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。

■Lunch Course Wine Pairing (approximately 8 types) 9,900 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to go with Xinhua's cuisine. Please enjoy to your heart's content the different flavors, unity and unique marriages of each dish. The appetizer specialty [Colors of Flower] is a visually stunning hors d'oeuvre salad with seasonal vegetables, fruit caviar and high-quality seafood. The [Special Meat Dish] is a visually pleasing dish that also brings together the flavors of the ingredients in a harmonious blend, with pork belly with skin stewed until tender like tong poro, with a crisp exterior and juicy interior, served with deep-fried vegetables and crepes to resemble Peking duck.

■Lunch Course Wine Pairing (about 8 types) 9,900 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to match Xinhua's dishes. Please enjoy the different flavors, unity, and unique marriages of each dish to your heart's content. The course from August 1st... The appetizer specialty [Colors of Flower] is a visually stunning hors d'oeuvre salad served with seasonal vegetables, fruit caviar, and high-quality seafood. Xinhua's [Shark Fin], which fascinates guests who enjoy the visual and harmonious blend of ingredients, is a superb whole shark fin stew with a melting texture of seasonal somen pumpkin and the melting texture of each and every fiber of the shark fin, combined with a special sauce based on white broth. [Special Meat Dish] is a dish of pork belly with skin stewed until it is as soft as tong poro, with a crispy exterior and juicy interior, and fried vegetables and crepes to create a dish similar to Peking duck.

~~ ... The appetizer specialty, [Flower Colors], is a visually vibrant hors d'oeuvre salad with seasonal vegetables, fruits, caviar and high-quality seafood. A visual treat, and an elegant taste that blends together the colorful seasonal ingredients of the four seasons. Xinhua's [Shark Fin], which captivates guests, is a superb whole stewed shark fin that combines the texture of seasonal somen pumpkin and the melting texture of each and every strand of shark fin with a special soy sauce sauce based on plain water. [Strawberry-stew-style soup noodles] from the chef's hometown, Aomori, is a final soup noodle dish that allows you to lavishly enjoy luxurious ingredients such as sea urchin, abalone, clams and scallops in one bowl. The name "Ichigo-ni" (strawberry stew) was given because when the dish was served in a bowl, the golden sea urchin floating in the milky soup made from abalone extract looked like wild strawberries covered in morning dew. The elegant and stylish name became popular, and today the dish is carefully passed down as an indispensable dish for important celebrations such as weddings. ■Seasonal course wine pairing (about 8 types) 15,730 yen We have prepared pairings of wines and Chinese liquors carefully selected by sommeliers to match Xinhua's dishes. Please enjoy the different flavors, unity, and unique marriage of each dish to your heart's content.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The name "Ichigo-ni" (strawberry stew) was given because when the dish was served in a bowl, the golden sea urchin floating in the milky soup made from abalone extract looked like wild strawberries covered in morning dew. The elegant and stylish name became popular, and today it is carefully passed down as an indispensable dish for important celebrations such as weddings. ■Seasonal course Wine pairing (about 8 types) 15,730 yen We have prepared pairings of wines and Chinese liquors specially selected by sommeliers to match Xinhua's dishes. Please enjoy to your heart's content the different flavors, unity, and unique marriage of each dish.

~~~~~~~~~~~~~~~~~~~~~ Buddha Jumps Over the Wall is an exquisite soup originating from Fujian Province that is said to have been named after a person who tried this soup at a banquet of literati who impromptu recited, "The aroma is so good that even the monks would jump over the wall." Made using dried goods, representative of luxury Chinese ingredients, Buddha Jumps Over the Wall is made with over 15 types of dried goods such as shark fin engawa, Sakata shark angel cheeks, and luxury sea cucumber, making for a luxurious taste. [Ingredients in Buttobi Soup 17] Dried abalone, collagen from the base of the Yoshikiri shark dorsal fin, yak Achilles tendon, sea cucumber and sea cucumber muscle, Kesennuma shark fin, collagen from Sakata shark cheek, dried scallops, whale song, ginseng, amaranth mushroom, dried yam, summer flowers, porcini mushrooms, wolfberries, longan, Date chicken, Asano pork, Jinhua ham, superior soup (the above ingredients are packed into a jar for each person) ■Charcoal-grilled [A5 Yamagata beef fillet] steak ~Seasonal vegetables and Chinese-style sauce~ [Yamagata beef], the top brand of Kuroge Wagyu beef, with fine marbling with a low melting point, fragrant fat, and sweet red meat, can be enjoyed cooked to perfection over charcoal to bring out the finest flavor. ■Wine pairing for this course (about 8 types) 19,800 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to go with Xinhua's high-quality dried sake. Please enjoy to your heart's content the different flavors of each dish, the sense of unity, and the unique marriage.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the ultimate Xinhua course, using over 25 types of high-quality Chinese dried goods that Chef Niyama Shigeharu has collected over time, including dried abalone from Yoshihama, Iwate Prefecture, Yoshikiri shark from Kesennuma, dried sea cucumber, shark collagen, and dried soft-shelled turtle. A full-fledged omakase course using the chef's secret high-quality dried goods that are no longer available, full of collagen! This ultra-luxurious course makes use of Kesennuma shark fin, Buddha Jumps Over the Wall soup made with 29 types of dried goods, Yoshihama's highest quality dried abalone, soft-shelled turtle, and blue shark shark fin! ■ Rare! Premium "Buddha Jumps Over the Wall" Soup with Basking Shark and Soft-shelled Turtle (Superb steamed soup made with 28 kinds of dried foods) Steamed soup of delicacies from the mountains and seas in a jar The finest soup in Chinese cuisine, Buttobi Soup, is made with the four treasures (sea cucumber, shark fin, dried abalone, fish swim bladder) and rare! Basking shark and dried soft-shelled turtle are also plentiful! Rare! Whole braised dried abalone from Yoshihama One of the three great delicacies in China, dried abalone, has a concentrated abalone flavor and taste, and when rehydrated, it has a deeper taste. Among them, the [dried abalone] from Yoshihama, Iwate Prefecture, offers the ultimate flavor. Collagen simmered with the soaking liquid from dried abalone is the ultimate food... ~Specially selected Japanese black beef delivered directly from the source~ ■Charcoal-grilled A5 rank Saga beef sirloin ~Served with Chinese spice sauce~ The glossy sirloin has a melting texture, sweet aroma, and a rich meaty flavor that is not cloying aftertaste. Enjoy the finely marbled meat with a low melting point, fragrant fat, and sweet red meat, grilled to perfection over charcoal to bring out the finest flavors. ■Wine pairings for chef's choice dry goods course (around 8 types) 21,780 yen We have prepared pairings of wines and Chinese liquors specially selected by the sommelier to go with Xinhua's high-quality dry goods. Enjoy the different flavors, unity, and unique marriages of each dish to your heart's content.

(This course is available from May 16th to July 15th) (1) Today's Bite of Delight (2) Appetizer Specialty "Flower of Color" - A marriage of caviar, premium seafood and seasonal vegetables (3) Steamed winter melon and bacon soup with summer flowers (4) Savory vegetables and bigfin reef squid in Sichuan sauce (5) Domestic beef loin and makomotake mushroom in black pepper sauce (6) Chilled dandan jade noodles with soy milk (7) Seasonal dessert and petit fours

(This course is available from May 16th to July 15th)
(1) Today's Bite of Delight
(2) Appetizer Specialty "Flower Colors" - A marriage of caviar, high-quality seafood and seasonal vegetables
(3) Steamed winter melon and bacon soup with summer flowers
(4) Simmered shark fin in hot and sour sauce
(5) Domestic beef loin and makomotake mushrooms in black pepper sauce
(6) Chilled dandan jade noodles with soy milk
(7) Seasonal dessert and petit fours

(This course is available from May 16th to July 15th) (1) Today's Bite of Delight (2) Appetizer Specialty "Flower of Color" - A marriage of caviar, premium seafood and seasonal vegetables (3) Steamed soup of winter melon and bacon with summer flowers (4) Savory vegetables and bigfin reef squid in Sichuan sauce (5) Spring rolls with snow crab and shark fin (6) Domestic beef loin and makomotake mushroom in black pepper sauce (7) Chilled dandan jade noodles with soy milk (8) Seasonal dessert and petit fours

(This course is available from May 16th to July 15th) (1) Today's Bite of Delight (2) Appetizer Specialty "Flower of Color" - A marriage of caviar, premium seafood and seasonal vegetables (3) Soup "Buddha Jumps Over the Wall" (4) Ezo Abalone Steak with Black Pepper Sauce (5) Simmered Ginseng and Shark Fin (6) Charbroiled Premium Yamagata Beef Fillet Steak (7) Chilled Dandan Jade Noodles with Soy Milk (8) Seasonal Dessert and Petit Fours

(This course is available from May 16th to July 15th) (1) Amuse-bouche "A Bite of Delight" (2) Appetizer Specialty "Colorful Flowers" (3) A soup made with 28 kinds of rare dried goods, including the four great Chinese sea flavors [Four Treasures (fish swim bladder, dried abalone, shark fin, sea cucumber)], [Turtle Emperor] and [Basking Shark Collagen]. [Buddha Jumps Over the Wall] A Hong Kong specialty steamed soup in an urn, the finest Chinese cuisine made with mountain and sea delicacies (4) [Dried abalone] and [Shark fin] stewed in soy sauce (5) [Buddha mushroom] and [Seabird's nest] stew (6) Charbroiled specially selected Japanese black beef [Yamagata Beef A5 Chateaubriand] (7) Chef's final meal (8) Seasonal dessert (9) Petit fours

(This course is available from July 16th to August 31st)

(1) Amuse-bouche

Cold soup made with [Ezo abalone] and [peach]

(2) Appetizer special "Flower of color" - a collaboration of two of the world's great delicacies

(3) Hunan-style meatball soup with [dried scallops and pork and chicken]

(4) [Extra large shrimp] with chili sauce and curry flavor

(5) Spanish [Iberian pork cheek meat] and [dried plum] sauce

(6) Sudachi sour and spicy cold noodles

(7) Seasonal dessert

(8) Chinese famous tea and petit fours

(This course is available from July 16th to August 31st)

(1) Amuse-bouche
Cold soup made with [Ezo abalone] and [peach]
(2) Appetizer speciality "Flower of color" - a collaboration of two of the world's great delicacies
(3) Hunan-style meatball soup with [dried scallops and pork and chicken]
(4) Shark fin speciality
Simmered shark fin and grated yam in soy sauce
(6) Sichuan stir-fry of specially selected Japanese black beef [Yamagata beef fillet] and [fig]
(7) Sudachi sour and spicy cold noodles
(8) Seasonal dessert
(9) Chinese tea and petit fours

(Available from July 16th to August 31st)
(1) Amuse-bouche
Cold soup made with Ezo abalone and peach
(2) Special appetizer "Flower of Color" - a collaboration of two of the world's great delicacies
(3) Hunan-style meatball soup with dried scallops and pork and chicken
(4) Chilli and curry-flavored giant shrimp
(5) Shark fin and grated yam stewed in soy sauce
(6) Spanish Iberian pork cheek meat and dried plum sauce
(7) Sudachi sour and chilled noodles
(8) Seasonal dessert
(9) Chinese famous tea and petit fours
Today's tea and small after-meal sweets

(Available from July 16th to August 31st)
(1) Amuse-bouche
Cold soup made with Ezo abalone and peach
(2) Special appetizer "Flower of Color" - a collaboration of two of the world's great delicacies
(3) Soup "Buddha Jumps Over the Wall"
(4) Hokkaido hairy crab "Cantonese-style egg stir-fry"
(5) Shark fin and grated yam stewed in soy sauce
(6) Specially selected Yamagata black beef, highest A5 rank
Charcoal-grilled Yamagata beef fillet steak
(7) Sudachi sour and chilled noodles
(8) Seasonal dessert
(9) Chinese tea and petit fours

(This course is available from July 16th to August 31st)
(1) Amuse

"A mouthful of delight"

(2) Appetizer speciality "Colors of Flowers" - A collaboration of two of the world's great delicacies

(3) Ultimate dried coin soup

Four treasures of Chinese seafood [fish swim bladder, dried abalone, shark fin, sea cucumber]

[Soft-shelled turtle emperor] [Basking shark collagen]

A soup of 25 kinds of rare dried coins [Buddha Jumps Over the Wall]
Chinese cuisine with delicacies from the mountains and seas, the finest Hong Kong specialty steamed soup in a jar
(4) The world's best aged [dried abalone] stewed in oyster sauce
(5) [Shark fin], [sea urchin] and [hairy crab] in sea urchin crab sauce served in the shell
(6) Specially selected Yamagata beef, the highest A5 rank [Chateaubriand] charcoal grilled
Chinese flavor sauce
(7) Sudachi hot and sour cold noodles
(8) Seasonal dessert
(9) Chinese famous tea and petit fours
Today's tea and after-meal sweets

(This menu is valid from September 1 to October 15)

(1) Amuse-bouche
Fried Amami Kuro horohoro-dori (Amami black francoline) with Chinese spice
(2) Signature starter “Hana no Irodori” — a harmony of mountain and sea delicacies
(3) Chawanmushi-style soup with shark fin and assorted seafood
(4) Kataifi-wrapped small prawns with pomegranate sauce
(5) Dongpo-style braised smoked pork belly
(6) Noodles tossed with salted duck egg (鹹蛋), autumn mushrooms and autumn truffle
(7) Seasonal dessert
(8) Chinese fine tea and petits fours

(This course is available from September 1 to October 15)

(1) Amuse
Fried with Chinese spices of 【奄美黒ホロホロ鳥】 (Amami black horohoro bird)
(2) Signature appetizer “Hana no Irodori” — a harmony of delicacies from land and sea
(3) Chawanmushi-style soup of 【shark fin】 and 【seafood】
(4) Whole-grilled 【Ezo abalone】 steak with fermented chili sauce
(6) Shark-fin special
Braised matsutake soy-pot with autumn matsutake and 【Yoshikirizame shark fin】
(7) Noodles with salted duck egg “鹹蛋”, autumn mushrooms and autumn truffle cream
(8) Seasonal dessert
(9) Chinese fine tea and petits fours

(This course is available from September 1st to October 15th.)
(1) Amuse-bouche
Amami Black Guinea Fowl Frites with Chinese Spices
(2) Special Appetizer "Colorful Flowers": A Collaboration of Mountain and Sea Delicacies
(3) Shark Fin and Seafood Chawanmushi Soup
(4) Shrimp Wrapped in Kadaif and Deep-Fried with Pomegranate Sauce
(5) Autumn Flavors: Grilled Matsutake Mushrooms and Yoshikiri Shark Fin Braised in Matsutake Sauce
(6) Smoked Pork Belly Braised in the Style of Dongpo Pork
(7) Matsutake Mushroom and Kurama Sansho Pepper Rice with Mushroom Shoots
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

(This menu is served from September 1 to October 15)
(1) Amuse-bouche
Deep-fried Chinese-spiced Amami kuro horohoro chicken
(2) Signature starter “Hana no Irodori” — a duet of mountain and sea delicacies
(3) Dramatic soup: 佛跳牆 (Buddha Jumps Over the Wall)
(4) Edible yield 100% — Fried phantom Ise lobster and “Angel’s Hair”
(5) Autumn flavors: Grilled matsutake and shark fin from Moga shark simmered in matsutake soy
(6) Premium Kuroge Wagyu Yamagata beef, highest A5 rank
Charcoal-grilled Yamagata beef filet steak
(7) Matsutake and Kurama sansho mushroom takikomi gohan (matsutake mixed rice with Kurama sansho)
(8) Seasonal dessert
(9) Chinese fine teas and petits fours

(This menu is offered from September 1 to October 15)
(1) Amuse-bouche
“A Bite of Bliss”
(2) Appetizer Specialité “Floral Colors” — a duet of two of the world’s finest delicacies
(3) Ultimate Dried-ingredient Soup
Chinese seafood four treasures: fish maw, dried abalone, shark fin, sea cucumber
Includes soft-shelled turtle nape and basking shark collagen
A powerful broth of 25 rare dried ingredients — 佛跳墙 (Buddha Jumps Over the Wall)
Hong Kong-style premium steamed pot soup featuring the finest mountain and sea delicacies
(4) Top-grade, world-class aged dried abalone braised in oyster sauce
(5) Shark fin and king crab with Cantonese-style sauce
(6) Selected Yamagata beef, highest A5 rank 【Chateaubriand】 charcoal-grilled
Served with a Chinese-style sauce
(7) Matsutake mushroom and Kurama pepper mixed mushroom takikomi gohan (seasoned rice cooked with mushrooms)
(8) Seasonal dessert
(9) Chinese fine tea and petits fours
Today’s tea and after-meal petits fours