KUMODEN celebrates the peak of summer with a new, seasonal 16 courses Champagne Omakase menu, available now through September 2025. This experience highlights the exquisite harmony of summer’s peak ingredients and a curated selection from our cellar of over 1,000 champagnes.
Bincho-tan Seared Tuna Belly
More than a meal, this is a sensory exploration. Each course, from the introductory appetizer to the final dessert, is a delicate dance of flavors, thoughtfully paired with a complementary champagne. Experience the unexpected delight of champagne infusions woven throughout the menu, elevating the art of culinary synergy.
The Champagne Omakase experience begins with the Kamo Nasu Champagne Jelly, paired with the Andre Clouet Champagne Brut Rosé Spiritum 96 Grand Cru. The wine’s delicate red fruit notes and vibrant acidity cut through the richness of the eggplant and complement the subtle sweetness of the grape-infused jelly. The rosé’s minerality also enhances the earthy notes of the Kamo Nasu.
The André Clouet Champagne Chalky NV, with its pronounced minerality reflecting the chalky terroir of Champagne, found a superb match with the Hokkaido Tsubukai whelk and Murotsu Yumekaki oyster. The champagne’s chalky minerality and salty finish enhanced the briny sweetness of the whelk and the creamy subtlety of the oyster. While the champagne’s bright acidity offered a pleasant counterpoint to the Yokohama Koshiba Tachiuo hairtail fish, its mineral character is truly highlighted by the shellfish in this trio of sashimi.
Shimane-san Donchitchiaji-Tataki
The CHAMPAGNE CATTIER Blanc de Noirs Premier Cru proves a versatile pairing for both the Bincho-tan Seared Tuna Belly and Champagne Butter Mushroom Espuma with Seasonal Kinmedai and Asparagus. Its ripe red fruit and subtle toastiness complement the tuna’s richness and the infused cherry tomatoes’ sweetness, while its structure balances the wasabi spice. With the mushroom espuma, the champagne’s toasty notes enhance the earthy flavors, and its acidity cuts through the richness of the butter, highlighting the delicate Kinmedai and asparagus.
The Moët & Chandon Brut Impérial 1990’s NV, an older NV with developed honey notes, pairs beautifully with the Spanish Red Prawn Sushi with Prawn Miso, Champagne Akasu Jelly, and Kinome. This aged champagne’s honeyed character complements the sweet prawn and umami-rich miso, creating a harmonious and memorable pairing. The champagne’s acidity balances the richness, and its subtle fruit notes enhance the kinome’s citrusy aroma.
Finally, the Krug Grande Cuvée 170ème Édition Brut perfectly complements the Pink Champagne Sabayon with Asama Hakuto Peach. The champagne’s complex notes of brioche, citrus, and honey enhance the peach’s sweetness, while its acidity balances the rich sabayon. This pairing creates a luxurious and elegant dessert.
Summer Champagne Omakase Experience: HK$2,280/person+10% service charge.
KUMODEN
Address: 2/F, Queen’s Road Centre, 152 Queen’s Road Central, Central, Hong Kong
Reservations: 21161331
Instagram: @kumoden_hk
