Indulge in a surreal sushi and wine evening at Hakkoku with Chef Hiroyuki Sato and his team. The journey through the 30-or so pieces of sushi will be served with a total of six wines, including a Boerl and Kroff “B”, a Puligny Montrachet from Jacques Carillon and a trio of red Burgundies from Georges Noellat, Roumier and Comte Liger Belair.
2006 Comte de Champagne
2013 Philippe Pacalet Ruchottes Chambertin
1976 Georges Noellat 1er Les Beaux Monts
1996 Jacques Carillon Puligny Montrachet 1er Les Perrieres
2002 G. Roumier Morey St. Denis 1er La Bussiere
2014 Comte Liger Belair Nuits Saint Georges
A truly unique experience awaits guests for the MoonFlower experience at Sagaya. Seasonal dishes featuring top quality wagyu beef from Saga, combined with an interactive digital art installation from art collective teamLab. teamLab's philosophy of breaching the boundaries of art, science, and technology, complements the precision and creativity of chef Tadano, and are encapsulated by exquisite Japanese ceramics on which the meals are served on.
2008 Michel Genet Biographie
2005 Dujac Gevrey Chambertin
1995 Alain Hudelot Noellat Clos Vougeot
1995 Pontet Canet
1998 Paul Jaboulet Aîné Hermitage La Chapelle
2013 Frederic Cossard Nuits Saint Georges 1er Les Damodes
Tucked away on a top floor of a modern but non-descript building in Minami-Aoyoma is Apero Winebar, where Guillaume Duperier has established himself as one of the best places to find wines from winemakers who share a similar ethos and philosophy as himself. A revolving extensive wine list in which feature only wines which Guillaume believes his customers will enjoy, with a particular focus on organic and natural wines, including many which hail from his hometown in Savoie. The wines combined with a cosy modern setting and a robust food menu from the kitchen ran by head chef Chloe Venet and sous chef Ryuichi Saito, makes this experience truly one of a kind.
2004 Champagne Jean-Michel (Magnum)
2016 Domaine Mucelle, Coteaux de l’Ain
2014 Sébastien David Coef
1998 Paul Jaboulet Aîné Hermitage La Chapelle
Join us for a 10-course wine pairing menu at two-starred L’Effervescence with Executive Chef Shinobu Namae. The meal will take you on a journey, both from a sensory point of view as well as a philosophical one, featuring fresh seasonal ingredients and highlight the creativity and passion that the chef puts into his cuisine. Signature dishes such as the apple pie will remain the feature on the menu and guests will also enjoy an exquisite wine and sake pairing curated by Akio Matsumoto and his team. Impeccable service and a beautiful venue only top of the exception pre-auction dinner experience.
Wine pairing by L’Effervescence
Enjoy the creativity of the food and explore sensory experiences with Takashi Suemune, Executive Chef of Gina in Nishi-Azabu. A six-course French meal that reflects the seasonality of the ingredients which changes regularly, and is paired with a selection of superb wines; including the rarely seen 'B' by Boërl and Kroff, red Burgundies from Hubert Lignier, Georges Noellat and Armand Rousseau, and ending with Guigal's Chateauneuf du Pape from 1995. There will be an option to be seated at the stunning luminescent white quartz counter or for a larger group, the cosy private room is recommended.
2004 "B" Boërl and Kroff
1998 Louis Jadot Chassagne Montrachet
2014 H. Lignier Bourgonge Rouge
1996 Georges Noellat - Vosne-Romanee 1er Les Beaux Monts
2010 Armand Rousseau Gevrey Chambertin
1995 E. Guigal Chateauneuf du Pape
One of the hidden gems in Tokyo, this small and charming French style bistro is located in a side street not far away from Nihonbashi. Shinya Hayashi focuses on bringing unique wines combined with great, simple food. A constantly changing repertoire of rare and cult natural wines, as well as access to smaller producers only allocated to a few lucky bars and individuals each year makes this a truly special place of enjoyment.
Wine pairing by La Pioche
Kaigai Fine Wine Asia will be celebrating its upcoming wine and whisky auction in Tokyo with a pre-auction dinner at Ushidoki in Singapore on April 21st, 2018. Chef Nobuaki Hirohashi will present an 8-course Ozaki beef course menu to be paired with a unique journey which will start with sake and then a quick stop in Meursault. Stopping throw three of the best appellations for Burgundy with a Chambolle-Musigny from Philippe Pacalet, Domaine Dujac’s Vosne-Romanee 1er Les Beaux Monts and Pierre Damoy’s Chambertin Clos-de-Beze and ending with striking 1996 L’Eglise Clinet with the main course.
Sake or Champagne (Ushidoki’s Selection)
2005 JP Fichet Meursault Les Chevalieres
2013 Philippe Pacalet Chambolle Musigny
2008 Dujac VR Beaux Monts
2010 Pierre Damoy Chambertin Clos de Beze
1996 L'Eglise Clinet