世界中の美食家を魅了し続けるドンペリニヨン4種と、
その原点とも言えるモエ・エ・シャンドンを一堂に。
新山シェフがこのニ夜のためだけに構成するコース料理とともに、
時を重ねた泡が奏でる「熟成」と「歓び」の物語をお愉しみいただきます。

——節目の年にふさわしい、たった２夜の祝祭。
どうぞ、この特別な時間をご一緒に。

シャンパーニュセレクション
・モエ・エ・シャンドン　モエ アンペリアル〈マグナムボトル〉
・ドンペリニヨン 2015
・ドンペリニヨン バックヴィンテージ 2012
・ドンペリニヨン プレニチュード2（P2）2006
・ドンペリニヨン ロゼ 2009

【新山シェフ 特別コース】

旬の食材をシャンパーニュの個性と共鳴させるように構成した、
この日限りのマリアージュコース。
前菜からデザートまで、泡と料理が一皿ごとに対話する構成を予定しております。
（※詳細は後日テーブルチェックやInstagramにて公開）
🔘新華のInstagram

【ドンペリ・ブランドアンバサダー】
ティモシー・ベック氏
今回も、前回に続きアンバサダーは日本語ペラペラのティム氏が、シャンパーニュの歴史と言っても過言ではないドン ペリニヨンの世界を、深堀した内容でご解説いただきます。　
　
ティモシー・ベック氏について
百年以上続く葡萄園の五代目当主として、幼少の頃からワインに囲まれ、ブドウと共に育つ。
醸造学（Oenology) の世界最高峰であるアデレード大学にて学を修めた。
「ワインメーカー」であるだけでなく、オーストラリアを代表するワイナリーでの実地研鑽も保有している。
現在は日本に居を構え、世界的な著名企業にて構成される会員制ワイン クラブにおいて「ファイン ワイン アドバイザー」を務めつつ、名門ワイン スクール「アカデミー デュ ヴァン」の講師として、広く一般へのコンサルティングやワイン プロデュースなどにも務めている。
ワインを愛する限りのない情熱、深く膨大な知識、日本、アジア、そして世界のマーケット事情に関する深い見識を基に、活躍の場を選ばない稀有なスペシャリストとして活動している。

【開催日】2026年2月25日（水）・26日（木）
【会場】乃木坂　新華
【時間】各日 18:30開宴（開場18:00〜）
【料金】お一人様 ¥66,000（税込・サービス料・シャンパーニュ込み）

※完全予約制・各日限定席数にてご案内いたします。
※ご予約は先着順で締切とさせていただきます。

(This course is available from October 16th to January 16th.)
(1) Two Types of Drunken Shanghai Crab (Suigani) - Shaoxing Wine Marinated and Brandy Marinated
(2) Chef's Specialty Appetizer "Flower Colors"
(3) Dried Scallop Soup with Goldenrod Mushroom and Watanabe
(4) Whole Steamed Female Shanghai Crab in Shell
(5) Whole Grilled Kesennuma Shark Fin Steak with Shanghai Crab Sauce
(6) Persimmon and Fruit Black Vinegar Subuta
(7) Seafood and Shanghai Crab Rice
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

[Shanghai Crab Pairing Course (9 or more drinks) ¥16,500 per person]
A separate menu is also available.
Starting with Champagne, you can enjoy a selection of wines, Shaoxing wine, and other international liquors to pair with your meal.

~Pairings for a Shanghai crab course from one year~
- A champagne toast before the meal
- A Northern Italian wine paired with Shanghai crab marinated in Shaoxing wine
- A white wine with a balanced overall appearance to complement the colorful appetizers
- A savory French wine paired with the bisque
- A low-tannin red wine or a rich white wine paired with shark fin steak
- A mellow, savory wine paired with whole steamed Shanghai crab
- A red wine to bring out the flavor of meat dishes
- Shaoxing wine or Japanese sake, unique to China, to accompany the meal
- A delicious dessert to enjoy

(This course is available from October 16th to January 16th.)
(1) Two Types of Drunken Shanghai Crab: "Suigani" (Drunken Crab) Marinated in Shaoxing Wine and Brandy
(2) Chef's Special Appetizer "Flower Colors"
(3) Dried Scallop Soup with Goldenrod Mushroom and Watanabe
(4) Whole Steamed Male Shanghai Crab in Shell
(5) Whole Grilled Kesennuma Shark Fin Steak with Shanghai Crab Sauce
(6) Persimmon and Fruit with Black Vinegar Subuta
(7) Seafood and Shanghai Crab Rice
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

[Shanghai Crab Pairing Course (9 or more drinks) ¥16,500 per person]
Each dish is also available separately.
Starting with Champagne, you can enjoy a selection of international liquors, including wine and Shaoxing wine, to pair with your meal.

~Shanghai Crab Course Pairings from a Certain Year~
・Champagne toast before the meal
・Northern Italian wine paired with Shanghai crab marinated in Shaoxing wine
・A white wine with a balanced ensemble to complement the colorful appetizers
・A savory French wine paired with the bisque
・A low-tannin red wine or a rich white wine paired with shark fin steak
・A mellow, umami-rich wine paired with whole steamed Shanghai crab
・A red wine to bring out the flavor of meat dishes
・Shaoxing wine or Japanese sake, unique to China, to accompany the meal
・A delicious dessert to enjoy

(This course is available from October 16th to January 16th.)
(1) Two Types of Drunken Shanghai Crab (Suigani) - Shaoxing Wine Marinated and Brandy Marinated
(2) Chef's Special Appetizer "Flower Colors"
(3) Dried Scallop Soup with Goldenrod Mushroom and Watanabe Crab
(4) Double Steamed Shanghai Crab (Male & Female) - One in Each Shell
(5) Grilled Kesennuma Shark Fin Steak with Shanghai Crab Sauce
(6) Persimmon and Fruit Black Vinegar Subuta
(7) Seafood and Shanghai Crab Rice
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

[Shanghai Crab Pairing Course (9 or more drinks) ¥16,500 per person]
Each dish is also available separately.
Starting with Champagne, you can enjoy a selection of international liquors, including wine and Shaoxing wine, to pair with your meal.

~Shanghai Crab Course Pairings from a Certain Year~
・Champagne toast before the meal
・Northern Italian wine paired with Shanghai crab marinated in Shaoxing wine
・A white wine with a balanced ensemble to complement the colorful appetizers
・A savory French wine paired with the bisque
・A low-tannin red wine or a rich white wine paired with shark fin steak
・A mellow, umami-rich wine paired with whole steamed Shanghai crab
・A red wine to bring out the flavor of meat dishes
・Shaoxing wine or Japanese sake, unique to China, to accompany the meal
・A delicious dessert to enjoy

(Menu available 10/16–1/16)

(1) Two styles tasting of Drunken Shanghai Crab “Suixi”
— marinated in Shaoxing wine & marinated in brandy
(2) Chef’s appetizer specialty “Hana no Irodori”
(3) Breathtaking soup — “Buddha Jumps Over the Wall”
A premium Hong Kong specialty: a clay pot steamed soup of 15 mountain and sea delicacies
(4) Double steamed whole Shanghai crabs “Male & Female”, one of each, served in their shells
(5) Sichuan-style spicy stew of Kesennuma mako shark fin (shark’s fin)
(6) Black vinegar sweet-and-sour pork with persimmon and fruit
(7) Seafood and Shanghai crab rice crust (okoge)
(8) Seasonal dessert
(9) Chinese fine teas and petits fours

— — — — — — — — — — — — — — —

— Xin Hua’s Premium Soup —
■ Breathtaking Soup — “Buddha Jumps Over the Wall”
A famed Fujian dish: a clay pot steamed soup of mountain and sea delicacies.
This supreme Chinese soup is generously filled with prized dried ingredients such as the Four Treasures (sea cucumber, shark’s fin, dried abalone, fish swim bladder), shark-fin edge, Chinese mushrooms and other premium dried goods.

※ Soup ingredients (may vary by season)
Beef Achilles tendon, dried abalone, sea cucumber, fish lip, longan, Sakata shark “angel cheek”, sea cucumber muscle, Date chicken, Asano pork, dried scallops, sheep’s liver mushroom, porcini, hamcho (summer flower), bamboo pith mushroom, Jinhua ham, shark’s fin, deer ear fungus, goji berries, etc.

— Shanghai Crab Specialties —
■ Live steamed whole Shanghai crabs “Double”
Steamed in a bamboo basket with one male and one female served in their shells
- Male crab: rich in milky roe (white paste) and crab meat — dense, creamy and savory
- Female crab: a trio of flavors from crab meat, crab miso and roe — intensely umami-packed

(Menu valid 10/16–1/16)

(1) Two-way tasting of drunken Shanghai crab
- Drunken Shanghai crab marinated in Shaoxing wine & marinated in brandy

(2) Signature appetizer “Hana no Irodori” (Flowers of Color)

(3) Buddha Jumps Over the Wall (Fo Tiao Qiang): a sensational stew of 28 rare dried treasures including China’s four great marine delicacies (si bao: fish maw, dried abalone, shark’s fin, sea cucumber) and soft‑shelled turtle emperor’s cap
- A top‑grade Hong Kong specialty: a jar‑steamed soup showcasing the finest land and sea delicacies

Shark’s‑fin tasting — two preparations
(4) Braised fin of the thresher shark (tail fin) with Shanghai crab sauce
- The thresher shark tail fin has a resilient, springy texture. This sublime braise wraps its plump, supple mouthfeel in a rich Shanghai crab sauce.

(5) Rare hammerhead shark fin and scallop wrapped in shimeji mushroom with premium superior stock sauce
- The hammerhead fin releases savory flavor as you chew. The crunchy texture and concentrated scallop taste are elegantly tied together by the shimeji, creating a luxurious blend of sea and forest flavors. Each bite reveals an exquisite harmony led by the highest‑grade superior stock.

Steam‑whole Shanghai crab (male vs. female) tasting
(6) Double steamed whole Shanghai crabs — one male and one female, each served in its shell
- Male: abundant milt and rich crab meat; creamy, full‑bodied texture
- Female: a triple harmony of crab meat, crab roe, and crab innards—intensely flavorful

(7) Seafood and Shanghai crab crispy rice
- A fragrant, sizzling feast of Shanghai crab and seafood on crispy rice

(8) Seasonal dessert

(9) Chinese fine tea and petit fours
- Today’s tea selection with after‑meal petits fours

—
Chef Shigeharu Niiyama has spent years sourcing premium Chinese dried goods
This ultimate Shin‑Ka course uses more than 25 kinds of high‑end dried seafood and goods — including dried abalone from Yoshihama, Iwate, shark’s fin from Kesennuma, dried sea cucumber, shark collagen, and dried soft‑shelled turtle.

An omakase course built on the chef’s prized, hard‑to‑find dried goods. Collagen‑rich Kesennuma shark’s fin and a sky‑blowing 29‑ingredient dried treasure soup (Buddha Jumps Over the Wall), the finest Yoshihama dried abalone, soft‑shelled turtle, and premium shark’s fin: a supremely decadent lineup.

■ Buddha Jumps Over the Wall — a jar‑steamed treasure soup of 29 rare dried goods including China’s four great marine delicacies (si bao: fish maw, dried abalone, shark’s fin, sea cucumber) and soft‑shelled turtle emperor’s cap
- A Fujian classic: a jar‑steamed soup of mountain and sea delicacies. This top‑grade Chinese soup features si bao plus rare dried soft‑shelled turtle and other luxury dried goods.

The season for Chinese delicacies is here — enjoy Shanghai crab!
■ Shanghai crab preserved in apricot liqueur (Xinglu jiu)
- The fragrant apricot liqueur penetrates the whole crab, rendering its flesh and innards luxuriously silky and meltingly delicious.

■ Live double steamed whole Shanghai crabs
- Steamed in a bamboo basket with one male and one female, each served in its shell
- Male: plenty of milt and meat; rich and creamy
- Female: concentrated umami from meat, roe, and innards
- Steaming the whole crab preserves and concentrates both flesh and innards so you can savor every drop of flavor.

(This course is available from October 16th to January 16th.)
(1) Amuse-bouche
Cheese spring rolls with persimmon and prosciutto
(2) Specialty appetizer "Colorful Flowers": A collaboration of mountain and sea delicacies
(3) Dried scallop soup with kinugasa mushrooms and kale
(4) Chinese ravioli with three kinds of seafood and red bell pepper puree
(5) Premium Spanish Iberian pork and steamed eggplant in a cloud-white pork style
(6) Dry dandan noodles with Sichuan peppercorns
(7) Seasonal dessert
(8) Chinese tea and petit fours

(This course is available from October 16th to January 16th.)
(1) Amuse-bouche
Cheese spring rolls with persimmon and prosciutto
(2) Appetizer Specialty "Colorful Flowers": A collaboration of mountain and sea delicacies
(3) Dried scallop soup with kinugasa mushrooms and watanabe
(4) Shark's Fin Specialty
Shanghai-style braised Yoshikiri shark fin
(5) Persimmon and fruit sweet and sour pork with black vinegar
(6) Dry dandan noodles with Sichuan peppercorns
(7) Seasonal dessert
(8) Chinese tea and petit fours

(This course is available from October 16th to January 16th.)

(1) Amuse-bouche
Cheese spring rolls with persimmon and prosciutto
(2) Appetizer Specialty "Colorful Flowers": A collaboration of mountain and sea delicacies
(3) Dried scallop soup with kinugasa mushrooms and watanabe greens
(4) Three kinds of seafood Chinese ravioli with red bell pepper puree
(5) Shark fin speciality
Shanghai-style braised Yoshikiri shark fin
(6) Premium Spanish Iberian pork and steamed eggplant in a cloud-white pork style
(7) Dry dandan noodles with Sichuan peppercorns
(8) Seasonal dessert
(9) Chinese tea and petit fours

(This course is available from 10/16 to 1/16.)
(1) Two-style tasting of drunken Shanghai crab “Suixiè”
Shaoxing wine–marinated & brandy–marinated
(2) Chef’s appetizer specialty “Hana no Irodori” (floral assortment)
(3) Spectacular soup — Buddha Jumps Over the Wall 【佛跳牆】
【Two shark-fin tasting plates: Hammerhead shark & 毛鹿鮫 shark】
(4) Rare hammerhead shark fin and scallop wrapped in bamboo fungus, served with premium superior broth sauce
(5) Kesennuma-sourced 毛鹿鮫 shark-fin tail stewed in Sichuan-style fiery chili sauce
(6) Sweet-and-sour pork with persimmon and mixed fruits in black vinegar
(7) Crispy rice with seafood and Shanghai crab
(8) Seasonal dessert
(9) Chinese fine tea and petit fours

(This menu is available from 10/16 through 1/16)
(1) Two-style tasting of Drunken Shanghai Crab (酔蟹)
— Shaoxing wine–marinated and brandy–marinated drunken Shanghai crab
(2) Signature appetizer: “Hana no Irodori” (Floral Presentation)
(3) China’s Four Great Sea Delicacies: Four Treasures (fish swim bladders, dried abalone, shark’s fin, sea cucumber) and soft‑shelled turtle emperor’s shell — a rare 28-ingredient dried‑goods explosion soup: “Buddha Jumps Over the Wall” (佛跳牆)
— Includes a two‑item shark‑fin tasting
(4) Braised shark‑fin tail from Maojika shark (毛鹿鮫) in Shanghai crab sauce
(5) Rare hammerhead‑shark fin and scallop wrapped in cloud ear mushroom, served with premium superior stock sauce
— Two‑item steak duo: Yamagata beef and abalone
(6) ・Whole Ezo abalone (蝦夷アワビ) steak
・Yamagata beef filet steak
(7) Crispy rice with seafood and Shanghai crab
(8) Seasonal dessert
(9) Chinese premium tea and petit fours
— Today’s tea selection and after‑meal petits fours

(This course is available from January 19th to March 15th.)
(1) Amuse-bouche
Crispy, Fragrant Quail Egg and Kadaif Salad
(2) Specialty Appetizer: "Flower Colors"
(3) Steamed Iberian Pork Soup with Three Kinds of Dried Roe
(4) Creamy Abalone and Beets
(5) Stir-fried Awaodori Chicken and Satsuma Sweet Potato with Chinese Miso
(6) Final Meal
Chinese-Style Baked Seafood Risotto
(7) Seasonal Dessert
(8) Chinese Tea and Petit Fours

(This course is available from January 19th to March 15th.)
(1) Amuse-bouche
Crispy, Fragrant Quail Egg and Kadaif Salad
(2) Specialty Appetizer "Colorful Flowers"
(3) Steamed Iberian Pork Soup with Three Kinds of Dried Roe
(4) Kesennuma Shark Fin and Pacific Cod Hot Pot
(5) Yamagata Beef A5 Fillet Diced Steak with Chinese-Style Sauce
Yamagata Beef and Beef Achilles Tendon Braised in Shaoxing Wine
(6) Final Meal
Chinese-Style Baked Seafood Risotto
(7) Seasonal Dessert
(8) Chinese Tea and Petit Fours

(This course is available from October 16th to January 16th.)

(1) Amuse-bouche
Crispy, Fragrant Quail Egg and Kadaif Salad
(2) Specialty Appetizer: "Colorful Flowers"
(3) Steamed Iberian Pork and Three Kinds of Dried Roe
(4) Creamy Abalone and Beets
(5) Shark Fin Specialty
Kesennuma Shark Fin and Pacific Cod Hot Pot
(6) Stir-fried Awa Odori Chicken and Satsuma Sweet Potato with Chinese Miso
(7) Chinese-Style Baked Seafood Risotto
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours