![[Finished][Event held 7/12] KRUG FOUR HANDS DINNER Kenta Kayama × Nobuhisa Miyasaka's image](https://drtxflcglp5oe.cloudfront.net/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBaEFuIiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--21ad0afdde87bdb6e4e66257b185a57fab978f9e/240619_event_main.jpg)
Champagne Maison KRUG will celebrate the 10th anniversary of its Single Ingredient Program in 2024 with KRUG Ambassador Kenta Kayama of "Margotto e Baciare" and Nobuhisa Miyasaka of "Miyasaka". KRUG x FLOWER FOUR HANDS DINNER", a limited event featuring a pairing menu created under the theme of "KRUG x FLOWER", will be held on July 12, 2024.
As part of KRUG's "KRUG x Single Ingredient" program, in which KRUG pursues the best pairings with KRUG ambassador chefs from around the world, two top chefs will bring you a rare and luxurious experience for one night only, a supreme pairing with KRUG.
This event will feature a collaboration between two top chefs from different genres.
Kenta Kayama of Margotto e Baciare, a modern French restaurant in Nishi-Azabu, Tokyo that offers the world's finest truffles, and Nobuhisa Miyasaka of the Michelin-starred Japanese restaurant Miyasaka in Minami Aoyama, Tokyo.
Both chefs are KRUG Ambassadors, and this year they participated in the KRUG Ambassadors Voyage, an annual event held by KRUG where KRUG Ambassadors from around the world gather.
The two chefs will be offering a special dish created by the two chefs on the theme of edible flowers, a beautiful symbol of diversity with many different shapes, flavors, and aromas, to create a supreme pairing.
Edible flowers offer endless possibilities for culinary creativity, not only in their vibrant colors, but also in the way they can be prepared: infused, dried, fresh, or pickled in salt.
It opens new doors to culinary creativity and gives chefs the opportunity to expand their tastes and aromas.
Enjoy this unique collaboration of top chefs.
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■Opening Day and Time
July 12, 2024 (Fri) 19:00 ～
■Opening Venue: 【Margotto e Baciare】
1F Ryowa Palace Nishi-Azabu, 4-2-6, Nishi-Azabu, Minato-ku, Tokyo
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【Chef】
■Kenta Kayama / 「Margotto e Baciare」Owner Chef
■Nobuhisa Miyasaka / 「Miyasaka」Owner Chef
This course includes all the pairings below.
・KRUG GRAND CUVÉE 172ème ÉDITION
・KRUG ROSÉ 28ème ÉDITION
・KRUG GRAND CUVÉE 169ème ÉDTION 1.5L
・KRUG GRAND CUVÉE 162ème ÉDITION 3L
One glass of each
*Other beverages will be charged separately.
*If you have extensive allergies or food dislikes that may affect more than one dish in a course, your reservation will be cancelled and subject to the cancellation policy depending on the timing of your request. Please check with us in advance before making a reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
| Seats | 20 Seats |
| Operation hours | 19:00- |
| Age restriction | 20 years old and over (*only those who can eat the same course as an adult) |
| Payment methods | Cash,Card |
| BYOB | not allowed |
| Smoking | not allowed |
| Address | Ryowa Palace Nishiazabu 1F, 4-2-6 Nishiazabu, Minato-ku, Tokyo |
| Nearest station | Hiroo Station |
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Reservation rules
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| Current reservation period | To be announced |
| Next round opens | TBD |
| Maximum frequency | unlimited |
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Cancellation policy
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| on the previous day | 50% |
| on the day | 100% |