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No. 02
Learning From the Past to Express the Asakusa Terroir
HOMMAGE
Modern French (Asakusa)
Learning From the Past to Express the Asakusa Terroir
Nestled in the historic neighborhood of Asakusa, HOMMAGE is a modern French restaurant that draws inspiration from the rich culinary heritage of the area. Head Chef Noboru Arai trained at some of the finest restaurants in France before returning to Japan to open HOMMAGE in Asakusa, a neighborhood known for its deep connection to traditional Japanese culture. Chef Arai's philosophy is to honor the past while looking towards the future—to create dishes that reflect the unique terroir of Asakusa through the lens of French cuisine. His menu features seasonal ingredients sourced from local producers, presented in a way that is both innovative and deeply respectful of French culinary traditions. Chef Arai believes that the best cuisine is born from a deep understanding of both place and history.
ROCOCO Instantly Changed Chef Arai's Image of Beer
When Chef Arai was first introduced to ROCOCO, he was immediately struck by how different it was from any beer he had tasted before. "I had never thought of beer as something that could pair with French cuisine," he recalls. "But when I tasted ROCOCO, I was amazed by its elegance and complexity—it completely changed my perception of what beer could be." The delicate carbonation and refined flavor profile of ROCOCO reminded Chef Arai of champagne, and he quickly recognized its potential as a pairing for his sophisticated French dishes. He now serves ROCOCO at HOMMAGE as a premium aperitif and as a pairing for selected courses on his menu.
ROCOCO is the Perfect Beer to Pair with French Cuisine
For Chef Arai, ROCOCO is the ideal beer to complement French cuisine because of its versatility and elegance. "ROCOCO has a lightness and finesse that allows it to pair beautifully with both delicate and bold flavors," he explains. "Whether it's a delicate fish course or a rich meat dish, ROCOCO has the complexity to enhance the experience without overwhelming the food." Chef Arai recommends ROCOCO to his guests as an alternative to champagne, and has found that many of them are pleasantly surprised by how well it pairs with French cuisine. "It is proof that beer can be just as elegant and sophisticated as any other fine beverage," he says.
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