On Tuesday 17th September, UMU will have the privilege of hosting a prestigious collaboration dinner with Mo\u00ebt & Chandon, featuring the return of former Executive Head Chef Yoshinori Ishii for a once-in-a-lifetime dining experience. This special event will showcase a luxurious tasting menu, including dishes such as Scallop and Lobster Tartare with Steamed Abalone and Caviar, Amadai Tempura with Matsutake and Yuzu, and Wagyu Beef Fillet Yuan Yaki with Shiso and Kuro Zu. Each course will be meticulously paired with a rare selection of Mo\u00ebt & Chandon vintage champagnes, including a showstopper 2004 vintage Jeroboam\u2014a bottle as grand in size as the occasion itself\u2014raising a glass to UMU\u2019s milestone 20th anniversary. The evening will celebrate UMU\u2019s remarkable journey and stand as a testament to its enduring legacy in the world of fine dining.<\/p>\n
Executive Chef Ryo Kamatsu reflects on the occasion, saying, \u201cIt\u2019s a profound honour to reunite with former Executive Chef Yoshinori Ishii, whose exceptional talent earned UMU two Michelin stars. As we celebrate our 20th anniversary, this collaboration, alongside our distinguished sake and champagne partners, enables us to elevate our culinary offerings and reinforce our dedication to authentic Japanese cuisine. Our meticulously crafted menus highlight this milestone and promise an unforgettable experience for our guests.\u201d<\/p>\n
Mo\u00ebt & Chandon Brut Imp\u00e9rial Magnum<\/p>\n
Scallop and Lobster Tartare, Steamed Abalone, Caviar
\nSashimi by Yoshi
\nMo\u00ebt & Chandon Grand Vintage 2015<\/p>\n
Amadai
\nMo\u00ebt & Chandon Grand Vintage 2016<\/p>\n
Toro Aburi Truffle
\nLangoustine Ginger
\nEel Caviar
\nTuna Temaki
\nSea Bream Soup
\nMo\u00ebt & Chandon Grand Vintage Collection 2006<\/p>\n
Wagyu Beef Fillet Yuan Yaki
\nMo\u00ebt & Chandon Grand Vintage 2004 Jeroboam<\/p>\n
Chestnut, Mo\u00ebt Custard<\/p>\n