From left: Yuki Yamamoto (Sous Chef, MUNI ALAIN DUCASSE), Alessandro Guardiani (Executive Chef, MUNI ALAIN DUCASSE), Nathalie Vranken (CEO, Vranken-Pommery Monopole), Kunio Tokuoka (Executive Chef, Kyoto Kitcho), Emma Betty (Pastry Chef, MUNI ALAIN DUCASSE)

On April 1, 2025, a special dinner event was held at Kyoto Kitcho in Arashiyama, presenting a collaboration among, Champagne Pommery, and MUNI ALAIN DUCASSE.

■ A Spring Evening of Cuisine and Champagne in Harmony

Since 2023, Champagne Pommery and Kyoto Kitcho have explored the pairing potential of Japanese cuisine and champagne. This dinner was part of that long-term collaboration, offering a one-night-only dining experience where the distinct sensibilities of Japanese cuisine, French desserts, and prestige cuvée found harmony in respectful dialogue. Held in the gentle light of a spring evening, the occasion offered a refined intersection of Japanese and French traditions, where time-honored technique met contemporary interpretation.

At the center of the evening was Cuvée Louise, Champagne Pommery’s prestige cuvée. First released in 1979, this exceptional champagne is made only in outstanding vintages, using grapes from select grand cru parcels—Avize, Cramant, and Aÿ. It was also created as a tribute to Madame Pommery, whose pioneering vision continues to shape the house’s elegant and lively style.

The savory course was led by Kyoto Kitcho’s Executive Chef, Kunio Tokuoka. Dishes featuring seasonal ingredients—Ise-ebi (Japanese lobster), bamboo shoots, sea bream — showcased the clarity and precision of Japanese culinary craftsmanship. Each plate was thoughtfully composed to enhance, rather than overwhelm, the subtle structure of the champagne pairings.

Concluding the dinner were two desserts by MUNI ALAIN DUCASSE. The first, made with strawberries from Nara and cherry blossoms, was paired with a rosé cuvée whose floral notes and soft red fruit character expressed the season. The second, crafted with soybeans and yuba from Shiga, was matched with Cuvée Louise 2006, a vintage noted for its depth and purity.

Chef Alessandro remarked, “I was deeply honored to have had the opportunity to share this unique experience alongside Chef Tokuoka, a true symbol of Japan’s rich gastronomic and cultural tradition. Pommery Champagne with its elegance, brought a final note of sophistication to a timeless and memorable experience”.

Japanese cuisine, French desserts, and champagne—each brought its own rhythm and restraint, resulting in a memorable evening that marked the arrival of spring. MUNI ALAIN DUCASSE will continue to create occasions where tradition and innovation are given room to meet and evolve.

■ Event Overview

Date: Tuesday, April 1, 2025
Venue: Kyoto Kitcho, Arashiyama-Honten
58 Saga Tenryuji Susukinobabacho, Ukyo-ku, Kyoto, 616-8385
Content: Seven-course menu by Kyoto Kitcho, two desserts by MUNI ALAIN DUCASSE,
six Cuvée Louise pairings by Champagne Pommery
Schedule:16:00 – Welcome Reception
16:30–17:00 – Gastronomy Talk
17:00–20:00 – Dinner

■About Champagne Pommery

 

Founded in Reims in 1836, Champagne Pommery gained global recognition when Madame Pommery introduced the first brut-style champagne in 1874. Today, the house continues to be guided by her legacy of innovation and elegance, producing wines known for their bright, fresh character and refined length.

 

 

 

■Kyoto Kitcho

Kyoto Kitcho traces its origins to 1930, when founder Teiichi Yuki opened a small restaurant in Osaka’s Shinmachi district. Since its reorganization in 1991, the flagship has been located in Arashiyama, Kyoto. Under the direction of Kunio Tokuoka—grandson of the founder—the restaurant continues to evolve Japanese cuisine with a balance of tradition and refined creativity. In addition to its four dining locations and two retail stores, Kyoto Kitcho is also active in culinary cultural initiatives.