#Japan #Tokyo #KRUG #Ryuzu #Miyasaka

The Exclusive KRUG Four Hands Dinner: A Culinary Experience

This October, indulge in a unique dining experience at Restaurant Ryuzu, where two prestigious chefs collaborate to create an exceptional culinary event. The "KRUG Four Hands Dinner" will take place over two nights, October 8th and 9th, featuring renowned chefs Ryuta Iizuka of Restaurant Ryuzu and Nobuhiro Miyasaka from Miyasaka.

Celebrating exceptional culinary artistry, this dinner focuses on a single ingredient, a tradition that highlights the versatility of its components. This year, the spotlight is on the vibrant and expressive carrot, skillfully incorporated into innovative dishes paired perfectly with the celebrated KRUG Champagne. As KRUG ambassadors, both chefs bring their distinct culinary styles to create an unforgettable dining experience that showcases the full potential of the carrot.

An Unforgettable Collaboration

Iizuka, a Michelin-starred chef, has an illustrious career that includes working at the prestigious L'Atelier de Joël Robuchon in Tokyo, which greatly informs his artistic approach to French cuisine. On the other hand, Miyasaka, also a Michelin-starred chef, brings his expertise in traditional Japanese kaiseki to the table. By merging their unique culinary perspectives, they will reinterpret the humble carrot, revealing new possibilities that elevate this everyday vegetable to gourmet status.

Event Details

• - Date: October 8th & 9th, 2026
• - Time: 19:00 (Doors open at 18:30)
• - Location: Restaurant Ryuzu, 4-2-35 Roppongi, Minato City, Tokyo
• - Number of Guests: 24 per night
• - Price: ¥120,000 (includes tax and service fees)

Menu Highlights

Guests can expect an exquisite menu that creatively incorporates carrots in various forms, complemented by a line-up of KRUG Champagne, including the renowned KRUG Grande Cuvée, along with rare vintages. This unique pairing is part of KRUG's single-ingredient program, an initiative designed to explore the synergetic relationship between a chosen ingredient and KRUG Champagne, paving the way for culinary innovation.

For the dinner, each chef will present special dishes:

• - Ryuta Iizuka will serve a dish of carrot in ginger-lemon butter sauce, highlighting the natural sweetness of the vegetables, which harmonize beautifully with the complexity of KRUG Grande Cuvée 173.
• - Nobuhiro Miyasaka will showcase croquettes made from carrot mochi, providing a delightful texture that captures the essence of kaiseki while complementing the flavors of KRUG.

The Essence of KRUG Champagne

Founded in 1843 by Joseph Krug, the KRUG house has maintained a commitment to excellence and individuality in every bottle. Each vintage is crafted with meticulous care, featuring an extensive library of reserve wines that contribute to the signature complexity of KRUG Champagnes. The philosophy of honoring each parcel of vineyard is intrinsic to KRUG's identity, ensuring that the finest champagnes are crafted year after year, regardless of external conditions.

To deepen your experience at home, KRUG has also published "ROOT for THOUGHT," a recipe book featuring 146 chefs' interpretations of carrots paired with KRUG. This collection aims to inspire home cooks while embracing KRUG's unique culinary philosophy.

In conclusion, the KRUG Four Hands Dinner is a celebration of culinary artistry and a unique opportunity to experience the extraordinary union of food and fine champagne. Reservations can be made through TableCheck, and given the exclusive nature of the event, early booking is highly recommended.