Bonne dégustation

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

Selection #003Bollinger × Lean Tuna

Chef / Shunsuke Kikuchi

The Concentrated Elegance of
Bollinger Meets the
Timeless Craftmanship of
Edo-style Sushi

At the counter of a sushi restaurant, every gesture is on display. “It’s a trade where everything is exposed to the guest’s eyes,” says Shunsuke Kikuchi, head chef of Sushi KANESAKA at Palace Hotel Tokyo. Chef Kikuchi who has made his mark locally and globally, carries forward that same poised spirit as Shinji Kanesaka, who received the Mentor Chef Award in the Michelin Guide Tokyo 2025. “Exposure,” he explains, “means constantly being in front of guests. Their gaze sharpens your focus, naturally refining your appearance and demeanor.” The sushi counter is a stage for refined communication—a quiet yet profound lesson of life.

Even the fish themselves reveal hidden information. “From the way gizzard shad is cured with salt and vinegar, you can assume the chefs’ skills. From white fish, you sense their sensitivity to handling fresh seafood. And from tuna…” Chef Kikuchi pauses, “you can read so much—about the restaurant’s sourcing capabilities, its scale, its financial strength, and even its relationships with intermediate wholesalers.”

It is the “zuke” or marinated tuna, the undisputed king of Edo-style sushi, that Cehf Kikuchi chose to pair with Bollinger’s La Grande Année 2015. With its refined concentration and global acclaim, the Champagne meets the elegance of Edo-style tradition in a classic tuna zuke sushi.

La Grande Année 2015

ChefShunsuke Kikuchi

Profile

Growing up in the rich natural surroundings of Ichinoseki, Iwate Prefecture, Chef Kikuchi was inspired by the sight of sushi chefs on television in his childhood. After high school, he pursued his dream and honed his skills in Hokkaido, Singapore, and Tokyo for more than 25 years. Within the Kanesaka group, including at the flagship restaurant, he built a reputation for technical precision and sincerity. As head chef of the Singapore branch, he led an international clientele with his fluent English and refined hospitality, earning deep trust from overseas guests. Today, he blends the uncompromising quality and Edo-style spirit of Mr. Kanesaka with a contemporary sensibility, always guided by a wish: “that every guest may truly enjoy their meal from the heart.”

Shunsuke Kikuchi

A Duet of Tuna and Rice with
La Grande Année

“Traditionally, ‘zuke’ (marinated tuna) was developed as a preservation method in the Edo era, when transportation and refrigeration were limited. Back then, the tuna block would be briefly boiled and steeped in soy sauce for half a day or more. Modern ‘zuke’ is a much lighter touch: a quick pass through soy sauce.”

But in Chef Kikuchi’s hands, even this simplicity becomes art. By mastering osmotic balance, he draws out the lean tuna’s depth of flavor while retaining elegance in every bite.

Bollinger’s La Grande Année, produced only when the maturation of the grapes is considered exceptional, has the potential to accomodate a wide variety of dishes. Its 60% Pinot Noir are sourced from famed villages such as Verzenay, Aÿ, and Mareuil-sur-Aÿ.

“La Grande Année 2015’s versatility that pairs well with chocolate or caramelized apple is remarkable, and it highlights the umami of the lean tuna and soy sauce beautifully. The fine bubbles guide the palate forward, setting a lively rhythm to the meal,” Chef Kikuchi notes.

Even the sushi rice contributes to this harmony. Unlike table rice, sushi rice favors smaller, drier grains. “We use only the finest varieties that bind well with bold red vinegar that we blend with no added sugar, to create a sharp, elegant balance. It’s not only the tuna, but the sushi rice itself that also resonates beautifully with the bright acidity of La Grande Année, reminiscent of red fruit.”

Thus, the sophisticated Edo-style sushi and the Champagne together create a spetacular duet, resulting in excellence captured in a single bite.

To the eye, golden reflections reveal both the wine’s maturity as well as Bollinger’s vinification methods.
On the nose, initial aromas 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 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.
On the palate, the wine is plump, generous and enticing, reminiscent of Mirabelle plum jam. Its texture and richness define the tasting experience, while the finish blends notes of chocolate and citrus, bringing a touch of acidity, lengthened by hints of schist.
A wine of remarkable generosity.

Bonne dégustation

Bollinger × Lean Tuna Chef / Shunsuke Kikuchi

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.