Vincent Chaperon, Chef de Cave of the world's foremost Champagne house, Dom Pérignon, visited Japan in May 2025 to announce new developments for the "Dom Pérignon Society" in Japan. To coincide with his visit, Natsuko Shoji, owner-chef of the acclaimed "été" in Yoyogi-Uehara, Tokyo, was welcomed as a new member.

The "Dom Pérignon Society" is a global gastronomy community formed around Vincent Chaperon, the Chef de Cave of Dom Pérignon. Currently comprising 130 chefs and sommeliers, the society was founded in Italy 20 years ago and operates on the principle of sharing inspiring culinary experiences and fostering mutual growth.

Chaperon commented on the society's significance: "The art of gastronomy and fine wine have always been closely linked. By sharing knowledge and collaborating with chefs and sommeliers, we can cultivate a deeper understanding of gastronomy."

The society aims to contribute to the future of gastronomy through ambitious projects that foster connections with world-renowned chefs and sommeliers, encouraging creativity and expression.

Members are tasked with revealing the multifaceted elements within each Dom Pérignon vintage through their unique creations, in collaboration with Chaperon. This artistic approach transcends mere promotion, redefining dining as a novel experience.

Japan already boasts distinguished members within the society. These include Yoshihiro Murata of "Kikunoi" (awarded three Michelin stars in 2025), Yoshihiro Narisawa of "NARISAWA" (two stars), Takashi Saito of the esteemed Edomae sushi restaurant "Sushi Saito," and Yusuke Takada of "La Cime," known for his innovative French cuisine.

Newly joining this prestigious society is Natsuko Shoji. Shoji, who runs "été" in Yoyogi-Uehara, Tokyo, has garnered international acclaim for her innovative cuisine, becoming the first Japanese woman to receive the Asia's Best Female Chef award.

There are five elements that resonate with the brand's values, forming the basis for welcoming Shoji as a new member to the Dom Pérignon Society.

First, "Embodiment of Craftsmanship": Shoji embodies the artistry and refined spirit that define Dom Pérignon. The innovative creations at "été" deeply resonate with Dom Pérignon's values through unwavering craftsmanship, precision, and the pursuit of excellence.

Next, "Pioneering Innovation": Her groundbreaking achievement of receiving the Asia's Best Female Chef award is recognized. This reflects Dom Pérignon's spirit of constantly pushing boundaries and redefining possibilities, mirroring the brand's innovation in Champagne production.

In terms of "Rarity and Prestige," she is recognized for offering a unique experience that epitomizes luxury, excellence, and refinement. The exquisite dining experience provided within the limited seating of "été" aligns perfectly with the special "value" that Dom Pérignon pursues.

Regarding "Cultural Leadership," her influence extends beyond the culinary world, merging the realms of food and fashion to elevate lifestyle and cultural scenes. This broader impact is highly valued.

Finally, "Pursuit of Perfect Harmony": Shoji's quest for harmony in all aspects—flavor, presentation, and technique—aligns with Dom Pérignon's mission to constantly pursue innovation with the highest standards of quality, artistry, and timeless appeal.

Chaperon commented on Shoji: "Dom Pérignon and refined gastronomy inspire and elevate each other. I've been working with Natsuko Shoji for two years. She has a love for Dom Pérignon, a unique personality, artistry, creativity, and yet is very human."

He added, "Her thoughtful approach to communication and consideration for passing knowledge to the next generation is also impressive. I am sincerely looking forward to our future collaborations."

Shoji, in turn, shared her perspective: "Dom Pérignon Champagne holds a special place for me." She explained, "It is known as the 'art of time' because it is crafted with a long-term vision, unaffected by fleeting trends, and its unique taste has been preserved to this day," expressing her deep admiration for the brand's consistent philosophy.

Her respect for history is particularly noteworthy. "Furthermore," she continued, "its taste carries the legacy of the monks, with about 1% of the grapes still coming from the vineyards cultivated by Dom Pierre Pérignon since 1668. Its origins truly live on. I feel it is an art piece that has inherited his DNA," she stated, demonstrating her profound understanding of the brand's deep value, spanning over 350 years.

Moving forward, the "Dom Pérignon Society" plans to strengthen its commitment to evolution through collaborations with talented chefs and sommeliers in fine dining, via exclusive collaboration dinners, workshops, and limited events.

Dom Pérignon's back vintages, which are typically difficult to obtain, will be available at Dom Pérignon Society restaurants, paired with creative culinary dishes. This promises a truly special experience for gourmands.

The encounter between Dom Pérignon, with its history of over 350 years, and the leading talents of Japan's contemporary culinary scene marks a historic moment, fitting for a Champagne known as the "art of time."

The collaboration between Dom Pérignon and Japan's culinary masters, who represent the pinnacle of Japanese food culture, may lead to the creation of new gastronomic experiences. Attention will be focused on the surprises and delights that will emerge from future collaboration dinners and special events.

Dom Pérignon Society Members in Japan

Yoshihiro Murata
"Kikunoi" Three Michelin Stars ★★★ in 2025
Born the eldest son of the long-established Gion, Kyoto restaurant "Kikunoi," he trained in French cuisine in France during his university years. After graduating, he honed his skills at the Nagoya restaurant "Kamo-mo" before opening "Kikunoi" in Kiboji in 1976. His life's work is to correctly present Japanese cuisine to the world and to cook for the public good. He has received numerous accolades, including "Contemporary Master Craftsman" and "Kyoto Prefecture Industrial Contribution Award" in 2012, "Kyoto Prefecture Cultural Merit Award" in 2013, "Regional Cultural Contributor (Arts and Culture)" in 2014, "Commendation by the Commissioner for Cultural Affairs" in 2017, the "5th Niigata International Food Award Sato Tojuro Special Prize," the "Award of the Purple Ribbon," and "Person of Cultural Merit" in 2018, and the "56th Food Industry Achievement Award" in 2024.

Yoshihiro Narisawa
"NARISAWA" Two Michelin Stars ★★ in 2025, Michelin Green Star
He has established "Innovative Satoyama Cuisine," a unique genre at NARISAWA, which explores and expresses Japan's rich food culture and the wisdom of its ancestors through his dishes. He continues to advocate for "Beneficial and Sustainable Gastronomy"—cuisine that respects nature, is beneficial to mind and body, and is environmentally conscious. In 2010, he was selected as one of the "World's Most Influential Chefs" at Madrid Fusion, a prestigious culinary congress in Spain. In 2018, he received the Grand Prix at the International Gastronomy Awards, the first Japanese chef to do so. He was responsible for the state banquet at the G20 Osaka Summit in 2019 and has been consecutively selected for "The World's 50 Best Restaurants" for 14 years.

Takashi Saito
"Sushi Saito"
After graduating from high school, he trained at a renowned sushi restaurant in Ginza before joining "Sushi Kanezaka" in 2000. In 2004, he was entrusted with the Akasaka branch of "Sushi Kanezaka," which he renamed "Sushi Saito" and opened independently in 2007. Shortly thereafter, it received one Michelin star, followed by three stars in 2009, which it maintained for 10 years until 2019 before returning the stars. In 2018, he opened "Sushi Saito" at the Four Seasons Hotel Hong Kong, and has since expanded to seven locations, including "Sushi Saito" and other produced restaurants. He is also dedicated to nurturing the next generation of sushi chefs.

Yusuke Takada
"La Cime" Two Michelin Stars ★★ in 2025
After graduating from the Tsuji Culinary Institute and training in France, he returned to Japan in 2009. In 2010, he opened his own restaurant to express his culinary philosophy, receiving one Michelin star in 2012. It was elevated to two stars in 2016, a rating it maintained in 2025. He delves deeply into Japan's regional ingredients, traditional wisdom such as fermentation, dried foods, and dashi, layering them with global techniques and sensibilities to create new expressions. While listening to the voices of ingredients rooted in the changing seasons, aromas, and terroir, he pursues "cuisine that can only be born in Japan." In 2025, he was also ranked 8th in "Asia's 50 Best Restaurants," continuing to showcase new possibilities for Japanese cuisine on the world stage.

Natsuko Shoji
"été"
After graduating from Komaba Gakuen High School's Department of Food and Culinary Arts, she trained at "Le Jeu de la Vitesse" (now "L'recte") and "Florilège" before becoming an independent owner-chef. In February 2014, at the age of 24, she opened "été," a specialty dessert shop. Her "Fleur de l'été," featuring seasonal fruits, became a highly sought-after "phantom cake." In 2015, she opened the exclusive, by-invitation-only restaurant "été." In 2020, she received the Asia's Best Pastry Chef award at "Asia's 50 Best Restaurants," and in 2021, she became the first Japanese female chef to be ranked in "Asia's Best Restaurants." In 2022, she received the award for Asia's Best Female Chef again.