Champagne may not be the customary pairing with sushi, but its crisp acidity and gentle effervescence bring a refreshing contrast to the purity and umami depth of omakase. Although they stem from opposite corners of the culinary map—one from France’s storied vineyards, the other from Japan’s sleek sushi counters—they complement each other’s finest traits. The pairing may feel natural today, but when did this crossover begin?

As modern omakase dining evolves, chefs are increasingly breaking away from convention, experimenting beyond sake and green tea to bring new dimensions to the experience. In many fine-dining cities, champagne pairings have since spoken to a new era of global culinary indulgence. With its mood-lifting sparkle, a glass of bubbles feels right at home for those already splurging on an omakase journey. At Sushi Mew in The Westin Kuala Lumpur, this East-meets-West concept was brought to the table with a curated, one-night-only dinner featuring pours from G.H. Mumm and Perrier-Jouët, along with a touch of Martell Cordon Bleu cognac.

Leading the evening was Eloi Parent, Martell Malaysia’s brand ambassador, who guided diners through each pour with insights and tasting notes. Formally schooled in Reims and seasoned in both England’s vineyards and Champagne’s heartland (Parent’s home region), he peppered the evening with amusing slices of French culture—like how some French families introduce their newborns with a few drops of champagne. A bubbly start to life, indeed.

Around the snug 18-person counter, diners were treated to a front-row view of the culinary in action: the gentle thud of knives, the agile shift of seasoned hands, and the quiet focus of the chefs. From top to bottom, the menu was minimalist in approach but maximal in taste, leaving a light yet lingering finish after each course. The dinner opened with the zuwaigani uni kyuri tosa, a refreshing composition of snow crab and uni, followed by a trio of sashimi served in a clear-lidded box. Both courses were paired with the G.H. Mumm Grand Cordon, a structured yet brisk champagne known for its golden robe and fine, persistent bubbles. Its expressive notes of ripe peach, apricot, and pineapple lifted the seafood’s silky richness, while the cuvée’s depth balanced the overall flavour profile.

The briny sweetness of the seasonal oyster met its match in the Perrier-Jouët Grand Brut, a bottle whose roots stretch back to the maison’s historic Cuvée K in 1846 (the world’s first lightly dosed champagne in the style we now know as ‘brut’). Its low dosage and purity of grape expression allowed the oyster’s characters to shine, with notes of florals, fresh fruit, buttery brioche, and vanilla. The following courses moved into more umami-driven flavours with foie gras layered over truffle mushrooms, a kinki nitsuke steeped in light broth, and a flight of nigiri sushi. These were paired with Perrier-Jouët Blason Rosé, a cuvée crafted with gastronomy in mind. The rosé’s salmon-pink hue and generous character proved it could carry an entire meal, even alongside duck, beef, or—as in this case—fatty fish and luxurious truffle.

Saturated in savouriness and decadently textured, the capellini nest crowned with Japanese abalone, uni, and caviar was a standout. It found a counterpart in the Perrier-Jouët Belle Époque 2015, a vintage cuvée bottle instantly recognisable by the spray of Japanese white anemones created for the maison by French visual artist Émile Gallé in 1902. The notes of elderberry, poached pear, cumin, and green pepper gently cut through the dish’s creamy depth. For dessert, the mini chocolate lava cake offered a warm finish with its molten centre, accompanied by a splash of Martell Cordon Bleu.

More than just a showcase of premium labels and culinary finesse, the evening highlighted a growing appetite for borderless dining—one where cultures converse, not collide.

Sushi Mew is located on level 1 of The Westin Kuala Lumpur, and is open from Tuesday to Sunday. For those who missed out, the restaurant occasionally hosts pairing dinners, so keep an eye on their social channels for upcoming experiences. 

For dining reservations, contact +6010 303 1133, email [email protected], or visit Sushi Mew’s official website.