event
イベント
métisse's live performance series " métisse live!"
We introduce Sato Anna from Amami island, Japan at vol.5.
Amami island, located in the ocean between Kagoshima Prefecture and the main island of Okinawa, preserves many cultures that are both diverse and rare, a mixture of Okinawa and Kagoshima. Among these, the island songs "shima-uta" have a variety of themes, including casual scenes of daily life, farewells, longing, the hardships of colonial times and moral lessons for children, and have been sung around the table with family and friends to the tune of the sanshin and tategoto.
11/10(sun) 14:00 start
Venue: métisse ( 4785 Nojima, Nanto City, Toyama JAPAN )
Act: Sato Anna ( Shima-uta, Sanshin, Tategoto )
Ticket: Adv 3,000JPY（Door 3,500JPY）
High school students and below Adv 500 JPY (Door 500 JPY)
*Free for preschool children.
≪Sato Anna≫
From the age of three, she learnt Amami shima-uta from her grandfather and later won numerous awards at shima-uta competitions.
While preserving and passing on ancient songs and techniques, she continues to take on the challenge of creating music that transcends genres, including collaborations with various musical cultures and artists in Japan and abroad, such as Argentina, Peru and Brazil.
latest
métisse's live performance series " métisse live!"
We introduce SATO ANNA from Amami Oshima island, Japan at vol.5.
Guest: Sakamoto Masayuki
all day
Guests can use the workspace "labo" at a special price all day long.
Please apply at least 5 days in advance
Masu-no-sushi (trout salmon pressed sushi) making class.
All the key techniques of Toyama’s authentic speciality.
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The region of Toyama is known in the whole country as one of the best area for fresh fish, high quality rice … and sushi making!
The masu-no-sushi (trout salmon pressed sushi), a very traditional technique, is one of its speciality, and is very popular in all Japan.
You will learn everything about the ingredients, and all the key tehcniques, from the moulding with bamboo to the packaging, with direct instructions from the chef of Tairasushi Honpo, based in Nanto. Discover the 300 years old traditional taste of Toyama!