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Exclusive KRUG x CARROT Four Hands Dinner

On February 27 and 28, 2026, experience an unforgettable culinary evening at the KRUG x CARROT FOUR HANDS DINNER held at Margotto e Baciare. This limited-time event features a collaboration between two acclaimed chefs, Kenta Kayama of Margotto e Baciare and Izumi Kimura of Daikucho Sushi, both esteemed KRUG ambassadors. Inspired by the single ingredient program KRUG × CARROT, the evening promises imaginative dishes that showcase the versatility and elegance of carrots alongside the prestigious KRUG champagne.

A Celebration of Carrots

The star of the evening is the carrot, a vibrant vegetable that transforms based on preparation. This event brings together two culinary titans from different worlds – Chef Kenta Kayama, known for his modern French cuisine infused with the world’s finest truffles, and Chef Izumi Kimura, who crafts exquisite sushi in a hidden gem in Kanazawa. As part of the single ingredient program, this dinner will celebrate the unique characteristics of carrots through innovative pairings with KRUG champagne, resulting in a truly one-of-a-kind experience.

Event Details

• - Date & Time: February 27 and 28, 2026, from 6:00 PM onwards
• - Chefs: Kenta Kayama (Margotto e Baciare) and Izumi Kimura (Daikucho Sushi)
• - Venue: Margotto e Baciare, 4-2-6 Nishi-Azabu, Minato-ku, Tokyo
• - Capacity: 20 guests per evening
• - Price: ¥121,000 (tax included)
• - Booking: Directly at Margotto e Baciare via phone (03-3406-8776) or their Instagram DM.

The Philosophy Behind KRUG’s Single Ingredient Program

From its founding in 1843, KRUG Champagne House has remained committed to highlighting the unique traits of individual vineyard plots. By treating each section of their vineyards as a distinct entity based on sunlight, slope, and other factors, KRUG creates champagnes that reflect the singularity of their terroirer. This philosophy inspired the single ingredient program where renowned chefs and KRUG ambassadors highlight one ingredient each year, producing unique culinary pairings with KRUG Grand Cuvée and KRUG Rosé.

The Exclusive Dishes

In the spirit of innovation, both chefs will present their signature dishes featuring carrots:

• - Kenta Kayama's creation: A delicate tart featuring carrot purée infused with cumin, accompanied by beautifully glazed carrots and topped with a touch of caviar.
• - Izumi Kimura's offering: CARROT sushi, an exquisite blend of marinated carrot rice and sushi elements, elegantly wrapped in seaweed, showcasing the delicious interplay between sweet and sour notes.

Both dishes will be meticulously paired with KRUG Grand Cuvée and KRUG Rosé, enhancing the flavors and adding depth to this gastronomic adventure.

Cook at Home with Root for Thought

KRUG has also published a recipe book titled Root for Thought, allowing you to recreate the luxurious pairing experience at home. The book features 146 KRUG ambassadors who showcase their creativity centered around carrots. Dive into cooking and experience the magic of KRUG and carrots in your own kitchen!

About the Chefs

Kenta Kayama, the owner-chef of Margotto e Baciare, hails from Hiroshima and has trained in renowned culinary establishments before bringing his expertise to Tokyo.

Izumi Kimura, the owner-chef of Daikucho Sushi, started his journey in the sushi world at 29 and has since earned a reputation for excellence in Kanazawa’s sushi scene.

Join this extraordinary dining event for an evening filled with culinary artistry, exceptional taste, and the signature elegance of KRUG champagne. This event promises to be a highlight for food enthusiasts in Tokyo.