Hi everyone! My very first cookbook, Vegan Cheese was launched at the end of September in Japan, this year. (*Please note that the book is available only in Japanese as of now. We are looking into an English version in the future.)
It is the first of its kind and to celebrate it, I am going back to Tokyo for a series of book launch events. Here are the lists of the events being held in order of date. If you live in the Tokyo area and are interested in attending, I would be honored to have you. Hope to see you there!
１. VEGAN CHEESE BOOK LAUNCH CELEBRATION – Vegan Cheese Demo & Samples, Q&A *Sold Out!!
To celebrate the very first vegan cheese book launch in Japan, my publisher is hosting a vegan cheese demo & sampler course event at Bag One, a book cafe in Shibuya! I will be demoing two of the vegan cheese recipes from my cookbook, which are vegan herbed feta cheese and mozzarella. Samples of the demoed cheese, as well as three other vegan cheese dish samples will be served. There will also be a Q&A session at the end to answer any questions.
■Date & Time
Nov. 24th 1:00pm – 3:00pm（duration will be 1 hour and a half to 2 hours depending）
■Location
BAG ONE 2F (Book Cafe)
〒１５０－００４６
1-chome-4-8 Shoto, Shoto East Building, Shibuya, Tokyo（approximately 7min walk from Shibuya Station）
TEL０３－５７３８－８９９１
https://bagone.jp/
■Ticket Price
5,000yen + mandatory 1 drink order
The ticket price includes a copy of my cookbook Vegan Cheese（2,000yen+tax） + petite 6 course sampler
I will be signing books upon request.
■Demo & Sampler Menu
・Vegan Herbed Feta Cheese – demo & samples
・Brown Rice Rejuvelac (used in making vegan mozzarella) – demo & sample shot
・Vegan Caprese Salad – demo vegan mozzarella, caprese salad samples
・Vegan Parmesan French Fries – no demo, samples only
・Vegan Mac & Cheese – no demo, samples only
・Vegan Dried Fruits Cheese – no demo, samples only
２. Vegan Cheese Course Dinner & Talk at Hanamame
Hanamame is a farm to table Izakaya in Nakameguro, which sources produce from local farmers (*Please note Hanamame is not an all vegetarian or vegan Izakaya.). Hanamame will serve a special curated vegan cheese course dinner for this event, using the vegan cheese recipes from my cookbook. While you enjoy the dinner, I will talk about my cookbook and its recipes, vegan and plant-based lifestyle and current trends in Los Angeles, and would be happy to answer any questions.
■Date & Time
Nov. 27th 7:00pm – about 9:30pm
■Location
Hanamame http://www.hanamame.net/
2 Chome-10-8 Kamimeguro, Meguro City, Tokyo 153-0051
■Ticket Price
6,000yen + tax (includes one free drink)
■Reserve Your Spot (max 10 spots)
To RSVP, please email me at info@marikosakata.com, or message me on instagram @marikosakata or on Facebook. Reservation is required to reserve your spot.
３. Vegetable Cooking Studio Special Event: Vegan Cheese and Wine Stand-Up Dinner Party with Mariko
Renowned vegetable cookbook author Izumi Shoji’s Vegetable Cooking Studio is the first dedicated all vegan and plant-based cooking class studio in Japan. Come join me at her Vegetable Cooking Studio, as I will be cooking up vegan cheese dinner for the guests from recipes from my cookbook. Enjoy the vegan cheese dinner with wine. I will talk about my cookbook and its recipes, plant-based life in Los Angeles, and will be happy to answer any questions.
■Date & Time
Nov. 30th, 7:00pm – 9:00pm
■Location
Shoji Izumi Vegetable Cooking Studio
45-4 Ōyamachō, Shibuya City, Tokyo 151-0065
■Tickets
8,500yen+tax (9,350yen)
The ticket price includes vegan wine and drinks.
*Please note that the tickets must be purchased in advance to reserve your spot.
＊Discounts available for Shoji Izumi Vegetarian Cuisine Salon members.
Premium members 6,000yen+tax (6,600yen)
Regular members 7,000yen+tax (7,700yen)
■Maximum Guests
30 guests
■Menu
･Cheese Board (3 kinds of cheeses with charcuteries)
･Carrot Lox and Cream Cheese Bruschetta
･Broccoli Cheddar Soup
･Beets and Herbed Chevre Salad
･Lasagna Roll Ups
･Cream Cheese Chocolate Truffles
･Tiramisu
＊Everything on the menu is vegan.
＊Menu is subject to change.
＊This is a stand-up dinner party. I will be cooking in a live kitchen style. There will be no demo of vegan cheese making as this is not a cooking class.
＊If you would like to purchase my cookbook, Vegan Cheese on the day of the event, please let us know when you reserve your spot via e-mail.
■Reserve Your Spot
If you can read and write Japanese, the reservation link is below.
http://shoji-izumi.tokyo/?p=17335
Otherwise, please email me at info@marikosakata.com, or message me on instagram @marikosakata or on Facebook, and I will assist you with the sign up process.
４. Vegan Cheese Collaboration Night Vegan Cheese Stand-Up Dinner Party
To celebrate the launch of my cookbook Vegan Cheese, I will be teaming up with cooking class instructor Takako Nikaido, and Nozomi Jinguji from vegan and gluten-free sweets shop, Upbeet Tokyo for a vegan cheese stand-up dinner party.
I will demo two vegan cheese recipes from my cookbook, and Takako will serve dishes using various vegan cheeses from my book. Nozomi will serve vegan cheesecakes using my vegan cheeses from the book.
■Date&Time
Dec. 2nd, 7:00pm – 9:00pm
■Location
Nu Dish Deli & Cafe
4 Chome−8−4 Mihara Building 1F, Ginza, Chuo City, Tokyo
https://www.nudishcafe.com/
■Tickets
7,500yen or 8,500yen for all you can drink wine
*If you would like to purchase my cookbook, Vegan Cheese on the day of the event, please let us know when you reserve your spot.
■About Takako Nikaido
Founder of Takako’s Kitchen. Takako lived in six countries, such as the United States, and in the Middle East and Europe for 18 years. From her rich experience in living abroad, she teaches cooking classes of the cuisines of the countries she has lived in, as well as entertaining. Her vegetarian and vegan dishes from around the world are especially popular amongst many of her catering clients and classes she holds.
■About Nozomi Jinguji
Vegan & Gluten-Free Sweets UPBEET CEO. After graduating university, Nozomi worked for an airline company. As she traveled around the world, she experienced the greatness of breakfast. In November 2013, Nozomi opened Eggcellent in Roppongi Hills. As a COO, she expanded Eggcellent into four locations. In 2018, Nozomi started Upbeet, a vegan and gluten-free sweets shop. She continues to strive on spreading the options for food, “the freedom in choice of food” in Japan.
■Reserve Your Spot
Please email me at info@marikosakata.com, or message me on instagram @marikosakata or on Facebook, and I will assist you with the sign up process.
If you have any questions about these events, please e-mail me or leave a comment.
Looking forward to having you!
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