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EAT | The Night the Legendary Restaurant "Krug En Capitale" Enchanted Osaka | Gallery

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EAT | The Night the Legendary Restaurant "Krug En Capitale" Enchanted Osaka | Gallery

The legendary restaurant "Krug En Capitale," which garnered significant attention in Europe, has finally arrived in Japan. The press reception held on September 1st (Monday) welcomed 16 distinguished guests from various fields, including Susumu Koyama (left), owner-chef of "Patissier es Koyoma."

Since its founding in 1843, Krug has cultivated and refined its unique identity over six generations. Inheriting the vision of founder Joseph Krug to "create unparalleled Champagne," the house continues to craft exceptional Champagnes each year, boasting a richness, joyous aroma, and absolute elegance that are truly one-of-a-kind.

The designated meeting point for the evening was the Minatomachi River Terminal (Minatomachi River Place). At 6 PM, as the sun began to set, guests, dressed in their black-tie attire, boarded European-made boats.

Without revealing their destination, the boats transported the guests to the event venue.

Guests held signature bottles of "KRUG Grande Cuvée" in hand. The "amuse-bouche" was the slowly darkening cityscape.

The familiar streets of Osaka took on a slightly more formal appearance when viewed from the boat, a curious transformation.

The first stop was an outdoor appetizer reception.

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Guests enjoyed appetizers while holding glasses of "KRUG Grande Cuvée."

Food columnist Takeshi Kadokami, who curated the menu, was also present.

Welcoming the guests was Maggie Henriquez, CEO of Krug. "Krug constantly seeks ways to create experiences of pure joy. Please discover new dimensions of sensual and bold Champagne alongside wonderful music and exquisite cuisine."

Leaving the appetizer area, guests proceeded through a dimly lit passage to the main event venue.

There, a luxurious space unfolded, with chandeliers and candles illuminating the stark, unadorned concrete walls.

The space was curated by Shigeki Hattori (center) of "graf," a design collective based in Osaka with an international presence. He embodied Krug's concept of "Rough Luxury" in the spatial design.

In this space, transformed by Hattori's vision, two chefs showcased their culinary artistry: Yukiyoshi Tada (left) of "Sushidokoro Tada," a renowned reservation-only sushi establishment, and Daisuke Yamane of "Ponte Vecchio," a celebrated Italian restaurant in the Kansai region.

"Krug possesses a unique esprit that cannot be expressed in words," remarked composer Akira Senju.

Chef Tada of "Sushidokoro Tada" demonstrated his skill by preparing tuna in front of the guests. "Tuna is the star of sushi. I sourced the finest tuna from Tsukiji, and in addition to nigiri, I included pressed sushi to offer a taste of Osaka."

"Japanese ingredients are simple, making them a great match for Krug. The key challenge was harmonizing the acidity of the Champagne with the acidity of the vinegared rice," explained Chef Tada.

Chef Tada even constructed a face-to-face sushi counter for the event. "I wanted to emphasize the interactive experience of sushi, the connection between chef and guest. As a surprise, I created this counter to provide the ultimate hospitality."

"Collaborating with Krug Champagne is an honor, a recognition that I am creating cuisine of the highest global standard. I am deeply pleased. I've put great effort into creating dishes that allow guests to experience the 'joy' that Krug embodies," said Chef Yamane of "Ponte Vecchio."

The event, held in his hometown of Osaka, held particular significance for him. "This kind of event could have taken place anywhere in Asia, but I am grateful that Osaka was chosen as the local venue."

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When asked about his experience pairing dishes with Krug, Chef Yamane commented, "Krug pairs beautifully with everything, enhancing the potential of any dish. Conversely, it also sparks the desire to explore what dishes would be a perfect match."

"Warm potato, timballo, and caviar."

"Seared marinated local tuna tataki."

"A little rice bowl."

A collaborative dish from Chefs Tada and Yamane, "Cold Fedelini with Kombu-cured Sea Bream and Summer Vegetables, a collaboration between Ponte Vecchio and Tada," was also presented.

"Mezzaluna stuffed with concentrated zucchini and burrata, with generous black truffle."

"Burgot family duck rotollini, charcoal-grilled with matsutake mushrooms, served with crispy skin and foie gras confit."

When asked about the challenges in preparing his dishes, Chef Tada mentioned, "Controlling the temperature of the sushi rice in the given environment required careful effort."

"Tuna belly."

"Conger eel."

"Freshly baked vanilla soufflé with fig assortment and mascarpone mousse."

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"I am delighted to share this wonderful moment with all of you. Please remember this night of unprecedented Krug 'joy' for a long time. Whether in our French maison or here in Japan, I am always impressed by the Japanese way of enjoying life. Perhaps by sharing this joy with you, I have become a little bit Japanese myself?" said Krug CEO Henriquez with a smile.

Accordionist coba.

Former rugby player Daisuke Ohata (left).

The dream collaboration of Krug, Japanese cuisine, and Italian cuisine greatly stimulated the guests' palates and senses. The "almost-but-not-quite-illusive" event of the evening was undoubtedly etched in the memories of the guests.

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EAT | The Night the Legendary Restaurant "Krug En Capitale" Enchanted Osaka: Gallery

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