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.
#002 YAUMAYBOUTIQUE DIMSUM
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- The Bollinger List
- YAUMAY BOUTIQUE DIMSUM
The Art of Pairing Dim Sum and Wine by Culinary Icon Alan Yau
Stepping into Yaumay, located in Tokyo’s Nijubashi Square, feels like crossing a threshold into a world of enchantment—one that seems to transcend time and space. This is the creation of Alan Yau, the charismatic restaurant curator who has introduced unique dining experiences to major cities across the globe, from London and Dubai to Las Vegas and Singapore.YAUMAY is written “丘如春” in Chinese characters. “丘” comes from Yau’s surname, while “春” is a representation of the optimistic season of Spring – the beginning of life, which together create the symbolic name marking the legendary curator’s debut in Japan. While dim sum often evokes a casual image, the luxurious atmosphere of YAUMAY is something entirely unexpected. The refined space recalls the elegance of classic Asian salons, early 20th-century American-Chinese dining rooms, and even gentlemen’s clubs of the Victorian era, which has quickly garnered a reputation among executives as the ideal setting for high-level business gatherings.
The dim sum Chef’s Table inspired by sushi counters
When admired from the dining room, the framed view into the kitchen resembles a work of art. Chefs work with brisk precision, transforming their movements into a culinary performance—a unique component produced by Alan Yau. The counter seats, or the “front row seats," are popular with solo guests who come to enjoy not only the exquisite dim sum but also the atmosphere of the restaurant itself. That sense of exclusivity may equally be said of the restaurant’s dim sum, each dish refined to perfection.
Overlooking the tree-lined streets of Marunouchi and the Imperial Palace, YAUMAY offers an expansive panoramic view
Chinese Dining That Chooses Wine Over Shaoxing, in Search of Wine’s "Aromatic Harmony"
Dim sum at YAUMAY defies expectations."The ultimate pairing of fine dim sum and wine" is YAUMAY’s defining concept. The restaurant chooses not to serve Shaoxing wine, a bold declaration of its culinary philosophy, and instead designs every dish with a wine pairing in mind—whether through surprising reinterpretations of traditional favorites, sophisticated adoption of game meats, or the layering of refined techniques that unfold flavors of timeless depth.
Running the show is Executive Chef Hiromasa Akaoka, a veteran with more than 30 years of experience and a lifelong passion for wine. A devoted Champagne lover, Chef Akaoka speaks fondly of La Grande Année 2015:
“It has the strength to stand up to the richness of meat, yet its delicacy and elegant acidity make it a perfect partner for dim sum. The notes of yellow peach, honey, cherry, blackberry, vanilla, and oak mirror the aromatic variety I strive to bring out in my own dim sum.”
For Chef Akaoka—whose love for cooking began in childhood and decided to become a chef in his teens—hospitality is as vital as the cuisine itself. From accommodating allergies to adjusting seasoning and richness to guest preferences, he and his team ensure that every detail enhances the dining experience.
For Chef Akaoka—whose love for cooking began in childhood and decided to become a chef in his teens—hospitality is as vital as the cuisine itself. From accommodating allergies to adjusting seasoning and richness to guest preferences, he and his team ensure that every detail enhances the dining experience.
Bollinger and I ...
Supporting these pairings is General Manager Kenji Kurahara, a certified sommelier:“Both YAUMAY and Bollinger share an ‘impactful presence‘ combined with ‘refined subtlety‘. The strength, elegance, and cultivated commitment draw people in. Particularly, La Grande Année 2015, with its Pinot Noir-driven power and finesse, has the profoundness to pair well with our signature meat dishes. The Ezo venison puff and Jasmine tea smoked Kibimaru ribs resonate with its strength and concentration, the Honey roasted char siu echoes its richness, while the crispy beancurd and prawn cheung fun highlights its nuanced delicacy."
Aged for twice the time required by the appellation.
At YAUMAY, with an atmosphere that transcends time and space, dim sum and La Grande Année create a harmony of enduring excellence. The champagne that reveals new expressions with just a slight change of temperature, much like the restaurant’s own succession of sensory surprises.
As Kurahara reflects: “La Grande Année is already magnificent today, but after 10 or 20 years, it will be even more rewarding to revisit. A Champagne that transcends time itself.” ---This was where the harmony of fine dim sum and La Grande Année 2015 found its destination.
As Kurahara reflects: “La Grande Année is already magnificent today, but after 10 or 20 years, it will be even more rewarding to revisit. A Champagne that transcends time itself.” ---This was where the harmony of fine dim sum and La Grande Année 2015 found its destination.
Restaurant Information
YAUMAY
| Address | Nijubashi Square 2F, 3-2-3 Marunouchi, Chiyoda-ku Tokyo, 100-0005 View on map | ||||||
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| Contact | TEl: 03-6269-9818 / info@yaumay.jp | ||||||
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YAUMAY is the first dim sum restaurant in Japan by Alan Yau, the renowned curator behind global culinary successes in 18 countries, such as London’s Hakkasan—the first Chinese restaurant to earn a Michelin star. Located on the second floor of Nijubashi Square in Marunouchi, Tokyo, the playful exterior and sleek interior create a captivating contrast. Guests can enjoy the sight of master dim sum chefs at work through the steam of bamboo baskets in the open kitchen. Whether for business or pleasure, YAUMAY offers an extraordinary experience of world-class dim sum and fine wine.
Champagne Bollinger obtains
B Corp certification.
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