
- 2017-07-25
- CLOUDY BAY
Cloudy Bay “Come Sail Away” dinner event will be held in HILTON TOKYO ODAIBA!
Cloudy Bay “Come Sail Away” one-night dinner event at Japanese restaurant “SAKURA” in Hilton Tokyo Odaiba will be held on 25th of August.
Enjoy 4 Cloudy Bay pairings with Tempura, Sushi and Teppanyaki specially matched by “SAKURA”.
If you haven’t already visited our Cloudy Bay “Come Sail Away” Brand Home at Hilton Tokyo Odaiba, don’t miss out!
Menu & Wine : 35,000 yen
APERITIF at SAKURA Garden
with Cloudy Bay Pelorus
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TEMPURA AREA
with Cloudy Bay Sauvignon Blanc
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SUSHI AREA
with Cloudy Bay Te Koko
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TEPPAN AREA
with Cloudy Bay Te Wahi
Restaurant/hotel website & booking here =>http://hiltonodaiba.jp/plans/restaurants/3765
■Comment from Dom Pérignon Cellar Master Vincent Chaperon.
“Dom Pérignon and refined gastronomy have a mutually inspiring and elevating relationship. I’ve had the pleasure of working with Chef Natsuko Shoji for the past two years, and I’ve been continually impressed by her deep love for Dom Pérignon, her unique personality, artistic sense, creativity, and above all, her humanity. She also demonstrates a thoughtful approach to passing on her legacy to the next generation through meaningful dialogue with others. I am truly looking forward to continuing our journey together. ”Dom Pérignon and refined gastronomy have a relationship of mutual inspiration and enhancement. I have been working with Chef Natsuko Shoji for two years now, and she has a love for Dom Pérignon, a unique personality, artistry, creativity, and yet is very human. I am also impressed by her thoughtfulness regarding inheritance to the next generation and her attitude of communicating with various people. I am very much looking forward to working with her in the future."
■ Comment from été Chef Natsuko Shoji.
“Dom Pérignon is a truly special champagne to me. As it is often called ‘the art of time,’ it is not swayed by fleeting trends, but is crafted with a long-term perspective, maintaining its singular taste to this day. Remarkably, about 1% of the grapes used still come from the vineyards cultivated by Dom Pierre Pérignon himself since 1668, preserving the origin at its core. I see it as a true piece of art that carries his DNA. It is an incredible honor to collaborate with Dom Pérignon.”