Shinbashi Tamakiya, a long-established tsukudani (food boiled down in soy sauce) shop, and famous chefs and famous chefs held a limited collaboration event! Newly conceived recipes are the talk of the town! PIZZERIA GTALIA DA FILIPPO" by Masakazu Iwasawa and and Sakura Akimoto of morceau

Shimbashi Tamakiya (Shimbashi Tamakiya Co., Ltd. / Minato-ku, Tokyo; President: Kyoko Tamaki), a long-established tsukudani (food boiled down in soy sauce) shop established in 1782, held exclusive events in collaboration with famous restaurant chefs in Tokyo as part of Tokyo's "Edo Tokyo Kirari Project. 2025, October 21 and November On October 21, 2025 and November 12, 2025, we collaborated with Masakazu Iwasawa, owner chef of PIZZERIA GTALIA DA FILIPPO in Shakujii-cho, Nerima-ku, and on January 10 and February 7, 2026, with Sakura Akimoto, owner chef of morceau in Yurakucho, Chiyoda-ku, respectively.

Italian and French chefs devised recipes for the events that featured Tamakiya's tsukudani as the main ingredient, which were a departure from the traditional tsukudani-based cuisine. One of the guests who tasted Chef Iwasawa's dishes as a course said, "I had an image of tsukudani as a side dish with rice, but it went very well with Western-style dishes such as pizza and tiramisu! It was an eye-opening new experience! I learned a lot. I want to try it again at home.

Commemorative photo from the event. Left: Chef Masakazu Iwasawa and our head chef, Sawako Kamada; Right: Chef Sakura Akimoto and our head chef, Sawako Kamada

Image URL: https://www.atpress.ne.jp/releases/568847/img_568847_1.jpg

We have always hoped that people who rarely have the opportunity to eat tsukudani will rediscover the value of tsukudani, a traditional Japanese food that has been around since the Edo period, by learning about new ways to use this healthy, mineral- and calcium-rich food to a wide range of people. Through this event, we once again appealed the traditional Japanese food to a wide range of people.

Chef Masakazu Iwasawa's three dishes.

Chef Iwasawa used thinly sliced kelp, katsuo kakuni (dried bonito), and zazen-mame (soybeans): https://www.atpress.ne.jp/releases/568847/img_568847_2.jpg

<Appetizers> "Tenmei Kombu and Future Polpetti".

Hosokiri kelp and soybean meat are fused together. Based on Tamakiya's "Hosokiri Kombu", this dish adds soybean dumplings instead of alternative meat, tomatoes that saved the famine, and seaweed. Tamakiya's "asari tsukudani" is also used, its sea flavor connecting the ingredients. The dish expresses the chef's attitude of reducing animal protein, shifting to a plant-based diet, and respecting seasonal and regional ingredients.

Pairing: Non-alcoholic "Pierre Zero Blanc de Blancs

Food image: https://www.atpress.ne.jp/releases/568847/img_568847_3.jpeg

<Main dish> "Filippo Roll Pizza with Bonito Kakuni and Grilled Eggplant

Edo tsukudani (food boiled in soy sauce) and filippo dough, a rolled pizza with warmth and freshness. Tamakiya's "Bonito Kakuni" is the source of the secret sauce that has been used since the Edo period. It is wrapped with grilled eggplant in Chef Iwasawa's special rolled pizza to create a one-of-a-kind main dish where Japanese and Italian cuisine meet. The fusion of diverse food cultures expresses the inheritance of traditional cooking methods and local culture.

Pairing: Tomato juice

Food image: https://www.atpress.ne.jp/releases/568847/img_568847_4.jpeg

<Dessert> "Zazen-mame and Kinako-scented Tiramisu

A nostalgic yet new form of sweetness combining Tamakiya's founding ingredient "Zazen-mame" soaked in rum and Chef Iwasawa's homemade tiramisu. It is served with Japanese syrup in a miniature sake bottle. This dessert is rich with the aroma of rum and soybean flour. You can feel the creative challenge to make full use of ingredients, zero-waste, taste and aroma.

Pairing: Coffee

Food image: https://www.atpress.ne.jp/releases/568847/img_568847_5.jpeg

Three dishes designed by Chef Sakura Akimoto.

Check out Tamakiya Instagram for recipe details: https://www.instagram.com/tamakiya1782/

Tamakiya website Akimoto chef recipe page: https://tamakiya-shop.jp/view/page/akimoto-collab

Chef Akimoto uses bonito cubes, scallion tsukudani, shredded kelp, and shirofuku-mame (white kidney beans): https://www.atpress.ne.jp/releases/568847/img_568847_6.jpg

Sauteed Chicken with Bonito Tsukudani and Balsamic Sauce

Chicken thighs with crispy skin are topped with Tamakiya's bonito tsukudani and onion sauce. The sauce is made by frying onions until they turn a light brown color, adding chopped "Bonito Kakuni", raisins, and balsamic vinegar. Tamakiya's "Bonito Kakuni" is the source of the secret sauce that has been used since the Edo period and has a rich flavor. The sauce made from it has a perfect balance of flavor and acidity. The versatile sauce, which goes well with meats and vegetables other than chicken, is superb and has been talked about as having an addictive taste.

Pairing: Non-alcoholic sparkling wine

Food image: https://www.atpress.ne.jp/releases/568847/img_568847_7.jpg

Cream pasta with scallion tsukudani

Cream pasta using Tamakiya's rich "asari tsukudani" (asari tsukudani). The mild cream envelopes the umami of the asari tsukudani and gives the dish a full flavor. It is a cream pasta with a slightly Japanese taste that is familiar to older people, something that did not seem possible. The cervachico adds a hint of bitterness, and the yuzu shavings give the dish a rich aromatic finish.

Pairing: Rooibos tea

Food Image: https://www.atpress.ne.jp/releases/568847/img_568847_8.jpg

Pounded Beans with Kelp Caramel Sauce

"Kelp caramel sauce!" This dessert was exciting even before it was served. Sugar and water are heated to make caramel, to which chopped Tamakiya's "fine kelp" and butter are added to make a thick sauce. The more one tastes it, the more the flavor and saltiness of the kelp spreads, creating a fresh sensation all the way to the aftertaste. Accompanying it is a pound cake with a gentle taste. The natural sweetness of Tamakiya's "Shirofuku-mame" is appealing.

Pairing: Coffee

Food image: https://www.atpress.ne.jp/releases/568847/img_568847_9.jpg

Chefs' Profiles

Masakazu Iwasawa, owner chef of "PIZZERIA GTALIA DA FILIPPO

He is a chef who has not only technical skills but also focuses on contributing to the local community and promoting sustainable food culture. He has won the Grand Prize at the World Congress of Neapolitan Pizza and is known as one of the best Neapolitan pizza chefs in Japan. Winner of the Grand Prize at the World Congress of Neapolitan Pizza for two consecutive years, he opened "PIZZERIA GTALIA DA FILIPPO" in 2012. 2020 Opened "Selvaggio" in Nedoko Valley, Matsuno-cho, Ehime Prefecture. Established the general incorporated association "Long Table Japan" to provide a place for dialogue through food. Developed many products using domestic ingredients. https://www.instagram.com/masakazu.iwasawa.filippo/

Sakura Akimoto, owner and chef of morceau

She has a French home-style restaurant in Midtown Hibiya, Tokyo, and has appeared in the media and supervised many restaurants. Her mission is to provide home-style yet sophisticated French cuisine and to bring happiness to people through food. She worked as an international flight CA for Japan Airlines (JAL). Having been exposed to food cultures from all over the world, her interest in cooking grew and she decided to change her career. After graduating from culinary school, she trained at Monde Cafe in Shinjuku and Au Gaman de Tokio in Shirokane, and opened Morceau in 2009. http://morceau.pinoko.jp/

Store Outline

Store name: Shinbashi Tamakiya Main Store

Location ：1F Ishida Bldg., 4-25-4 Shinbashi, Minato-ku, Tokyo

Access ：6 min. walk from JR Shinbashi Station Karasumori Exit

Business Hours ： 【Monday-Friday】10:00～18:30 【Saturdays, Sundays and holidays】10:00～18:00

Closed ：New Year's Eve and New Year's Day

Food and beverage counter open hours : [Weekdays only] 11:00-18:00 (last order by 17:15)

The main booth is a sales booth, but there are 3 seats at a counter in a corner of the store.

Store interior image: https://www.atpress.ne.jp/releases/568847/img_568847_10.jpeg

Image of the storefront: https://www.atpress.ne.jp/releases/568847/img_568847_11.jpeg

Shinbashi Tamakiya Brand Story

Founded in 1782 during the Edo period (1603-1868), Shimbashi Tamakiya was known for its family tradition of "zazen-mame," or beans. During the reign of Shichibei III, the company was inspired by the fishermen of Tsukuda Island (located on the left bank of the Sumida River in present-day Tokyo) who boiled and sold small fish, and through their own creative efforts, perfected Edo tsukudani, which has the perfect three elements of taste, aroma, and luster.

Tsukudani, along with zazen-mame (beans cooked in soy sauce and sugar), was popular among the chic connoisseurs of the Edo culture, and eventually Tsukudani became a shogunate warranted food, and was a popular souvenir of Edo for the feudal lords who came to visit the capital on their rounds. The name "Shimbashi Tamakiya" spread to every corner of Edo's eight hundred and eighty-eight towns as it became well known for its preservability and low price.

The current "Tamakiya Chibei" is the 10th generation. Under consistent quality control at our own factory in Japan, we have been producing our products for many years by adding sauce to each ingredient to preserve the traditional richness and flavor of our products. shinbashi tamagiya head office, which moved to Shinbashi, Minato-ku in August 2022, offers a relaxed wooden counter where you can enjoy shopping and eating in a relaxed atmosphere. Foreign customers who wish to experience a uniquely Japanese space and products will be able to experience traditional Japanese food culture in a new and unprecedented worldview in a more familiar way.

For more information on the history and commitment of Shimbashi Tamakiya, please visit: https://www.tamakiya.co.jp/

12 stores other than Shimbashi Tamakiya (merchandise only): 9 stores at Haneda Airport (5 stores including PIER1 store at Terminal 1, 3 stores including SMILE TOKYO at Terminal 2, and Edo Shokuhinkan TIAT DUTY FREE SHOP CENTRAL at Terminal 3), 2 stores at Narita Airport (Terminal 1 and 3), and 1 store at Shimbashi Tamakiya at Narita Airport (Terminal 1 and 3). Terminal 3: Edo Tokyo Kirari Project)

Edo Tokyo Kirari Project

Logo image: https://www.atpress.ne.jp/releases/568847/img_568847_12.png

Shimbashi Tamakiya has been selected as a model project for the Edo Tokyo Kirari Project by the Tokyo Metropolitan Government. This project, based on the concept of "Old meets New," selects carefully selected initiatives that not only offer reliable quality and beautiful design, but are also full of ambition to make new proposals that suit modern lifestyles, and introduces them as brands representing Tokyo both domestically and internationally. The project introduces them as representative Tokyo brands both domestically and internationally.

Edo Tokyo Kirari Project official site:

https://edotokyokirari.jp/