A special six-day course, a collaboration between NARISAWA and Dom Pérignon. Reservations may be difficult to secure...

Dom Pérignon x NARISAWA

Michelin two-star restaurant NARISAWA is hosting a six-day pairing course in collaboration with Dom Pérignon. This is a unique gastronomic experience where Chef Yoshihiro Narisawa has uniquely re-envisioned the relationship between three new vintages and cuisine, centered around the theme of "harmony."

Text by Kosaku Waseda

Three New Vintages Emerge Under the Theme of "Harmony"

Dom Pérignon Society is an invitation-only community for the world's top chefs and sommeliers. Founded 20 years ago in Italy, with Chef de Cave Vincent Chaperon at its center, the community's philosophy is to explore the fusion of gastronomy and Champagne, sharing knowledge and inspiration.

One of its Japanese members is Yoshihiro Narisawa, owner and chef of the Michelin two-star restaurant NARISAWA. Reservations are now open for a limited six-day pairing course, a collaboration between Chef Narisawa and Dom Pérignon.

This event is not solely a NARISAWA initiative, but part of Dom Pérignon's "Synchronized Dinner" series, which will unfold simultaneously in Italy, Spain, Germany, Japan, and France in May 2026. Renowned chefs worldwide, such as Norbert Niederkofler and Quique Dacosta with Atelier Moessmer in Italy, and Albert Adrià with Enigma in Spain, will embody the harmony of Dom Pérignon in their respective regions.

*Course photos are for illustrative purposes only.

The theme of this course is "harmony." It's the core philosophy of Dom Pérignon: opposing elements resonate, oscillating between tension and balance, creating new lingering sensations and perceptions. Based on this spirit of harmony, Chef Narisawa has uniquely re-envisioned the relationship between Dom Pérignon and cuisine, offering an unparalleled gastronomic experience found nowhere else.

The featured champagnes are three new vintages released in 2025: Dom Pérignon Vintage 2017, Dom Pérignon Vintage 2008 Plénitude 2 (P2), and Dom Pérignon Rosé Vintage 2010.

Dom Pérignon Vintage 2017 is a special vintage positioned as the culmination of 30 years of exploration by former Chef de Cave Richard Geoffroy. It is a rare bottle with the smallest production in Dom Pérignon's history, characterized by its precision, power, complexity, and long-lasting finish.

Dom Pérignon Vintage 2008 Plénitude 2 (P2) inherits the balance and power of the 2008 vintage while offering a richer flavor and refined texture. Its crisp acidity, creamy mouthfeel, and pleasant umami meld together, creating a superb sense of unity.

Dom Pérignon Rosé Vintage 2010, born after approximately 15 years of aging, embodies power and vitality. It achieves a high level of balance between tension and harmony while drawing out the rich expression of Pinot Noir.

For gastronomy and Champagne to achieve true harmony, both the cuisine and the Champagne must reach uncompromising levels. This state can only be attained by those who have perfected their respective paths and undergone numerous trials and the passage of time. If you have the opportunity to sit at this table for these six days, it will be more than just a dining experience. It is a fortunate encounter with the resonating moment of two unwavering philosophies: that of Chef Narisawa and Dom Pérignon.

NARISAWA × Dom Pérignon New Vintage Pairing Course "Harmony"
Dates | May 20 (Wed), 21 (Thu), 22 (Fri), 23 (Sat), 26 (Tue), 27 (Wed), 2026
*May 21 will be open for lunch service only.
Times | Lunch 12:00 PM / Dinner 5:30 PM
Price | ¥92,000 (incl. tax) (Breakdown: Course ¥68,000 + Pairing ¥24,000)
Reservation Details | You can select either the "Standard Course" or the "Course with Pairing" when making a regular reservation.
Reservation URL | Book NARISAWA (Narisawa) - OMAKASE

Contact

MHD Moët Hennessy Diageo Inc. Moët Hennessy Marketing Department

Tel. 03-5217-9777

To delve deeper into this article

Q. What is Chef Yoshihiro Narisawa's profile?

Owner of restaurant NARISAWA. Michelin Two Stars ★★ and Michelin Green Star in 2025.

He has established NARISAWA's unique genre, "Innovative Satoyama Cuisine," which explores and expresses the rich food culture and wisdom of ancestors found in Japan's satoyama. He continues to advocate for "Beneficial and Sustainable Gastronomy"—cuisine that respects nature, is beneficial to body and mind, and is environmentally conscious. In 2010, he was selected as one of the "World's Most Influential Chefs" at Madrid Fusion, the world's premier culinary congress. In 2018, he received the Grand Prix at the International Gastronomy Awards, the first Japanese chef to do so. Furthermore, he was responsible for the cuisine at the G20 Osaka Summit leaders' banquet in 2019. He has been consistently selected for "The World's 50 Best Restaurants" since 2009.

Q. What is the Dom Pérignon Society?

Founded in Italy 20 years ago, it is a community whose principles and driving force are to mutually elevate and share inspiring experiences. As Chef de Cave Vincent Chaperon states, "The art of gastronomy and fine wine have always been closely linked, and by sharing knowledge and collaborating with chefs and sommeliers, we can foster a deeper understanding of gastronomy." The Dom Pérignon Society aims to deepen connections with world-renowned chefs and sommeliers and contribute to the future of gastronomy through creation and dissemination. Members of the Dom Pérignon Society, along with Vincent Chaperon, reveal the multifaceted elements contained within each Dom Pérignon vintage through their unique creations.

Q. How is the Dom Pérignon Society being developed in Japan?

Dom Pérignon aims to create new value with more talented chefs and sommeliers in Japan's culinary scene, enhancing its mission to generate unique experiences that awaken new senses. Through special collaboration dinners, workshops, and exclusive events, the company will deepen relationships with talented chefs and sommeliers in fine dining and strengthen initiatives for continuous evolution. It will be possible to enjoy rare back vintages of Dom Pérignon, which are not usually accessible, with creative cuisine at Dom Pérignon Society restaurants.
Currently, the Society's Japanese members include Yoshihiro Narisawa of Michelin Two Stars "NARISAWA" (2025), Yoshihiro Murata of Michelin Three Stars "Kikunoi" and Koji Saito of "Sushi Saito" (2025), Yusuke Takada of Michelin Two Stars "La Cime" (2025), and Natsuko Shoji, owner-chef of "été" in Yoyogi-Uehara. Additionally, two new members will join in 2026: Rhiro Haruta, chef of "Crony" in Nishi-Azabu, and Daisuke Takubo, chef of "TACUBO" in Daikanyama and Shirokanedai.
*Offerings vary by restaurant; please contact each restaurant for details.