The Bollinger List
A collection of eclectic restaurants where inspiring encounters await.
Exquisite dishes are crafted by visionary and talented chefs and paired perfectly
with Bollinger champagnes for the ultimate gourmet experiences.
#001
CYCLE by Mauro Colagreco
Circular Gastronomy at its best
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- The Bollinger List
- “Cycle” The Gastronomy of Circularity Gaining Global Recognition
"Cycle"
The Gastronomy of Circularity Gaining Global Recognition
In Otemachi, Chiyoda-ku, Tokyoーdirectly across the lush greenery of the Imperial PalaceーCycle blends seamlessly into its surroundings.
Just outside the entrance, two grandiose 300 year old ancient olive trees stand gracefully, welcoming the guests. In Europe, the olive symbolizes circulation of life and hope, much like the olive branch that announced the end of the great flood in the story of Noah’s Ark. The restaurant’s interior is modern, featuring motifs of geological layers and objects that elicit the vigorous powers of nature. By shifting the perspective, guests feels as though they are nestled in a forest, an extension of the rich natural habitat of the Imperial Palace, home to kingfishers and raccoons.
Cycle is the first restaurant in Japan produced by an advocate of cyclical gastronomy, Mauro Colagreco, who was selected No.1 on the World’s 50 Best Restaurants’ list and inducted into the Hall of Fame.
The restaurant’s name, Cycle, reflects the concept of circularity, signifying the continuous, interconnected cycles of nature---from the immediate environment to the global scale.
The concept of sustainability is widely embraced today, but the dishes at Cycle evoke a deep respect for nature that predates today’s concept of “sustainability.”
The restaurant’s name, Cycle, reflects the concept of circularity, signifying the continuous, interconnected cycles of nature---from the immediate environment to the global scale.
The concept of sustainability is widely embraced today, but the dishes at Cycle evoke a deep respect for nature that predates today’s concept of “sustainability.”
A luxury tasting experience of “Once-in-a-Lifetime” Flavors of Each Season, Inspired by Roots, Leaves, Flowers, and Fruits
The Allure of Bollinger Beyond a Simple "Cheers!"
Chef Yuhei Miyamoto embodies the spirit of Mauro Colagreco while expressing a unique interpretation of "circularity" in the context of Japan. For example, his holistic approach to vegetables focuses on each part---roots, leaves, stems, flowers, fruits, and seeds---incorporating the element of "time" into his cuisine to express the cyclical nature of life. His culinary style perfectly inherits the philosophy of his mentor.For Chef Miyamoto, the most important aspect of dining is “enjoying the experience itself.” In Europe, the higher the level of a restaurant, the more relaxed the guests tend to be. For us in hospitality, it’s essential to provide friendly service that complements the atmosphere.”
Wine is an indispensable element that enhances the joy of dining. Champagne, in particular, is favored for its flavor and celebratory charm.
“Just having Champagne at the table instantly sparks up the atmosphere. Bollinger stands out for its range of cuvées, making it possible for pairing not only with dishes but also with different seasons and menus. If I were to pair an entire course with one wine, Bollinger—aside from white or red wine---would be an elegant and beautiful choice.”
Bollinger complements more than just aperitifs; when served at a slightly warmer temperature, its potential unfolds. And as the bubbles settle, new and surprising nuances emerge, allowing it to pair seamlessly with a wide variety of dishes.
“Just having Champagne at the table instantly sparks up the atmosphere. Bollinger stands out for its range of cuvées, making it possible for pairing not only with dishes but also with different seasons and menus. If I were to pair an entire course with one wine, Bollinger—aside from white or red wine---would be an elegant and beautiful choice.”
Bollinger complements more than just aperitifs; when served at a slightly warmer temperature, its potential unfolds. And as the bubbles settle, new and surprising nuances emerge, allowing it to pair seamlessly with a wide variety of dishes.
In Harmony with the Grand Natural Cycle
Bollinger and I …
“Take the Special Cuvée, for instance. It is primarily composed of Pinot Noir with an exquisite assembly of Chardonnay and Meunier and has a solid structure which makes me confident paring it with bold dishes,” Chef Miyamoto explains.“With its minerality and aged richness, Bollinger offers a robust yet refined flavor. It is sophisticated yet retains a raw, primal quality. Bollinger resonates with my style of cooking, which values the inherent characteristic of the ingredients and the interplay they create.”
Many of Chef Miyamoto’s creations have no specific names. His menus are typically simple, listing only the ingredients used.
“I’m not a fan of long dish names,” the chef says with a laugh. His profound respect for the ingredients shines through in his understated words. His unadorned approach inversely gives us an elegant impression---presumably a reflection of his personality. It may be this shared philosophy that explains the compatibility between Chef Miyamoto and Bollinger.
Restaurant Information
CYCLE
by Mauro Colagreco
by Mauro Colagreco
| Address | Otemachi One 1F, 1-2-1 Otemachi, Chiyoda-ku Tokyo, 100-0004 View on map | |||||
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| Contact | TEl: 03-6551-2885 / Info@cyclerestaurant.com | |||||
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CYCLE by Mauro Colagreco is the first restaurant in Japan by Chef Mauro Colagreco, who leads the three Michelin Star Mirazur in France. It aims to express the beauty of nature and the energy of life’s cycles. The cuisine is rooted in biodynamic farming principles, with a focus on “roots, leaves, flowers, and fruits,” drawing out the natural energy of each ingredient through a unique approach. The interior design incorporates bogwood and traditional Japanese techniques, creating a space where nature and Japanese culture harmoniously blend. Located in Otemachi, the restaurant offers a lush, green setting with views of the Imperial Palace. Guests are welcomed by 300-year-old olive trees at the entrance.
Champagne Bollinger obtains
B Corp certification.
Maison Bollinger obtained B Corp certification, an international certification which represents high standards in terms of social, societal, and environmental performance and it allows us to join a community of businesses who are committed to the ambitious development of these values., Maison Bollinger maintains its ongoing commitment to People, to the Land, and to its Roots as well as our continued efforts towards further progress.