hotel, as well as at a number of Japanese restaurants.
His experience spans both traditional Japanese cuisine and the creation of menus for major events. At Gela, he brings the mastery of someone who has devoted decades to flavor, technique, and the art of food presentation.
Ryoko is originally from Kawagoe, a historic city near Tokyo. In 2021, she began her career as a sake sommelier, training at Umu, a Michelin-starred Japanese restaurant in London.
Today, she works at Tazaki Foods, where she promotes Japanese cuisine and sake culture in the UK. At Gela, she will help us discover sake beyond our familiar perceptions of it – through its origins, character, and place at the Japanese table.
November 26 | Rhodope Evening
We’ll start right where we’ve gathered – in the Rhodopes. On the first evening, we’ll enjoy a traditional Rhodopean meal, featuring cheverme and live bagpipe music. It’ll be an evening of sharing, conversation, and that special feeling that always brings us back to Gela.
November 27 | Sushi Night
The second evening takes us to Japan through the art of sushi. Sushi is a traditional Japanese dish that combines vinegar-seasoned rice with fish, seafood, or vegetables. Nico and Chef Okamoto will present their take on this cuisine, where attention to the ingredients, precise technique, and a balance of flavors come together in every bite. Rioko will round out the experience with her perspective on the world of sake.
November 28 | “Izakaya” Japanese Night
We continue with an evening inspired by izakaya – traditional Japanese establishments where food and drinks go hand in hand with conversation around the table. A variety of dishes to share, sake, and a relaxed atmosphere will introduce us to yet another facet of Japanese culinary culture.
You can join us for a single evening or stay for all three and experience the story from start to finish.
Prices:
