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Moët & Chandon & Roy’s Hawaiian Fusion Cuisine: Bubbles Meet Sushi Perfection

Last night, food-lovers from around Los Angeles, including myself, gathered for a one-night only dining experience at Roy’s Hawaiiain Fusion Cuisine Restaurants. Roy Yamaguchi, winner of the prestigious James Beard Award and former contestant on Top Chef Masters and Iron Chef, and Moët & Chandon have collaborated to bring foodies and bubble lovers together for a complementary pairing of sushi and champagne, a deliciously kept secret in the culinary world.  It was a sensual dining experience with an eclectic menu, which included three courses of sushi, a Waygu beef entrée and a delicious dessert. Moët champagnes, including Moët Impérial, Moët Rosé Impérial, Moët Nectar Impérial and Moët Grand Vintage 2000, were expertly paired to complement each course.

POG Champagne Cocktail

Guests arrived with excitement not knowing what to expect from what will be an experience to remember.  The sold-out event began with the Moët & Chandon Impérial “POG” Cocktail – a delicious passion fruit, orange and guava mimosa.  Which was paired with Amuse Bouche, Seared Salmon Nigiri with Crispy Rice and Soy Smoked Almond, Avocado, Orange Yuzu.  There was definitely flavors bursting together, the almonds giving it a nice touch to the course.

Seared Salmon Nigiri

Then we went on to our second course, which was personally one of my favorite course of the evening, Hokkaido Scallop Sashimi, with Hearts of Palm, Myoga, Yamamomo Peach Jus complimenting it with the  Moët & Chandon Impérial.  It was as if the scallops just melted in your mouth.

Hokkaido Scallop Sashimi

Third course, a Kinmedai (Golden Eye Snapper) Carpaccio with Hot Olive Oil, Kinome, Sea Urchin, Caviar.  And what goes best with Caviar, of course the  Moët & Chandon Grand Vintage Blanc 2000.  Excellent touch.

So where’s the beef?  Well beef lovers, there was a little something there for you as well.  Fourth course was a Rare Wagyu Beef Tataki Inspired Lakanilau “Roll”, Caramelized Wasabi Pepper Sauce, Truffled Sprouts, and Sesame Puree paired with a Moët & Chandon Rosé Impérial.

And last but not least, my favorite course of the meal and every meal is… of course, dessert!!  After all, it’s about being Bubbly and Sweet, right?!  Much props to chef for the Frozen Peach Cream, Poached Fruits, Spiced Nuts, Butterscotch paired with a  Moët & Chandon Nectar Impérial.  That first taste still lingers in my mouth.

Peaches and Cream

The whole night was filled with excitement!  At the end of the night, as the guests had their stomachs filled, we all got to take home a commemorative 20th Anniversary Roy’s Hawaiian Cuisine Champagne glass to remember the delicious evening.  Not that I will forget.

Champagne glass

Thanks to Peter Dills, for sharing this night of fun! You were right, it was worth the one hour L.A. traffic drive.  Special thanks to Roy’s Restaurant in Pasadena & Moet Champagne for a great evening.

I will end this story with a featured Champagne recipe, which was created in honor of Roy’s 20th Anniversary.

Sparkling Hibiscus Cocktailsparkling-hibiscus-cocktail


1 oz. Belvedere vodka
1/2 oz. Hibiscus Syrup
3 oz. Chandon Sparkling Rosé


Combine Belvedere and Hibiscus Syrup into cocktail shaker. Shake vigorously. Pour into champagne flute and top with 3 oz. of Chandon Sparkling Rosé. Garnish with a lemon twist.

Add a little paradise to this drink with a candied hibiscus. Candied hibiscus can be found in most premium food stores.  After all the hibiscus flower is Hawaii’s state flower!  Enjoy my fellow Bubbly Lovers!

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