To celebrate the 20th anniversary of Senryo, the brand will roll out a series of promotional activities in phases, starting with the highly popular direct-imported live oysters, kicking off the "Senryo 20th Anniversary Artisan Festival - Phase One." The subsequent phases two and three will also be launched in the first half of 2025, featuring different themed content.
The "1000 Ryo 20th Anniversary Artisan Festival - Part One" will take place during the best season for consuming live oysters in Japan, running from February 13 to April 2. This limited-time event will be held across all 1000 Ryo locations, featuring four varieties of limited-time live oysters directly sourced from Japan, allowing diners to indulge in fresh seasonal ingredients.
From February 13 to 26, Senryo will present the carefully selected "Reiwa Monster" live oysters from Iwate Prefecture, Japan. Additionally, from February 13 to April 2, the brand will curate a weekly selection of live oysters from Aioi Bay in Hyogo Prefecture, Setouchi Samurai live oysters, and Takagi live oysters. Over a two-month period, each type of live oyster will be a limited edition of the freshest, making it a must-try for food lovers.
To showcase ultimate craftsmanship, during the promotional period, we will be serving sake jelly made from carefully selected Yamawa Junmai Ginjo by the 千両 artisans. The alcohol will be evaporated using flames to highlight the flavors and aromas of the ingredients, decadently adorned on fresh oysters as a seasoning, elevating the exquisite taste. Speaking of Yamawa Junmai Ginjo, we must mention Mr. Ito, who fell deeply in love with the deliciousness of oysters when he visited the oyster farms in Higashimatsushima in 2014. He meticulously brewed this sake specifically designed to pair with oysters, using only rice, yeast, and water sourced entirely from Miyagi Prefecture, collaborating with designers and producers.
