Bonne dégustation

Discover Japan’s seasonal treasures and regional delicacies perfectly paired with Bollinger’s eclectic range of unique cuvées and vintages.

Selection #002Bollinger × Kibimaru Pork

Executive Chef / Hiromasa Akaoka

Pinot Noir’s flavors and intensity pave the way for new possiilities with dim sum

Bollinger’s vintage Champagne, La Grande Année, is produced only when the maturation of the grapes is considered exceptional. The 2015 vintage is a blend of 11 crus, predominantly 60% of Pinot Noir from Verzenay, Aÿ and Mareuil-sur-Aÿ and 40% of Chardonnay from Chouilly and Avize. Initial scents offer notes of yellow flowers, which evolve into aromas of Mirabelle plums and pears, layered with a touch of honey. Aromas of blackberry, blackcurrant, cherry, and raspberry lead into a medley of red fruits that dances with notes of almond. Exotic touches of mango follow, dissolving into tertiary scents of vanilla and a delicate woody aroma.
The vibrant presence of grapes from an exceptional year balanced by the intensity that only time can bring, calls for a dish of equal character---“The dish worthy of pairing with such an overwhelming presence is this one,” says Executive Chef Hiromasa Akaoka of YAUMAY, located in Tokyo’s NIjubashi Square. Chef Akaoka, who oversees the first restaurant in Japan by the world-renowned culinary icon Alan Yau, recommends the house specialty: “Jasmine tea smoked Kibimaru ribs.”

La Grande Année 2015

Executive ChefHiromasa Akaoka

Profile

After graduating from culinary school, Chef Akaoka trained rigorously at renowned restaurants, devoting over 20 years to Chinese cuisine. He worked as part of opening teams and head chef at major Chinese restaurants & hotel dining rooms in Tokyo. Notably, he was responsible for the dim sum division at a prestigious hotel restaurant, where he mastered delicate, uncompromising techniques under some of the most respected chefs. While he pursued perfection in every dish, from the treatment of ingredients, mastery of heat, and elegant plating, he was also involved in menu creation and recipe design, exploring the possibilities of Chinese cuisine —from classical to contemporary. With experience in launching and renewing numerous restaurants, he built a track record both as a head chef and as an area manager. More recently, he served as deputy head chef at an internationally acclaimed luxury restaurant, polishing his craft and perspective on a global scale. He joined YAUMAY in 2022 and was appointed Executive Chef in 2024.

Hiromasa Akaoka

A collaboration of excellence with Kibimaru pork, a showcase of Okinawan wisdom.

YAUMAY is built on the concept of “the ultimate pairing of fine dim sum and wine,” with every dish showcasing its own unique personality. Executive business leaders and gourmets alike come seeking flavors and aromas that can only be experienced exclusively at YAUMAY.
Among its many specialties, “Jasmine tea smoked Kibimaru ribs” stand out for its taste, fragrance, and impact. Kibimaru Pork is a premium Okinawan brand of pork. The Kibimaru pigs are raised on carefully selected water and fed a blend of native herbs, purple sweet potato, and molasses. The result is meat with fine marbling, much like top-grade wagyu beef. When this premium pork meets the craftsmanship of YAUMAY, it becomes the house specialty: “Jasmine tea smoked Kibimaru ribs.”
The preparation of this dish is extraordinary: fresh spareribs are deep-fried, blanched, simmered for hours, rested overnight, then smoked with jasmine tea, rice, and sugar—before being simmered again and finally served.

“What makes Kibimaru pork remarkable is that, even after going through five cooking processes—frying, blanching, simmering, smoking, and boiling—the integrity of its flavor remains. In particular, the gentle flavor of jasmine smoke resonates with the aromas of La Grande Année. At first, the aromas form a harmonious unity, and as they open and aerate, they evolve, harmonize, and evolve into complex layers. Chef Akaoka claims "I value the aromas in dim sum; in their multilayered aroma, I can sense the time and effort put into them."
As the sparerib is raised to the mouth, a sweet jasmine fragrance teases the senses. Indeed, it echoes the charming mirabelle plum notes of La Grande Année. The crisp surface evokes almonds and roasted nuts, while the sweet-savory richness suggests honey, vanilla, and ripe red fruits, supporting the umami of the exquisite pork. The pleasure of unraveling the craftsmanship behind both the dish and the Champagne creates an experience that transcends simple gastronomy, offering an intellectual joy as well.

To the eye, yellow gold reflections, evidence of the wine’s maturity, but also of Bollinger’s vinification methods.
Initial scents are full of small stone fruits, with notes of Pomme Gris, plum and Mirabelle plum, layered with a touch of honey. Aromas of blackberry, blackcurrant, cherry, and raspberry follow; a medley of red fruits dances with notes of almond. Exotic touches of mango follow, dissolving into tertiary scents of vanilla and a delicate woody aroma.
On the palate the wine is plump, generous and enticing, reminiscent of Mirabelle plum jam. Texture and richness define the tasting experience. The finish blends notes of chocolate and citrus fruits, bringing a touch of acidity, lengthened by hints of schist. A hugely generous wine.

Bonne dégustation
Bollinger × Kibimaru Pork Executive Chef / Hiromasa Akaoka

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.