Rich Moments, Served with Essence

Founded in 1843 in Reims, France, "Krug" has since pursued the ultimate ideal: to craft the finest Champagne every year. Their uncompromising commitment to quality has earned them the reputation of producing "one-of-a-kind Champagne."




And prior to the opening of "Krug En Capitale in Osaka," a press reception was held on Monday, September 1st. Invited on this day were 16 distinguished guests representing various fields, including Susumu Koyama, owner-chef of "Patissier Escoyama"; composer Akira Senju; accordionist coba; and former rugby player Daisuke Ohata. As the sun began to set at 6 PM, guests, dressed in their black-tie attire, gathered at the designated meeting point, the Minatocho Pier (Minatocho River Place).



Incidentally, on this day, only the meeting location was revealed in advance. Guests boarded a boat without knowing their destination,boarded a boatand while savoring a signature bottle of "KRUG Grande Cuvée," they were transported to the event venue. The "amuse-bouche" was thescenery as it was enveloped by dusk. It's curious how even the familiar cityscape of Osaka appears somewhat dressed up when viewed from a boat. This subtle touch of the extraordinary heightened the anticipation for the event.




"From the vibrant scenery of Dotonbori to the waterside leading to the venue, there's a charm of the land, entirely different from the usual view. The one-of-a-kind Champagne makes this Osaka scenery reflect even more brilliantly on the water. Starting with Dotonbori as a sequence, we navigate through a region of dramatic contours, arriving at the Namura Shipyard ruins. We sail the world's seas.



The former shipbuilding structure possesses a solid, embracing quality that belies its rugged exterior. As our feet crunch on the concrete floor, it feels as if the space is welcoming us with a nod. It's as if it's teaching us that "Rough Luxury" is the rich time provided by the essence of everything, including the building and the space. From the moment you take a sip of Champagne, it will guide you to an unseen world and allow you to re-experience it" (Hattori).



The chefs wielding their skills in the space, reborn through Hattori's magic, were Yukiyoshi Tada, renowned for the exclusive, invitation-only "Sushidokoro Tada," and Daisuke Yamane, from the acclaimed Italian restaurant "Ponte Vecchio," a representative of the Kansai region. They collaborated for this occasion to create a special menu that perfectly complements Krug.



Guests savored artistic dishes that utilized a wide array of ingredients, from those that pair well with Champagne like caviar and foie gras, to Japanese ingredients such as sea urchin, matsutake mushrooms, and konbu. Among them were collaborative creations like "A Cold Dish of Federlini with Sea Bream Cured in Konbu and Summer Vegetables, a collaboration between Ponte Vecchio and Tada." The background music was curated by singer Keziah Jones and pianist Katia Buniatishvili. Alongside these were three types of Champagne: "KRUG Vintage," "KRUG Grande Cuvée," and "KRUG Rosé."



The dream collaboration of Krug, Japanese cuisine, and Italian deeply stimulated the guests' palates and senses. After the event, the words of Akira Senju seemed to beautifully summarize this "almost legendary, yet not quite" occasion: "Just as I find the sound I seek in the depths of creation, Krug possesses a unique esprit that cannot be expressed in words. The approaches from the space, the Italian cuisine, the sushi, and each of their respective genres – this restaurant perfectly embodied that state. The time I experienced at this legendary restaurant is by no means a phantom for me."

Krug En Capitale in Osaka

Dates | Thursday, September 4th - Thursday, September 11th

Venue | Namura Shipyard Ruins

4-1-55 Kitakagaya, Suminoe-ku, Osaka City, Osaka Prefecture

http://krugencapitaleinosaka.jp

https://www.krug.com/jp