An Unrelenting Pursuit of Cuisine Rooted in Culture and Terroir

Gastronomy. Since ancient times, the enjoyment of life has been synonymous with gastronomy.

This remarkable occasion was presented by Champagne House "Taittinger," in collaboration with "Nabeno-Ism," a restaurant in Asakusa Komagata recognized among the world's best in "LA LISTE 2018," the definitive ranking of the world's top restaurants. Four distinct Taittinger labels were paired with carefully curated food creations.


ceremony), reflected this sentiment.


Let us begin with the first course. Paired with the "Taittinger Brut Réserve," which offers a rich, fresh aroma, was "Sea Bream Cured in Kombu with Grapefruit Essence, Marinated Green Olives à la Antonin, and Raisu Okoshi." The charm of using a local Asakusa specialty was captivating, and the finger food melted effortlessly in the mouth.

The seemingly unusual combination of kombu-cured sea bream and a West Coast citrus proved to be a seamless fusion of flavors, transcending borders on the palate. Truly exquisite.

The second course featured "Taittinger Brut Millésime 2012," which, having reached its second peak, offered a refined taste with impurities diminished, transforming into umami the moment it touched the tongue. This profound flavor was paired with "White Asparagus Mousse with Crab Meat Drizzled with Junmai Ginjo Sake."

It was an additive approach: umami complementing umami. Yet, it was far more than a simple sum; the flavors expanded exponentially. The lightness of the crab meat prevented the dish from becoming too rich, which was a welcome touch.

Everyone was already captivated by the pairings. The freedom to mingle meant many, including myself, were enjoying second helpings.

The third course presented the exceptionally rare "Comtes de Champagne Blanc de Blancs." If the Millésime represented depth, this offered a different dimension of expansion, an absolute flood of umami. The flavors evolved continuously on the palate, each note deeply savory. It possessed a subtle yet undeniable presence, befitting the "Duke of Champagne."

Paired with this precious prestige cuvée was a dish of "Tender Steamed Chicken Breast with the Aroma of Champagne Cheese, Accented with the Refreshing Scent of Yuzu." The sauce was complex, enhancing the special champagne without overpowering it.

The fourth course, "Nocturne Sleever Rosé," offered a gentle transition back to reality from the profound journey of pairings. The accompanying dessert was "Blancmange with Nuances of Berries and Grapes, served with a Sweet Sake Sauce and a Biscuit Rose." It was a dessert that evoked the arrival of spring in a snowy landscape.

Throughout the event, which proceeded in a consistently pleasant atmosphere, the venue was filled with Japonaiserie-inspired music curated by DJ Shuya Okino. Maki Nomiya also performed live, creating a feeling of being transported back to the Shibuya-Ebisu scene of the 90s.

At the opening, Clovis Taittinger, a descendant of the founding family and Export Director of Taittinger, stated, "Making champagne is an art." He emphasized meticulous attention to every single bubble. Indeed, the one-night-only "TAITTINGER CHAJI～Cérémonie du Champagne" vanished as gracefully as a bubble, leaving no trace, as if it had never been.

Yet, it is precisely this ephemeral nature that makes it precious. Each unrepeatable moment, likened to a bubble and discussed in terms of art, reflects the Taittinger family's passion for the transient. "Taittinger," nurtured and crafted with such dedication to artistic pursuit, truly embodies this philosophy, lending its labels a profound depth of flavor.